Ingredients
- 200 g graham cracker crumbs
- 60 g unsalted butter, melted
- 2 tablespoons granulated sugar
- 450 g cream cheese, softened
- 150 g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 ml sour cream
- 2 medium apples, peeled, cored, and diced
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 50 g all-purpose flour
- 50 g brown sugar
- 30 g unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Directions
Preheat oven to 175°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine graham cracker crumbs, melted butter, and sugar in a small bowl; press the mixture firmly into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth.
Add the eggs one at a time, then stir in the vanilla and sour cream.
Mix in the diced apples, cinnamon, and nutmeg.
Pour the cheesecake filling over the crust.
For the crumble topping, combine flour, brown sugar, cinnamon, and cold butter; use a fork or pastry cutter to mix until crumbly.
Sprinkle the crumble topping evenly over the cheesecake filling.
Bake for 45–50 minutes, or until the center is set but slightly jiggly.
Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve, optionally drizzling with extra caramel sauce.
Frequently Asked Questions
How long do I need to chill the Apple Crumble Cheesecake before serving?
For the best texture and flavor, this Apple Crumble Cheesecake requires a minimum chilling time of 6 hours, though overnight is highly recommended. Chilling allows the cream cheese filling to fully set after its 50-minute bake time. Make sure to cover the pan loosely with plastic wrap before refrigerating.
Can I make this Apple Crumble Cheesecake ahead of time?
Yes, this dessert is an excellent make-ahead option! You can prepare and bake the entire cheesecake (including the apple crumble topping) up to two days in advance. Store it tightly covered in the refrigerator until ready to serve to maintain its freshness.
What is the best way to prevent my Apple Crumble Cheesecake from cracking during cooling?
To prevent cracking after baking at 175°C (350°F), turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 30 minutes. This gradual temperature change reduces stress on the delicate cream cheese filling. After this, cool it completely on the counter before chilling.
