The Ultimate Apple Crumble Cheesecake

I remember when I first moved to the U.S. and missed the familiar flavors of home. Cooking felt intimidating at first, but I quickly learned that comforting food doesn’t need to be complicated. This Apple Crumble Cheesecake brings together those beloved tastes and is a perfect example; it takes about 8 hours, including cooling, but the process is pure joy.

Why You’ll Love This Apple Crumble Cheesecake

You might think a cheesecake sounds complicated, but trust me, this Apple Crumble Cheesecake is designed to be approachable and absolutely delicious. I’ve tweaked this recipe to make sure it delivers maximum flavor with minimal stress, making it perfect for your busy life.

• Perfectly Balanced Flavors: I’ve carefully balanced the creamy, tangy cheesecake with sweet, spiced apples and a crunchy, buttery crumble. Every bite is a delightful harmony.
• Easier Than You Think: Don’t be intimidated by the presentation. With my step-by-step guide, you’ll feel confident creating an impressive dessert that looks and tastes like it came from a professional bakery.
• Impressive for Any Occasion: Whether you’re hosting a dinner party or simply want to treat your family, this cheesecake elevates any meal. It’s a showstopper that will have everyone asking for the recipe.
• A Taste of Comfort: This recipe combines the best of a cozy apple crumble with a decadent cheesecake, offering a comforting dessert that truly feels like a hug in every slice.

Ingredients

• 200 g digestive or graham crackers
• 1/2 tsp ground nutmeg
• 1,5 tsp ground cinnamon
• 1,5 tbsp dark brown sugar
• 50 g butter (melted)
• 150 g apple (diced small (1-2 apples))
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 100 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter (room temperature)
• 600 g cream cheese (full fat, room temperature)
• 200 g granulated sugar
• 150 g sour cream 14-18% (room temperature)
• 1 tbsp cornstarch
• 2 tsp vanilla extract
• 3 large eggs (room temperature)

Step-by-Step Instructions: Making the Perfect Apple Crumble Cheesecake

Let’s walk through this together. Each step is designed to be clear and straightforward, so you can enjoy the process and feel proud of your delicious creation. Take your time, and remember, cooking should be joyful.

Part 1: The Graham Cracker Crust

1. Preheat the oven. Set your oven to 160ºC/325ºF using a conventional oven setting.
2. Prepare the crust mixture. In a food processor, combine the digestive or graham crackers, dark brown sugar, cinnamon, and nutmeg. Blend everything until you achieve a fine, sand-like texture. (Image: Crushed crackers in food processor)
3. Add melted butter. Melt the butter, then add it to the food processor with the cracker mixture. Blend again until fully combined.
4. Form the crust. Line the bottom of a 22 cm springform cake pan with parchment paper. Pour the cookie crumble into the pan and press it down firmly with the bottom of a glass. Press some of the mixture up against the side of the pan as well, ensuring it’s well-packed and flattened out.
5. Bake the crust. Bake the crust for 10 minutes. Afterwards, remove it from the oven and let it cool completely until it is cool to the touch.

Part 2: Preparing the Apple Crumble Topping

1. Prepare the apples. While the crust cools, dice the apples into small cubes. Toss them in a bowl with the granulated sugar and cinnamon.
2. Make the crumble. In a separate bowl, add the all-purpose flour, dark brown sugar, and room temperature butter. Mix this by hand or with an electric hand mixer until it forms a delightful crumble texture. (Image: Crumble topping)
3. Set toppings aside. Keep both the sugared apples and the crumble topping ready to go. Remember to avoid adding any liquid that might accumulate from the apples when you add them to the cheesecake later.

Part 3: Crafting the Cheesecake Batter

1. Preheat the oven again. Reset your oven to 160ºC.
2. Cream the cream cheese. Using a hand mixer or a stand mixer with the paddle attachment, cream the room temperature full-fat cream cheese for 1 minute on low speed. It’s so important for your cream cheese to be at room temperature for this step to prevent lumps.
3. Add sugar. Gradually add the granulated sugar to the cream cheese. Once all the sugar is incorporated, scrape down the sides of the bowl and continue mixing on low speed for another minute.
4. Combine sour cream and cornstarch. In a small separate bowl, whisk together the sour cream and cornstarch until the mixture is smooth.
5. Mix in sour cream and vanilla. Add the smooth sour cream mixture and vanilla extract to the cream cheese mixture. Mix on low speed until everything is just combined.
6. Incorporate eggs. Add one large room temperature egg at a time, mixing on low speed until each egg is just combined before adding the next. Once all eggs are mixed in, scrape down the sides of the bowl one last time and give it a final gentle mix to ensure all ingredients are fully incorporated. (Image: Cheesecake batter)

Part 4: Assembling and Baking Your Masterpiece

1. Assemble the cheesecake. Pour the prepared cheesecake batter into the springform pan with the cooled crust. Gently divide the cinnamon-sugar apples first, spreading them evenly on top of the cheesecake batter, followed by the crumble topping.
2. Prepare the water bath. Boil water in a kettle. Place the springform pan inside a larger 25 cm (10 inch) cake pan. Then, place this cake pan into an even larger baking or roasting pan. Carefully fill the outer baking pan with hot water, ensuring it comes about 2/3 of the way up the side of the cake pan. This method is brilliant for preventing water from getting into your crust.
3. Alternative water bath method (with caution). If you prefer, you can wrap a triple layer of aluminum foil around the springform pan to seal it safely from the water. Place this foil-wrapped pan directly into the larger baking pan and fill it with hot water. Just be extra careful here, as there is a slight possibility of water leaking in, so ensure it’s very well covered.
4. Bake the cheesecake. Bake for 1 hour and 20-30 minutes.
5. Check for doneness. After the baking time, give the tray a very gentle shake. The center of the cheesecake should still have a slight wobble. This is exactly what you want.
6. Begin cooling. Turn off the oven and prop the oven door slightly open. Let the cheesecake cool down in the oven for 1 hour. This slow cooling helps prevent cracks.

Trust your eyes and that gentle jiggle. It’s the key to a wonderfully creamy cheesecake.

Troubleshooting: Common Cheesecake Problems and How to Fix Them

We all have kitchen mishaps, and cheesecake can sometimes feel a bit finicky. But don’t worry, I’ve got your back with solutions to common problems. Learning from these helps you become a more confident baker!

• Cracking:
• Cause: This often happens due to sudden temperature changes or overbaking. If the cheesecake cools too quickly, it contracts rapidly, causing cracks. Overbaking also dries out the edges before the center is fully set, leading to tears.
• Solutions: Always use a water bath to maintain a moist, even baking environment. Follow my cooling instructions precisely, allowing the cheesecake to cool slowly in the oven with the door ajar, then gradually to room temperature. Avoid opening the oven door too frequently during baking. (Image: Cracked cheesecake with a dry appearance)
• Sinking:
• Cause: Sinking is typically a sign of underbaking or overmixing. Overmixing incorporates too much air into the batter, which then collapses during cooling. Underbaking means the structure isn’t set enough to hold its shape.
• Solutions: Ensure you mix the batter on low speed and only until combined. Once eggs are added, mix minimally. Always bake until the center has that slight jiggle, not a liquid wobble. If it sinks, it likely needed a little more time in the oven.
• Gummy Layer:
• Cause: A gummy or rubbery layer at the bottom of the cheesecake can occur if water seeps into the crust during the water bath. This is why a good seal is so important.
• Solutions: Use my recommended method of placing the springform pan inside another cake pan to keep it elevated from the water. If using aluminum foil, ensure it’s a triple layer and very tightly sealed around the pan.

Scaling the Recipe: Adjusting for Different Pan Sizes

Sometimes you need a smaller treat, or perhaps you’re feeding a crowd! Adjusting a recipe for different pan sizes is simple once you know the general guidelines. This recipe uses a 22 cm (9 inch) springform pan as its base.

To scale the recipe, you’ll primarily adjust the quantities of the crust, filling, and baking time. Remember, the goal is to maintain the same delicious proportions.

Tips for Adjusting:

• Crust: For smaller pans, reduce the cracker and butter amounts. For larger pans, increase them. The key is to have enough to press a firm layer on the bottom and sides.
• Filling: Adjust all liquid ingredients (cream cheese, sugar, sour cream, eggs) proportionally. For example, if you reduce the cream cheese by 40%, reduce all other filling ingredients by 40% as well.
• Baking Time: Smaller cheesecakes will bake faster, larger ones longer. Always rely on the “jiggle” test for doneness, regardless of the suggested time. Keep an eye on it after the initial time.
• Water Bath: The water bath method remains essential for any size to ensure even baking and a creamy texture.

Serving Suggestions and Pairings

This Apple Crumble Cheesecake is a star on its own, but a few thoughtful additions can truly elevate the experience. Think beyond just a dollop of whipped cream!

For an extra touch of indulgence, consider drizzling the slices with a warm caramel sauce or a spiced apple reduction. A homemade apple butter warmed slightly can also be a wonderful complement, enhancing the apple notes.

To add textural contrast, sprinkle on some candied pecans or walnuts just before serving. A scattering of extra toasted crumble or even finely crushed shortbread cookies can also provide a delightful crunch.

When it comes to drink pairings, consider a crisp, slightly sweet hard cider to echo the apple flavors. A sweet dessert wine like a late harvest Riesling or a rich Port can also create a luxurious pairing. For non-alcoholic options, a hot spiced apple cider or a robust coffee cocktail would be lovely.

Plating can make a simple dessert feel extraordinary. Serve individual slices on elegant plates, perhaps with a dusting of cinnamon or powdered sugar around the base. A small sprig of mint or a delicate edible flower can add a fresh pop of color. (Image: Cheesecake slice with caramel drizzle and candied nuts)

Make-Ahead and Storage Expertise

Life is busy, and I love recipes that can be made ahead. This Apple Crumble Cheesecake is a fantastic make-ahead dessert, and I’m happy to share my tips for keeping it fresh and delicious.

Make-Ahead:

• Crust: You can prepare and bake the graham cracker crust up to 2 days in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature.
• Crumble Topping: The crumble topping can be made up to 3 days ahead. Store it in an airtight container in the refrigerator.
• Cheesecake: The entire cheesecake needs at least 6 hours (preferably overnight) to set in the fridge. This makes it perfect for preparing the day before your event.

Storage:

• Refrigerator: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. Ensure it’s covered to prevent it from absorbing other food odors and drying out.
• Freezing (Whole Cheesecake):

1. Once the cheesecake is fully cooled and set in the refrigerator, place it in the freezer uncovered for 1-2 hours until firm.
2. Carefully remove the cheesecake from the springform pan base.
3. Wrap the firm cheesecake tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn.
4. Freeze for up to 1 month.

• Freezing (Individual Slices):

1. Cut the cheesecake into individual slices.
2. Place slices on a parchment-lined baking sheet and freeze until firm (about 1 hour).
3. Wrap each slice individually in plastic wrap, then place them in an airtight freezer-safe container or freezer bag.
4. Freeze for up to 1 month.

Thawing:

• Whole Cheesecake: Transfer the frozen cheesecake (still wrapped) to the refrigerator and let it thaw slowly overnight.
• Individual Slices: Thaw individual slices in the refrigerator for a few hours, or at room temperature for about 30-60 minutes, until desired texture is reached. Slow thawing helps maintain the creamy texture and prevents condensation.

Flavor Variations

One of the joys of cooking is experimenting! While this Apple Crumble Cheesecake is fantastic as is, here are some ideas to playfully tweak the flavors and make it uniquely yours.

• Different Fruits: Instead of apples, try diced pears, peaches, or even a mix of berries in the crumble topping. Just be mindful of the moisture content; if using very juicy fruits, you might want to toss them with a little extra cornstarch.
• Nutty Crunch: Add 1/4 cup of finely chopped pecans or walnuts to the graham cracker crust for an extra layer of flavor and crunch. You can also sprinkle them into the crumble topping.
• Spiced Up: Boost the spice profile! Add a pinch of ground ginger or cardamom to the apple mixture or the cheesecake batter for a warmer, more complex taste.
• Citrus Zest: A teaspoon of lemon or orange zest in the cheesecake batter can brighten the flavor and add a lovely aromatic note.
• Caramel Swirl: After pouring the cheesecake batter into the crust, gently swirl in about 1/4 cup of homemade or store-bought caramel sauce before adding the apple crumble topping.

aisha

The Ultimate Apple Crumble Cheesecake

This Apple Crumble Cheesecake brings together those beloved tastes and is a perfect example; it takes about 8 hours, including cooling, but the process is pure joy.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 10 people

Course: Appetizer

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 200 g digestive or graham crackers
• 1/2 tsp ground nutmeg
• 1.5 tsp ground cinnamon
• 1.5 tbsp dark brown sugar
• 50 g butter (melted)

Topping

• 150 g apple (diced small (1-2 apples))
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 100 g all-purpose flour
• 80 g dark brown sugar
• 70 g butter (room temperature)

Batter

• 600 g cream cheese (full fat, room temperature)
• 200 g granulated sugar
• 150 g sour cream 14-18% (room temperature)
• 1 tbsp cornstarch
• 2 tsp vanilla extract
• 3 large eggs (room temperature)

Equipment

• food processor
• springform pan
• stand mixer with a paddle attachment
• electric hand mixer
• oven thermometer

Method

 

1. ### Part 1: The Graham Cracker Crust
2. Set your oven to 160ºC/325ºF using a conventional oven setting.
3. In a food processor, combine the digestive or graham crackers, dark brown sugar, cinnamon, and nutmeg. Blend everything until you achieve a fine, sand-like texture. (Image: Crushed crackers in food processor)
4. Melt the butter, then add it to the food processor with the cracker mixture. Blend again until fully combined.
5. Line the bottom of a 22 cm springform cake pan with parchment paper. Pour the cookie crumble into the pan and press it down firmly with the bottom of a glass. Press some of the mixture up against the side of the pan as well, ensuring it’s well-packed and flattened out.
6. Bake the crust for 10 minutes. Afterwards, remove it from the oven and let it cool completely until it is cool to the touch.
7. ### Part 2: Preparing the Apple Crumble Topping
8. While the crust cools, dice the apples into small cubes. Toss them in a bowl with the granulated sugar and cinnamon.
9. In a separate bowl, add the all-purpose flour, dark brown sugar, and room temperature butter. Mix this by hand or with an electric hand mixer until it forms a delightful crumble texture. (Image: Crumble topping)
10. Set toppings aside. Remember to avoid adding any liquid that might accumulate from the apples when you add them to the cheesecake later.
11. ### Part 3: Crafting the Cheesecake Batter
12. Reset your oven to 160ºC.
13. Using a hand mixer or a stand mixer with the paddle attachment, cream the room temperature full-fat cream cheese for 1 minute on low speed. It’s so important for your cream cheese to be at room temperature for this step to prevent lumps.
14. Gradually add the granulated sugar to the cream cheese. Once all the sugar is incorporated, scrape down the sides of the bowl and continue mixing on low speed for another minute.
15. In a small separate bowl, whisk together the sour cream and cornstarch until the mixture is smooth.
16. Add the smooth sour cream mixture and vanilla extract to the cream cheese mixture. Mix on low speed until everything is just combined.
17. Incorporate eggs. Add one large room temperature egg at a time, mixing on low speed until each egg is just combined before adding the next. Once all eggs are mixed in, scrape down the sides of the bowl one last time and give it a final gentle mix to ensure all ingredients are fully incorporated. (Image: Cheesecake batter)
18. ### Part 4: Assembling and Baking Your Masterpiece
19. Pour the prepared cheesecake batter into the springform pan with the cooled crust. Gently divide the cinnamon-sugar apples first, spreading them evenly on top of the cheesecake batter, followed by the crumble topping.
20. Prepare the water bath. Boil water in a kettle. Place the springform pan inside a larger 25 cm (10 inch) cake pan. Then, place this cake pan into an even larger baking or roasting pan. Carefully fill the outer baking pan with hot water, ensuring it comes about 2/3 of the way up the side of the cake pan. This method is brilliant for preventing water from getting into your crust.
21. Alternative water bath method (with caution). If you prefer, you can wrap a triple layer of aluminum foil around the springform pan to seal it safely from the water. Place this foil-wrapped pan directly into the larger baking pan and fill it with hot water. Just be extra careful here, as there is a slight possibility of water leaking in, so ensure it’s very well covered.
22. Bake the cheesecake for 1 hour and 20-30 minutes.
23. Check for doneness. After the baking time, give the tray a very gentle shake. The center of the cheesecake should still have a slight wobble. This is exactly what you want.
24. Begin cooling. Turn off the oven and prop the oven door slightly open. Let the cheesecake cool down in the oven for 1 hour. This slow cooling helps prevent cracks.

Notes

I hope you’re feeling excited and confident to bake this incredible Apple Crumble Cheesecake. It really is a recipe that brings together comforting flavors and that special feeling of creating something beautiful in your own kitchen. I designed this recipe to be approachable, so you can enjoy the process and feel incredibly proud of the result.

Frequently Asked Questions

Conclusion

I hope you’re feeling excited and confident to bake this incredible Apple Crumble Cheesecake. It really is a recipe that brings together comforting flavors and that special feeling of creating something beautiful in your own kitchen. I designed this recipe to be approachable, so you can enjoy the process and feel incredibly proud of the result.

This isn’t just a dessert; it’s an experience – combining the richness of cheesecake with the warmth of a spiced apple crumble. I know you’ll love how the creamy texture meets the sweet, tender apples and the buttery crunch of the topping. It’s truly a showstopper that will earn you rave reviews!

So, go ahead, gather your ingredients, and let’s make some magic. I would absolutely love to hear how your Apple Crumble Cheesecake turns out! Leave a comment below, ask any questions you have, or better yet, share a photo of your masterpiece. Happy baking, my friend!