Apple Crumble Cheesecake
A creamy cheesecake topped with a cinnamon-apple streusel, perfect for the holidays.
- Prep Time: 30 min
- Cook Time: 75 min
- Total Time: 105 min
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Crust: 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, 6 tablespoons unsalted butter, melted
- For the Filling: 3 (8-ounce) packages cream cheese, softened, 1 1/4 cups sugar, 4 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream
- For the Topping: 1 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 cup rolled oats, 1 teaspoon ground cinnamon, 1/2 cup cold unsalted butter, cut into cubes
- For the Apple Layer: 2 cups peeled and diced apples (about 2 medium), 1 tablespoon lemon juice, 1 tablespoon sugar, 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes. Let cool.
- Prepare the apple layer: In a small bowl, toss diced apples with lemon juice, sugar, and cinnamon. Set aside.
- Prepare the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream. Pour half of the cream cheese mixture over the crust. Spoon the apple mixture evenly over the cream cheese. Pour the remaining cream cheese mixture over the apples.
- Prepare the crumble topping: In a medium bowl, combine flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the cheesecake.
- Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath helps the cheesecake cook evenly and prevents cracking.
- Bake for 60-75 minutes, or until the edges are set and the center is still slightly jiggly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For a make-ahead holiday showpiece, prepare the cheesecake up to the point of baking. Cover and refrigerate overnight. Bake as directed the next day.
- Ensure your cream cheese and sour cream are at room temperature for a smooth filling.
- The water bath is crucial for a creamy texture and to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Find it online: https://cutcooktaste.com/apple-crumble-cheesecake/