Apple Cheesecake Cinnamon Crumble (Print Version)
Smooth cheesecake, spiced apple layers, and buttery cinnamon crumble combine for an irresistible treat.
# Ingredients:
→ Base
01 -
2 cups graham cracker crumbs
02 -
5 tablespoons unsalted butter, melted
03 -
1/4 cup granulated sugar
→ Apple Filling
04 -
3 large apples, peeled, cored, thinly sliced
05 -
2 tablespoons unsalted butter
06 -
1/2 cup packed brown sugar
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
→ Cheesecake Filling
09 -
24 ounces cream cheese, softened
10 -
1 cup granulated sugar
11 -
1 teaspoon vanilla extract
12 -
3 large eggs
→ Crumble Topping
13 -
3/4 cup all-purpose flour
14 -
1/2 cup old fashioned oats
15 -
1/2 cup packed brown sugar
16 -
1/2 teaspoon ground cinnamon
17 -
1/4 cup unsalted butter, cold and cubed
# Steps:
01 -
Preheat oven to 350°F. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until fully blended. Firmly press the mixture onto the bottom of a 9-inch springform pan to form an even, compact layer. Set aside.
02 -
Melt unsalted butter in a skillet over medium heat. Add sliced apples, brown sugar, cinnamon, and nutmeg. Sauté until the apples are just tender, about 5 to 7 minutes, stirring occasionally. Remove from heat and let cool to room temperature.
03 -
In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add eggs one at a time, incorporating each fully before adding the next, taking care not to overmix.
04 -
Pour half of the cheesecake filling over the prepared crust. Evenly distribute half of the cooled apple filling on top. Repeat with the remaining cheesecake filling and apple mixture, creating alternating layers.
05 -
In a bowl, combine flour, oats, brown sugar, and ground cinnamon. Add cold, cubed butter and incorporate it using your fingers or a pastry cutter until the mixture forms coarse crumbs. Sprinkle the crumble topping evenly over the layered cheesecake.
06 -
Bake in the preheated oven for 50 to 60 minutes, until the center sets but retains a slight jiggle. Cool completely on a wire rack without releasing the pan. Refrigerate for at least 4 hours before serving for optimal texture.
# Notes:
01 -
For clean slices, run a knife under hot water and wipe dry between cuts.