Apple Crumble Cheesecake

This Apple Crumble Cheesecake is made with a graham cracker crust, a cheesecake filling with an apple butter layer, and finished with diced apples and an oat crumble. Sweet, tangy, crisp, and creamy - this cheesecake recipe's got it all.

Course Dessert

Cuisine American

Diet Kosher, Vegetarian

Prep Time 1

Cook Time 1 25

Chill Time 4

Total Time 6 25

Servings servings

Calories 430kcal

Author Alana Lieberman

Cost $15

Equipment

Stand Mixer or handheld beaters
9-inch springform pan

Ingredients

For the Crust

1 ½ cups graham cracker crumbs (about 12 full crackers, crushed) I like to use cinnamon graham crackers
2 tablespoons light brown sugar
7 tablespoons unsalted butter, melted

For the Brown Sugar Cheesecake

24 ounces (3 bricks) plain cream cheese, softened
1 cup light brown sugar
3 large eggs
½ cup sour cream
2 teaspoons vanilla extract
¼ teaspoon kosher salt
1 cup apple butter

For the Apple and Cinnamon Oat Crumble

6 tablespoons (¾ of a stick) unsalted butter, cold
½ cup all purpose flour
½ cup old fashioned oats
¼ cup light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 ¼ cups peeled, cored, and diced granny smith apple (about 1 apple)

For Serving

vanilla ice cream optional
caramel sauce optional

Instructions

Preheat oven to 325 degrees F. Prepare a 9-inch round springform pan by spraying it with nonstick spray and lining the bottom with a round piece of parchment paper.
Make the crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir together until crumbs are evenly moistened. Add mixture to the bottom of the springform pan, using the bottom of a cup or jar to spread the crumbs into an even layer, covering both the bottom and some of the sides.
Bake crust for 10 minutes, then allow to cool while you make the rest of the cheesecake.
Make the cheesecake: Add cream cheese and brown sugar to the bowl of your stand mixer fitted with the paddle attachment. Beat until fully combined, light, and creamy, about 1 to 2 minutes.
Add in eggs, sour cream, vanilla, and salt. Beat again until combined, about another 1 to 2 minutes.
Pour half the cheesecake batter over the cooled graham cracker crust. Carefully spread apple butter in a thin, even layer over top of the cheesecake batter. (*SEE NOTES*) Pour remaining half of cheesecake filling over the apple butter.
Make the apple crumb topping: To a medium bowl, add cold butter, flour, oats, brown sugar, cinnamon, and salt. Using a pastry cutter or fork, cut the butter into the other ingredients until it creates a pea-sized crumb.
Top cheesecake batter with an even layer of diced apples. Then, sprinkle the apple crumb topping on top of the apples.
Bake cheesecake for 1 hour 15 minutes, or until golden brown on top and just slightly jiggly in the middle. If you have an instant read thermometer, the internal temperature should register 150 to 155 degrees F.
Remove cheesecake from the oven and cool completely on a wire rack as close to the oven as possible. The residual heat will help it cool gradually, so it does not crack. Once cheesecake has cooled, cover it and refrigerate for at least 4 hours, but preferably overnight.
Serve sliced cheesecake with a scoop of vanilla ice cream and a drizzle of caramel sauce over top.

Notes

Use full-fat cream cheese and sour cream. Low fat alternatives may alter the texture of the cheesecake.
*If your apple butter is too thick to spread over the cheesecake batter. You can either a) heat the apple butter for 30 seconds in your microwave to try and lightly melt it, or b) simply add dollops of apple butter throughout the cheesecake, instead of spreading it in an even layer.

Nutrition