Servings: 8 people
Calories: 410kcal
Cost: $20
Equipment
- Large Mixing Bowl
- Whisk
- Spatula
- Springform Pan
- Parchment Paper
Ingredients
- 3 packages (8 ounces each) Philadelphia cream cheese room temperature
- 4 medium Granny Smith apples peeled and diced
- 2 cups graham cracker crumbs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 4 tablespoons butter for cooking apples
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
- 1/3 cup brown sugar
- 1 cup old-fashioned oats
- 6 tablespoons cold butter for crumble
- 1/2 cup brown sugar for crumble
- 1/2 teaspoon cinnamon for crumble
Instructions
- Preheat the oven to 325°F.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until like wet sand; press into the bottom of a springform pan.
- Bake crust for about 10 minutes until lightly golden, then let cool.
- Melt 2 tablespoons butter in a saucepan over medium heat, add diced apples, 1/3 cup brown sugar, 2 teaspoons cinnamon, and nutmeg; cook for 8-10 minutes until apples are tender but not mushy. Let cool.
- In a mixing bowl, beat room temperature cream cheese until smooth; add 1 cup sugar and mix until well combined.
- Add eggs one at a time, mixing on low speed until just incorporated.
- Stir in sour cream, vanilla extract, and 1 tablespoon flour until smooth.
- Pour cheesecake batter over the cooled crust and spread evenly with a spatula.
- Spoon cooled apple mixture over the cheesecake batter evenly or swirl in if desired.
- Mix remaining ingredients for the crumble topping and sprinkle it evenly over the apple layer.
- Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan.
- Bake for 60-70 minutes until edges are set and center has a slight jiggle.
- Turn off the oven and crack the door open; let the cheesecake cool in the oven for 1 hour.
- Remove from oven and water bath, discard foil and cool to room temperature on a wire rack.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight before serving.
Notes
Use room temperature cream cheese for a smooth batter; cold cream cheese may cause lumps.
Allow the cheesecake to chill overnight for the best flavor and texture.
Consider adding a layer of caramel sauce for a caramel apple crumble version.
For individual servings, use muffin tins or adapt the recipe for bars.
Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
Calories: 410kcal | Carbohydrates: 52g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 90mg | Sodium: 320mg | Potassium: 180mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 4mg
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