Apple Crumble Cheesecake Recipe

Apple Crumble Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of apple crumble.

This dessert is a showstopper—perfect for fall gatherings, holiday dinners, or any time you’re craving a cozy yet indulgent treat. With a buttery graham cracker crust, a luscious cheesecake layer, and a spiced apple topping finished with a golden crumble, every bite is pure comfort.

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Baking sheet
• Parchment paper

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Layer:

• 3 (8 oz) packages cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

For the Apple Topping:

• 3 medium apples, peeled, cored, and diced
• 2 tbsp unsalted butter
• 1/4 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup unsalted butter, softened
• 1/2 tsp ground cinnamon

Directions

1. Prepare the Crust: Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
2. Make the Cheesecake Layer: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Mix in vanilla extract and sour cream until just combined. Pour the cheesecake batter over the cooled crust.
3. Prepare the Apple Topping: In a saucepan over medium heat, melt butter and stir in brown sugar, cinnamon, and nutmeg. Add diced apples and cook for 5–7 minutes, stirring occasionally, until softened. Set aside to cool slightly.
4. Make the Crumble Topping: In a bowl, mix flour, oats, brown sugar, softened butter, and cinnamon until crumbly.
5. Assemble the Cheesecake: Spoon the apple topping evenly over the cheesecake layer. Sprinkle the crumble topping over the apples.
6. Bake: Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
7. Cool and Chill: Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
8. Serve: Remove from the springform pan, slice, and serve.

Prep Time

30 minutes

Cook Time

1 hour

Total Time

5 hours (including cooling and chilling)

Nutrition (Per Serving, Approx. 1 Slice)

• Calories: 420
• Protein: 6g
• Carbohydrates: 48g
• Fat: 24g
• Fiber: 2g

Expert Tips

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smoother batter.
• Prevent Cracking: Bake the cheesecake in a water bath or place a pan of water on the oven rack below to add moisture.
• Customize Apples: Use your favorite apple variety—Granny Smith for tartness or Honeycrisp for sweetness.

FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made 1–2 days in advance and stored in the refrigerator.

What’s the best way to slice cheesecake?
Use a sharp knife dipped in hot water and wiped clean between slices for neat cuts.

Can I freeze Apple Crumble Cheesecake?
Yes! Wrap the cheesecake tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Can I use a different topping?
Absolutely! Try caramel drizzle, whipped cream, or even chopped pecans for added texture and flavor.

Storing & Reheating

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Reheating: Cheesecake is best served cold or at room temperature, so reheating is not necessary.

Substitutions & Variations

• Crust Alternative: Use crushed digestive biscuits or gingersnaps instead of graham crackers.
• Gluten-Free Option: Use gluten-free oats and a gluten-free crust.
• Dairy-Free: Substitute cream cheese and sour cream with dairy-free alternatives.

Apple Crumble Cheesecake Recipe

Apple Crumble Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of apple crumble. This dessert is a showstopper—perfect for fall gatherings, holiday dinners, or any time you’re craving a cozy yet indulgent treat.

Print Recipe Pin Recipe

Equipment

• - 9-inch springform pan
• Mixing bowls
• - Hand mixer or stand mixer
• - Saucepan
• - Baking sheet
• Parchment paper

Ingredients

  

• #### For the Crust:
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 6 tbsp unsalted butter melted
• #### For the Cheesecake Layer:
• - 3 8 oz packages cream cheese, softened
• - 3/4 cup granulated sugar
• - 3 large eggs
• - 1 tsp vanilla extract
• - 1/2 cup sour cream
• #### For the Apple Topping:
• - 3 medium apples peeled, cored, and diced
• - 2 tbsp unsalted butter
• - 1/4 cup brown sugar
• - 1 tsp ground cinnamon
• - 1/4 tsp nutmeg
• #### For the Crumble Topping:
• - 1/2 cup all-purpose flour
• - 1/4 cup rolled oats
• - 1/4 cup brown sugar
• - 1/4 cup unsalted butter softened
• - 1/2 tsp ground cinnamon

Instructions

 

• **Prepare the Crust:** Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the springform pan. Bake for 10 minutes and set aside to cool.
• **Make the Cheesecake Layer:** In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Mix in vanilla extract and sour cream until just combined. Pour the cheesecake batter over the cooled crust.
• **Prepare the Apple Topping:** In a saucepan over medium heat, melt butter and stir in brown sugar, cinnamon, and nutmeg. Add diced apples and cook for 5–7 minutes, stirring occasionally, until softened. Set aside to cool slightly.
• **Make the Crumble Topping:** In a bowl, mix flour, oats, brown sugar, softened butter, and cinnamon until crumbly.
• **Assemble the Cheesecake:** Spoon the apple topping evenly over the cheesecake layer. Sprinkle the crumble topping over the apples.
• **Bake:** Place the springform pan on a baking sheet and bake for 50–60 minutes, or until the center of the cheesecake is set but still slightly jiggly.
• **Cool and Chill:** Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
• **Serve:** Remove from the springform pan, slice, and serve.