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Creamy Apple Cheesecake

Category: Let's Bake Something Wonderful

This dessert is a blend of soft cheesecake, spiced apple filling, and a crispy crumble. Top it with caramel for an extra sweet kick.

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Hannah Author
Updated on Thu, 08 May 2025 18:00:30 GMT
A creamy apple cheesecake slice with streusel topping and fresh apples in the background. Save
A creamy apple cheesecake slice with streusel topping and fresh apples in the background. | recipesbyhannah.com

This Apple Crumble Cheesecake came to life one autumn day when I was torn between making apple pie or cheesecake. Now it's the dessert everyone asks for at family get-togethers. It blends my grandma's cozy apple pie flavors with a rich, smooth cheesecake. That crumbly topping just makes everything complete.

What Makes This So Special

The way the different layers work together is what you'll remember most. You get that buttery graham base, smooth creamy filling, and those warm, spiced apples in every mouthful. And guess what? You won't need any fussy water bath. I've made the whole process super easy but kept that amazing homemade taste.

Getting Your Base Just Right

  • Graham Crackers: You'll need 3 cups finely smashed. Want my little trick? Sometimes I throw in some gingersnaps for extra flavor. Plain tea biscuits work wonderfully too.
  • Sugar: Just the right amount for sweetness.
  • Butter: I gently melt mine in the microwave to keep things tidy.

The Creamy Dream: Your Filling

  • Cream Cheese: Go full fat and make sure it's soft. I found this out the tough way!
  • Sugar: A single cup balances everything nicely.
  • Eggs: Four big ones at room temperature for ultimate smoothness.
  • Cornstarch: My little helper for keeping cracks away.
  • Vanilla: Real extract really matters here.
  • Sour Cream: Don't skimp - full fat gives that lovely tang.
  • Spices: Cinnamon and nutmeg bring the comfort.

The Apple Layer Secret

  • Apples: I always pick Granny Smiths. They stay firm and won't go soft on you.
  • Brown Sugar: The dark kind gives you that deep, rich sweetness.
  • Butter: Go for unsalted so you're in charge of the flavor.
  • Lemon: A tiny bit keeps everything fresh tasting.
  • Warm Spices: Loads of cinnamon with just a hint of nutmeg.
  • Cornstarch: This thickens your sauce perfectly.
  • Salt: Just a tiny bit makes all the flavors stand out.
A slice of apple crumble cheesecake sits on a plate, revealing layers of creamy filling, baked apples, and a crumbly topping, with fresh apples in the background. Save
A slice of apple crumble cheesecake sits on a plate, revealing layers of creamy filling, baked apples, and a crumbly topping, with fresh apples in the background. | recipesbyhannah.com

Cooking Your Apple Mixture

First thing's first with those apples. I find peeling and slicing them relaxing while watching TV. Then everything goes into my favorite pot - the butter, brown sugar, and all those wonderful spices. Your whole house will smell amazing as it cooks down into that gorgeous filling.

Starting With The Crust

There's something so satisfying about making the crust. I usually blast some tunes while crushing those graham crackers. Mix everything with the melted butter and sugar, press it down, and watch it turn golden brown. Those few minutes in the oven really bring out the flavor.

Creating The Creamy Center

Here comes the fun part - whipping up that smooth cheesecake mixture. Be patient when mixing the cream cheese and sugar until there are no lumps left. Then add your sour cream, eggs and that splash of vanilla. I can't help sampling a tiny bit - it's so good.

Whipping Up The Topping

Think of the crumble as a snuggly blanket for your cheesecake. I combine flour, oats, brown sugar and plenty of cinnamon with melted butter until it feels just right. Sometimes I toss in some chopped pecans for extra crunch.

Putting Everything Together

Now for the best part. Spread half your creamy mixture, add those fragrant apples, top with the rest of your cheesecake batter and finish with that buttery crumble. Pop it in the oven and now comes the tough part - waiting!

A slice of dessert featuring layers of creamy filling, apples, and a crumbly topping, placed on a white plate with a blurred background of assorted apples. Save
A slice of dessert featuring layers of creamy filling, apples, and a crumbly topping, placed on a white plate with a blurred background of assorted apples. | recipesbyhannah.com

Time To Cool Down

You'll need to be patient here. Let it cool gradually in the oven with the door slightly open. Then give it several hours in the fridge to set properly. I know you want to dig in right away but hang on - it gets even better with time.

Showing Off Your Creation

Getting the cheesecake out is always thrilling. I gently slide my knife around the edges, then unlock the springform pan. It feels like Christmas morning every time I do this.

The Perfect Finishing Touch

A little warm caramel sauce poured over the top makes this absolutely divine. I always make extra sauce cause everyone asks for more. Sometimes I lightly dust it with powdered sugar too for that pretty look.

Tried And True Advice

I've made this so many times now and learned a few things. Don't skip bringing ingredients to room temp. Mix thoroughly and always scrape the bowl down. These small steps really make your cheesecake better.

Oven Strategies

Bake it slow and at a lower temp. Don't open that oven door even if you're dying to look. Your reward will be a beautifully smooth top without cracks.

A slice of apple cheesecake topped with crumbly streusel is served on a white plate, with fresh apples in the background. Save
A slice of apple cheesecake topped with crumbly streusel is served on a white plate, with fresh apples in the background. | recipesbyhannah.com

Storage Solutions

Your cheesecake will stay yummy in the fridge for several days. Just wrap it well. You can even freeze individual slices for when you need a sweet treat fast. They thaw out perfectly.

Customize It Your Way

Want it gluten free? I've used gluten free graham crackers with great results. You can also play around with different sweeteners if you're watching your sugar intake.

Switching Things Up

Try adding walnuts to your crumble or swap apples for pears when they're at their peak. Each little change gives you what feels like a completely new dessert.

Quick Answers

  • Testing doneness: Look for a slight jiggle in the middle, similar to set jello.
  • Avoiding cracks: Avoid sudden temperature shifts and don't beat your mixture too much.

Enjoying Your Creation

I find it's best straight from the fridge with a little extra caramel sauce on the side. Watching people's reactions when they take that first bite makes all the work worthwhile. This cheesecake has become my go-to special dessert, and I bet it'll be yours too.

Recipe FAQs

→ Why does cheesecake crack sometimes?

Overmixing or sudden temperature changes usually cause cracks. Mix on low speed and cool the cheesecake gradually with the oven door slightly open.

→ Can I prepare this dessert in advance?

Yep! It stays fresh in the fridge for up to five days. Making it a day early gives it plenty of time to set.

→ What type of apple works here?

Granny Smith or Honeycrisp hold their texture well. They also bring the right mix of tart and sweet flavors.

→ Can you freeze it for later?

For sure! Wrap it in plastic wrap, then foil and freeze for 3 months max. Thaw overnight in the fridge before serving.

→ Why do my ingredients need to be room temperature?

They mix together smoothly, avoiding lumps. Cold ingredients can mess up the batter and how it bakes.

Apple Crumble Cheesecake

Smooth cheesecake meets spiced apples and crunchy crumble, drizzled with caramel. A sweet treat you can’t resist.

Preparation Time
40 min
Cooking Time
60 min
Total Time
100 min

Category: Sweet Kitchen

Difficulty Level: Intermediate

Cuisine: American

Yield: 14 Servings (One cheesecake, 10 inches)

Dietary Preferences: Vegetarian

Ingredients

01 Peel and core 5 big apples.
02 2/3 cup packed brown sugar, for apples.
03 1 teaspoon cinnamon, for apple mixture.
04 1/2 teaspoon ground nutmeg.
05 2 tablespoons of lemon juice, freshly squeezed.
06 4 tablespoons of plain water.
07 1/2 cup butter, unsalted, for apples.
08 4 teaspoons cornstarch blended with a little water.
09 3 cups of crushed graham crackers.
10 5.2 ounces of melted unsalted butter, for crust.
11 1 tablespoon white sugar.
12 1/2 teaspoon cinnamon, for the crust.
13 28 ounces of softened cream cheese.
14 2 teaspoons of vanilla extract.
15 1 1/4 cups white sugar, for filling.
16 1 cup of sour cream.
17 4 large eggs, at room temperature.
18 2 tablespoons of cornstarch powder.
19 3/4 cup regular flour.
20 1/2 cup rolled oats.
21 1 teaspoon cinnamon, for the topping.
22 1/3 teaspoon salt, kosher.
23 3.1 ounces of melted butter, for topping.
24 1/3 cup packed brown sugar, for topping.

Directions

Step 01

Chop the peeled apples into slices. Heat butter in a pan with the sugar, spices, and lemon juice added. Let it cook for about 10 minutes or until the apples soften. Stir in cornstarch mixture to thicken. Fully cool before using.

Step 02

Blend the graham crumbs with melted butter, cinnamon, and white sugar. Firmly press it into a springform pan (10 inches) lined with parchment. Bake at 350°F for eight minutes, then cool it completely.

Step 03

Whisk softened cream cheese together with sugar and vanilla extract until silky smooth. Stir in the sour cream. Add eggs one at a time, mixing slowly. Gently fold in cornstarch last.

Step 04

Mix oats, flour, spices, salt, brown sugar, and melted butter until the texture is crumbly and holds together slightly.

Step 05

Pour half the cheese mixture over the crust, followed by a layer of cooled apples. Add the rest of the filling on top and finish with the crumble mixture.

Step 06

Bake it at 280°F for about an hour, just until the edges look firm but the center stays wobbly. Let it cool in the oven, then refrigerate for at least 5 hours or overnight. Spread some caramel over before serving.

Notes

  1. Let all your ingredients come to room temp for a smoother mix.
  2. To stop cracks, mix carefully after adding the eggs in.
  3. Cool the cake slowly to keep the surface intact.
  4. Best if made 1-2 days ahead and kept in the fridge.

Required Equipment

  • Springform pan, 10 inches.
  • An electric hand or stand mixer.
  • A food processor.
  • One medium-sized saucepan.

Allergen Information

Check all ingredients for potential allergens and consult a medical professional if uncertain.
  • Contains milk and dairy products.
  • Contains egg-based ingredients.
  • Includes wheat products.

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 720
  • Fats: 46 g
  • Carbohydrates: 71 g
  • Proteins: 8 g