Apple Crumble Cheesecake

Yield: Makes about 12-14 servings

I love apple crisp and I love cheesecake. This recipe is a fine marriage of both, and makes a more than acceptable breakfast. The base is a crumble of oats and flour, the middle is classic cheesecake, and it’s topped with cinnamon apples and a buttery oat streusel. 

Total cook and prep time 3 hours (plus overnight chilling) 



2 cups large flake oats

1 cup all purpose flour

1/3 cup packed brown sugar

3/4 cup butter, melted

½ tsp salt

Cheesecake Layer:

3 - 225 g packages cream cheese, at room temperature

2/3 cup granulated sugar

1 tsp (5 mL) vanilla

3 large eggs, at room temperature

1/3 cup (80 mL) whipping cream

Apple Layer:

2 apples, peeled, cored and sliced about 3-4 mm thick

1 tsp ground cinnamon

½ tsp salt

Streusel Layer:

1 cup large flake oats

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 cup butter, softened

1 tsp ground cinnamon


  1. Preheat the oven to 375º F
  2. Butter the bottom and sides of a 9-inch springform pan with sides that are at least 7 cm high. Wrap the bottom of the pan in aluminum foil, so it comes at least halfway up the sides
  3. Combine the crust ingredients in a large bowl. Press the crust evenly into the pan and place on a baking sheet. Bake for 10 minutes. Remove from oven and let it cool on a wire rack
  4. Reduce heat to 325º F. Put a kettle of water on to boil. Have a large roasting pan close by
  5. Using a stand mixer with a paddle attachment, beat the cream cheese at medium speed for 4 minutes, scraping down the sides once or twice, until it is soft and creamy. With the mixer still running, add the sugar and beat for another 4 minutes, scraping down the sides of the bowl at least twice. Beat in the vanilla. Add the eggs, one at a time, beating for 1 minute after each addition, and scraping the bowl. Reduce speed to low, and add the whipping cream
  6. Toss the sliced apples with the cinnamon and salt in a small bowl. Combine all of the streusel ingredients in a medium bowl and mix well
  7. Place the springform pan in the roasting pan. Give the cheesecake batter a good stir and pour it on top of the crust. Arrange the apples on top and sprinkle the streusel on top of the apples
  8. Place in the oven on the middle rack, and pour the hot water into the roasting pan so it comes halfway up the sides of the springform pan
  9. Bake the cheesecake for 1½ hours. Turn off the heat, prop open the oven door and let the cheesecake hang inside for another hour
  10. Carefully remove from the oven, and take out the cheesecake from the hot water bath. Remove the foil and let the cheesecake come to room temperature on a wire rack. Cover the top lightly and refrigerate for at least 4 hours, but overnight is best. The next day, remove the sides of the pan, and serve the cake.

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