This Apple Crumble Cheesecake is my answer to the classic Thanksgiving pie. It comes with a rustic, homey twist that brings something a little more special to the table. It’s comforting and festive, with just the right touch of indulgence. At its core is a silky cream cheese filling layered with tender baked apples, all crowned with a buttery crumble that delivers a satisfying crunch.
Ingredients
Cheese Cake Crust
- 1 cup graham cracker crumbs about 12 sheets of graham crackers
- 1 large egg white
- 1/4 cup unsalted butter melted
- 3 tbsp sugar
Crumble Topping
- 1/2 cup cubed unsalted cold butter
- 2 tbsp brown sugar
- 3 tbsp sugar
- 6 tbsp flour
- 1/2 cup chopped walnuts
- pinch of cinnamon and kosher salt each
Apple Filling and Topping
- 8 oz can of apple pie filling
- 1 tbsp lemon juice
Cheese Cake Filling
- 3/4 cup heavy cream
- 1 tbsp vanilla extract
- 1 1/4 tsp unflavored gelatin
- 1 8 oz package cream cheese softened
- 3/4 cup milk (plus 1 tablespoon of white vinegar to make buttermilk)
- 1/2 cup sugar
- pinch of kosher salt
- 3-4 tbsp store bought caramel sauce, optional
Instructions
- Gather all ingredients before starting recipe.
- Preheat oven to 350°℉
Crust
- Add 1 cup graham cracker crumbs to food processor and pulse 6 to 8 times or until finely ground to make 1 cup.
- Melt 1/4 cup unsalted butter and separate one egg reserving the white. Add melted butter, 1 large egg white and 3 tbsp sugar to food processor and pulse until well combined, 4-5 times.
- Scatter crumb mixture evenly on the bottom and sides of a 7 inch deep sided spring form pan with removable bottom. Using a straight-sided glass or dry measuring cup, firmly press crumbs on bottom and against sides of pan.
- Bake crust in pre heated oven until golden brown around the edges, 12 to 14 minutes.
- Cool completely on a wire rack, about 10 minutes.
Cream Cheese Filling
- Meanwhile, pour 3/4 cup heavy cream into a small saucepan and heat over medium low heat. Sprinkle 1 1/4 tsp unflavored gelatin evenly over cream. Let stand 5 minutes. Stir in 3 tbsp sugar and 1 tbsp vanilla extract. Cook over medium-low heat, stirring constantly, until gelatin and sugar are dissolved, 4 to 5 minutes.
- Transfer cream mixture to food processor. Pinch 1 8 oz package cream cheese into 1 to 2 inch pieces and add to food processor. Add 3/4 cup milk (plus 1 tablespoon of white vinegar to make buttermilk) and apinch of kosher salt. Process mixture until smooth, 20 to 30 seconds; pour the filling into the cooled crust.
Crumble Topping
- Combine 1/2 cup cubed unsalted cold butter ,1/2 cup chopped walnuts, 2 tbsp brown sugar, 3 tbsp sugar, 6 tbsp flour, pinch of cinnamon and kosher salt each and and toss until the butter is evenly coated.
- Spread crumble topping on a parchment lined baking sheet and place in a preheated oven and bake for 20-25 minutes or until the topping looks golden.
- Remove from oven and allow to cool.
Assembly
- Cobine 8 oz can of apple pie filling and 1 tbsp lemon juice and stir to combine.
- Starting with the bottom layer, add 3-4 apple slices
- Alternate cream cheese filling with apple slices and finish with the cream cheese on top.
- Top the set cheesecake with dollops of apple pie filling, then top with crumble topping.
- Refrigerate for 8 hours or overnight.
Serving
- Drizzle with caramel sauce and serve.
