1. Can I make this Apple Crumble Cheesecake ahead of time?

Absolutely! This cheesecake is perfect for making ahead. You can prepare the crust, apple filling, and even the cheesecake layers a day before serving. Once assembled, allow it to chill in the refrigerator for at least 4 hours, preferably overnight, to let the flavors set and meld together. This will also help you save time on the day of serving.

2. What kind of apples work best for Apple Crumble Cheesecake?

For the best flavor and texture, use firm, tart apples such as Granny Smith, Honeycrisp, or Fuji apples. These varieties hold their shape during cooking and provide a nice contrast to the creamy, rich cheesecake layer. Avoid using apples that become too soft or mushy when baked.

3. Can I make this Apple Crumble Cheesecake gluten-free?

Yes, you can! To make this recipe gluten-free, simply substitute the graham cracker crumbs with gluten-free graham crackers and use gluten-free flour for the crumble topping. You can also swap the sour cream with a dairy-free option, if needed, to accommodate dietary preferences.

Irresistible Apple Crumble Cheesecake – A Perfect Fall Dessert

Name: Irresistible Apple Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups (200g) graham cracker crumbs; 1/2 cup (115g) unsalted butter, melted; 2 tablespoons granulated sugar; 24 oz (680g) cream cheese, softened; 1 cup (200g) granulated sugar; 1 teaspoon vanilla extract; 3 large eggs; 1 cup (240ml) sour cream; 3 medium apples, peeled and diced; 1/3 cup (70g) brown sugar; 1 teaspoon cinnamon; 2 tablespoons cornstarch; 2 tablespoons water; 1 tablespoon lemon juice; 3/4 cup (95g) all-purpose flour; 1/2 cup (100g) brown sugar; 1/2 teaspoon cinnamon; 1/2 cup (115g) cold unsalted butter, cubed

Description

This Irresistible Apple Crumble Cheesecake combines the creamy richness of cheesecake with a cinnamon-spiced apple topping and a crunchy crumble finish. It’s the perfect dessert for any occasion, offering layers of flavor and texture that will leave you craving more.

Ingredients

Scale

2 cups (200g) graham cracker crumbs
1/2 cup (115g) unsalted butter, melted
2 tablespoons granulated sugar
24 oz (680g) cream cheese, softened
1 cup (200g) granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup (240ml) sour cream
3 medium apples, peeled and diced
1/3 cup (70g) brown sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
3/4 cup (95g) all-purpose flour
1/2 cup (100g) brown sugar
1/2 teaspoon cinnamon
1/2 cup (115g) cold unsalted butter, cubed

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Instructions

Preheat your oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of the pan to form an even crust. Bake for 10 minutes and let it cool.
Beat softened cream cheese until smooth, then add sugar and vanilla extract and mix until combined. Add eggs one at a time, mixing on low speed, and then fold in the sour cream. Pour the cheesecake mixture over the cooled crust.
In a saucepan, cook diced apples with brown sugar, cinnamon, lemon juice, and water. In a separate small bowl, mix cornstarch and water, then add it to the apple mixture. Cook until the apples are soft and the mixture thickens. Let it cool slightly, then layer it over the cheesecake filling.
Make the crumble topping by combining flour, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to form coarse crumbs. Sprinkle the crumble mixture over the apple layer.
Bake the cheesecake for 55–65 minutes until the center is slightly jiggly and the edges are set. Turn off the oven, crack the door slightly, and allow the cheesecake to cool for an hour.
Refrigerate the cheesecake for at least 4 hours or overnight to allow the flavors to meld. Slice and serve chilled.

Notes

For best results, use fresh apples like Granny Smith for a tart balance to the sweet cheesecake filling.
Make sure to let your cream cheese and eggs come to room temperature to avoid lumps in the batter.
A water bath can help prevent cracking during baking, but it’s not strictly necessary.
To make this dessert ahead of time, you can prepare the crust and apple filling a day before serving.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 500
Sugar: 45g
Sodium: 250mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 55g
Fiber: 4g
Protein: 6g
Cholesterol: 105mg