📖 Instructions

1. **Get Started:** Preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position.
2. **Prepare the Crust:** In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of granulated sugar, and 6 tablespoons of melted unsalted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely. Sometimes I like to use a glass to really press it in there to be firm. It should be solid!
3. **Make the Cheesecake Filling:** In a large mixing bowl, beat 24 ounces of cream cheese (softened) until smooth. Add 1 1/4 cups of granulated sugar and beat until well combined. Mix in 1 teaspoon of vanilla extract and a pinch of salt.
4. **Add Eggs:** Add 3 large eggs, one at a time, beating well after each addition. Be careful not to overmix at this stage. Overmixing can incorporate too much air, leading to cracks in your cheesecake. Gently fold in 1/2 cup of sour cream.
5. **Prepare the Apple Layer:** In a separate bowl, combine 3 cups of peeled and diced apples (Granny Smith or Honeycrisp work great), 1/4 cup of granulated sugar, 1 tablespoon of all-purpose flour, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1 tablespoon of lemon juice. Toss to combine. I like to add a dash of cardamom too, its’ just amazing with apples!
6. **Assemble the Cheesecake:** Pour half of the cheesecake filling over the cooled crust. Spread the apple mixture evenly over the filling. Pour the remaining cheesecake filling over the apples, smoothing the top.
7. **Make the Crumble Topping:** In a medium bowl, combine 1/2 cup of all-purpose flour, 1/4 cup of packed brown sugar, 1/4 teaspoon of ground cinnamon, and 1/4 cup of cold, cubed unsalted butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. I find using cold butter makes all the difference; it gives a better texture to the crumble.
8. **Add Crumble Topping:** Sprinkle the crumble topping evenly over the cheesecake.
9. **Bake the Cheesecake:** Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan inside a larger baking pan. Pour hot water into the larger pan to come about halfway up the sides of the springform pan (this creates a water bath, which helps the cheesecake bake evenly and prevents cracking).
10. **Bake Time:** Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside the oven for 1 hour with the door slightly ajar. This gradual cooling helps prevent cracking.
11. **Chill and Serve:** Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the cheesecake to fully set.
12. **Serving:** Before serving, carefully remove the sides of the springform pan. Slice the cheesecake and serve cold. Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce, if desired. Enjoy!!