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Apple Crumble Cheesecake

Apple crumble cheesecake pairs a creamy baked cheesecake with tender cinnamon apples and a crisp, golden oat crumble. A graham cracker crust and glossy apple topping make every slice a layered dessert with a mix of creamy and crunchy textures.
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Prep Time 30 minutes
Cook Time 2 hours 4 minutes
Cooling and chilling 8 hours
Total Time 10 hours 34 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 tsp vegetable oil for greasing the pan
  • 2 cup graham cracker crumbs
  • 11 tbsp unsalted butter melted and divided (6 tablespoons for the crust and 5 tablespoons for the crumble)
For the cheesecake
  • 3 block (8 oz) cream cheese softened
  • 1.25 cup granulated sugar divided (1 cup for the cheesecake and 1/4 cup for the apples)
  • 0.25 tsp fine salt
  • 3 eggs large, at room temperature
  • 1 cup sour cream at room temperature
  • 2 tsp vanilla extract
For the apple topping
  • 3 Granny Smith apples medium (about 1 1/4 pounds), peeled, cored, and cut into 1/4-inch slices
  • 1 tsp ground cinnamon
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 3 tbsp water divided (2 tablespoons for the apples and 1 tablespoon for the cornstarch)
For the crumble
  • 0.5 cup all-purpose flour
  • 0.5 cup old-fashioned rolled oats
  • 0.33 cup light brown sugar packed
  • 0.25 tsp ground nutmeg

Equipment

  • 1 9-inch springform pan
  • 1 rimmed baking sheet
  • 1 roasting pan
  • 1 10-inch skillet

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Lightly grease the bottom and sides of a 9-inch springform pan with the vegetable oil, then line the bottom with parchment paper.
  3. Stir the graham cracker crumbs with 6 tablespoons of the melted butter.
  4. Press the mixture firmly over the bottom of the pan.
  5. Bake for 10 minutes.
  6. Remove the crust and reduce the oven temperature to 325°F.
Make the crumble
  1. Stir together the flour, oats, brown sugar, and nutmeg.
  2. Mix in the remaining 5 tablespoons of melted butter until clumps form.
  3. Spread the crumble on a parchment-lined rimmed baking sheet.
  4. Bake at 325°F for 20 to 25 minutes, stirring once halfway through, until golden brown.
  5. Cool completely.
Make the cheesecake
  1. Beat the cream cheese until smooth.
  2. Beat in 1 cup of the granulated sugar and the salt.
  3. Mix in the eggs one at a time on low speed, followed by the sour cream and vanilla.
  4. Pour the filling over the crust.
  5. Wrap the outside of the springform pan in two layers of heavy-duty foil.
  6. Set the springform pan in a roasting pan.
  7. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
  8. Bake at 325°F for 65 to 80 minutes, until the edges are set and the center still wobbles slightly.
  9. Turn off the oven, crack the door open, and leave the cheesecake in the water bath for 1 hour.
  10. Remove the cheesecake from the bath and foil.
  11. Cool on a wire rack until room temperature, about 1 hour.
  12. Refrigerate the cheesecake for at least 6 hours or overnight.
Cook the apple topping
  1. Combine the apples, remaining 1/4 cup granulated sugar, cinnamon, lemon juice, and 2 tablespoons water in a 10-inch skillet.
  2. Cover and cook over medium heat for 6 to 8 minutes, stirring occasionally, until the apples are tender but still hold their shape.
  3. Stir the cornstarch with the remaining 1 tablespoon water.
  4. Add the cornstarch mixture to the skillet and cook for 1 minute, stirring, until the juices thicken and turn glossy.
  5. Transfer the apple topping to a bowl and cool completely.
Assemble
  1. Run a thin knife around the edge of the chilled cheesecake and release the springform sides.
  2. Spoon the cooled apple topping over the cheesecake.
  3. Scatter the cooled crumble on top.

Notes

For clean slices, wipe the knife between cuts. Refrigerate covered for up to 4 days; freeze without the apple topping for up to 2 months. For a gluten-free version, use certified gluten-free graham cracker crumbs, flour, and oats.