Description
This creamy apple crumble cheesecake combines silky cheesecake filling, spiced apples, and a crunchy pecan crumble topping for a show-stopping Thanksgiving dessert. Easy to make ahead and perfect for sharing, it’s a cozy, crowd-pleasing treat with all the flavors of fall.
Ingredients
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
- 2 medium apples (about 1 1/2 cups diced), peeled and chopped (Granny Smith recommended)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 24 oz cream cheese, softened (full-fat recommended)
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour
- 3/4 cup all-purpose flour (for crumble)
- 1/3 cup brown sugar (for crumble)
- 1/2 tsp ground cinnamon (for crumble)
- 1/3 cup unsalted butter, cold and cubed (for crumble)
- 1/2 cup chopped pecans (optional, for crumble)
- Pinch of salt (for crumble)
Instructions
- Mix graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl. Stir in melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 10 minutes.
- Peel and chop apples. Toss with brown sugar, cinnamon, nutmeg, and lemon juice. Sauté in a small saucepan over medium heat for 5-7 minutes until just tender. Let cool.
- In a large bowl, beat cream cheese until smooth. Add granulated sugar and beat until creamy. Mix in sour cream, heavy cream, and vanilla extract. Scrape down the bowl. Add eggs one at a time, beating just until combined. Beat in flour until silky and lump-free.
- Pour half the cheesecake batter over the chilled crust. Scatter half the apple mixture on top. Add remaining batter, then finish with the rest of the apples. Smooth the surface gently.
- In a bowl, combine flour, brown sugar, cinnamon, and a pinch of salt for the crumble. Cut in cold, cubed butter until mixture is crumbly. Stir in chopped pecans if using. Sprinkle evenly over cheesecake surface.
- Preheat oven to 325°F. Wrap the outside of the springform pan in foil. Set pan in a baking sheet or roasting pan, then fill with 1 inch of hot water to create a water bath. Bake for 55-65 minutes, until edges are set but center is slightly jiggly. Tent loosely with foil after 40 minutes if crumble browns too quickly.
- Remove from oven and let cheesecake sit in water bath for 10 minutes. Transfer to a rack and cool completely. Run a thin knife around the edge to loosen. Chill in fridge for at least 4 hours (overnight is best).
- Release springform pan, slice with a sharp knife (wipe between cuts for neat slices), and enjoy! Optionally, dust with powdered sugar or drizzle with caramel sauce.
Notes
For best results, use room-temperature ingredients and chill the cheesecake overnight before slicing. The water bath prevents cracks and keeps the texture creamy. Pecans in the crumble are optional but add great crunch. For gluten-free, use GF graham crackers and flour. For nut-free, omit pecans. Apples should be cool before layering to prevent sinking. If the crust feels soggy, bake it for 8 minutes before adding the filling.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 340
- Sugar: 22
- Sodium: 220
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: apple crumble cheesecake, Thanksgiving dessert, creamy cheesecake, fall baking, holiday dessert, easy cheesecake, apple dessert, pecan crumble, make ahead dessert