Apple Crisp is one of our favorite Fall recipes. That's the inspiration for this cheesecake recipe. On those Summer to fall days when apples are just starting to get ripe in season, this Apple Crumble Cheesecake is an amazing choice.
The delicious cinnamon and brown sugar crust made with crushed cookies perfectly complements the cinnamon cheesecake filling and crumble topping you will recognize.Jump to Recipe
Why This Recipe
Beautiful for entertaining. Serve your guests this delicious dessert idea for fall or just because. Of course, you can also make this special dessert for your family on a special occasion or holiday meal.
Uses seasonal produce before it spoils. When you have a couple apples with brown spots, its the perfect time to trim them up and make a dessert. Apple season has never been better.
Adaptable. Easily make this recipe gluten-free. Use pears instead if that's what you have on hand.
Add chocolate syrup for a little twist. Mix in some crushed toffee caramel to the cheesecake batter to play up the caramel flavors. Add crushed caramel candies to the top after the cheesecake comes out of the oven for a nice textural addition.
graham cracker crumbs - You can make a crust with graham crackers too.
For an apple crumble topping, you can chop apples, then add diced apples to 2 tablespoons of brown sugar and 1 tablespoon of cold butter, cut into small pieces.
Ingredients for Apple Crumble Cheesecake
Ingredients for the Crust
- Cookies. Pick a crunchy cookie such as ginger snaps, shortbread cookies, graham crackers, or vanilla wafers. You can also pick a gluten-free option.
- Butter. Melted.
- Cinnamon. I enjoy Saigon cinnamon for a little special oomph.
- Brown Sugar. Light or dark brown sugar will both work.
Apple Crumble Cheesecake Filling Ingredients
- Cream Cheese. This must be softened to room temperature, so allow time for that.
- Sugar. White granulated sugar.
- Sour cream. Full-fat works best.
- Cinnamon. Any cinnamon will work.
- Vanilla Extract. Use real, pure vanilla extract and not imitation extract.
- Eggs. Large.
- Cornstarch. Thickens the filling.
- Apple. One large apple, sliced. Best apples to use are granny smith apples or gala apple.
Crumble Topping Ingredients
- Oatmeal. Quick oats or steel-cut oats will both work.
- Brown Sugar. Light brown has a less intense flavor. Dark brown flavor has a rich deep flavor. Either will work.
- Butter. Melted.
- Cinnamon. Make sure it hasn't been in your cabinet long enough to lose it's flavor.
- Flour. Use all-purpose flour or your favorite gluten-free substitute.
Caramel sauce. This ingredient is optional if you want a little something extra. It takes the cheesecake over-the-top. You can also make your own caramel sauce.
Equipment and Kitchen Tools
- large bowl
- electric mixer
- springform pan
- food processor
How to Make Apple Crumble Cheesecake
First, you will prepare the crust by crushing the cookies, softening the butter, and mixing the ingredients. Bake the crust at 250ºF for ten minutes.
Next, mix the filling ingredients, adding the eggs separately, one at a time, and mix well. Pour this over the hot crust and smooth it out so that the surface is even. Add the apple slices.
Melt the butter for the topping and mix the ingredients. Crumble the topping evenly over the apple slices.
Place a sheet pan with hot water in the bottom of your oven to allow your cheesecake to cook more evenly. This is called a water bath. Place the cheesecake pan in the oven and bake for sixty minutes. Refrigerate for at least six hours.
Combine all spices into a large bowl and mix thoroughly into lean ground beef
Form into ball shape with your hands
Press crust into foil-lined can
In a medium bowl mix filling ingredients.
Pour filing over crust
Top with apple slices.
Make the topping and add to top of cheesecake.
Bake as directed.
The flavor of the cheesecake will deepen as it chills. Add a little bit of salted caramel sauce as you serve each slice if desired.
Tips for Best Results
For the best flavor, refrigerate the finished cheesecake for 24 hours. Six hours is the minimum.
The best way to keep sliced apples from browning is to sprinkle the with a little fresh lemon juice.
Wrap the bottom of the springform pan in foil to avoid any water from seeping into the pan which would make the cheesecake crust soggy.
Refrigerate any leftover cheesecake in an airtight container.
Freeze individual slices for up to three months in an airtight container. Thaw or partially thaw whenever you want a special treat. These individual slices are perfect to take to work for an occasional lunchtime treat.
More Great Cheesecakes
Apple Crumble Cheesecake
- 7 cookies
- ¼ cup butter
- 2 tabelspoons brown sugar
- ⅛ teaspoon cinnamon
- 1 ½ 8 0z blocks cream cheese
- 1 cup sugar
- 6 tablespoons sour cream
- ½ teaspoon cinnamon
- 2 eggs
- 1 tablespoon corn starch
- 1 apple
- ½ teaspoon vanilla extract
- ½ cup oatmeal
- 2 tablespoons brown sugar
- 5 tablespoons butter
- ¾ cup flour
- ⅛ teaspoon cinnamon
- ½ cup Caramel sauce
- Using a food processor or the rolling pin method, break cookies int small pieces.
- In a large mixing bowl, add melted butter, cinnamon, brown sugar.
- Mix well
- Wrap the cake mold with foil 3-4 times tightly. Lay out the base, forming the sides.
- Bake in warm oven (350 degrees f) for 10 minutes.
- In a large bowl, mix cream cheese with sugar, cinnamon, vanilla, sour cream. Add starch, mix.
- Add the eggs separately, add to the dough.
- Mix well, but do not over mix.
- Spread the filling on top of the crust mixture. Press to flatten the top.
- Add sliced apples on top of the cheesecake. (Note - apples should be peeled, very thinly sliced, sprinkled with cinnamon and sugar.)
- In a medium bowl, combine oatmeal, flour, brown sugar, cinnamon and melted butter.
- Mix. The consistency of the topping is kind of like wet sand.
- Add topping over apples.
- Place the form in a second larger pan or a tall baking sheet. Pour boiling water the larger pan to create a water bath, Leave in the oven for 60 minutes at 350° f.
- If necessary, cover the top with foil (do not cover).
- Refrigerate the baked cheesecake for 6 hours or overnight. Garnish with salted caramel.
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