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Apple Crumble Cheesecake

Apple Crumble Cheesecake Recipe

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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 oz full-fat cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream, room temperature
  • 2 medium apples, peeled and diced small
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter
  • ½ cup all-purpose flour
  • ½ cup rolled oats
  • ¼ cup brown sugar
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cubed

Method
 

  1. Preheat oven to 325°F. Mix crust ingredients, press into a 9-inch springform, and bake 10 minutes. Cool.
  2. Cook apples with butter, brown sugar, cinnamon, and flour over medium heat for 5 minutes until softened. Cool completely.
  3. Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla. Add eggs one at a time on low speed.
  4. Pour half the batter over crust, layer with apples, top with remaining batter. Place in a water bath and bake for 50 minutes.
  5. Combine crumble ingredients until crumbly. After 50 minutes, top cheesecake with crumble and bake 15 to 20 minutes more. Turn oven off, crack door, and cool cheesecake inside for 1 hour. Refrigerate overnight.
  6. Run a knife around the pan, release the springform, and slice with a warm knife. Serve cold.

Notes

The overnight chill is mandatory for the cheesecake to set properly. Plan for at least 8 hours in the fridge after baking. You can bake the crust up to a day ahead and keep it covered at room temperature, but the remaining steps are best done the day before you serve.