Apple Crumble Cheesecake

 This is such a decadent dessert. Make it and enjoy with friends and family. 

Let's get started.

Apple Crumble Cheesecake

Crust

2 1/2 Cups Crushed Graham Crackers

10 Tbsp. Unsalted Butter, melted

Apple Filling

4 Medium Honeycrisp Apples, peeled and sliced

1/3 Cup Brown Sugar

2 Tbsp. Granulated Sugar

2 1/2 Tsp. Cinnamon

1/4 Tsp. Ground Nutmeg

1/4 Tsp. Ground Cloves

1/4 Tsp. Kosher Salt

1 Tbsp. Water

Cheesecake Filling

16 Oz. Cream Cheese, softened 

2/3 Cup Granulated Sugar

1/2 Tsp. Kosher Salt

2 Eggs

2 Tsp. Vanilla Extract

Crumble Topping

3/4 Cup All Purpose Flour

1/2 Cup Brown Sugar

1 Tsp. Cinnamon

5 Tbsp. Butter, melted 

Pre-heat your oven to 350 degrees Fahrenheit. Grease and line an 8 inch cheesecake pan with parchment paper. 

In a pot add in the apple filling mixture and allow to cook on medium low heat for 8 minutes. Remove from heat and allow to cool completely.

In a bowl add in your crust mixture and stir until combined. Pour into your prepared cake pan and pat gently making sure to bring up the sides slightly. Bake for 10 minutes then remove from the oven.

In a separate bowl add in the cream cheese and using an electric mixer; mix until smooth, add in the sugar and mix for 2 minutes. 

Then add in the eggs and vanilla extract and mix until combined. Pour cheesecake mixture into your prepared crust. Top with the apple filling and the crumble topping. 

Bake for 60 minutes. Remove from the oven and allow to cool completely. The center will be slightly jiggly don't panic it will continue to cook as it sits and sets.  Once cooled cover and refrigerate for a minimum of 4 hours or overnight.

Loosen the cheesecake from the sides of the pan by running a metal spatula around the inside of the rim.

Unmold and transfer onto a serving plate.

Serve and enjoy.