Apple Crumble Cheesecake
A delightful combination of creamy cheesecake, spiced apple filling, and a buttery crumble topping, perfect for family gatherings or special occasions.
Ingredients
For the Crust
- 1 cup graham cracker crumbs You can also use digestive biscuits.
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted Use high-quality butter for the best flavor.
For the Crumble Topping
- 1/2 cup all-purpose flour
- 3 tablespoons light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 2 packages cream cheese (8 ounces each), room temperature I recommend Philadelphia brand for its creaminess.
- 1/2 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 can apple pie filling, chopped (21 ounces) You can make your own filling for a fresh taste.
For the Glaze
- 1 cup confectioners' sugar
- 2-3 tablespoons whole milk Adjust for desired consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line the bottom of a 7-inch springform pan with parchment paper and wrap two pieces of aluminum foil around the base to prevent leaks.
Make the Crust
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
Prepare the Crumble Topping
- In another bowl, combine all-purpose flour, light brown sugar, granulated sugar, cornstarch, and ground cinnamon. Stir in melted butter until the mixture resembles crumbs. Set aside.
Make the Cheesecake Filling
- In a stand mixer, beat cream cheese on medium speed until smooth. Gradually add granulated sugar and vanilla extract. Mix until well combined.
- Add eggs, one at a time, mixing well after each addition.
- Scrape down the sides of the bowl to ensure even mixing.
Assemble the Cheesecake
- Pour half of the cheesecake batter over the crust, then spoon the apple pie filling evenly over it. Pour the remaining cheesecake batter on top. Finally, sprinkle the crumble mixture on the very top of the cheesecake.
Bake
- Place the springform pan in a roasting pan and pour hot water halfway up the sides of the springform pan. This water bath will help ensure a creamy texture and prevent cracks.
- Bake for 65-70 minutes or until the top is golden and set around the edges but still slightly jiggly in the center.
Cool
- After baking, let it cool for about 1 hour at room temperature. Then chill in the refrigerator for at least 4 hours (or overnight) before serving.
Glaze
- To make the glaze, whisk together confectioners' sugar with whole milk until smooth. Adjust the consistency as needed, then drizzle it over the cheesecake just before slicing.
- For a beautiful presentation, use a squeeze bottle to drizzle the glaze!
Notes
Always use room temperature ingredients for a lump-free batter. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. If freezing, slice first and wrap each piece tightly to prevent freezer burn.