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Apple Crumble Cheesecake Recipe

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This Apple Crumble Cheesecake is a luscious dessert combining the creamy smoothness of full-fat cream cheese with tender, cinnamon-spiced apples, a crunchy crumble topping, and a crisp graham cracker crust. The cheesecake is baked in a gentle water bath for a silky texture, then chilled overnight to set perfectly. Finished with a homemade apple caramel sauce made from cooked apples, this decadent treat delivers layers of flavor and texture, perfect for autumn or any special occasion.

Ingredients

Apple Mixture

  • 800 g Apples (e.g. Granny Smith, about 4 apples)
  • 1 tablespoon Lemon juice (freshly squeezed)
  • 110 g Brown sugar
  • 1 tablespoon Cinnamon
  • 1 tablespoon Corn starch

Crumble Topping

  • 110 g Unsalted butter (room temperature)
  • 100 g Granulated sugar
  • 50 g Brown sugar
  • 150 g All purpose flour
  • ¼ teaspoon Cinnamon (optional)
  • Pinch of salt

Graham Cracker Crust

  • 200 g Graham Cracker Crumbs (approx. 13 sleeves or 7 oz)
  • 80 g Unsalted butter (melted)
  • Pinch of salt
  • ½ teaspoon Cinnamon (optional)

Cheesecake Filling

  • 680 g Cream cheese (full fat Philadelphia, room temperature)
  • 200 g Granulated sugar
  • 170 g Sour cream (full-fat, room temperature)
  • 1 tablespoon Lemon juice (freshly squeezed)
  • 2 teaspoon Vanilla extract
  • Pinch of salt
  • 3 Eggs (lightly whisked, room temperature)

Instructions

  1. Prepare the Apples: Peel, core, and slice apples into even pieces. Toss them with lemon juice immediately to prevent browning.
  2. Cook Apples: Cook the apples with brown sugar and cinnamon in a stove-top pan for 3-5 minutes until slightly softened but not fully cooked. Set aside the cooked apples to use in the cheesecake layers and topping.
  3. Make Apple Caramel Sauce: Mix a few tablespoons of the hot apple mixture with cornstarch until smooth, then stir back into the pan. Cook about 1 minute until thickened. Let this sauce and the apple mixture cool to room temperature.
  4. Prepare Crumble Topping: Whisk together flour, salt, granulated sugar, brown sugar, and cinnamon. Add room-temperature chunks of unsalted butter and mix gently until dry ingredients are coated and crumble forms. Chill crumble in the fridge while you prepare other components.
  5. Make Graham Cracker Crust: Crush graham crackers into fine crumbs using a food processor or rolling pin. Stir in salt and cinnamon, then add melted butter. Mix until the texture resembles wet sand.
  6. Form and Bake Crust: Press graham cracker mixture evenly on bottom and sides of an ungreased 8 or 9-inch springform pan. Chill briefly, then bake in a preheated 350°F (175°C) oven for 8-10 minutes until lightly golden and set. Cool crust completely in pan.
  7. Prepare Water Bath: Preheat oven to 325°F (165°C) without fan. Wrap springform pan’s outside in 4-5 layers of heavy-duty aluminum foil to prevent leaks. Set a larger roasting pan aside for the water bath.
  8. Make Cheesecake Batter: Using a stand mixer with paddle attachment, beat cream cheese on medium-low speed for 2 minutes until smooth. Add granulated sugar and beat for another 2 minutes until silky. Add sour cream, lemon juice, vanilla, and salt, mixing gently to combine. Slowly add whisked eggs while mixing on low speed just until incorporated. Do not overmix.
  9. Assemble Cheesecake Layers: In the crust, layer ½ of the cheesecake batter, then ½ of the cooked apple compote, then remaining cheesecake batter, followed by the remaining apple compote. Top with the chilled crumble, pressing gently.
  10. Bake Cheesecake in Water Bath: Place the springform pan in the prepared roasting pan and carefully pour hot water into roasting pan until it reaches about one-third up the springform pan’s sides. Bake for 75-85 minutes until edges are set but center slightly jiggles when shaken. Do not open oven during baking.
  11. Cool Cheesecake: Turn off oven and leave cheesecake inside with the door closed for 60 minutes. Carefully remove from water bath, unwrap foil, and cool at room temperature for 1 hour.
  12. Chill Cheesecake: Refrigerate the cheesecake for at least 6 hours or overnight until fully set. Remove springform pan’s sides carefully before serving.
  13. Serve: Let cheesecake sit at room temperature 20-30 minutes before slicing. Serve with the prepared apple caramel sauce from step 3.
  14. Storage: Cover leftover cheesecake with plastic wrap or foil and refrigerate for 3-4 days. For freezing, wrap cheesecake or individual slices tightly in plastic wrap and foil; freeze up to 2-3 months. Thaw in refrigerator overnight before serving.

Notes

  • Use tart apples like Granny Smith for the best balance of sweetness and acidity.
  • Ensure all dairy ingredients are at room temperature for smooth batter and to prevent lumps.
  • Wrapping the springform pan carefully prevents water from leaking into the cheesecake during the water bath bake.
  • Do not overmix eggs into the batter to avoid incorporating air that could cause cracks.
  • Water bath baking helps achieve a creamy, crack-free cheesecake texture.
  • The cheesecake improves in flavor and texture after chilling overnight.
  • Leftover cheesecake can be frozen and thawed with minimal texture loss for convenience.

Find it online: https://bitezly.com/apple-crumble-cheesecake-recipe-2/