Apple Pie Cheesecake with Crumble Topping
This dessert brings two favorites together: a smooth vanilla cheesecake and a cinnamon apple pie topping finished with a brown sugar crumble. Every slice has a crisp base, a creamy middle and soft, spiced apples on top. It is ideal for fall gatherings and Thanksgiving.
Preparation Steps
Heat the oven to 325°F (160°C). Line the base of a 9-inch (23 cm) springform pan with parchment and grease the sides.
Mix the graham crumbs, sugar, cinnamon and melted butter, press firmly into the pan and bake for 10 minutes. Let it cool.
Beat the cream cheese with both sugars until smooth. Add the eggs one at a time on low speed, then mix in the vanilla and sour cream just until combined. Pour over the crust.
Cook the apples, sugars, cinnamon, nutmeg and lemon juice in a saucepan over medium heat for 6 to 8 minutes, until the apples are just tender. Stir in the cornstarch mixture and cook for 1 to 2 minutes until thick. Cool for 10 minutes, then spoon gently over the filling.
Rub the flour, brown sugar, cinnamon and butter together with your fingers until it forms coarse crumbs. Scatter evenly over the apples.
Bake for 50 to 60 minutes, until the edges are set and the center barely jiggles. Turn off the oven, open the door slightly and leave the cheesecake inside for 1 hour.
Refrigerate for at least 4 hours, or overnight, before slicing.
Tips & Variations
- Use firm, tart-sweet apples such as Granny Smith or Honeycrisp so the slices hold their shape.
- Add a drizzle of caramel sauce over each slice or a handful of chopped pecans to the crumble.
- Keep the cheesecake covered in the fridge for up to 4 days.
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