Description

Creamy, spiced cheesecake layered with tender cinnamon apples and topped with a buttery oat crumble. A perfect fusion of apple crumble and classic cheesecake, ideal for fall desserts or holiday gatherings.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup granulated sugar (for crust)

½ cup unsalted butter, melted (for crust)

3 (8 oz) blocks cream cheese, softened

¾ cup granulated sugar (for filling)

½ cup sour cream

1 tsp vanilla extract

3 large eggs

2 medium apples, peeled and diced

1 tbsp unsalted butter (for apple layer)

2 tbsp brown sugar (for apple layer)

½ tsp cinnamon (for apple layer)

¼ tsp nutmeg

1 tsp lemon juice

½ cup all-purpose flour

¼ cup rolled oats

¼ cup brown sugar (for crumble)

¼ tsp cinnamon (for crumble)

¼ cup unsalted butter, cold and cubed (for crumble)

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Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool.
In a skillet over medium heat, melt 1 tbsp butter and cook diced apples with 2 tbsp brown sugar, ½ tsp cinnamon, ¼ tsp nutmeg, and 1 tsp lemon juice for 5–7 minutes. Set aside to cool slightly.
Beat cream cheese until smooth. Add ¾ cup sugar, sour cream, and vanilla extract. Mix until combined.
Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
Pour half of the cheesecake batter over the crust. Top with half the apple mixture, then the remaining batter, and finally the rest of the apples.
To make the crumble, combine flour, oats, ¼ cup brown sugar, and ¼ tsp cinnamon. Cut in the cold butter until crumbly. Sprinkle over the top of the cheesecake.
Bake for 60–70 minutes, or until edges are set and center has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.

Notes

Use Granny Smith or Honeycrisp apples for best texture and flavor.

For a twist, substitute the crust with gingersnap crumbs or add cardamom to the apple layer.

Add chopped pecans or walnuts to the crumble topping for extra crunch.

Drizzle with salted caramel before serving for a decadent finish.

Store covered in the fridge for up to 5 days or freeze individual slices for up to 2 months.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 26g
Sodium: 220mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg