This Apple Crumble Cheesecake is the best of both worlds. A smooth and creamy Cheesecake that is layered with apples that have been slowly cooked with warm spices, then topped with a sweet crunchy crumble. All brought together to create a delicious dessert that your family will love.
If your family is anything like mine, they love a good Cheesecake. One that is smooth and creamy with the perfect amount of graham cracker crust, but they also like a good Apple Crumble. You know the kind, with apples that have been slowly cooked down with sugar and spices like cinnamon, nutmeg and cardamon until they’re soft and tender but still have a bit of bite to them. Then topped with that sweet crunchy crumble for added sweetness and crunch. I got to thinking, why not get creative and combine these two flavors and textures together into one dessert so that every bite can be an explosion of flavor. I must say, it was a real hit. Not only did my family love the flavor, but the two textures together complemented each other making for a delicious bite.
Why This Recipe Works
- Flavor, Flavor, Flavor: When you combine a creamy cheesecake with a graham cracker crust with tender spiced apples and a sweet crunchy topping, what’s not to love? It’s the perfect combination of flavors and textures in every bite.
- Texture:The combination of smooth and silky cheesecake with a buttery graham cracker crust and the soft but still firm apples and that little added crunch from the crumble topping, gives you every texture you want, all in one bite.
- Presentation: The perfect way to impress your guests.
Tips For Making Apple Crumble Cheesecake
- Ingredients: I know that this recipe looks like it has a lot of ingredients, but remember there are several components that have to come together to form this cake.
- Time: This recipe will require some time, but it is well worth it. You can do some prep work like making the crumble ahead of time to make the process a little easier.
- Room Temperature Ingredients: When making a cheesecake, it is very important to have all your ingredients at room temperature. This will allow them to blend smoothly together so that you have a cheesecake without lumps.
- Mixing The Batter: You want to mix your batter on slow speed as to not create air bubbles. Having air bubbles will give it a greater chance of cracking during the cooking process.
- Cooking The Apples: You will want to cook your apples on the stove in a large saucepan ahead of time. The apples should be soft but still firm. Once the apples are done, they must cool completely before adding them to the cheesecake.
- Water Bath: It is essential to bake your cheesecake in a water bath. This will add moisture to your oven which will prevent the cheesecake from drying out and cracking. To do this, cover the bottom and sides of your spring form pan with aluminum foil, making it water tight. Place the 9” spring form pan in a 12” round baking dish. Fill the baking dish with water, up to 1/2 full, making sure not to get any water in the cheesecake or between the aluminum foil and the spring form pan
- Cooking: You want to cook this cake for exactly 40 minutes. Once the 40 minutes is up, shut the oven off and open the door. Let the cheesecake cool in the oven with the door open. This will allow the cheesecake to cool slowly, which will prevent cracks from forming.
- Cooling: It is very important that you allow this cheesecake to cool at least 4 to 5 hours of even better overnight. This will allow the cheesecake to settle and become slightly firmer. Once the cheesecake has completely cooled you will be able to add the apples and crumble on top. Then cut and serve.
Cooking The Apples:
- It is best to use an apple that will hold up to cooking. I like to use a Fuji or Honey Crisp. Peel the apples and slice them into 1/4” thick wedges and place them in a sauce pan. Toss them with lemon juice, lemon zest, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cardamom and a pinch of salt. Cover and cook for 20 minutes, stirring every couple of minutes until apples are fork tender but are still able to hold their shape. Remove from heat then add the vanilla extract and mix to combine. Pour the cooked apples in a baking tray and allow to cool completely.
Making The Crispy Sweet Crumble
- The crumble can be made in advance. I like to make mine a day ahead of time so that it is cooled and ready to go when I make my cheesecake.
- Make your crumble by adding the flour, brown sugar and cinnamon to a bowl. Add the melted butter and mix until combined and crumbs have formed. Place on a baking sheet lined with parchment paper and bake until golden. Remove from oven and allow to cool completely before adding to the cheesecake.
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What You Will Need To Make This Recipe
Equipment:
- Hand Mixer or Stand Mixer: It is very important to have a good mixer. I had my original Kitchen Aid stand mixer for 25 years and it still worked great. I traded it in for a larger model. They are an investment but so well worth the cost. They are real work horses. If you don’t want to splurge for a stand mixer then a good hand mixer works well also.
- Spring Form Pan: This pan is essential for making cheesecakes. It is used so that the cheesecake can be removed from the pan easily without any damage.
- Glass Mixing Bowls: I like to have a variety of sizes. It helps when preparing your recipes.
- Aluminum Foil: You will need to wrap the bottom of your spring form pan with aluminum foil, this will create a water tight seal. This is so you can cook your cheesecake in a water bath which will allow for even baking and will also help prevent cracking.
- Large Frying Pan You are going to want to cook your apples slowly in a large pan, giving them plenty of room so that they cook evenly.
Ingredients:
- Cream Cheese: I like to go with Philadelphia full fat cream cheese. It is very important to leave it on the counter so it can get to room temperature. This will allow it to blend with the other ingredients easily without any lumps.
- Graham Cracker: You can use pre made graham cracker crumbs or just place your favorite Graham Crackers in a ziplock bag and crush into crumbs using a rolling pin or meat tenderizer.
- Butter: I use unsalted butter so that I can control the salt content in my recipes. The butter should be melted then slightly cooled before using.
- Sugar: This recipe calls for both Granulated Sugar and Brown Sugar.
- Eggs: This is another ingredient that should be brought to room temperature, allowing it to blend into the other ingredients easily.
- Corn Starch: Adding Corn Starch will help by absorbing any extra juices released by the apples.
- Salt: A pinch of salt help bring out the flavors in your cheesecake.
- Yogurt: You will want to use a plain unsweetened greek yogurt or if you prefer, you can substitute the yogurt with sour cream.
- Apples: You will want to use an apple that when cooked, will become soft but will hold there shape. I like to use a Fuji or a Honey Crisp
- Spices: Ground Cinnamon, Ground Nutmeg and Ground Cardamon for added warmth.
- Flour: All Purpose Flour works best.
- Vanilla Extract: I always opt for Pure Vanilla Extract for its intense vanilla flavor.
- Lemon Zest: Using a Microplane is the best way to get a fine lemon zest.
- Lemon Juice: I always opt for fresh lemon juice.
Apple Crumble Cheesecake
Course: DessertCuisine: AmericanDifficulty: MediumIf you like Cheesecake and Apple Crumble on their own then imagine combining them together to form a delicious dessert with the creamy texture of cheesecake and the warm flavors of an apple crumble brought together in one tasty bite.
Ingredients
- For The Crumble Topping
1 Cup All Purpose Flour
1 Cup Brown Sugar
1 1/2 Teaspoon Ground Cinnamon
6 Tablespoons unsalted butter, melted
- For The Sautéed Apples
10 Apples, Fuji or Honey Crisp, peeled and sliced into 1/2” wedges
1/4 Teaspoon lemon zest
Juice from 1 lemon
3/4 Cup brown sugar
3/4 Cup granulated sugar
4 Tablespoons all purpose flour
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1/2 Teaspoon ground cardamon
Pinch of salt
1 Teaspoon pure vanilla extract
- For The Graham Cracker Crust
2 Cups graham cracker crumbs
1/2 Cup unsalted butter, melted
1/2 Teaspoon ground cinnamon
- For The Cheesecake
2 (8oz.) Packages of cream cheese at room temperature
1 Cup granulated sugar
3 Eggs at room temperature
1/4 Cup cornstarch
1 Tablespoon pure vanilla extract
Pinch of salt
3 Cups full fat plain greek yogurt
Directions
- For The Crumble Topping
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
- To a large mixing bowl, whisk together the flour, brown sugar and ground cinnamon until combined. Pour in the melted butter and mix with a fork until it resembles crumbs. Pour onto the prepared baking sheet and place in the preheated oven to bake for 12 to 15 minutes or until golden in color. Cool completely before using. This can be made a day in advance.
- For The Sautéed Apples:
- Peel the apples and slice them into quarter inch thick wedges. Place the wedges in a large saucepan with the lemon zest and lemon juice and toss to coat. It is best to prepare half the apples, then toss in the lemon zest and juice then prepare the second half of the apples and once again toss in the lemon zest and juice. This will prevent the apples from turning brown. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg, cardamom, and salt, and toss gently to combine. Cover and place over medium heat, gently stirring every couple of minutes. Cook for 20 minutes or until fork tender but still able to hold there shape. Remove pan from the heat and stir in the 1 teaspoon of pure vanilla extract. Pour the apples in a single layer onto a baking sheet to cool completely. For a quicker cool down, place the apples in the refrigerator to cool.
- For The Graham Cracker Crust:
- Spray a 9” spring form pan with baking spray and set to the side. To a medium sized mixing bowl mixed together the graham cracker crumbs, cinnamon, salt and melted butter until it resembles wet sand. Press the graham cracker mixture to the bottom and up the sides of the springform pan until very compact.
- For The Cheesecake:
- Place the softened cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until creamy. Add the eggs, vanilla and pinch a of salt and continue beating until combined. Add the cornstarch and mix to combine. Using a rubber spatula, fold in the plain Greek yogurt until incorporated.
- How To Assemble & Bake
- Preheat oven to 375°.
- Place half of the cheesecake base into the prepared, springform pan and spread to cover the bottom. Place half of the cool sautéed apples on top of the cheesecake layer and sprinkle with half of the crumble. Add the remaining cheesecake on top and spread to cover the apples.
- To cook, wrap the bottom of the springform pan with a sheet of aluminum making it water tight. Place the springform pan in a large baking pan, then fill that pan halfway with water, making sure not to get any water in the cheesecake or between the foil and the spring form pan. Place in the preheated oven and bake for 40 minutes. After the 40 minutes, turn off the oven and open the door. Do not remove the cheesecake. Allow the cheesecake to sit in the oven with the door open until cooled.
- Once cheesecake has cooled, remove it from the oven. Take the cheesecake out of its water bath and place it in the refrigerator to set for four hours. Once cheesecake is firm, remove the ring from your springform pan. Place the remaining sautéed apples on top in a circular motion. Sprinkle the remaining crumble on top of the apples and serve.
- Enjoy.