It’ the holiday of cheesecake, flowers, and all the dairy goodness. I decided to combine a cheesecake with the dessert that so many people make every week for Shabbos. This apple crumble cheesecake is the ULTIMATE Shavuos dessert! I topped mine with ice cream and a little drizzle of caramel sauce. You know I’m extra like that.
Here’s how it all goes down
- We start off with a Kemach pre-baked graham cracker crust.
- Next, we pour in a cream cheese mixture.
- Top the cream cheese mixture with a delicious buttery apple pie filing.
- Finish the whole thing off with a crumble, and into the oven it goes!
I am honored to have this post sponsored by Kemach, thank you!
We’re going to start off by making the apple pie filling first, since it needs to cook and cool slightly.
- Apples: I like to use a mix of honey crisp and granny smith, but any baking apple will do.
- Cinnamon and nutmeg: Classic apple crisp flavors
- Lemon juice
- Cornstarch: This helps thicken the filling.
- Melted butter: For sautéing the apples.
- Brown sugar
Next, make the crumble topping and set aside.
- Brown sugar
- Quick cooking oats
- Cinnamon and nutmeg
- Melted butter
The last step is to mix together that luscious cream cheese filling!
- Whipped cream cheese: At room temperature.
How to make the apple crumble cheesecake
Start by making the apple pie filling. Melt the butter in a pot and add the apples. Toss them to coat and add the remaining ingredients. Mix everything together and cover the pot. Cook, stirring often for 10 minutes on low heat. Remove the apple mixture from the stove and set aside.
Mix the crumble ingredients together with a fork, until crumbs form. Set aside.
Cream together the cream cheese, sugar, vanilla, and flour. Add the egg and mix well.
Assemble the cheesecake. Fill the graham cracker crust with the cream cheese filling, then top with the apple pie mixture. Sprinkle the crumbs over the top. Bake at 350F for 40-45 minutes. Let the cheesecake cool or 1 hour before refrigerating for at least 4 hours or overnight.
You can serve the cheesecake as is, it’s delicious. If you want to go over the top like me, serve each slice with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Store in the fridge. Best if eaten within 2 days.
Apple Crumble Cheesecake
Apple pie filling
- 1 Tbsp butter
- 2 medium sized apples, cut into a small dice *I like to use a mix of honey crisp and granny smith
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 Tbsp lemon juice
- 1 1/2 Tbsp corn starch
- 1/2 cup water
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 ` cup quick cooking oats
- 1/2 tsp cinnamon
- 1/4 cup melted butter half a stick
- 8 oz container of cream cheese
- 1/2 cup sugar
- 1 1/2 tsp vanilla extract
- 2 Tbsp all-purpose flour
- 1 large egg
- 1 6” Kemach graham cracker crust
- Preheat oven to 350F.
- Start by making the apple pie filling. Melt the butter in a pot then add the diced apples. Toss to coat in the butter then add the brown sugar, cinnamon, nutmeg, lemon juice, corn starch and water. Mix well and cook over a low flame for 10 minutes, stirring often.
- While the apples are cooking, prepare the crumble topping by mixing together the melted butter with the oats, flour, cinnamon and brown sugar. Use a fork to form the crumbs. Set crumbs aside.
- Remove the apples from the heat and cool.
- Whip the cream cheese with the sugar, vanilla, and flour in the bowl of a mixer or with a hand mixer. Add the egg and whip again.
- Start layering the cheesecake. Pour the cheesecake mixture into the Kemach graham cracker crust. Top with the apple pie filling followed by the crumble. Bake at 350F for 40-45 minutes. Cool for 1 hour then store in the fridge for 4 hours or overnight.
- Serve with ice cream and caramel sauce if desired.
Did you make this apple crumble cheesecake?
I’d love to hear your feedback in the comments section below. It means a lot to me!
More Shavuos recipes
Until next time,