Apple Crumble Cheesecake is the ultimate dessert fusion—smooth, creamy cheesecake meets warm spiced apples and a buttery crumble topping. It’s rich yet comforting, elegant yet easy to make. Every bite offers a contrast of textures: velvety cheesecake, tender cinnamon-scented apples, and a crisp, golden crumb layer on top. I first baked this cheesecake during apple season, and it quickly became my signature fall dessert. The aroma alone—of baked apples, cinnamon, and caramelized sugar—makes it irresistible. Once, I added a drizzle of caramel sauce before serving, and it elevated this cheesecake to bakery perfection. Whether you’re preparing for Thanksgiving, a cozy gathering, or just a sweet treat at home, this Apple Crumble Cheesecake is a true crowd-pleaser.
Why You’ll Love This Recipe
This Apple Crumble Cheesecake brings together all the best fall flavors in one luxurious dessert. The creamy filling balances the tart apples and spiced topping beautifully, while the buttery graham cracker crust adds just the right crunch. It’s a show-stopping dessert that’s surprisingly simple to make, and it can be prepared ahead of time for stress-free entertaining. Each slice delivers comfort, warmth, and indulgence—ideal for holidays, special occasions, or anytime you’re craving something sweetly spiced.
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Apple Crumble Cheesecake – Creamy, Spiced, and Perfectly Cozy
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Apple Crumble Cheesecake is a decadent, creamy dessert that beautifully combines classic cheesecake with warm spiced apples and a buttery cinnamon crumble topping — the ultimate fall-inspired treat.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Apple Layer:
- 2 large apples, peeled, cored, and diced
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
- Caramel sauce, for drizzling (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press into the bottom of the pan and bake for 8–10 minutes. Set aside to cool.
- Prepare the Apple Layer: In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until tender and caramelized. Remove from heat and cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, followed by vanilla extract and sour cream. Mix until smooth and creamy.
- Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple mixture on top. Add the remaining cheesecake batter and then the rest of the apple mixture.
- Make the Crumble Topping: In a bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly. Sprinkle evenly over the top of the cheesecake.
- Place the springform pan in a large roasting pan and fill halfway with hot water (for a water bath). Bake for 60–70 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and garnish with extra crumble or apple slices if desired.
Notes
- Use firm, tart apples such as Granny Smith or Honeycrisp for the best flavor balance.
- Ensure all ingredients are at room temperature to achieve a smooth cheesecake texture.
- This cheesecake can be made up to 2 days ahead — it actually tastes better the next day!
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust
Graham cracker crumbs – Create a buttery, crunchy base for the cheesecake.
Butter (melted) – Binds the crumbs together and adds rich flavor.
Sugar – Sweetens the crust slightly.
For the Cheesecake Filling
Cream cheese (softened) – The heart of the cheesecake, rich and velvety.
Granulated sugar – Sweetens the filling perfectly.
Sour cream – Adds a light tang and creaminess.
Eggs – Provide structure and a smooth, silky texture.
Vanilla extract – Enhances flavor and adds warmth.
For the Apple Topping
Apples (peeled and diced) – Use firm, tart varieties like Granny Smith or Honeycrisp.
Brown sugar – Adds a caramel note that pairs perfectly with the apples.
Cinnamon and nutmeg – Bring warmth and depth.
Butter – Helps caramelize the apples and adds richness.
For the Crumble Topping
All-purpose flour – The base of the crumble.
Brown sugar – Adds sweetness and texture.
Butter (cold, cubed) – Creates a crisp, crumbly topping.
Cinnamon – Adds warm, aromatic flavor.
Directions
Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
Make the crust: Mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool while preparing the filling.
Make the cheesecake filling: Beat cream cheese and sugar together until smooth and creamy. Add sour cream, vanilla, and eggs one at a time, mixing gently after each. Pour the filling over the cooled crust and smooth the top.
Prepare the apple topping: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–6 minutes until the apples are tender but not mushy. Spread evenly over the cheesecake layer.
Make the crumble: Combine flour, brown sugar, cinnamon, and cold butter. Mix with your fingers or a pastry cutter until crumbly. Sprinkle evenly over the apples.
Bake for 55–65 minutes, or until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
Before serving, drizzle with caramel sauce or dust with powdered sugar for an extra touch of sweetness.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 10–12 people.
Preparation time: 30 minutes
Baking time: 1 hour
Cooling and chilling time: 5 hours
Total time: About 6½ hours
Storage/reheating
Store covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months, wrapped tightly. Thaw overnight in the refrigerator before serving. Enjoy chilled or slightly cool for the creamiest texture.
Variations and Customizations
Salted Caramel Apple Cheesecake – Drizzle caramel sauce and sprinkle flaky sea salt for a decadent twist.
Maple Pecan Version – Add chopped pecans and a drizzle of maple syrup to the crumble topping.
Mini Cheesecakes – Bake in muffin tins for individual servings.
Gluten-Free Option – Use gluten-free graham crackers and flour.
Apple Pie Cheesecake – Layer extra spiced apples between the crust and filling for more apple flavor.
Cinnamon Roll Cheesecake – Swirl a cinnamon sugar mixture into the cheesecake batter before baking.
Bourbon Apple Cheesecake – Add a tablespoon of bourbon to the apple mixture for a rich depth of flavor.
FAQs
What are the best apples to use?
Granny Smith or Honeycrisp apples hold their shape and balance the sweetness perfectly.
Can I make it without a water bath?
Yes, but use a lower temperature and let it cool gradually to prevent cracks.
How do I know when it’s done baking?
The center should jiggle slightly, and the edges should be set.
Can I use a different crust?
Yes, shortbread or crushed gingersnaps add delicious flavor.
Can I use canned apple pie filling?
Yes, as a shortcut—just reduce the sugar slightly.
Can I make it ahead of time?
Yes, it’s best chilled overnight for the perfect texture and flavor.
Can I freeze it?
Yes, freeze without toppings, then thaw and garnish before serving.
How do I keep the topping crunchy?
Bake the crumble separately and sprinkle it over before serving.
Can I add nuts to the crumble?
Yes, pecans or walnuts add great texture and flavor.
How long does it last?
Up to 5 days refrigerated and 2 months frozen.
Conclusion
Apple Crumble Cheesecake is the ultimate fall dessert—a luscious, creamy cheesecake layered with spiced apples and buttery crumble. Every bite captures the warmth of apple pie and the richness of cheesecake, making it perfect for the holiday table or a cozy weekend treat. Simple to prepare and stunning to serve, it’s one of those desserts that always impresses. Once you try it, it’ll become your go-to for any season that calls for something sweet, spiced, and absolutely irresistible.