Apple Crumble Cheesecake Recipe

Indulge in pure decadence with this Apple Crumble Cheesecake! A rich, creamy cheesecake base paired with a spiced apple crumble topping creates the ultimate luxurious dessert. Perfect for special occasions or anytime you crave an elegant, show-stopping treat!

Course Dessert

Cuisine American

Keyword Apple Crumble Cheesecake

Method Oven

Main Ingredient Dairy

Meal Type Dessert

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 133kcal

Author Kelli Miller

Equipment

Ingredients

Pretzel Crust:

Cooking spray
¾ Cup(s) pretzel crumbs
¼ Cup(s) melted butter
2 tbsp granulated sugar

Cream cheese filling:

1 pack of softened cream cheese
2 tbsp sour cream
¼ Cup(s) granulated sugar
1 large egg

Apple crumble topping:

1 apple
1 tbsp sugar
½ tsp ground cinnamon
2 tbsp of packed brown sugar
2 tbsp large rolled oats
2 tbsp flour
2 tbsp cold butter

Instructions

Add the liners to a muffin tin and spray with non-stick spray. Set the pan aside.
Preheat the oven to 350 degrees.
To make the crust, crumble 3/4 cup of the pretzel sticks in the food processor.
Mix the pretzel crumbs, sugar, and butter in a large mixing bowl.
Add 1 tbsp (maybe a bit more) into the muffin tin and press down.
Put the pan in the oven and bake for 5 minutes. Remove.
Add all the ingredients into a bowl and mix with a mixer until combined to make the cheesecake filling.
Put the batter into each cup of the baked pretzel cups, filling them up.
Put the pan in the oven and bake for 20 minutes.
Take the pan out of the oven and let it cool for 5 minutes.
Put the pan in the fridge to chill for at least 30 minutes.
To make the apple crumble topping, wash an apple and core it.
Dice the apple and put it into a bowl.
Add the remaining ingredients. Use a pastry cutter to mix it all together.
Put in the oven in an oven-safe container and bake for 15 minutes, then let it cool.
Put the cooled apple crumble topping on the top of each mini cheesecake.
Enjoy!

Nutrition