Apple Crumble Cheesecake
Indulge in this heavenly Apple Crumble Cheesecake that combines a creamy cheesecake filling, spiced apples, and a crunchy crumble topping. Perfect for family gatherings and festive celebrations, every slice is a delightful balance of flavors and textures that will leave everyone wanting more. Easy to prepare and visually stunning, this dessert is sure to impress at any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (full-fat)
- ¾ cup granulated sugar
- 3 large eggs
- 4 cups fresh Granny Smith or Honeycrisp apples (peeled and sliced)
- 1 tsp cinnamon
- ½ cup brown sugar (packed)
- 1 cup rolled oats
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter until combined, then press into the bottom of a springform pan.
- Beat cream cheese until smooth in another bowl. Gradually add sugar, mixing well. Incorporate eggs one at a time until creamy.
- Toss apple slices with cinnamon and brown sugar in a separate bowl.
- Pour half of the cheesecake batter over the crust. Layer half of the spiced apples on top, followed by the remaining batter.
- For the crumble topping, mix oats, flour, brown sugar, cinnamon, and softened butter until crumbly; sprinkle over the cheesecake batter.
- Bake for 50-60 minutes until edges are set but center has a slight jiggle. Cool before refrigerating for at least four hours.
- Carefully remove from the springform pan, slice into wedges, and serve.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 18g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: <0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Enhance flavor with caramel sauce or use different apple varieties for unique twists. Store leftovers in an airtight container in the fridge for up to five days.