Recipe details Medium · 12 servings
Nutrition Per Serving
estimated
Apple Crumble Cheesecake with Graham Crust
A tall, creamy baked cheesecake layered with tender cinnamon apples and finished with a buttery oat crumble. The graham cracker base adds a crisp, warmly spiced foundation to this comforting apple dessert.
Ingredients
Cinnamon Apple Filling
- • 3 1/2 cups Granny Smith apples, peeled and diced
- • 1/3 cup packed light brown sugar
- • 1 teaspoon ground cinnamon
- • 2 tablespoons water
- • 1 tablespoon lemon juice
- • 60 g salted butter
- • 1 pinch salt
Graham Cracker Crust
- • 2 1/2 cups graham cracker crumbs
- • 100 g unsalted butter, melted
- • 1 teaspoon ground cinnamon
Cheesecake Filling
- • 1000 g cream cheese, softened to room temperature
- • 1 cup granulated sugar
- • 4 large eggs, at room temperature
- • 2 teaspoons vanilla extract
- • 1 cup heavy whipping cream
Oat Crumble Topping
- • 1 cup all-purpose flour
- • 1/2 cup packed light brown sugar
- • 1/2 cup rolled oats
- • 2 teaspoons ground cinnamon
- • 1 pinch salt
- • 100 g unsalted butter, softened
Method
Tap a step to see its ingredients.
- Preheat the oven to 325 F.
- Line the bottom of a 10-inch springform pan with parchment, grease the inside lightly, and wrap the exterior tightly with foil.
- Prepare a roasting pan large enough to hold the springform pan for a water bath.
| Graham Cracker Crust 2 1/2 cups graham cracker crumbs | make crust | press and chill | assemble | bake 325 F 55 min | cool and chill | |
| Graham Cracker Crust 100 g unsalted butter, melted | ||||||
| Graham Cracker Crust 1 teaspoon ground cinnamon | ||||||
| Cheesecake Filling 1000 g cream cheese, softened to room temperature | beat cream cheese | add eggs | finish batter | |||
| Cheesecake Filling 1 cup granulated sugar | ||||||
| Cheesecake Filling 4 large eggs, at room temperature | ||||||
| Cheesecake Filling 2 teaspoons vanilla extract | ||||||
| Cheesecake Filling 1 cup heavy whipping cream | ||||||
| Cinnamon Apple Filling 3 1/2 cups Granny Smith apples, peeled and diced | cook apples | |||||
| Cinnamon Apple Filling 1/3 cup packed light brown sugar | ||||||
| Cinnamon Apple Filling 1 teaspoon ground cinnamon | ||||||
| Cinnamon Apple Filling 2 tablespoons water | ||||||
| Cinnamon Apple Filling 1 tablespoon lemon juice | ||||||
| Cinnamon Apple Filling 60 g salted butter | ||||||
| Cinnamon Apple Filling 1 pinch salt | ||||||
| Oat Crumble Topping 1 cup all-purpose flour | make crumble | |||||
| Oat Crumble Topping 1/2 cup packed light brown sugar | ||||||
| Oat Crumble Topping 1/2 cup rolled oats | ||||||
| Oat Crumble Topping 2 teaspoons ground cinnamon | ||||||
| Oat Crumble Topping 1 pinch salt | ||||||
| Oat Crumble Topping 100 g unsalted butter, softened |
1 make crust 3 ingredients
Combine the graham cracker crumbs, melted butter, and cinnamon until the crumbs are evenly dampened.
Graham Cracker Crust- 2 1/2 cups graham cracker crumbs
- 100 g unsalted butter, melted
- 1 teaspoon ground cinnamon
2 press and chill
Press the crumb mixture firmly over the base and slightly up the sides of the prepared springform pan, then chill it while making the filling.
From: make crust
3 cook apples 7 ingredients
Cook the apples, brown sugar, cinnamon, water, lemon juice, salted butter, and salt in a covered pan over medium heat until tender and thickened, then cool completely.
Cinnamon Apple Filling- 3 1/2 cups Granny Smith apples, peeled and diced
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- 1 tablespoon lemon juice
- 60 g salted butter
- 1 pinch salt
4 make crumble 6 ingredients
Mix the flour, brown sugar, oats, cinnamon, and salt, then rub in the softened butter until coarse crumbs form.
Oat Crumble Topping- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 pinch salt
- 100 g unsalted butter, softened
5 beat cream cheese 2 ingredients
Beat the room-temperature cream cheese until smooth, then beat in the granulated sugar.
Cheesecake Filling- 1000 g cream cheese, softened to room temperature
- 1 cup granulated sugar
6 add eggs 1 ingredient
Mix the eggs into the cream cheese mixture one at a time on low speed, scraping down the bowl between additions.
From: beat cream cheese
Cheesecake Filling- 4 large eggs, at room temperature
7 finish batter 2 ingredients
Mix in the vanilla extract and heavy cream just until the cheesecake batter is smooth.
From: add eggs
Cheesecake Filling- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
8 assemble
Pour the cheesecake batter over the chilled crust, spread the cooled apple filling over the top, and finish with the oat crumble.
From: press and chill, finish batter, cook apples, make crumble
9 bake 325 F 55 min
Place the springform pan in a hot-water bath and bake at 325 F for about 55 minutes, until the edges are set and the center remains slightly wobbly.
From: assemble
10 cool and chill
Turn off the oven and let the cheesecake rest inside for 1 hour, then cool fully and refrigerate for at least 3 hours before serving.
From: bake 325 F 55 min
- 1
make crust
Combine the graham cracker crumbs, melted butter, and cinnamon until the crumbs are evenly dampened.
Graham Cracker Crust: 2 1/2 cups graham cracker crumbs; 100 g unsalted butter, melted; 1 teaspoon ground cinnamon
- 2
press and chill
Press the crumb mixture firmly over the base and slightly up the sides of the prepared springform pan, then chill it while making the filling.
- 3
cook apples
Cook the apples, brown sugar, cinnamon, water, lemon juice, salted butter, and salt in a covered pan over medium heat until tender and thickened, then cool completely.
Cinnamon Apple Filling: 3 1/2 cups Granny Smith apples, peeled and diced; 1/3 cup packed light brown sugar; 1 teaspoon ground cinnamon; 2 tablespoons water; 1 tablespoon lemon juice; 60 g salted butter; 1 pinch salt
- 4
make crumble
Mix the flour, brown sugar, oats, cinnamon, and salt, then rub in the softened butter until coarse crumbs form.
Oat Crumble Topping: 1 cup all-purpose flour; 1/2 cup packed light brown sugar; 1/2 cup rolled oats; 2 teaspoons ground cinnamon; 1 pinch salt; 100 g unsalted butter, softened
- 5
beat cream cheese
Beat the room-temperature cream cheese until smooth, then beat in the granulated sugar.
Cheesecake Filling: 1000 g cream cheese, softened to room temperature; 1 cup granulated sugar
- 6
add eggs
Mix the eggs into the cream cheese mixture one at a time on low speed, scraping down the bowl between additions.
Cheesecake Filling: 4 large eggs, at room temperature
- 7
finish batter
Mix in the vanilla extract and heavy cream just until the cheesecake batter is smooth.
Cheesecake Filling: 2 teaspoons vanilla extract; 1 cup heavy whipping cream
- 8
assemble
Pour the cheesecake batter over the chilled crust, spread the cooled apple filling over the top, and finish with the oat crumble.
- 9
bake 325 F 55 min
Place the springform pan in a hot-water bath and bake at 325 F for about 55 minutes, until the edges are set and the center remains slightly wobbly.
- 10
cool and chill
Turn off the oven and let the cheesecake rest inside for 1 hour, then cool fully and refrigerate for at least 3 hours before serving.
Text instructions
Preheat the oven to 325 F.
Line the bottom of a 10-inch springform pan with parchment, grease the inside lightly, and wrap the exterior tightly with foil.
Prepare a roasting pan large enough to hold the springform pan for a water bath.
Combine the graham cracker crumbs, melted butter, and cinnamon until the crumbs are evenly dampened.
Press the crumb mixture firmly over the base and slightly up the sides of the prepared springform pan, then chill it while making the filling.
Cook the apples, brown sugar, cinnamon, water, lemon juice, salted butter, and salt in a covered pan over medium heat until tender and thickened, then cool completely.
Mix the flour, brown sugar, oats, cinnamon, and salt, then rub in the softened butter until coarse crumbs form.
Beat the room-temperature cream cheese until smooth, then beat in the granulated sugar.
Mix the eggs into the cream cheese mixture one at a time on low speed, scraping down the bowl between additions.
Mix in the vanilla extract and heavy cream just until the cheesecake batter is smooth.
Pour the cheesecake batter over the chilled crust, spread the cooled apple filling over the top, and finish with the oat crumble.
Place the springform pan in a hot-water bath and bake at 325 F for about 55 minutes, until the edges are set and the center remains slightly wobbly.
Turn off the oven and let the cheesecake rest inside for 1 hour, then cool fully and refrigerate for at least 3 hours before serving.
Recipe from Cookbook Hub - www.cookbookhub.org