Description

This Apple Crumble Cheesecake is a decadent dessert featuring a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a deliciously crumbly oat topping layered over tender apple slices. Baked in a water bath for a perfectly set texture, this cheesecake combines classic flavors of cinnamon, vanilla, and caramel for an irresistible treat that serves 12.

Ingredients

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (about 13 full graham cracker sheets)
1/3 cup granulated sugar
6 tablespoons butter (melted)
1/2 teaspoon ground cinnamon

Cheesecake Filling

24 ounces cream cheese (3 eight-ounce blocks), room temperature
1 1/3 cups granulated sugar
1/4 cup sour cream (room temperature)
1 tablespoon vanilla extract
1 1/2 teaspoons lemon juice
2 tablespoons all-purpose flour
3 eggs (room temperature)
2 egg yolks

Crumb Topping

1/2 cup old fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup light brown sugar (lightly packed)
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
5 tablespoons butter (melted)

Other

1 apple (peeled, cored, and sliced)
caramel sauce for topping (optional)

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Instructions

Prepare Graham Cracker Crust: Preheat the oven to 375°F (190°C). Wrap the springform pan in heavy-duty foil to prevent leaks. Crush graham crackers into fine crumbs using a food processor or rolling pin. In a bowl, combine crumbs, sugar, melted butter, and cinnamon until mixture resembles wet sand. Press firmly into the bottom and sides of the pan to form the crust. Bake for 8 minutes, then remove and reduce oven temperature to 325°F (165°C). While still warm, press crust back into place if cracks appear.
Make Cheesecake Filling: Beat cream cheese on medium speed for 1 minute until smooth. Add sugar and continue beating for 3 minutes, scraping the bowl as needed. Mix in sour cream, vanilla extract, and lemon juice at low speed until combined. Stir in the flour. Add eggs and egg yolks one at a time, beating on low speed and scraping the bowl between additions. Pour filling over prepared crust, smoothing the top.
Prepare Crumb Topping: In a small bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add melted butter and mix until crumbly. Layer sliced apples evenly over the cheesecake batter, then sprinkle the crumb topping over the apples.
Bake with Water Bath: Place the springform pan in a large roasting pan. Carefully add boiling water to the roasting pan until it reaches one inch up the sides of the cheesecake pan, being cautious not to splash water onto the cheesecake. Bake at 325°F (165°C) for 75-85 minutes or until the cheesecake is set.
Cool and Chill: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour without moving it. Remove from oven, run a knife around the edges to loosen, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.
Serve: Optionally drizzle caramel sauce over the top before serving. Slice into 12 servings and enjoy.

Notes

Using a water bath helps prevent cracks and ensures a creamy texture.
Room temperature ingredients blend more smoothly for a better cheesecake texture.
Wrapping the springform pan with foil prevents water from leaking into the crust during baking.
Allow the cheesecake to chill thoroughly to set properly before slicing.
Adding caramel sauce enhances sweetness and pairs well with the apple crumble topping.

Prep Time: 30 minutes
Cook Time: 1 hour 35 minutes
Category: Dessert
Method: Baking
Cuisine: American