Apple Crumble Cheesecake
This apple crumble cheesecake screams fall! The cheesecake starts with a crunchy cinnamon graham cracker crust and a creamy brown sugar cheesecake filling. Sliced Honeycrisp apples are combined with more brown sugar and layered on top of the cheesecake filling. The cheesecake is finished with a crunchy streusel topping and drizzled with salted caramel.
Ingredients
Crust
- 16 graham cracker sheets yields about 2 cups of crumbs
- ¼ cup brown sugar packed
- 1 teaspoon cinnamon
- 8 tablespoons unsalted butter melted
Apples
- 3 large apples Granny Smith, Honeycrisp, etc, peeled and thinly sliced
- 1 teaspoon cinnamon
- 2 tablespoons brown sugar
Crumble Topping
- ¾ cup all purpose flour
- ½ cup brown sugar packed
- ¼ teaspoon kosher salt
- 6 tablespoons unsalted butter softened
Cheesecake Filling
- 24 oz (3-8oz packages) cream cheese full fat and softened
- 1 cup brown sugar packed
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ½ cup heavy cream
Instructions
Crust
- Preheat the oven to 350°F.
- Crush the graham crackers using a food processor or place in a zip top bag and crush them using a rolling pin.
- Combine the crushed graham crackers, brown sugar, cinnamon and melted butter and stir well.
- Pour the crumbs into a 9 in springform pan and press into the bottom and up the sides 1 ½ inches, using your fingers or the bottom of a glass to press it down tightly.
- Bake the crust for 10 minutes. Cool on a wire rack. Turn the oven down to 325°F.
Apples
- Combine the sliced apples, brown sugar and cinnamon in a bowl and toss to combine. Set aside while making the cheesecake filling.
Crumble
- Combine flour, brown sugar and salt in a small bowl. Using your fingers or a fork, smash the butter into the flour mixture until small crumbs form throughout.
Cheesecake Filling
- Prepare the springform pan for a water bath. Once the crust has cooled, wrap the springform pan with 2 layers of heavy-duty foil wrapping and folding the edges at least ¾ up the sides of the pan. For an extra barrier, if desired, place an oven bag around the foil and tie it around the foil to secure it.
- Combine the softened cream cheese and brown sugar in the bowl of a stand mixer with a paddle attachment (or use a hand mixer) and mix on medium until smooth, about 2-3 minutes scraping the sides of the bowl occasionally.
- Add the eggs one at a time, mixing well after each.
- Add the vanilla and salt and mix well.
- Add the heavy cream mix until combined, about 30 seconds.
- Pour the batter into the prepared pan over the crust.
- Gently layer the apples over the top of the crust, covering the entire cheesecake. Leave aside any accumulated juices from the apples in the bowl and discard.
- Sprinkle the crumble topping over the top of the apples evenly.
- Place the springform pan into a roasting pan and place in the oven. Carefully pour very hot water into the roasting pan until it comes about halfway up the sides of the springform pan being careful not to get any water between the pan and the foil.
- Bake the cheesecake at 325 degrees F for 1 hour 30 minutes to 1 hour 40 minutes. If you have an instant read thermometer, the temperature should be 150-155 degrees. The cheesecake is done when the middle is still slightly jiggly but the edges are fully set.
- Turn the oven off and slightly prop open the oven door with a wooden spoon if it won’t stay open on its own. Allow to cool in the oven for 1 hour.
- Carefully remove the roasting pan from the oven and remove the cheesecake from the water. Remove the foil. Cool for another hour on a wire rack.
- Place the cheesecake in the refrigerator, covering the top with foil or plastic wrap and chill at least 4 hours or preferably overnight.
- To serve, pour salted caramel over individual slices or the whole cheesecake.
Notes
- The cheesecake can be kept for 3-4 days tightly wrapped in the refrigerator.
Nutrition
Serving: 1sliceCalories: 548kcal
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