Amazing Apple Crumble Cheesecake: 1 Blissful Bite

You know, for a long time, the kitchen felt like the last place I wanted to be. My life was just go-go-go, and honestly, cooking felt like too much. I used to think I wasn’t a “kitchen person” at all! But then I discovered the pure joy that comes from creating something delicious with my own hands, and it all changed. Now, I’m so excited to share this incredible Apple Crumble Cheesecake with you because it perfectly captures that feeling – it’s soul-satisfying, totally approachable, and bursting with flavor. Imagine this: a super creamy, dreamy cheesecake base, all nestled on a buttery graham cracker crust, then topped with this amazing spiced cinnamon-apple crumble. It’s the ultimate mash-up, and trust me, it’s going to make you feel like a kitchen hero!

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You know, this Apple Crumble Cheesecake is just one of those recipes that makes everyone happy. Here’s why you’ll be making it again and again:

• It’s surprisingly easy to make, even if you’re new to cheesecake!
• That creamy cheesecake plus spiced apple crumble topping is just heavenly.
• It’s the perfect showstopper for any fall gathering or holiday get-together.
• Seriously, everyone goes crazy for this dessert!

Ingredients for Your Apple Crumble Cheesecake

Okay, let’s get down to business with what you’ll need for this amazing Apple Crumble Cheesecake. Gathering everything first makes the whole process so much smoother, trust me! You’ll need stuff for the crust, the creamy filling, and that irresistible crumble topping.

• 1 1/2 cups graham cracker crumbs (about 10-12 full crackers)
• 1/4 cup granulated sugar (for the crust)
• 6 tablespoons unsalted butter, melted (for the crust)
• 24 ounces cream cheese, really softened!
• 3/4 cup granulated sugar (for the cheesecake filling)
• 3 large eggs, at room temperature, please!
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (for the filling)
• 1/4 teaspoon ground nutmeg
• 2 cups chopped apples (like Honeycrisp or Gala work great!)
• 1/2 cup all-purpose flour (for the crumble)
• 1/2 cup packed brown sugar (for the crumble)
• 1/4 cup unsalted butter, cold and cut into little cubes (for the crumble)
• 1 teaspoon ground cinnamon (for the crumble topping)

Crafting the Perfect Apple Crumble Cheesecake

Now for the fun part – putting it all together! Don’t worry, this Apple Crumble Cheesecake comes together so nicely, and I’ll walk you through every step. We’re talking about creating something truly special that tastes like pure autumn comfort.

Preparing the Graham Cracker Crust

First things first, let’s get that crust ready. Grab your mixed graham cracker crumbs, sugar, and melted butter. Just press this crumbly mixture firmly into the bottom of your 9-inch springform pan. Think of it like tamping down dirt for a tiny garden! Pop it in the oven for about 8 to 10 minutes until it’s lightly golden. Then, let it cool a bit while we work on the good stuff.

Creating the Creamy Cheesecake Filling

This is where the magic happens! In a big bowl, beat your softened cream cheese until it’s super smooth – no lumps allowed! Gradually add the granulated sugar and keep beating until you have this beautiful, creamy mixture. Now, add your eggs, one at a time, mixing gently after each one. A splash of vanilla, a pinch of cinnamon, and that little bit of nutmeg go in next. Just stir it all together until everything is perfectly combined. Pour this lovely, thick filling right over that cooled crust. Easy peasy!

Making the Apple Crumble Topping

Time for the cozy topping! In a separate bowl, toss your chopped apples with a bit of flour, packed brown sugar, cold cubed butter, and that warm cinnamon. Use your fingers or a pastry blender to mix it all up until it looks like lovely, chunky crumbs. You want it to be nice and crumbly, so don’t overmix it into a paste. Sprinkle this delicious apple crumble mixture all over the top of the cheesecake batter. It looks so good already!

Baking Your Apple Crumble Cheesecake with a Water Bath

Okay, here’s a little trick for the smoothest, crack-free cheesecake: the water bath! It sounds fancy, but it’s really simple. Take some heavy-duty aluminum foil and wrap the outside of your springform pan really well – we don’t want any water getting in! Then, place that wrapped pan into a larger roasting pan. Carefully pour some hot water into the roasting pan, so it comes about halfway up the sides of your cheesecake pan. Now, gently place the whole setup into your preheated oven. Bake for about 50-60 minutes. You’re looking for the edges to be set, but the center should still have just a little wobble when you gently shake the pan. That’s the sign of a perfectly baked Apple Crumble Cheesecake!

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Cooling and Chilling Your Apple Crumble Cheesecake

Patience is key now! Turn off the oven, prop the door open just a crack, and let the cheesecake hang out in the residual heat for a full hour. This helps it cool down gradually and prevents any sudden temperature changes that can cause cracks. After that hour, carefully remove the springform pan from the water bath and let it cool completely on a wire rack. Once it’s totally cool, cover it and pop it in the fridge for at least 4 hours, or even better, overnight. Trust me, that final chill is what makes the texture so incredible!

Tips for a Perfect Streusel Apple Cheesecake

Making a truly amazing streusel apple cheesecake is all about a few little tricks I’ve picked up! First off, make sure your cream cheese and eggs are *really* at room temperature. Seriously, cold ingredients are the enemy of smooth cheesecake. I always pull mine out a good couple of hours before I plan to start. Also, that water bath we talked about? It’s a game-changer for keeping your cheesecake from cracking and giving it that super-creamy texture. And for the crumble itself, don’t overmix it into a paste; you want those lovely little clumps in every bite!

Ingredient Notes and Substitutions for Apple Crumble Cheesecake

Let’s talk about making this Apple Crumble Cheesecake absolutely perfect for *you*! I love using Honeycrisp or Gala apples because they hold their shape and have that perfect sweet-tart balance, but you could totally use Fuji or even a Granny Smith if you like a bit more zing. For the crust, graham crackers are classic, but gingersnap cookies would add an amazing spicy kick if you’re feeling adventurous! Just make sure your cream cheese is *fully* softened – it really makes a difference for a smooth, lump-free filling!

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Serving and Storing Your Apple Crumble Cheesecake

Alright, you’ve made it – your gorgeous Apple Crumble Cheesecake is ready! The best way to serve this beauty is nicely chilled. Seriously, let it sit in the fridge for at least 4 hours, or better yet, overnight. This lets all those flavors meld together and makes the texture just perfect. When you’re ready to serve, a little dollop of fresh whipped cream or a drizzle of caramel sauce takes it over the top! If you happen to have any leftovers (which is rare, trust me!), just cover it tightly with plastic wrap or foil and keep it in the refrigerator. It should stay delicious for about 3-4 days. No need to reheat it – the cold, creamy texture is what makes it so amazing!

Frequently Asked Questions about Apple Crumble Cheesecake

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Estimated Nutritional Information

Just a little heads-up, folks! The nutritional info for this incredible Apple Crumble Cheesecake is an estimate, of course. We all use slightly different ingredients, right? But generally, you’re looking at about 450 calories per slice. It’s got around 28g of fat, 45g of carbs, and about 35g of sugar. Remember, this can change depending on the exact brands and specific amounts you use. Enjoy every delicious bite!

Apple Crumble Cheesecake

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A creamy cheesecake topped with a cinnamon-apple streusel, perfect for holiday gatherings.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 60 min
• Total Time: 7 hours 30 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups chopped apples
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cubed
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted butter. Press mixture into the bottom of a 9-inch springform pan.
3. Bake the crust for 8-10 minutes. Let it cool.
4. In a large bowl, beat cream cheese and 3/4 cup granulated sugar until smooth.
5. Beat in eggs one at a time, then stir in vanilla extract, 1/2 teaspoon cinnamon, and nutmeg.
6. Pour the cream cheese mixture over the cooled crust.
7. In a separate bowl, combine chopped apples, flour, brown sugar, 1/4 cup cold butter, and 1 teaspoon cinnamon. Mix until crumbly.
8. Sprinkle the apple crumble mixture evenly over the cheesecake batter.
9. Wrap the bottom of the springform pan tightly with aluminum foil. Place the pan in a larger roasting pan.
10. Pour hot water into the roasting pan, reaching halfway up the sides of the springform pan. This is your water bath.
11. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
12. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
13. Remove from the oven and let it cool completely on a wire rack.
14. Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.

Notes

• For a smooth cheesecake, ensure your cream cheese and eggs are at room temperature.
• A water bath helps prevent cracking and ensures even baking.
• You can make this cheesecake a day ahead for easier entertaining.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg