Apple Crumble Cheesecake
A delightful fusion dessert combining the creamy richness of cheesecake with the comforting flavors of apple crumble. Perfect for autumn gatherings or a special treat any time of year.
Equipment
- 9-inch springform pan
- Electric mixer
- - Large mixing bowls
- Spatula
- - Apple peeler and corer (optional)
Ingredients
- - 2 cups graham cracker crumbs
- - 1/2 cup unsalted butter melted
- - 24 oz cream cheese room temperature
- - 3/4 cup granulated sugar
- - 3 large eggs
- - 1/4 cup sour cream
- - 1 tsp vanilla extract
- - 3 Granny Smith apples peeled, cored, and thinly sliced
- - 1 tbsp lemon juice
- - 1 tsp ground cinnamon
- - 1/4 tsp ground nutmeg
- - 1/2 cup all-purpose flour
- - 1/2 cup brown sugar
- - 1/4 cup cold unsalted butter cubed
- - 1/2 cup rolled oats
Instructions
- Preheat oven to 325°F (165°C). Mix graham cracker crumbs with melted butter and press into the bottom of the springform pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Toss apple slices with lemon juice, cinnamon, and nutmeg.
- Pour cheesecake batter over the cooled crust. Arrange apple slices on top.
- Mix flour, brown sugar, cold butter, and oats until crumbly. Sprinkle over apples.
- Bake for 60-75 minutes until center is almost set. Cool completely, then refrigerate for at least 4 hours before serving.
Notes
- For a firmer cheesecake, refrigerate overnight before serving.
- To prevent cracks, avoid opening the oven door during baking and cool the cheesecake slowly.
- To prevent cracks, avoid opening the oven door during baking and cool the cheesecake slowly.