Apple Crumb Cheesecake
Apple Crumb Cheesecake | If you like apple pie then you are going to love this apple pie cheesecake combo with a crunch cinnamon crumb topping.
Take away the stress of serving the perfect dessert. You can make this cheesecake ahead of time (WITHOUT THE TOPPING). Make the cheesecake as directed up to the topping; wrap in plastic wrap and foil; store in the freezer up to a month. Thaw in the refrigerator the day before serving; top with garnishes just before serving.
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Apple Crumb Cheesecake
If you like apple pie then you are going to love this apple pie cheesecake combo with a crunch cinnamon crumb topping.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon
- 6 tablespoons butter, melted
For the Filling:
- 3 ( 8 ounce) cream cheese, at room temperature
- 1 cup granulated sugar
- 6 large eggs
- 3/4 cup sour cream
- 1/4 cup all-purpose flour
- 1 (21 ounce) apple pie filling
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/4 cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter, melted
For the Drizzle:
- 2/3 cup confectioners' sugar
- 1 tablespoon water
Instructions
For the Crust:
- Preheat oven to 350 degrees.
- Combine cracker crumbs, sugar and cinnamon; stir in butter.
- Press into a 9-inch springform pan on the bottom and up the side of the pan 1-inch.
- Bake 6 minutes.
For the Filling:
- In a large mixing bowl add the cream cheese and sugar; beat until light and fluffy.
- Beat in the eggs (one at a time), sour cream and flour.
- Fold in the pie filling; pour into crust.
- Bake 45 minutes.
For the Crumb Topping:
- In a medium bowl whisk together the flour, brown sugar, granulated sugar and cinnamon.
- Use a pastry cutter or fork to cut in the butter.
- Sprinkle over hot cheesecake; bake an additional 35 minutes or until crumbs are lightly browned.
- Turn oven off; let cake stand in the oven with the door closed 1 hour.
- Run a knife around the edge to loosen.
- Cool on rack; cover and refrigerate 8 hours or overnight.
- Uncover cheesecake; remove side of pan.
For the Drizzle:
- In a medium bowl whisk together the confectioners' sugar and water.
- Using a fork, drizzle over cake.
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I think I will make my own applie pie filling……it’s so much better than the can. I will measure out 21 ounces.
Hi Georgianne, Of course you can make homemade; using canned apple pie filling is for the bakers who don’t have time or want to spend time making homemade. But I agree homemade is always a better option.
Amazing!! I made this for my husband for his birthday and it was a huge hit all around. I’ve made cheesecake before, but never with fruit mixed in, so I was a little nervous about how it would turn out. Everyone loved it and it will definitely be made again and again!
Hi Erica, I’m so glad your husband liked the recipe.
Hi Sheryl, what kind of apple pie filling would you recommend for this recipe? Is there a certain brand that you prefer?
Hi Luna, I usually use Duncan Hines Comstock….only because that’s what Safeway has. I don’t really have a “favorite” canned apple pie filling.
I made this for Thanksgiving. I followed the recipe exactly and it turned out GREAT! Thank you very much.
WooHoo Bob! That’s awesome!
I want to use fresh apples. Can you tell me how to substitute the pie filling?
Hi Kim, It would be total guess on my part. I would be afraid of the liquid content using fresh apples would create.