Apple crumble cheesecake is a heavenly dessert that combines the best of two worlds: the creamy richness of cheesecake and the comforting warmth of apple crumble. Each bite offers a delightful contrast of textures—smooth cheesecake, tender spiced apples, and a buttery crumble topping that melts in your mouth. I first made this dessert during apple season, and it quickly became a family favorite. The sweet aroma of baked apples, cinnamon, and vanilla fills the kitchen, making it impossible to wait until it cools. What I love about this recipe is how balanced it is—the tangy cheesecake cuts through the sweetness of the crumble, creating a perfect harmony. I’ve even tried swapping out some of the apples for pears, and the result was just as delicious. This cheesecake is ideal for holidays, dinner parties, or any time you crave something special.
Why You’ll Love This Recipe
This apple crumble cheesecake has everything: creaminess, crunch, and cozy fall flavors. The crisp topping adds texture, while the cheesecake base keeps things luscious and indulgent. It’s the perfect dessert for those who can’t choose between a fruity crumble and a creamy cheesecake. Plus, it looks as impressive as it tastes, making it a showstopper for gatherings and celebrations. Once you try it, you’ll see why it’s a crowd-pleaser every time.
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Apple Crumble Cheesecake – Creamy, Buttery, and Perfectly Spiced
- Total Time: 6 hours (including chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Apple Crumble Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced sweetness of apple pie and a buttery crumble topping — the ultimate fall dessert indulgence.
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.
- In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the bottom of the pan to form the crust. Bake for 8–10 minutes, then set aside to cool slightly.
- For the apple layer, melt butter in a skillet over medium heat. Add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until apples soften slightly. Set aside to cool.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, followed by vanilla and sour cream until fully combined.
- Pour half the cheesecake batter over the cooled crust. Spoon half the apple mixture evenly on top. Repeat with remaining batter and apples.
- For the crumble topping, combine flour, brown sugar, and cinnamon in a small bowl. Cut in the butter using a fork until coarse crumbs form. Sprinkle evenly over the top of the cheesecake.
- Place the pan in a large roasting pan and fill with hot water halfway up the sides (for a water bath). Bake for 60–70 minutes, or until the center is almost set.
- Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce if desired and garnish with extra crumble or apple slices.
Notes
- Use tart apples like Granny Smith for the best flavor balance.
- Don’t skip the water bath — it prevents cracking and ensures a smooth texture.
- Can be made 1–2 days ahead and stored refrigerated until serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs – Form the buttery, slightly sweet crust that complements the creamy filling.
Butter (melted) – Binds the crust together and adds rich flavor.
Cream cheese – The star of the cheesecake layer; use full-fat cream cheese for the best texture.
Granulated sugar – Sweetens the filling without overpowering the tangy cream cheese.
Eggs – Provide structure and ensure the cheesecake bakes up smooth and creamy.
Vanilla extract – Adds warmth and enhances the overall flavor.
Apples – Choose firm varieties like Granny Smith or Honeycrisp for the best texture and tart-sweet balance.
Brown sugar – Adds caramel-like sweetness to the apple layer.
Cinnamon – Infuses the dessert with a warm, comforting aroma.
All-purpose flour – Used in the crumble topping for structure and crispness.
Rolled oats – Give the crumble topping a hearty texture.
Butter (for crumble) – Makes the topping rich and golden as it bakes.
Lemon juice – Brightens the apple flavor and prevents browning.
Directions
Preheat your oven to 325°F (165°C). Line the bottom of a springform pan with parchment paper. In a bowl, combine graham cracker crumbs and melted butter, mixing until evenly moistened. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 8–10 minutes, then let cool while preparing the filling.
In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in vanilla extract. Pour the cheesecake mixture over the cooled crust and smooth the top.
In a separate bowl, toss peeled and sliced apples with brown sugar, cinnamon, and lemon juice. Spread the apple mixture evenly over the cheesecake layer.
For the crumble topping, mix flour, oats, brown sugar, and melted butter until crumbly. Sprinkle evenly over the apples. Bake for 50–60 minutes, or until the topping is golden brown and the center is slightly set. Turn off the oven, crack the door open, and let the cheesecake cool gradually to prevent cracking. Refrigerate for at least 4 hours (or overnight) before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- 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.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
This recipe serves 10–12 people.
Preparation time: 25 minutes
Baking time: 60 minutes
Cooling and chilling time: 5 hours
Total time: Approximately 6½ hours
Storage/reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 2 months. Thaw in the refrigerator overnight before serving. Serve chilled for the best texture and flavor.
Variations and Customizations
Caramel Apple Cheesecake – Drizzle caramel sauce over the top before serving for an extra indulgent touch.
Maple Crumble Cheesecake – Replace brown sugar with maple syrup for a deeper, more complex flavor.
Nutty Crumble – Add chopped pecans or walnuts to the crumble for added crunch.
Gluten-Free Option – Use gluten-free graham crackers and oat flour for the crust and crumble.
Apple-Pear Blend – Substitute half the apples with pears for a lighter, fruitier twist.
Mini Cheesecakes – Bake in muffin tins for individual portions—perfect for parties.
Spiced Up Version – Add nutmeg and cloves to the apple mixture for extra warmth.
FAQs
Can I use store-bought crust?
Yes, a pre-made graham cracker crust works fine, though homemade is more flavorful.
What are the best apples to use?
Granny Smith and Honeycrisp are ideal for their balance of tartness and firmness.
Can I make this cheesecake ahead of time?
Absolutely. It’s best made a day ahead to allow the flavors to develop.
Do I need to peel the apples?
Yes, peeling helps the apples soften evenly while baking.
How do I prevent the cheesecake from cracking?
Let it cool gradually in the oven and avoid overmixing the batter.
Can I freeze the cheesecake?
Yes, freeze whole or sliced portions wrapped tightly for up to 2 months.
What can I serve with it?
Whipped cream, vanilla ice cream, or a caramel drizzle make great accompaniments.
Can I use instant oats for the crumble?
Rolled oats are best, but instant oats can be used in a pinch.
How do I know when it’s done baking?
The center should slightly jiggle—this means it will set perfectly after cooling.
Can I add other spices?
Yes, nutmeg, cardamom, or allspice pair beautifully with the cinnamon.
Conclusion
Apple crumble cheesecake is the perfect marriage of creamy cheesecake and classic apple pie flavors. With its buttery crust, spiced apples, and golden crumble topping, it’s a dessert that feels both comforting and indulgent. Each bite delivers warmth, texture, and a touch of nostalgia—ideal for holidays or cozy gatherings. It’s elegant enough for special occasions yet simple enough to make anytime you crave a taste of fall. Once you serve this cheesecake, don’t be surprised if it becomes your signature dessert.