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Stepping in to fall with this apple crumble cheesecake. This cheesecake if full of fall flavors. It has a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and lots of crumble. It is the perfect combination of an apple pie and cheesecake.
This apple crumble cheesecake is a perfect fall dessert. It has apples and cinnamon giving it lots of flavor. The crust is spiced with nutmeg and cinnamon. It lifts the cheesecake to another level together with the cinnamon sugar apple crumble topping. They are all tired together perfectly with the creamy cheesecake filling.
For more cheesecake recipes, try Aperol Spritz Cheesecake, Espresso Chocolate Cheesecake and Raspberry Cheesecake.
Jump to:
- WHY THIS RECIPE WORKS
- INGREDIENT NOTES
- STEP BY STEP INSTRUCTIONS - CRUST
- STEP BY STEP INSTRUCTIONS - APPELS AND CRUMBLE
- STEP BY STEP INSTRUCTIONS - CHEESECAKE
- EXPERT BAKING TIPS
- FAQ
- WHY BAKE THE CHEESECAKE IN A WATER BATH
- STORAGE
- Apple Crumble Cheesecake
WHY THIS RECIPE WORKS
- Cinnamon sugar apples: This cheesecake burst off apple flavor! It has diced apples covered in cinnamon sugar.
- Cinnamon and nutmeg crust: The crust is spiced with cinnamon and nutmeg which takes this cheesecake to another level.
- Crunchy crumble: The crumble topping is the cherry on top of this cheesecake, giving crunch and delicious flavor.
- Creamy cheesecake filling: The creamy and smooth cheesecake filling ties together this delicious cheesecake.
INGREDIENT NOTES
These are some of the key ingredients for this apple crumble cheesecake. For a full list of ingredients, check out the recipe card below.
- Digestive biscuits: We don't have graham crackers in Danmark, so I therefore use Digestive cookies. But if you can buy graham crackers then you can definitely use those instead if you want to make graham cracker crust.
- Cream cheese: It's important that it's full-fat cream cheese and it's at room- temperature when using it. Take the cream cheese out of the fridge 1-2 hours before baking.
- Sour cream: Measure and let the sour cream come to room temperature 1-2 hours before baking.
- Eggs: Take the eggs out of the fridge 1-2 hours before baking.
- Apples: Dice the apple into small cubes. Use any apple you love, e.g. Jonagold, Granny Smith, Pink Lady etc.
- Cinnamon: Cinnamon brings out all of the fall flavors, therefore cinnamon in both the crust and around the apples.
- Nutmeg: For extra delicious fall notes, I've add nutmeg to the crust. If you don't like nutmeg, it can be replaced by cinnamon.
STEP BY STEP INSTRUCTIONS - CRUST
Here is how to make and bake these apple crumble cheesecake. This recipe needs a stand mixer or an electric hand mixer, and a 22 cm/9 in spring pan lined with baking paper.
The full recipe is down below in the recipe card.
Before starting preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 22 cm/9 in springform tin lined with parchment paper in the bottom.
STEP 1: In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
STEP 2: In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumbs and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out. Bake it for 10 minutes. Then let it cool down so that it’s cool to touch.
STEP BY STEP INSTRUCTIONS - APPELS AND CRUMBLE
While the crust cools down, prepare the apples and the crumble.
STEP 1: Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
STEP 2: Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric mixer, until it forms a crumble structure. Set it aside both aside toppings while making the cheesecake filling.
STEP BY STEP INSTRUCTIONS - CHEESECAKE
Keep the oven temperature at 160ºC/ 325ºF conventional oven.
STEP 1: With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
STEP 2: In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
STEP 3: Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
STEP 4: Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust. Alternatively,add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method. Bake for 1 hour and 20-30 min.
STEP 5: Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
STEP 6: Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature. Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
How do I know when it's done?
Give the cheesecake pan a small shake, it's only slightly jiggling in the center of the cheesecake then it's done.
Is there a replacement for sour cream?
Yes, you can replace it 1:1 for full-fat greek yogurt.
Can I use another fruit than apples?
Yes, you can switch out the apples for peaches or pear!
Can I add a caramel sauce?
Yes, you can absolutely drizzle it with a caramel sauce.
WHY BAKE THE CHEESECAKE IN A WATER BATH
Why is baking a cheesecake in a water bath so important? What the water bath does, is that it makes the cheesecake bake more gentle. When baking a cheesecake without a water bath, it is more likely for it to over-bake, which will give a curdled texture, a cracked and lopsided top. The hot water protects your cheesecake while it's baking in the oven. It makes sure your cheesecake comes out smooth and cream
STORAGE
Store the apple crumble cheesecake in the refrigerator covered by plastic wrap or in an airtight container. It's best enjoyed within 5 days.
Other Cheesecake Recipes To Try
- Peanut Butter Chocolate Cheesecake
- Blueberry Crumble Cheesecake
- No-Bake Oreo Cheesecake
- Tiramisu Cheesecake
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram@juliemarieeats. To get more ideas byfollowing me on Pinterest.
Apple Crumble Cheesecake
Apple crumble cheesecake with a cinnamon and nutmeg cookie crust, cheesecake filling and topped with cinnamon sugar apples and crumble.
4.99 fra 68 stemmer
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Cook Time 1 hour hr 25 minutes mins
Rest time 6 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 10 people
Equipment
25 cm /10 inch cake pan optional
Ingredients
COOKIE CRUST
- 200 g digestive or graham crackers
- ½ teaspoon nutmeg
- 1,5 teaspoon cinnamon
- 1,5 tablespoon brown sugar
- 50 g butter melted
APPLES AND CRUMBLE
- 150 g apple diced small (1-2 apples)
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 100 g all-purpose flour
- 80 g brown sugar
- 70 g butter room temperature
CHEESECAKE
- 600 g cream cheese full fat, room temperature
- 200 g granulated sugar
- 150 g sour cream 18% room temperature
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- 3 large eggs room temperature
Instructions
COOKIE CRUST
Preheat the oven at 160ºC/325ºF, conventional oven.
In a food processor, add the cookies, brown sugar, cinnamon and nutmeg and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
200 g digestive or graham crackers, ½ teaspoon nutmeg, 1,5 teaspoon cinnamon, 1,5 tablespoon brown sugar, 50 g butter
In a 22 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
Bake it for 10 min. Then let it cool down so that it’s cool to touch.
APPLES AND CRUMBLE
While the crust cools down, prepare the apples and the crumble.
Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cheesecake when placing the apples.
150 g apple, 1 tablespoon granulated sugar, 1 teaspoon cinnamon
Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set aside both toppings while making the cheesecake filling.
100 g all-purpose flour, 80 g brown sugar, 70 g butter
CHEESECAKE
Preheat the oven at 160ºC.
With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and let it mix for 1 min on low speed.
600 g cream cheese, 200 g granulated sugar
In a small bowl, mix together the sour cream and cornstarch until smooth. Add it to the cream cheese with the vanilla extract and let it mix on low speed until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
150 g sour cream 18%, 2 teaspoon vanilla extract, 3 large eggs, 1 tablespoon cornstarch
Pour the cheesecake batter into the spring pan. Gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble.
Boil up water in a kettle. Place the springform pan in a 25 cm/10 inch cake pan. Place the cake pan in another baking pan or roasting pan and fill it with hot water ⅔ up the side of the pan. This method will prevent water from getting into the crust.
Alternatively,add a triple layer of aluminium foil around the cake pan to safely seal it from the water before placing it in a water bath. There might be a possibility of water leaking in, so make sure it's covered well if choosing this method.
Bake for 1 hour and 20-30 min.
Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.
Nutrition
Carbohydrates: 61gProtein: 9gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 120mgSodium: 368mgPotassium: 210mgFiber: 1gSugar: 41gVitamin A: 999IUVitamin C: 1mgCalcium: 121mgIron: 2mg
Keyword apple, apple crumble, cheesecake, cinnamon, crumble
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