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✨ Introduction & Description

If you're someone who can’t decide between a slice of creamy cheesecake and a warm bowl of apple crumble, this Apple Crumble Cheesecake is about to become your new favorite dessert. It’s the ultimate hybrid treat — featuring a buttery graham cracker crust, silky smooth cheesecake filling, tender spiced apples, and a golden brown oat crumble on top.

This dessert is comforting, rich, and beautifully layered. Every bite delivers the tangy creaminess of classic cheesecake, the sweetness of baked cinnamon apples, and the crunch of a crisp topping. It’s perfect for holiday gatherings, special occasions, or anytime you want to impress your guests.

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📝 Ingredients (U.S. Standard Measurements)

For the graham cracker crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• ¾ cup granulated sugar
• ¼ cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs

For the apple filling:

• 2 cups peeled and diced apples (Granny Smith or Honeycrisp work great)
• 1 tablespoon lemon juice
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon all-purpose flour

For the crumble topping:

• ½ cup rolled oats
• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ½ teaspoon cinnamon
• ¼ cup unsalted butter, melted
• Pinch of salt

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👩‍🍳 Instructions

Step 1: Prepare the crust

Preheat oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a greased or parchment-lined 9-inch springform pan. Bake for 8–10 minutes, then let cool.

Step 2: Make the cheesecake filling

In a large bowl, beat the cream cheese and sugar until smooth and creamy (about 2–3 minutes). Add sour cream and vanilla; mix to combine. Beat in the eggs one at a time, mixing just until incorporated.

Step 3: Prepare the apple filling

In another bowl, toss diced apples with lemon juice, brown sugar, cinnamon, nutmeg, and flour. Set aside to marinate.

Step 4: Make the crumble topping

In a small bowl, mix oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until the mixture resembles coarse crumbs.

Step 5: Assemble the cheesecake

Pour the cheesecake batter over the crust. Gently spoon the apple mixture evenly over the batter. Sprinkle the crumble topping over the apples.

Step 6: Bake

Place the springform pan on a baking sheet. Bake for 60–70 minutes, or until the center is mostly set with a slight jiggle. If the topping begins to brown too quickly, tent with foil.

Step 7: Cool and chill

Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before serving.

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🥄 Nutrition Facts (Per Slice – Approx. based on 12 servings)

• Calories: 480
• Fat: 31g
• Saturated Fat: 17g
• Carbohydrates: 44g
• Sugar: 28g
• Protein: 6g
• Fiber: 1g
• Sodium: 270mg

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🔥 Tips & Tricks

• Room temperature ingredients ensure the filling mixes smoothly without lumps.
• Chill overnight for the best texture and flavor — cheesecake always tastes better the next day!
• Add caramel drizzle or a dollop of whipped cream to take it over the top.
• For extra crunch, mix chopped pecans or walnuts into the crumble topping.
• Don’t skip the water bath if you want zero cracks! Just wrap the springform pan in foil and set it in a larger pan with hot water halfway up the sides.

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💡 My Special Touch

To elevate this cheesecake, I sometimes add a layer of dulce de leche between the cheesecake batter and apples. It melts into the apples as it bakes, creating a caramel-apple effect that’s irresistible.

Another twist? A touch of apple cider reduction swirled into the cheesecake filling — it deepens the apple flavor without overpowering the creamy texture.