Apple Crumble Cheesecake

With this apple crumble cheesecake there is no need to choose between apple crumble or apple cheesecake because with this cheesecake recipe you get the best of both worlds. The apple crumble topping is absolutely delicious on top of this cheesecake batter and graham cracker crust. All you need is caramel drizzle to take this cheesecake over the top.

4.75 from 4 votes

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Prep Time 1

Cook Time 2 20

Total Time 3 20

Course Desserts and Snacks

Cuisine American

Servings

Calories 654 kcal

Equipment

Ingredients

Graham Cracker Crust

400 g graham crumbs
½ cups butter melted
3 tbsp sugar

Cream Cheese Filling

750 g cream cheese 3 packages of 250g each
1 cups sugar
3 eggs
2 tbsp all purpose flour
¾ cups sour cream
1 tbsp vanilla extract

crumble

⅓ cups all purpose flour
2 tbsp butter melted
⅓ cups rolled oats
⅓ cups brown sugar
¼ tbsp cinnamon
½ tsp baking powder

apple topping

3 granny smith apples
2 tbsp all purpose flour
1 tbsp lemon juice
½ tsp vanilla extract
¼ cups brown sugar
½ tsp cinnamon
½ tsp salt

Optional:

Caramel Sauce

Instructions

Crust

Heat oven to 350°F.
Place the graham cracker crumbs, sugar and melted butter in a bowl. Use a fork to mix everything together. Place the graham cracker crumbs in an 9" spring form pan and press them down with a spoon.
400 g graham crumbs, 3 tbsp sugar, ½ cups butter
Bake for 20 minutes or until the crust is golden and slightly crisp to the touch. Remove from oven and let sit until completely cool.

Cream Cheese Filling

In the bowl of a stand mixer fitted with a mixing attachment, soften the cream cheese on medium speed. Add the sugar, flour, and the eggs, one at a time. Remember to scrape the bowl.
750 g cream cheese, 1 cups sugar, 2 tbsp all purpose flour, 3 eggs
Add the sour cream and the vanilla extract. Mix well. Scrape bowl and beat the mixture again to ensure that there are no lumps. Pour mixture over cooled graham cracker crust. Set aside for now until all other components are ready. Heat oven to 450°F while you prepare other components.
¾ cups sour cream, 1 tbsp vanilla extract

Crumble Topping

In a medium bowl, combine flour, rolled oats, brown sugar, cinnamon, baking powder and melted butter. Set aside.
⅓ cups all purpose flour, ⅓ cups rolled oats, ⅓ cups brown sugar, ¼ tbsp cinnamon, ½ tsp baking powder, 2 tbsp butter

Apple Filling

In a small bowl, combine flour, brown sugar, cinnamon and salt. (Dry ingredients) In another small bowl combine lemon juice, and vanilla extract. (Wet Ingredients)
2 tbsp all purpose flour, 1 tbsp lemon juice, ¼ cups brown sugar, ½ tsp cinnamon, ½ tsp salt, ½ tsp vanilla extract
Peel and cut the apples into cubes. and place them in a medium bowl. Pour the wet ingredients on the apples and toss. Pour the dry ingredients on the apples and combine well. Set aside
3 granny smith apples

Assembly and Baking

Bake cheesecake for 10 minutes at an oven temperature of 450°F. Remove cheesecake from oven. Reduce oven to 350°F. Carefully spoon the apples in the center of the cheesecake - you can press the apples down a little. Continue spooning the apples onto the cheesecake working your way around in a circle, leave half to one inch diameter free of apples around the edges of the pan. Return the cake to the oven for 30 minutes.
Remove the cheesecake from the oven and this time using your hands sprinkle the apple crumble topping on top of the apple layer working your way around the pan. Return the cheesecake to the oven and bake for about 30 minutes. Test the done-ness as you approach 20 minutes of baking. Do this by pushing a skewer close to the middle of the cheesecake. If it comes out dry it's or not sticky it's ready.
Let cool and refrigerate for 3 hours.
Serve with caramel drizzle (optional)
Caramel Sauce

Notes

Top Tips

Do not peel and dice the apples until the last possible moment and work quickly. Otherwise, your apples will turn brown.

Let your cheesecake bake for 10 minutes before pouring the apples and the apple crumb topping on top. This will prevent the apple crumble from sinking into your cheesecake.

The star of this Apple Crumble Cheesecake were the granny smith apples. I'm so glad that I had my Starfrit apple peeler to help quickly peel apples, like the ones on the page here. Getting an apple peeler was the best investment I ever made.

Remember that the apples are going to let out moisture, so don't insert the skewer directly in an apple. If it comes out and it's not sticky or really wet, it's done! If it is sticky and very wet, let bake for another 10 minutes and test again.

Nutrition

Serving: 1/12 of CakeCalories: 654kcalCarbohydrates: 69gProtein: 9gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 14gTrans Fat: 1gCholesterol: 144mgSodium: 568mgFiber: 2gSugar: 42g

Keyword apple crisp, apple crumble cheesecake recipe, caramel, cheesecake

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