Rich, creamy apple crumble cheesecake with cinnamon apples and buttery crumble topping.

Scale

Crust:

2 cups (200g) graham cracker crumbs

½ cup (115g) unsalted butter, melted

2 tbsp sugar

Filling:

24 oz (680g) cream cheese, softened

1 cup (200g) sugar

1 tsp vanilla extract

3 large eggs

1 cup (240ml) sour cream

Apple Layer:

3 apples, diced

⅓ cup (70g) brown sugar

1 tsp cinnamon

2 tbsp cornstarch

2 tbsp water

1 tbsp lemon juice

Crumble:

¾ cup (95g) flour

½ cup (100g) brown sugar

½ tsp cinnamon

½ cup (115g) cold butter, cubed

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1. Preheat oven to 325°F (163°C). Prepare crust and bake for 10 minutes.

2. Beat cream cheese until smooth; add sugar and vanilla.

3. Add eggs one at a time, then fold in sour cream.

4. Cook apples with sugar, cinnamon, and cornstarch until glossy.

5. Pour cheesecake batter over crust; layer apples on top.

6. Combine crumble ingredients; sprinkle over apple layer.

7. Bake 65 minutes in a water bath until set. Chill before serving.

Add pecans or oats to crumble for extra crunch.

Chill overnight for the best texture.

Serve with caramel drizzle or vanilla ice cream.