Irresistible Apple Crumble Cheesecake

Are you looking for a dessert that is not only delicious but also looks impressive? Irresistible Apple Crumble Cheesecake is the perfect recipe for you. This delightful dessert combines a creamy cheesecake with a crunchy apple layer and a sweet crumble topping. It is the ultimate treat for any occasion, whether it’s a family gathering, a birthday party, or simply a cozy night at home. The blend of textures and flavors makes it a favorite for many.

Baking this cheesecake may seem daunting, but it’s surprisingly easy. With simple steps and common ingredients, you can create a dessert that will wow your friends and family. Imagine serving a slice of this cheesecake, with layers of smooth cream cheese and sweet apples, topped with a crunchy crumble. It’s a dessert that everyone will love, and once you make it, you will want to bake it again and again.

Why Make This Recipe

There are many reasons to make this Irresistible Apple Crumble Cheesecake. Firstly, it combines two popular desserts—cheesecake and apple crumble. This unique combination is sure to satisfy your dessert cravings. The creamy cheesecake filling offers a smooth contrast to the softness of cooked apples and the crunch of the crumble topping.

Secondly, this dessert is perfect for any occasion. Whether you’re celebrating a birthday, hosting a holiday dinner, or just want to treat yourself, this cheesecake will impress your guests. It looks beautiful on a serving plate, and it tastes even better than it looks.

Additionally, this recipe is customizable. You can adjust the sweetness, change the type of apples, or add spices to match your taste preferences. It is also fun to make, allowing you to explore flavors and textures as you bake.

Making this cheesecake also means you can control the ingredients you use, making it a more personal and healthier alternative compared to store-bought options.

How to Make Irresistible Apple Crumble Cheesecake

Creating this dessert may seem like a multi-step process, but with some organization, you can easily make it at home. Below are the detailed steps you’ll follow to achieve a delicious Irresistible Apple Crumble Cheesecake.

Ingredients

To make an Irresistible Apple Crumble Cheesecake, gather the following ingredients:

• 2 cups (200g) graham cracker crumbs
• ½ cup (115g) unsalted butter, melted
• 2 tablespoons granulated sugar
• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup (240ml) sour cream
• 3 medium apples, peeled and diced
• ⅓ cup (70g) brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon lemon juice
• ¾ cup (95g) all-purpose flour
• ½ cup (100g) brown sugar
• ½ teaspoon cinnamon
• ½ cup (115g) cold unsalted butter, cubed

Directions

1. Prepare the Crust: Start by preheating your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Make sure the crust is even. Bake it for about 10 minutes or until it is slightly golden. Once it finishes baking, remove it from the oven and let it cool completely.

2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until it is very smooth. Add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until combined. Next, add the eggs one at a time, mixing on low speed until just combined after each addition. Once all eggs are added, fold in the sour cream gently with a spatula until no lumps remain.

3. Prepare the Apple Layer: In a saucepan over medium heat, cook the peeled and diced apples. Add the ⅓ cup of brown sugar and 1 teaspoon of cinnamon to the pan. Stir until the apples are tender and have absorbed the sugar and spice. In a small bowl, mix the cornstarch with 2 tablespoons of water and 1 tablespoon of lemon juice until smooth. Add this mixture to the apples and stir. Cook for a few more minutes until the mixture thickens. Remove from heat and let it cool slightly.

4. Assemble the Cheesecake: Take your cooled crust and pour the cheesecake filling over it, spreading it evenly. On top of the cheesecake layer, carefully spoon the apple mixture, ensuring it is distributed evenly.

5. Make the Crumble Topping: In a separate bowl, combine the flour, ½ cup of brown sugar, and ½ teaspoon of cinnamon. Add the cold cubed butter to this mix and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs. Sprinkle this crumble topping over the apple layer.

6. Bake: Prepare a water bath to help the cheesecake bake evenly. Place a larger pan filled with water in the oven, then carefully place your springform pan with the cheesecake inside. Bake the cheesecake at 350°F (175°C) for 55-60 minutes, or until the center jiggles slightly but is set.

7. Cool and Serve: After baking, turn off the oven and let the cheesecake cool inside for about an hour. Then, remove it from the water bath, and refrigerate it for at least 4 hours, or overnight for the best results. After chilling, serve the cheesecake plain or with toppings like whipped cream, caramel sauce, or a scoop of ice cream.

How to Serve Irresistible Apple Crumble Cheesecake

Serving your Irresistible Apple Crumble Cheesecake is just as important as making it. Once this delicious dessert is ready and chilled, you can slice it into portions for serving.

For a lovely presentation, place each slice on a dessert plate. Consider adding a dollop of whipped cream on top or drizzling caramel sauce over the cheesecake for extra sweetness. You can also serve it with a scoop of vanilla ice cream to enhance the flavor.

Garnishing with a sprinkle of cinnamon or a few slices of fresh apples can make it more visually appealing. This can elevate your dessert experience and make it even more special for guests.

How to Store Irresistible Apple Crumble Cheesecake

To keep your Irresistible Apple Crumble Cheesecake fresh, it’s important to store it properly. Once the cheesecake has cooled and set in the refrigerator, you can cover it with plastic wrap or aluminum foil. This will help prevent it from absorbing any odors from the fridge.

If you have leftovers, you can keep the cheesecake in the refrigerator for up to 4-5 days. It’s best served chilled, so you can take slices directly from the fridge.

You can also freeze it for later enjoyment. To do this, wrap individual slices in plastic wrap and then place them in an airtight container or freezer bag. The cheesecake can be frozen for up to 2-3 months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight before serving.

Tips to Make Irresistible Apple Crumble Cheesecake

To achieve the best results when making this cheesecake, consider these helpful tips:

• Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before starting. This will help create a smooth filling without lumps.

• Choose the Right Apples: For the apple layer, select apples that hold their shape, such as Granny Smith or Honeycrisp. They add a nice tartness that balances well with the sweet cheesecake.

• Avoid Overmixing: When adding eggs to the cheesecake mixture, mix only until just combined. Overmixing can introduce air, causing cracks in the cheesecake as it bakes.

• Water Bath Technique: Using a water bath helps the cheesecake bake evenly and reduces the chance of cracking. Ensure that the outer edges of your springform pan are well sealed to prevent water from leaking in.

Variation

There are many ways to customize your Irresistible Apple Crumble Cheesecake. You could try adding nuts, such as pecans or walnuts, to the crumble topping for extra crunch.

Another exciting variation is to add a swirl of caramel into the cheesecake batter before baking. This will create a delightful caramel apple flavor throughout the cheesecake.

You could also experiment with different fruits, like pears or berries, to change the flavor profile.

By playing with the combinations, you can create a new version of this cheesecake each time.

FAQs

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake a day or two in advance. Just remember to store it well in the refrigerator until you’re ready to serve.

What should I do if my cheesecake cracks?

If your cheesecake cracks, don’t worry! You can cover it up with a layer of whipped cream or fruit topping. It will still taste delicious!

Can I substitute sour cream?

Yes, you can substitute sour cream with Greek yogurt or cream cheese for a similar texture and flavor.

How do I know when the cheesecake is done?

The cheesecake is done when the edges look set but the center still has a slight jiggle. It will continue to set as it cools.

Can I use a regular cake pan instead of a springform pan?

While a springform pan is best for cheesecakes, you can use a regular cake pan. Just line it with parchment paper to help with removing the cheesecake later.

Irresistible Apple Crumble Cheesecake

This delightful dessert combines a creamy cheesecake with a crunchy apple layer and a sweet crumble topping, making it perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 12 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups 2 cups (200g) graham cracker crumbs
• ½ cup ½ cup (115g) unsalted butter, melted
• 2 tablespoons 2 tablespoons granulated sugar

For the filling

• 24 oz 24 oz (680g) cream cheese, softened Use room temperature cream cheese.
• 1 cup 1 cup (200g) granulated sugar
• 1 teaspoon 1 teaspoon vanilla extract
• 3 large 3 large eggs Use room temperature eggs.
• 1 cup 1 cup (240ml) sour cream Can substitute with Greek yogurt.

For the apple layer

• 3 medium 3 medium apples, peeled and diced Granny Smith or Honeycrisp recommended.
• ⅓ cup ⅓ cup (70g) brown sugar
• 1 teaspoon 1 teaspoon cinnamon
• 2 tablespoons 2 tablespoons cornstarch
• 2 tablespoons 2 tablespoons water
• 1 tablespoon 1 tablespoon lemon juice

For the crumble topping

• ¾ cup ¾ cup (95g) all-purpose flour
• ½ cup ½ cup (100g) brown sugar
• ½ teaspoon ½ teaspoon cinnamon
• ½ cup ½ cup (115g) cold unsalted butter, cubed

Method

 

Preparation of the Crust

1. Preheat your oven to 350°F (175°C).
2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl until well combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for about 10 minutes or until slightly golden, then remove from the oven and let cool completely.

Making the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until very smooth.
2. Add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until combined.
3. Add the eggs one at a time, mixing on low speed until just combined after each addition.
4. Fold in the sour cream gently with a spatula until no lumps remain.

Prepare the Apple Layer

1. In a saucepan over medium heat, cook the peeled and diced apples with ⅓ cup of brown sugar and 1 teaspoon of cinnamon until tender.
2. Mix the cornstarch with 2 tablespoons of water and 1 tablespoon of lemon juice until smooth and add to the apples.
3. Cook for a few more minutes until thickened, then remove from heat and let cool slightly.

Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading evenly.
2. Then spoon the apple mixture on top, ensuring it is evenly distributed.

Making the Crumble Topping

1. In a separate bowl, combine flour, ½ cup of brown sugar, and ½ teaspoon of cinnamon.
2. Add the cold, cubed butter and work it into the flour mixture until it resembles coarse crumbs.
3. Sprinkle the crumble topping over the apple layer.

Bake

1. Prepare a water bath to help the cheesecake bake evenly.
2. Place a larger pan filled with water in the oven, then carefully place your springform pan inside.
3. Bake at 350°F (175°C) for 55-60 minutes, until the center jiggles slightly but is set.

Cool and Serve

1. Turn off the oven and let the cheesecake cool inside for about an hour.
2. Remove from the water bath, and refrigerate for at least 4 hours or overnight.
3. Serve plain or with toppings like whipped cream or caramel sauce.

Notes

For serving, consider garnishing with cinnamon or fresh apple slices. Store leftovers in the refrigerator for up to 4-5 days or freeze for 2-3 months.