Apple Crumble Cheesecake

5 from 59 votes

Satisfy your sweet cravings with this Apple Crumble Cheesecake, where velvety cheesecake meets the warmth of cinnamon-kissed apple crumble.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Method: Oven

Servings: slices

Calories: 509kcal

With a rolling pin, break the cookies into crumbs. Then, add melted butter, cinnamon, and brown sugar.
Mix the ingredients.
Wrap the prepared mold with foil 3-4 times tightly. Lay out the base and form the sides. After doing so, bake in the oven for 10 minutes at 180°C or 350° F.
Mix the cream cheese with sugar, vanilla, cinnamon, and sour cream. Add starch and mix again before you add eggs separately to the dough.
Mix well, but do not beat.
Add the filling to the base of the mold. Flatten the top.
Top off the filling with apples that are peeled, very thinly sliced, and sprinkled with cinnamon and sugar.
Prepare the topping by combining oatmeal, flour, brown sugar, cinnamon and melted butter. Mix until the consistency of the topping is like wet sand.
Add topping over the sliced apples.
Place the mold on a tall baking sheet or a large frying pan.
Pour boiling water at the bottom of the sheet or pan reaching halfway up the sides of the pan, so that the cheesecake is baked in a water bath.
Bake in the oven for 60 minutes at 350°F. If necessary, cover the top with foil (although, do not cover the entire top).
Refrigerate cooked cheesecake for 6 hours or overnight. Garnish with salted caramel.

Prevent cracks in your cheesecake by avoiding overmixing the filling after adding the eggs. Overmixing adds too much air that leads to cracks during baking.
Bring your cream cheese, eggs, and sour cream out of the fridge for a while before mixing. Room-temperature ingredients blend more smoothly, resulting in a creamier filling.