Ingredients
Scale
- For the cheesecake:
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup diced apples
- 1 tsp cinnamon
- For the graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- For the crumble topping:
- 1 cup oats
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup cold butter, diced
Instructions
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract, sour cream, diced apples, and cinnamon until well combined.
- In a separate bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Carefully pour the creamy cheesecake batter into the prepared graham cracker crust, smoothing the top with a spatula.
- In a bowl, mix oats, flour, and brown sugar. Cube the cold butter and mix with the dry ingredients until crumbly. Sprinkle this mixture over the cheesecake batter.
- Bake the cheesecake in a preheated oven at 325°F (160°C) for 50-60 minutes until the filling is set.
Notes
- Store leftover apple crumble cheesecake in an airtight container in the refrigerator for best quality.
- This cheesecake can be frozen for longer storage; wrap it tightly in plastic wrap.
- For serving, enjoy at room temperature or chilled, with toppings like caramel or whipped cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg