As the crisp air of autumn sets in and the leaves turn shades of orange and red, it's also time to celebrate one of the season's most beloved fruits—apples.
Whether you’ve gone apple picking or simply grabbed a bunch from the market, it's easy to fall back on the classic apple pie when thinking of desserts. But what if you could combine the best parts of apple pie with something equally delicious yet unexpected?
Enter the Apple Crumble Cheesecake, a rich, creamy dessert that adds a modern twist to your fall baking routine.
Why settle for pie? Try this irresistible combination
For apple lovers, this cheesecake brings the soft, spiced flavors of baked apples into a velvety cheesecake filling, with a buttery crumble topping that will make you wonder why you haven’t been making this all along. It’s the ultimate dessert to bring to a family gathering, and it strikes the perfect balance between familiar and new. Let’s dive into the recipe and make the best of this apple season.
Ingredients
For the crust:
150g graham cracker crumbs (about 1½ cups)
75g unsalted butter, melted (about ⅓ cup)
2 tablespoons sugar
For the cheesecake filling:
680g cream cheese, softened (about 3 cups)
200g sugar (about 1 cup)
3 large eggs
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
2 medium apples, peeled, cored, and diced
1 tablespoon lemon juice
For the crumble topping:
100g all-purpose flour (about ¾ cup)
50g rolled oats (about ½ cup)
100g brown sugar (about ½ cup, packed)
1 teaspoon ground cinnamon
85g cold unsalted butter, cubed (about 6 tablespoons)
Instructions
1. Prepare the crust
Start by preheating your oven to 175°C (350°F). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
Press this mixture firmly into the bottom of a springform pan (9-inch recommended), making sure the crust is even. Bake for 10 minutes, then set it aside to cool while you work on the filling.
2. Make the cheesecake filling
In a large bowl, beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and cinnamon.
In a separate small bowl, toss the diced apples with lemon juice to prevent browning, then fold them into the cheesecake batter.
Pour the cheesecake mixture over the cooled crust, spreading it evenly. Set it aside while you prepare the crumble topping.
3. Prepare the crumble topping
In another medium bowl, combine the flour, oats, brown sugar, and cinnamon.
Add the cold, cubed butter and use a pastry cutter or your hands to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the top of the cheesecake filling.
4. Bake and cool
Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly. If the top begins to brown too quickly, you can loosely cover the cheesecake with foil.
Once done, remove from the oven and let it cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight for the best texture.
Serve and enjoy!
Once your cheesecake has fully chilled, it’s ready to slice and serve.
The buttery crumble on top offers a perfect contrast to the smooth, creamy cheesecake, while the baked apples inside give every bite a warm, spiced flavor reminiscent of classic fall desserts. Serve it plain or with a drizzle of caramel sauce for an extra indulgent treat.
