Ingredients:

  • 1 1/2 cups (150g) graham cracker crumbs (US), Digestive biscuit crumbs (UK)
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 1/2 cup (65g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 4 tablespoons (57g) cold unsalted butter, cut into small cubes
  • 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground cinnamon
  • 32 ounces (900g) cream cheese, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 1/4 cup (30g) sour cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1/4 cup (60ml) heavy cream

Instructions:

  1. Prepare the Graham Cracker Crust: Combine crumbs, sugar, and melted butter. Press into the bottom of the springform pan.
  2. Bake the Crust: Bake the crust until lightly golden. Let cool completely.
  3. Make the Apple Crumble Topping: Combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until crumbly. Set aside.
  4. Prepare the Apple Mixture: Toss diced apples with granulated sugar, lemon juice, and cinnamon.
  5. Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, cinnamon, and nutmeg. Beat in eggs one at a time, then stir in heavy cream.
  6. Assemble the Cheesecake: Pour half of the cheesecake filling into the prepared crust. Top with the apple mixture and then remaining filling. Sprinkle the crumble topping evenly over the top.
  7. Bake the Cheesecake: Prepare a water bath. Wrap the bottom of the springform pan in aluminum foil. Place in a water bath and bake until the edges are set, but the center still has a slight jiggle.
  8. Cool and Chill: Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for an hour. Remove from the water bath and refrigerate for at least 6 hours, or preferably overnight.
  9. Serve: Remove the cheesecake from the springform pan. Serve chilled.