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To make a delightful apple crumble cheesecake, gather these ingredients: - 2 cups graham cracker crumbs - 1/2 cup unsalted butter, melted - 1/4 cup sugar - 3 (8 oz) packages cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 3 large eggs - 4 medium apples, peeled, cored, and thinly sliced - 1 tablespoon lemon juice - 1 teaspoon cinnamon - 1 cup brown sugar - 1 cup oats - 1/2 cup all-purpose flour - 1/2 teaspoon salt You can swap some ingredients for better taste or dietary needs: - Use coconut oil instead of butter for a dairy-free option. - Try almond flour in place of all-purpose flour for a gluten-free crust. - Replace sugar with honey or maple syrup for a natural sweetener. - For a richer flavor, use mascarpone cheese with cream cheese. Choosing the right apples makes a big difference in flavor. Here are my favorite tips: - Look for firm apples with no bruises or soft spots. - Choose varieties like Granny Smith for tartness or Honeycrisp for sweetness. - Smell the apples; fresh ones have a sweet, fruity aroma. - Buy local apples when possible; they taste better and support local farms. {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). This helps bake the cheesecake evenly. While the oven heats, grease a 9-inch springform pan with cooking spray. This ensures easy removal later. In a mixing bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of sugar. Mix until the crumbs stick together. Firmly press this mixture into the bottom of your springform pan. Bake for 8-10 minutes until golden brown. Let it cool slightly before adding the filling. In a large bowl, use an electric mixer to beat 3 packages of softened cream cheese until smooth. Gradually mix in 1 cup of sugar, then add 1 teaspoon of vanilla extract. Add 3 large eggs one at a time, mixing on low speed. Be careful not to overmix; just blend until smooth. In a separate bowl, toss 4 peeled and cored apples, thinly sliced, with 1 tablespoon of lemon juice and 1 teaspoon of cinnamon. This adds flavor and keeps the apples bright. Gently fold this apple mixture into the cream cheese batter. Pour the combined mixture over the baked crust. In another bowl, mix together 1 cup of brown sugar, 1 cup of oats, 1/2 cup of all-purpose flour, and 1/2 teaspoon of salt. Add melted butter and mix until it looks crumbly. Sprinkle this topping evenly over the cheesecake filling. Bake the cheesecake for 50-60 minutes. The center should be set but still slightly jiggly. The edges should look firm. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to avoid cracks. Once cooled, refrigerate the cheesecake for at least 4 hours, but overnight is best. This allows it to set fully. When ready, carefully release the springform pan. Slice the cheesecake and serve chilled, with or without whipped cream. When making apple crumble cheesecake, avoid some common errors. First, don’t skip cooling the crust. This step helps keep the layers separate. Also, don’t overmix the filling. Mix until just combined for a creamy texture. Lastly, avoid opening the oven door while baking. This can lead to cracks in your cheesecake. To get a smooth and creamy cheesecake, use softened cream cheese. Cold cream cheese can cause lumps. Also, mix on low speed. This helps keep air bubbles out, making your cheesecake denser and creamier. After baking, let it cool slowly in the oven. This step prevents cracks and keeps the texture just right. Serve your apple crumble cheesecake plain for a classic taste. You can add a dollop of whipped cream for extra richness. Another option is to drizzle caramel sauce on top. This sweet touch complements the apples well. For a crunch, sprinkle some crushed nuts before serving. Enjoy it chilled or at room temperature for the best flavor! Pro Tips Use Room Temperature Cream Cheese: Ensure your cream cheese is at room temperature for a smoother batter. This will help prevent lumps and create a creamy texture in your cheesecake. Choosing Apples: For the best flavor, use a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. This balance enhances the overall taste of your cheesecake. Prevent Cracking: To avoid cracks in your cheesecake, bake it in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water while baking. Chill Overnight: Allow the cheesecake to chill overnight for the best results. This extra time helps the flavors meld and ensures a perfect slice when serving. {{image_2}} You can change up the fruits in this cheesecake. Try using pears or peaches. Both fruits add a nice sweetness. In fall, add cranberries for a tart bite. You can mix apples with these fruits for more flavor. The options are endless, so be creative with your fruit choices! Add nuts or spices to give this cheesecake a twist. Chopped walnuts or pecans add a nice crunch. If you like warmth, sprinkle in some nutmeg or ginger. You can also add more cinnamon for a bolder taste. These tweaks make your cheesecake special and fun to eat. To make a gluten-free version, swap graham crackers for gluten-free crumbs. You can also use coconut oil instead of butter. For a vegan cheesecake, use plant-based cream cheese. Replace eggs with flax eggs or silken tofu. These options allow everyone to enjoy this dessert. To keep your apple crumble cheesecake fresh, wrap it tightly. Use plastic wrap or foil. You can also place it in an airtight container. Make sure to keep it in the fridge. This will help it stay cool and tasty for up to five days. If you want to enjoy it later, freezing is a great option. To freeze the cheesecake, follow these steps. First, let it cool completely. Then, wrap it well in plastic wrap. Next, place it in a freezer-safe container. This helps to keep out air and moisture. You can freeze it for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight. The shelf life of your cheesecake depends on how you store it. In the fridge, it lasts about five days. If you freeze it, it can last up to three months. Always check for any off smells or changes in texture before eating. If it looks or smells bad, it’s best to toss it out. You can tell the cheesecake is done when the center is set but still jiggly. The edges should look firm. If you gently shake the pan, the middle should move a bit, but not too much. This shows it is properly baked. Let it cool in the oven for an hour to avoid cracks. Yes, you can use other types of cheese. Cream cheese gives a rich taste. Mascarpone or ricotta can work too. Just remember that these cheeses can change the flavor and texture a bit. Be sure to blend them until smooth before adding to the mixture. Apple crumble cheesecake pairs well with many things. A dollop of whipped cream adds a nice touch. You could also serve it with vanilla ice cream for a warm contrast. Fresh fruit on the side can brighten the plate. You should not leave cheesecake out for more than two hours. After that, it can go bad. If it's warm in your kitchen, it’s best to refrigerate it sooner. Always keep it covered to keep it fresh. Yes, this cheesecake is great for making ahead. You can prepare it a day before serving. Just be sure to chill it overnight in the fridge. This helps the flavors blend well and makes slicing easier. This blog post covered everything you need for apple crumble cheesecake. We discussed key ingredients, substitutions, and how to choose fresh apples. You learned step-by-step instructions to create the perfect cheesecake, from making the crust to adding the crumble topping. I shared tips to avoid common mistakes and achieve the best texture. Explore variations, storage info, and FAQs to guide you. With this knowledge, you can make a delicious dessert that everyone will enjoy. Happy baking!

Apple Crumble Cheesecake

A delicious cheesecake layered with apple filling and topped with a crumble.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup sugar
  • 3 packages (8 oz) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 4 medium apples, peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1 cup brown sugar
  • 1 cup oats
  • 0.5 cup all-purpose flour
  • 0.5 teaspoon salt

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray and set aside.
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the springform pan to form a uniform layer. Bake for 8-10 minutes until golden, then let it cool slightly.
  • In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sugar and continue beating. Mix in the vanilla extract, then add eggs one at a time, mixing on low speed until just combined.
  • In a separate bowl, toss the sliced apples with lemon juice and cinnamon. Gently fold the apple mixture into the cream cheese batter. Pour the mixture over the pre-baked crust, spreading evenly.
  • In another bowl, mix together the brown sugar, oats, flour, and salt. Add melted butter and mix until crumbly. Sprinkle the crumble topping evenly over the cheesecake filling.
  • Bake the cheesecake for 50-60 minutes, or until the center is set but slightly jiggly. The edges should appear firm. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour to prevent cracking.
  • Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight to set completely.
  • Carefully release the springform pan and slice the cheesecake. Serve chilled plain or with a dollop of whipped cream on top.

Notes

For best results, chill overnight.
Keyword apple, cheesecake, crumble, dessert