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Baked Apple Pie Cheesecake with Cinnamon Crumble

Close-up of a decadent slice of apple pie cheesecake topped with whipped cream and streusel crumble.
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This recipe combines a creamy cheesecake base with spiced apple pie filling and a crunchy cinnamon crumble topping for a rich, two-in-one dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 cups diced Granny Smith apples
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed brown sugar (for topping)
  • 1/4 cup cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the apple layer: In a small saucepan, combine diced apples, 1/2 cup brown sugar, cinnamon, and nutmeg. Cook over medium heat for 5-7 minutes until apples soften slightly. Set aside.
  4. Prepare the cheesecake filling: Beat the softened cream cheese and 1 1/2 cups sugar until smooth. Beat in vanilla extract, then add eggs one at a time, mixing just until combined after each addition. Stir in sour cream.
  5. Assemble the cheesecake: Pour half of the cheesecake batter over the crust. Spoon the cooked apple mixture evenly over the batter. Pour the remaining cheesecake batter over the apples.
  6. Prepare the crumble topping: In a small bowl, combine flour, 1/4 cup brown sugar, and 1/4 cup cold butter. Use your fingers to mix until coarse crumbs form. Sprinkle evenly over the top layer of batter.
  7. Bake: Place the foil-wrapped springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath). Bake for 60-75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Cool: Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour. Remove from the water bath, cool completely on a wire rack, then refrigerate for at least 6 hours or overnight before serving.

Notes

  • For a richer flavor, substitute half of the sour cream with cream cheese.
  • If you prefer a no-bake version, use a pre-made graham cracker crust and a no-bake cheesecake filling recipe, then top with cooled, spiced apples and a simple streusel topping made without baking.
  • Chill the cheesecake completely for the cleanest slices.

Nutrition

Find it online: https://tastetaught.com/apple-pie-cheesecake-recipe/