Almond Apple Crumble Cheesecake Recipe
A rich, creamy cheesecake with spiced apples, almond goodness, and a buttery crumble that will leave you speechless.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup almond flour
- 6 tbsp butter melted
For the cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tsp lemon juice
For the apple topping:
- 3 medium apples peeled, cored, and sliced
- 2 tbsp sugar
- 1 tsp cinnamon
- ½ tsp lemon juice
For the crumble topping:
- ½ cup almond flour
- ½ cup oats
- ¼ cup brown sugar
- 6 tbsp cold butter cubed
Instructions
- Make the crust: Combine graham cracker crumbs, almond flour, and melted butter. Press into the bottom of the springform pan.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, sour cream, and lemon juice. Mix until creamy.
- Prepare the apple topping: Toss apple slices with sugar, cinnamon, and lemon juice. Set aside.
- Make the crumble topping: Mix almond flour, oats, brown sugar, and cold butter. Rub together until crumbs form.
- Assemble the cheesecake: Pour cheesecake mixture over crust. Layer apples on top and sprinkle with the crumble.
- Bake: Preheat oven to 325°F (163°C). Bake for 50-60 minutes, or until set.
- Cool and serve: Let cheesecake cool, refrigerate for at least 2 hours before serving.
Notes
Nutritional Values (per serving):
- Calories: 450 kcal
- Total Fat: 29g
- Saturated Fat: 14g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6g
Vitamins & Minerals (per serving):
- Vitamin A: 10%
- Calcium: 8%
- Iron: 5%
- Vitamin C: 6%
- Magnesium: 3%
Additional Notes/ Tips:
- Apple variety: Use tart apples like Granny Smith for a perfect contrast with the sweet filling.
- Nut substitution: If you’re allergic to almonds (and not just overly dramatic), try pecans or walnuts in the crumble.
- Prep ahead: This cheesecake holds up for up to 3 days, so make it the day before your dinner party.