Apple Crumb Pie Cheesecake

A spectacular dessert that combines three favorites into one show-stopping treat: buttery graham cracker crust, creamy vanilla cheesecake, cinnamon-spiced apple pie filling, and a crisp brown sugar crumb topping. This decadent dessert is perfect for special occasions and holiday gatherings.

Ingredients

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 16 full sheets)
• 1/3 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese (3 packages), softened to room temperature
• 3/4 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 2 tablespoons all-purpose flour

For the Apple Pie Filling:

• 4 medium apples (preferably Granny Smith), peeled, cored and thinly sliced
• 1/4 cup unsalted butter
• 1/2 cup brown sugar, packed
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Crumb Topping:

• 1 cup all-purpose flour
• 2/3 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 cup (1 stick) unsalted butter, cold and cubed

Instructions

1. Prepare the Springform Pan: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil (making sure it comes at least halfway up the sides) to prevent water from seeping in during baking.
2. Make the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Add melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool. Reduce oven temperature to 325°F (160°C).
3. Prepare the Apple Filling: In a large skillet over medium heat, melt butter. Add sliced apples, brown sugar, lemon juice, cinnamon, nutmeg, and cloves. Cook, stirring occasionally, for about 5-7 minutes until apples begin to soften but still hold their shape. In a small bowl, whisk together cornstarch and water, then add to the apple mixture. Cook for another 1-2 minutes until the mixture thickens. Remove from heat and allow to cool completely.
4. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes. Add sour cream and vanilla, beating until combined. Add eggs, one at a time, beating on low speed after each addition just until blended. Stir in flour. Do not overmix.
5. Prepare the Crumb Topping: In a medium bowl, whisk together flour, brown sugar, granulated sugar, and cinnamon. Add cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Refrigerate until ready to use.
6. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled apple filling over the batter in an even layer, leaving a small border around the edge. Pour the remaining cheesecake batter over the apples, spreading to smooth the top. Arrange the remaining apple filling over the cheesecake layer, then sprinkle the crumb topping evenly over the apples.
7. Water Bath and Bake: Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to come about 1 inch up the sides of the springform pan. Bake at 325°F for 75-85 minutes, or until the center is almost set but still slightly jiggly.
8. Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath, remove the foil, and run a knife around the edges to loosen. Let cool completely at room temperature, then cover and refrigerate for at least 6 hours, preferably overnight.

Serving Suggestions:

Serve chilled with a drizzle of caramel sauce, a dollop of whipped cream, or a scoop of vanilla ice cream. For an elegant presentation, dust lightly with powdered sugar just before serving.