This Apple Crumble Cheesecake layers smooth, creamy filling with buttery graham crust and a crisp apple topping for the perfect fall dessert. McCormick® Ground Cinnamon and McCormick® Ground Nutmeg bring warm spice to every bite, while McCormick® Pure Vanilla Extract adds rich sweetness that ties it all together. Finished with whipped cream or caramel drizzle, it’s a cozy, crowd‑pleasing cheesecake that tastes like autumn comfort in every slice.
This Apple Crumble Cheesecake layers smooth, creamy filling with buttery graham crust and a crisp apple topping for the perfect fall dessert. McCormick® Ground Cinnamon and McCormick® Ground Nutmeg bring warm spice to every bite, while McCormick® Pure Vanilla Extract adds rich sweetness that ties it all together. Finished with whipped cream or caramel drizzle, it’s a cozy, crowd‑pleasing cheesecake that tastes like autumn comfort in every slice.
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Instructions
Instructions
- Preheat oven to 325°F. For the Crust, pulse graham crackers and sugar in food processor until finely ground, about 30 seconds. Add flour and salt; pulse to combine. Add melted butter and pulse until well blended and smooth.
- Grease bottom and sides of 9-inch springform pan. Press crumb mixture evenly into bottom, packing firmly. Bake until lightly browned around edges, about 12 to 14 minutes. Cool completely.
- Meanwhile, for the Topping, toss apples with granulated sugar and place in fine mesh strainer set over a bowl. Let stand 15 minutes, tossing occasionally to release juices.
- Whisk brown sugar, salt, cinnamon, flour and pecans in medium bowl. Stir in melted butter, vanilla and water, mixing until coarse crumbs form. Stir in apples and break up any large clumps. Set aside.
- Reduce oven temperature to 250°F. For the Filling, place cream cheese and sugar in bowl of large food processor. Pulse until smooth, about 3 minutes, scraping down bowl as needed. With machine running, add eggs, one at a time, just until blended. Scrape down sides of bowl. Add heavy cream, sour cream, cinnamon, and vanilla and pulse to mix, about 30 seconds.
- Pour cheesecake mixture onto cooled crust. Gently tap pan on counter to release air bubbles, popping any that rise to the surface carefully.
- Bake cheesecake 1 hour, just until edges are beginning to set. Remove from oven and immediately top with apple crumble topping, sprinkling evenly over top. Return to oven 10 to 20 minutes longer or until edges are set and center jiggles slightly when shaken; the filling temperature should reach about 155°F.
- Remove from oven and cool completely on a wire rack, about 2 hours. Refrigerate cheesecake, uncovered, until chilled, about 6 hours or overnight.
- To unmold cheesecake, run sharp paring knife around edges; remove side of pan. Slide thin metal spatula between crust and pan bottom to loosen, then carefully transfer to a serving platter. Let stand at room temperature 15 minutes before slicing and serving. Serve topped with whipped cream or drizzled with caramel sauce, if desired.
