Honeycrisp Apple Crumble Cheesecake Recipe
This decadent cheesecake combines juicy Honeycrisp apples, a creamy filling, and a buttery crumble topping. It’s pure heaven.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tbsp sugar
- 6 tbsp melted butter
- For the cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tsp lemon juice
- For the apple topping:
- 3 medium Honeycrisp apples peeled and sliced
- 2 tbsp butter
- 1 tsp cinnamon
- 2 tbsp brown sugar
- For the crumble topping:
- ½ cup rolled oats
- ½ cup all-purpose flour
- ¼ cup brown sugar
- 5 tbsp cold butter
Instructions
- Prepare the apples: Preheat oven to 375°F (190°C). Toss Honeycrisp apples with butter, cinnamon, and brown sugar. Roast for 20 minutes.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the base of a springform pan.
- Prepare the cheesecake: Beat softened cream cheese with sugar. Add eggs, vanilla, sour cream, and lemon juice. Mix until smooth.
- Assemble: Pour cheesecake mixture over the crust. Add the roasted apples on top.
- Make the crumble: Combine oats, flour, brown sugar, and cold butter. Rub butter into mixture until crumbly. Sprinkle on top.
- Bake: Bake at 325°F (163°C) for 50 minutes or until set.
- Cool and refrigerate: Let cool for 10 minutes, then refrigerate for at least 2 hours before serving.
Notes
Nutritional Values (per serving):
- Calories: 400 kcal
- Total Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
Vitamins & Minerals (per serving):
- Vitamin A: 8%
- Calcium: 7%
- Iron: 5%
- Vitamin C: 9%
- Magnesium: 4%
Additional Notes/Tips:
- Apple substitution: If Honeycrisp apples aren’t available, use another tart apple variety for the perfect balance.
- Make ahead: This cheesecake only gets better after a day in the fridge—so prep it ahead of time.
- Flavor boost: A drizzle of caramel or a dollop of whipped cream never hurt anyone.