Apple Crumble Cheesecake

Introduction

There’s something truly magical about the combination of apple crumble and cheesecake, especially when the seasons start to change and the air turns crisp. This Apple Crumble Cheesecake has quickly become a family favorite in our household. Every time I make it, the delightful aroma of cinnamon and caramel fills the kitchen, drawing my family in like a cozy blanket. When we finally slice into the cheesecake, the creamy filling, warm apple filling, and crispy oat crumble come together in perfect harmony. The joy on everyone’s faces as they take their first bites is priceless. This dessert is not only visually stunning but also embodies the warmth of fall and winter gatherings, making it perfect for any celebration or cozy night in.

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 12 full sheet graham crackers)
• ½ teaspoon cinnamon
• 2 tablespoons dark brown sugar
• 5 tablespoons unsalted butter, melted

For the Cheesecake:

• 32 oz cream cheese, softened at room temperature for 2 hours
• ½ cup white granulated sugar
• ½ cup dark brown sugar
• ¾ cup sour cream, room temperature
• 1 teaspoon cinnamon
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Crumble Topping:

• ½ cup flour
• ¼ cup dark brown sugar
• ⅓ cup oats
• ½ teaspoon cinnamon
• ⅛ teaspoon salt
• 4 tablespoons unsalted butter, cold

For the Apple Pie Filling:

• 3 apples (Granny Smith, Gala, or Honeycrisp), peeled, cored, and cut into ½” cubes
• ⅓ cup white granulated sugar
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter
• 1 tablespoon cornstarch
• ¼ cup water (mixed with cornstarch to create a slurry)

For the Caramel Sauce:

• 1 cup Werther’s soft caramels
• ½ cup heavy cream

Instructions

Step 1: Make the Graham Cracker Crust

1. Preheat the oven to 350℉ (175℃). Spray a 9″ springform pan with nonstick spray and line the bottom with parchment paper.
2. In a food processor, blend the graham crackers until finely ground. Mix in cinnamon, brown sugar, and melted butter until evenly coated.
3. Press the mixture into the bottom of the springform pan, using a measuring cup to press it up along the sides.
4. Bake for 12 minutes, then remove and let cool completely.

Step 2: Make the Cheesecake Batter

1. In a large mixing bowl, beat the softened cream cheese and sugars on high speed for about 2 minutes until smooth.
2. Add the sour cream and vanilla extract, mixing until combined.
3. Add the eggs, one at a time, mixing on low speed just until combined. Be careful not to overmix.
4. Pour the cheesecake batter into the cooled crust.

Step 3: Bake the Cheesecake

1. Place the springform pan inside a larger cake pan and fill the outer pan with hot water (water bath) to prevent cracks while baking.
2. Bake for 70 minutes at 350℉ (175℃). After baking, prop the oven door open slightly and let the cheesecake cool in the oven for 30 minutes before removing it.
3. Chill the cheesecake in the refrigerator overnight.

Step 4: Make the Crumble Topping

1. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and oats.
2. Cut in the cold butter using a pastry cutter or fork until crumbly.
3. Spread the crumble onto a parchment-lined sheet pan and bake for 15 minutes at 350℉, stirring every 5-7 minutes until golden brown.

Step 5: Make the Apple Pie Filling

1. In a nonstick skillet, melt butter over medium heat and add the cubed apples, sugar, and cinnamon. Cook for about 5 minutes until the apples begin to soften.
2. Stir in the cornstarch slurry and cook until the mixture bubbles and thickens. Remove from heat and let cool completely.

Step 6: Make the Caramel Sauce

1. In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave at 50% power in 30-second increments, stirring until smooth.

Step 7: Assemble the Cheesecake

1. Spoon the cooled apple pie filling on top of the chilled cheesecake.
2. Sprinkle the baked crumble topping over the apples.
3. Drizzle with caramel sauce.

Nutrition Facts

• Servings: 16 slices
• Calories per serving: 320
• Sugar: 22g
• Sodium: 180mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

Preparation Time

• Prep Time: 45 minutes
• Cook Time: 90 minutes
• Chill Time: Overnight

How to Serve

• Slice into 16 equal pieces and serve chilled.
• Top with extra caramel sauce if desired.
• Pair with whipped cream or vanilla ice cream for added indulgence.

Additional Tips

1. Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps in your cheesecake batter.
2. Water Bath: Using a water bath prevents cracks; make sure to seal the springform pan with aluminum foil to avoid water seeping in.
3. Cooling Slowly: Allow the cheesecake to cool slowly in the oven to reduce the chance of cracking.
4. Clean Slices: For clean slices, dip a knife in hot water and wipe the blade clean after each cut.
5. Storage: Store leftover cheesecake in the refrigerator for up to one week.

Recipe Variations

• Nutty Crust: Substitute half of the graham cracker crumbs with finely ground nuts (like pecans or almonds) for a nutty flavor.
• Fruit Swaps: Use different types of apples or add in other fruits like pears or cranberries.
• Flavor Enhancements: Incorporate spices such as nutmeg or ginger for added warmth and depth of flavor.

Serving Suggestions

• Serve as a festive dessert during Thanksgiving or holiday gatherings.
• Pair with a warm beverage, such as spiced cider or a pumpkin spice latte, for a complete fall experience.
• Add a scoop of vanilla bean ice cream for a delightful contrast to the creamy cheesecake.

Freezing and Storage

• Storing: Wrap leftover cheesecake tightly with plastic wrap and store in the refrigerator for up to one week.
• Freezing: Place the cheesecake on a cardboard round, wrap in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQ Section

1. Can I use different types of apples?

• Yes, you can use any firm apple variety like Fuji, Braeburn, or even a combination for varied flavor.

1. How can I tell when the cheesecake is done?

• The edges should be set while the center remains slightly jiggly; it will firm up as it cools.

1. Is it necessary to chill the cheesecake overnight?

• Chilling overnight helps the flavors meld and gives the cheesecake a better texture.

1. Can I make this cheesecake gluten-free?

• Yes, use gluten-free graham cracker crumbs for the crust.

1. What should I do if my cheesecake cracks?

• Don’t worry! You can cover it with the crumble topping or caramel sauce to hide any imperfections.

1. Can I use low-fat cream cheese?

• While you can, it may affect the creaminess and texture of the cheesecake.

1. How do I prevent the crumble from getting soggy?

• Bake the crumble separately and add it right before serving to maintain its crispiness.

1. Can I make mini cheesecakes using this recipe?

• Yes! Use a muffin tin with liners and adjust the baking time accordingly.

1. What type of caramel should I use?

• Soft caramels work well, but you can also make homemade caramel if desired.

1. Can I add nuts to the crumble topping?
   • Absolutely! Chopped walnuts or pecans can add a delightful crunch.

Conclusion

This Apple Crumble Cheesecake is a decadent treat that combines the best of both worlds: the creamy richness of cheesecake and the comforting warmth of apple crumble. With its layers of flavors and textures, it’s sure to impress family and friends alike. Whether served at a holiday gathering or as a special dessert on a cozy evening, this cheesecake is bound to become a cherished recipe in your collection. Enjoy every bite of this delicious masterpiece!

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