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Apple Crumble Cheesecake

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Ingredients
  

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt

For the apple layer:

  • 3 medium apples (Honeycrisp, Granny Smith, or a mix), peeled and thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon lemon juice
  • Pinch of salt

For the cheesecake filling:

  • 24 ounces (3 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (or 2 teaspoons flour)
  • Pinch of salt

For the crumble topping:

  • 3/4 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cubed
  • To finish (optional): Salted caramel sauce, toasted pecans, or a dusting of powdered sugar

Instructions
 

  • Prep the pan and oven: Heat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks. Lightly grease the inside.
  • Make the crust: Mix graham crumbs, sugar, melted butter, and salt until it resembles wet sand. Press into the bottom of the pan and slightly up the sides. Bake for 8–10 minutes. Cool while you prep the filling.
  • Cook the apples: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, nutmeg, lemon juice, and salt. Cook 4–6 minutes, stirring, until just starting to soften. Remove from heat and cool completely.
  • Mix the filling: In a large bowl, beat cream cheese and sugar on medium speed until smooth and fluffy, 2–3 minutes. Add sour cream, vanilla, lemon juice, cornstarch, and salt; mix until smooth. Beat in eggs one at a time on low just until combined. Do not overmix.
  • Make the crumble: In a bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter with your fingers or a pastry cutter until clumpy and sandy with pea-sized bits.
  • Assemble: Pour half the cheesecake batter over the crust. Scatter half the cooled apples. Add remaining batter, then top with the rest of the apples. Sprinkle the crumble evenly over the top.
  • Prepare the water bath: Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform.
  • Bake: Bake 60–75 minutes, until the edges are set and the center jiggles slightly like Jell-O. If the crumble browns too fast, tent loosely with foil for the last 15 minutes.
  • Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 45 minutes. Remove from the bath, discard foil, and cool on a rack until room temperature.
  • Chill: Cover and refrigerate at least 6 hours, preferably overnight. This step firms up the texture and deepens the flavor.
  • Serve: Run a thin knife around the edge before releasing the springform. Slice with a hot, clean knife. Drizzle with caramel and add toasted pecans if you like.