Apple Crumble Cheesecake
A dessert favorite combined with a cheesecake brings you this luscious apple crumble cheesecake!!
Ingredients
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
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice
- 1 ½ tablespoon corn starch
- ½ cup water
Crumble
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ ` cup quick cooking oats
- ½ teaspoon cinnamon
- ¼ cup melted butter half a stick
Cheesecake filling
- 8 oz container of cream cheese
- ½ cup sugar
- 1 ½ teaspoon vanilla extract
- 2 tablespoon all-purpose flour
- 1 large egg
Crust
- 1 6” Kemach graham cracker crust
Instructions
- 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.