Go Back

Apple Crumble Cheesecake

A delightful fusion of classic cheesecake and comforting apple crumble, this recipe offers a creamy texture with a crunchy topping, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs Feel free to substitute with any other brand you like.
  • 1 tablespoon granulated sugar
  • 3 tablespoons unsalted butter, melted Make sure it's at room temperature for better mixing.
For the Crumble
  • 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, room temperature Softened for easy mixing.
  • 1/2 cup granulated sugar
  • 1/4 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1 can apple pie filling, chopped
For the Glaze
  • 1 cup confectioners' sugar
  • 2-3 tablespoons whole milk Adjust for desired consistency.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper and wrap the base of the pan in aluminum foil.
  2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the springform pan.
  3. In a small bowl, mix flour, brown sugar, granulated sugar, cornstarch, and cinnamon for the crumble. Stir in melted butter until crumbly.
  4. In a large bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla. Mix well, scraping down sides as needed.
  5. Add eggs one at a time, mixing well after each addition without overmixing.
  6. Pour half of the cheesecake filling into the crust, add apple pie filling, then pour the remaining filling on top.
  7. Spread the crumble mixture evenly over the cheesecake.
Baking
  1. Place the springform pan in a deep roasting pan and fill with hot water halfway up the sides. Bake for 65-70 minutes or until golden.
  2. Let the cheesecake cool on a wire rack for about an hour, then chill in the fridge for at least 4 hours.
Glazing
  1. Whisk together confectioners' sugar and milk in a small bowl, adjusting for desired consistency. Drizzle over the cheesecake before serving.

Notes

To prevent cracks, avoid overbeating the filling and let cheesecake cool properly. Store leftover cheesecake covered in the fridge for up to 7 days.