Apple Crumble Cheesecake
This Apple Crumble Cheesecake is the perfect fall and Thanksgiving dessert! It has a crisp graham cracker crust, layers of spiced apples and creamy cheesecake, and is finished with an oat crumble topping. Why choose between apple pie and cheesecake when you can have them both?
Servings: 12
Calories: 555kcal
Equipment
- Food processor
- Stand mixer with paddle attachment, or handheld mixer
- Rubber spatula
- 9x13 inch casserole dish
Ingredients
Apple Filling
- 5 cups baking apples peeled, cored, and very thinly sliced (⅛” thick), about 3-4 large apples
- ¼ cup light brown sugar packed
- 1 teaspoon cinnamon
- ½ tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla
Graham Cracker Crust
- 2 cups graham cracker crumbs about 2 sleeves
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
Crumble Topping
- 6 tablespoons unsalted butter melted
- 1 cup all purpose flour
- ⅔ cup light brown sugar packed
- ½ cup rolled oats
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
Cheesecake Batter
- 32 oz full fat cream cheese very soft room temperature (four 8oz blocks)
- 1 ¼ cups granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs room temperature (whisked)
- 1 tablespoon vanilla extract
- 1 cup full fat sour cream room temperature
Instructions
Apple Filling
- Add the prepared apples, brown sugar, and cinnamon to a large pan and cook over medium heat (stirring occasionally) until the apples start releasing juices and getting slightly soft, about 5 minutes.5 cups baking apples, ¼ cup light brown sugar , 1 teaspoon cinnamon
- Mix together the cornstarch and water, then add to the apples and mix to combine. Allow it to cook (while stirring) until the juices thicken. Stir in the vanilla. Transfer the apples to a plate and place uncovered in the refrigerator.½ tablespoon cornstarch, 2 tablespoons water, 1 teaspoon vanilla
- Preheat the oven to 350℉ and spray the inside of a 9” springform pan with cooking spray. Add a round of parchment paper to the bottom, and 2-3 strips of parchment to the sides, so they slightly stick up over the edges.
Graham Cracker Crust
- Combine the graham cracker crumbs, sugar, cinnamon, salt, and melted butter in a bowl with a fork and mix until completely combined and the crumbs are completely moistened.2 cups graham cracker crumbs, ⅓ cup granulated sugar, ½ teaspoon cinnamon, ¼ teaspoon kosher salt, ½ cup unsalted butter
- Add the crumbs to a 9” springform pan and press the crust into the bottom and the whole way up the sides of the pan. Be sure it’s very compact.
- Note: a ⅓ cup dry measuring cup with straight sides is great for this job.
- Bake the crust for 10 minutes, then remove to a wire rack to cool completely. Reduce the oven temperature to 315℉. Place a 9x13" pan on the very bottom rack of the oven.
Crumble Topping
- Mix together the melted butter, flour, brown sugar, oats, cinnamon, and salt with a fork until crumbles form. Set aside.6 tablespoons unsalted butter, 1 cup all purpose flour, ⅔ cup light brown sugar, ½ cup rolled oats, 2 teaspoons cinnamon, ½ teaspoon kosher salt
- Set a pot of water to boil (about 6-8 cups). This will get poured into the 9x13" pan in the oven prior to baking.
Cheesecake Batter
- To the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer on the very lowest setting), add the cream cheese and mix on low speed until broken down. Scrape down the sides.32 oz full fat cream cheese
- Add the sugar and cornstarch and mix on low speed until combined and smooth. Scrape down the sides again.1 ¼ cups granulated sugar, 3 tablespoons cornstarch
- With the mixer running on low speed, slowly pour in the whisked eggs. Continue mixing until you can no longer see streaks of eggs. Scrape down the sides.4 large eggs
- Add the vanilla and sour cream and use a rubber spatula to fold it into the cheesecake batter until fully incorporated, being sure to get to the very bottom of the bowl.1 tablespoon vanilla extract, 1 cup full fat sour cream
Assembly
- Add half of the cheesecake batter to the cooled graham cracker crust and spread to meet the edges.
- Using a fork or your fingers, gently place half of the sliced apples on top of the cheesecake batter in an even layer going out to the edges.
- Add the remaining batter and spread evenly. Gently tap the pan on the counter a few times to remove any air bubbles.
- Repeat the apple layer on top, then sprinkle over the streusel in an even layer.
Baking
- Pull out the bottom oven rack and fill the casserole dish with the boiling water. Carefully push the rack back in, taking care not to slosh water over the sides.
- Close the door and allow the oven to come back to temperature for a few minutes.
- Add the cheesecake to the center rack of the oven and bake for 1 hour and 20 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle (but should not be sloshy). Tap the side of the pan to test this. If it’s still sloshy, bake for another 10-15 minutes.
- Once done, turn off the oven and crack the oven door. Allow the cheesecake to cool in the oven for 1 hour. Then, transfer to the counter to cool for another 30 minutes to one hour.
- Transfer to the refrigerator (uncovered) and chill for at least 6 hours, but overnight is best.
- Once fully chilled, slice and serve.
Video
Notes
Use a serrated knife in a gentle sawing motion to get through the crumble topping, then slice the whole way down to the bottom and pull the knife out from the side of the cheesecake after hitting the bottom.
Clean off the knife in between each slice or else cheesecake can stick and pull out chunks when slicing.
Store covered in the fridge for one week.
Nutrition
Calories: 555kcal | Carbohydrates: 74g | Protein: 17g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 807mg | Potassium: 338mg | Fiber: 1g | Sugar: 52g | Vitamin A: 668IU | Vitamin C: 0.2mg | Calcium: 334mg | Iron: 2mg
