Apple Crumble Cheesecake

Have you ever wished your favorite fall desserts could come together in one perfect bite?
If you’ve ever stood torn between the warm, cinnamon-kissed goodness of apple crumble and the creamy richness of cheesecake, you’re not alone. Why choose when you can have both? Apple Crumble Cheesecake is the ultimate dessert mashup — cozy, creamy, crumbly, and incredibly satisfying. This recipe blends the sweet spiced flavor of baked apples with a silky cheesecake filling and a buttery oat crumble topping. It’s like a warm hug in dessert form.

Let’s walk through everything you need to know to make this comforting, crowd-pleasing treat right in your kitchen.

What Makes This Apple Crumble Cheesecake Special?

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This cheesecake isn’t just your average dessert. It’s a layered masterpiece with textures and flavors that balance each other perfectly:

• Three layers of flavor: Buttery crust, creamy cheesecake, and spiced apple crumble on top.
• No complicated steps: Easy enough for beginners, but impressive enough for guests.
• Perfect for any occasion: Think holidays, family dinners, or just a cozy weekend bake.

Time Required:

• Prep time: 30 minutes
• Bake time: 60–70 minutes
• Chill time: Minimum 4 hours or overnight
• Difficulty level: Easy to moderate

Essential Ingredients (with Substitutions)

For the crust:

• 1 ½ cups graham cracker crumbs (substitute: crushed digestive biscuits or vanilla wafers)
• ¼ cup granulated sugar
• 6 tablespoons melted unsalted butter

For the cheesecake filling:

• 2 (8 oz) blocks cream cheese, softened (use full-fat for best texture)
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup sour cream (substitute: Greek yogurt)

For the apple topping:

• 2 cups peeled, diced apples (Granny Smith or Honeycrisp work well)
• 1 tablespoon lemon juice
• 1 tablespoon flour
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• Pinch of nutmeg (optional)

For the crumble topping:

• ½ cup flour
• ¼ cup rolled oats
• ¼ cup brown sugar
• ¼ cup cold butter, cubed
• ½ teaspoon cinnamon

Optional Add-ins:

• Chopped walnuts or pecans in the crumble
• A drizzle of caramel sauce before serving

Step-by-Step Instructions

1. Preheat and prep
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

2. Make the crust
Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Mix until it resembles wet sand. Press it evenly into the bottom of the pan using the bottom of a cup or glass. Bake for 8–10 minutes. Let it cool.

3. Prepare the cheesecake filling
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract. Beat again until fluffy. Add the eggs one at a time, mixing just until combined. Stir in the sour cream last. Pour the filling over the cooled crust and smooth the top.

4. Prepare the apple layer
Toss diced apples with lemon juice, flour, brown sugar, cinnamon, and nutmeg until evenly coated. Gently spoon this mixture over the cheesecake filling.

5. Make the crumble topping
In another bowl, mix the flour, oats, sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until crumbly. Sprinkle this topping over the apples.

6. Bake the cheesecake
Place the pan on a baking sheet. Bake for 60–70 minutes or until the edges are set but the center still slightly jiggles. Turn off the oven and crack the door open. Let the cheesecake sit for 1 hour.

7. Chill completely
Refrigerate for at least 4 hours or overnight before slicing. This step is key for a firm texture.

Assembly and Presentation Tips
Your Apple Crumble Cheesecake is already a showstopper, but here are a few extra tips:

• Let it cool completely before slicing for clean cuts.
• Use a warm, clean knife for each slice.
• For extra flair, top slices with a dollop of whipped cream or drizzle with warm caramel sauce.
• Serve chilled or let it sit at room temperature for 15 minutes to soften the texture slightly.

Storage and Make-Ahead Tips

• Refrigerator: Store covered in the fridge for up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight before serving.
• Make-ahead: You can make this cheesecake a day or two in advance. In fact, the flavor improves as it chills.

Creative Recipe Variations

Want to try a twist on this dessert? Here are some ideas:

• Maple Pecan Version: Swap brown sugar for maple syrup and mix pecans into the crumble topping.
• Apple Pear Combo: Replace half the apples with ripe pears for a sweet and juicy variation.
• Mini Cheesecakes: Make them in a muffin tin for perfect party portions.
• No-Bake Option: Skip the baking and use a whipped cream cheese filling with a stovetop apple crumble (note: texture will be softer).

Conclusion
Apple Crumble Cheesecake is one of those recipes that feels fancy but is actually super approachable. It’s the best of both worlds—sweet, spiced apples and rich, creamy cheesecake wrapped into one delicious dessert. Whether you’re hosting a holiday dinner or just craving something cozy, this is the kind of treat that will make everyone ask for seconds.

So go ahead—grab your apples and let your kitchen smell like fall. You’ve got this.

FAQs

Can I make this without a springform pan?
Yes, you can use a deep pie dish or an 8×8-inch pan, but the cheesecake may be harder to slice and remove cleanly.

What are the best apples for this recipe?
Granny Smith apples hold their shape well and balance the sweetness. Honeycrisp and Fuji are great for a sweeter version.

Can I reduce the sugar?
Absolutely. You can cut the sugar in the cheesecake and apple layers by ¼ cup without affecting texture.

Is this gluten-free?
No, but you can make it gluten-free by using gluten-free graham crackers and oat flour.

How do I know when the cheesecake is done?
The edges will be set and the center will jiggle slightly like Jell-O. It will firm up as it cools.

Can I serve it warm?
Cheesecake needs to cool and chill to set properly. However, you can warm individual slices slightly before serving if you prefer.