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Apple Crumble Cheesecake Recipe

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4.3 from 2 reviews

Delight in the rich, creamy texture of this Apple Crumble Cheesecake, combining a buttery oat crust with a smooth cream cheese filling layered with cinnamon-spiced baked apples and topped with a crisp crumble. Perfectly balanced sweetness with hints of cinnamon and a drizzle of caramel sauce makes this dessert an irresistible treat for any occasion.

Ingredients

Apple Mixture

  • 2 1/3 cups firm baking apples, peeled, cored, and chopped into 1/3” chunks
  • 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon

Crust and Topping

  • 1 1/4 cups flour
  • 2 cups rolled oats
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, melted and cooled slightly

Cheesecake Filling

  • 24 ounces cream cheese, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup sour cream, room temperature
  • 3 large eggs (50 grams each), room temperature

Additional

  • Caramel sauce, for topping (optional)

Instructions

  1. Prepare the apples: Place the peeled, cored, and chopped apples in a medium mixing bowl. Sprinkle the sugar and cinnamon over the top and toss to coat evenly. Set aside to allow the apples to release their juices, but do not add the juice later to maintain the texture.
  2. Make the crust: Position a baking sheet on the lowest rack of your oven to catch any drips. Preheat the oven to 350°F (175°C). Grease the bottom of a 9” springform pan. In a large bowl, combine flour, rolled oats, brown sugar, cinnamon, baking powder, and salt. Stir in the melted butter until the mixture is well combined.
  3. Form and bake the crust: Remove half of the crust mixture (just under 1 1/2 cups or 362 grams) and firmly press it into the greased pan, extending over the lip if your pan has one. Bake the crust for 15 minutes; it may bubble or have holes. If so, gently press the crust down with a spoon immediately after baking. Cool the crust on a rack for 15 minutes.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat cream cheese, brown sugar, and granulated sugar with an electric hand mixer at medium speed until smooth and combined, avoiding overmixing. On low speed, blend in vanilla, salt, and sour cream. Add the eggs one at a time on low speed, mixing just until incorporated.
  5. Assemble the cheesecake: Pour the filling over the cooled crust. Using a slotted spoon, evenly distribute the prepared apples on top, leaving behind the juice. Sprinkle the remaining crust topping over the apples and lightly pat down to prevent burning of sharp crumbs during baking.
  6. Bake the cheesecake: Bake for 40 minutes at 350°F (175°C). The cheesecake will jiggle slightly when you remove it from the oven.
  7. Cool and chill: Cool the cheesecake on a rack for 2 hours, then refrigerate for at least 8 hours before slicing. To slice, carefully remove the cheesecake from the pan onto a serving plate as cutting directly in the pan may damage it.
  8. Serve and store: Drizzle with caramel sauce if desired. Cover and refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Notes

  • Choose firm baking apples like Granny Smith or Honeycrisp for the best texture.
  • Use all-purpose flour for the crust and topping; whole wheat can be substituted for a healthier option.
  • Rolled oats add texture and heartiness to the crumble topping; quick oats are not recommended.
  • Cream cheese and sour cream should be at room temperature to achieve a smooth filling.
  • Do not add the apple juice released during maceration to prevent a soggy topping.
  • Using a slotted spoon helps to keep the filling from becoming watery.
  • Ensure not to overmix the cream cheese mixture to avoid a dense cheesecake.
  • To avoid cracks, bake at a consistent temperature and do not open the oven door during baking.
  • Press the topping lightly, as pressing too hard risks burning smaller pieces during baking.
  • If your springform pan has a lip, extend the crust mixture slightly over it to help contain the filling.

Find it online: http://bitezly.com/apple-crumble-cheesecake-recipe/