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Close-up image of a slice of apple crumble cheesecake on a speckled ceramic plate. The cheesecake features visible apple chunks and a thick layer of crumble topping. The creamy texture of the cheesecake contrasts with the crunchy crumble. In the background, out of focus, are whole apples and the rest of the cheesecake on a plate, enhancing the rustic and warm autumnal atmosphere.
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Apple Crumble Cheesecake

This delicious apple crumble cheesecake celebrates the best fruit of fall: apples! Delicately balanced and perfectly spiced, this cake will be a crowd pleaser!
Course Dessert
Cuisine American
Keyword apples, cheesecake
Prep Time 1 hour
Cook Time 1 hour
Cooling time 6 hours
Total Time 8 hours
Servings 12 servings
Calories 430kcal
Author Camila Hurst

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
  • 1/4 cup brown sugar 55 grams
  • 6 tbsp unsalted butter melted 85 grams

Apple Crumble Topping

  • 2 cups chopped apples about 3 apples (220 grams)
  • 3/4 cup all-purpose flour 95 grams
  • 1/3 cup brown sugar 73 grams
  • 1 tsp cinnamon
  • 4.5 tbsp unsalted butter room temperature (63 grams)

Cheesecake Batter

  • 907 grams cream cheese softened 4 packages of 8 oz.
  • 1 cup brown sugar 220 grams
  • 1/4 cup granulated sugar 50 grams
  • 1/2 cup sour cream 120 grams
  • 1/3 cup apple sauce 83 grams
  • 3 large eggs room temp
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder

Instructions

Graham Cracker Crust

  • Pre-heat the oven to 325ºF.
  • Place the graham cracker in a food processor and process to obtain fine crumbs.
  • Add the brown sugar and mix to combine.
  • Melt the butter and mix with the crumbs and sugar.
  • Line the bottom of an 8” or 9” cheesecake pan with parchment paper. If using an 8” springform pan, it must be deep. Press the graham cracker mixture into the pan evenly and going up the sides a little bit.
  • Bake the crust in the oven for 10 minutes.
  • Remove it from the oven and let it cool down.

Apple Crumble Topping

  • Peel and core the apples, chop into small pieces. Place the chopped apples in a bowl, and set aside.
  • In a separate bowl, mix the flour, brown sugar, and cinnamon together.
  • Add the butter to the flour and sugar, and use a fork to mix until incorporated.
  • Add one cup of the crumb mixture to the apples, and stir to combine to form an apple/crumb mixture. Place it in the fridge. Also place the remaining crumbs in the fridge.

Cheesecake Batter

  • Beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
  • Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
  • Scrape the bowl and beat for another 30 seconds.
  • Add the sour cream and apple sauce, mix to combine.
  • Make sure to scrape the bowl a few times during the mixing process.
  • Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
  • Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
  • Add the final egg yolk with the vanilla, salt, cinnamon and mix until combined.

To Assemble

  • We will be baking the cheesecake in a water bath. So before you add the cheesecake batter, prepare the springform pan. Wrap the bottom of the pan with a few layers of aluminum foil to prevent water from leaking in. Get water boiling in a kettle.
  • Pour half of the cheesecake batter in the pan, over the baked and cooled crust.
  • Spread half of the apple/crumb mixture on top of the cheesecake batter.
  • Pour the remaining cheesecake batter on top to make another cheesecake layer.
  • Spread the remaining apple crumb mixture on top.
  • Top with the remaining crumbs that you reserved that you didn’t mix with the apples. Spread them on an even layer.

Baking the Cheesecake

  • Place the pan in a larger roasting pan and add the hot water to the bottom of the roasting pan. This creates a water bath, which helps prevent the cheesecake from cracking.
  • Carefully load the cheesecake in the 325ºF preheated oven for 60 to 75 minutes until the cheesecake is slightly jiggly in the center, but set around the edges.
  • Turn the oven off, and leave the cheesecake in there for 1 hour.
  • Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 6 hours or overnight.

Notes

Caramel sauce: Here is my caramel sauce recipe that you can use to top this cheesecake, it pairs wonderfully with the apple flavors.
Storage: You can store the Apple Crumble cheesecake in the fridge for up to 4 or 5 days, covered in an air tight container. The cheesecake can also be stored in the freezer for up to 2 months. Make sure to place it in an air tight container. You can also freeze the cheesecake first, then once it’s frozen, wrap it with plastic wrap very tightly and then place in an air tight container. This will extend its freezer shelf life.
Crust: You can use digestive biscuits instead of graham crackers. Or use the Biscoff Crust recipe from this Biscoff Cheesecake.
Greasing the cheesecake pan: I like to grease the sides of the pan after baking the crust, because if I grease the cheesecake pan before adding the crust in, first I have a hard time making the crust stick to the sides of the pan, and also, it makes the crust soggy.
Oven temperature: If using a convection oven, you may have to use a lower baking temperature, around 300ºF instead. And baking time may also vary. Bake until the cheesecake is slightly jiggly in the center, and set around the edges.
Oven thermometer: It’s best to have an oven thermometer to ensure the oven temperature is accurately measured. Often times, ovens are not accurate, and if the oven is off and the actual temperature is too low, the cheesecake can take way longer to bake. And if the temperature tends to be higher than what you actually set it to, the cheesecake can crack because of being baked at too high of a temperature.

Nutrition

Serving: 1slice | Calories: 430kcal