Apple Crumble Cheesecake: Creamy, Spiced, Crunchy Bliss (Print Version)

Experience the delightful layers of Apple Crumble Cheesecake, blending smooth creaminess with warm spiced apples and a buttery oat crumble.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 1 Hour 30 Minutes minutes
Total Time: 31 minutes
Servings: 8-10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cheesecake Base

01 - 24 oz (3 blocks) full-fat cream cheese, softened
02 - 1 cup granulated sugar
03 - 4 large eggs, room temperature
04 - 1 tsp pure vanilla extract

→ Spiced Apple Topping

05 - 3 large Granny Smith apples, peeled, cored, diced
06 - 1/4 cup light brown sugar, packed
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1 tbsp lemon juice
10 - 1 tbsp unsalted butter

→ Oat Crumble & Crust

11 - 1 1/2 cups digestive biscuits (or graham crackers), crushed
12 - 1/2 cup (1 stick) unsalted butter, melted (for crust)
13 - 1/2 cup all-purpose flour
14 - 1/2 cup rolled oats
15 - 1/2 cup light brown sugar, packed
16 - 1/4 tsp salt
17 - 1/2 cup (1 stick) unsalted butter, cold and cubed (for crumble)

# Instructions:

01 - Okay, first things first, get those digestive biscuits crushed. I usually pop them in a food processor, but a Ziploc bag and a rolling pin work just as well, especially if you're feeling a bit stressed, haha! Melt your butter and mix it in. Press this mixture firmly into the bottom of a 9-inch springform pan. I always make sure to push it up the sides a little, creating a nice edge. Pop it in the fridge while you get the cheesecake batter ready. This helps it set.
02 - Now for the creamy goodness! In a large bowl, beat the softened cream cheese with sugar until it's super smooth and fluffy. Scrape down the sides, don't miss a spot! Then, one at a time, beat in the eggs, mixing just until combined after each addition. This is where I always remind myself not to overmix; too much air can cause cracks later. Stir in the vanilla. Pour this silky batter over your chilled crust. It's looking good already!
03 - This step is crucial for a crack-free cheesecake. Wrap the outside of your springform pan tightly with heavy-duty foil – I usually do two layers to be safe, because a soggy crust is a tragedy. Place the pan in a larger roasting pan. Pour hot water into the roasting pan, coming about halfway up the sides of the springform. Carefully transfer this to a preheated 325°F (160°C) oven. It's a bit of a juggle, honestly!
04 - While the cheesecake bakes, let's get those apples ready. Peel, core, and dice your Granny Smith apples into small, even pieces. In a skillet, melt a tablespoon of butter, then add the apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook them over medium heat until they're tender but still hold their shape – I like a little bite! This usually takes about 5-7 minutes. The smell at this stage? Divine!
05 - In a separate bowl, combine the flour, rolled oats, brown sugar, a pinch of salt, and cubed cold butter. Use your fingertips to rub the butter into the dry ingredients until you have a crumbly mixture, like coarse sand. This is where a little mess is inevitable, but it’s part of the fun! Don't overmix; you want those distinct crumbles for texture.
06 - Once the cheesecake is nearly set (it'll still have a slight jiggle in the center), carefully remove it from the water bath and the foil. Spread the spiced apple topping evenly over the cheesecake, then sprinkle the oat crumble generously on top. Pop it back into the oven, increasing the temperature to 350°F (175°C), and bake for another 20-25 minutes, or until the crumble is golden brown and bubbling. Let it cool completely on a wire rack before chilling. The waiting is the hardest part!

# Notes:

01 - Don't overmix the cheesecake batter; it'll get airy and crack, I learned that the hard way!
02 - Store in an airtight container in the fridge; it tastes even better the next day after the flavors meld.
03 - Graham crackers work for the crust if you don't have digestives, but the texture is different, a bit sweeter.
04 - A dollop of vanilla bean ice cream or a drizzle of caramel sauce elevates this dessert to pure bliss.

# Tools You'll Need:

01 - 9-inch springform pan
02 - large roasting pan
03 - food processor (optional)
04 - mixing bowls
05 - electric mixer
06 - skillet
07 - wire rack

# Nutrition Facts (Per Serving):

Calories: 550 Calories
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 8g

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