This apple crumble cheesecake recipe tastes like two of fall’s best desserts baked into one
Imagine a creamy vanilla cheesecake layered with sweet cinnamon apples and crowned with buttery streusel crumbs
It’s comforting and decadent, with a texture that melts and crunches all at once
I love bringing this to holiday tables or baking it just because the leaves are turning
Make it once and you’ll be dreaming about the next slice before you’re even done with the first
Table of Contents
Why This Apple Crumble Cheesecake is a Fall Favorite
There’s something extra magical about the combination of apple pie and cheesecake
This dessert layers crisp graham crust, creamy filling, sticky spiced apples, and that golden crumble on top
It’s cozy without being too sweet, and it slices beautifully for gatherings or just late-night fridge visits
Pair it with a batch of these apple cider caramel cookies for a fall dessert table that smells like pure joy
Ingredients You’ll Need
For the Crust
• 2 cups graham cracker crumbs
• ½ cup melted butter
• 2 tablespoons sugar
For the Cheesecake Layer
• 3 blocks (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
For the Apple Layer
• 3 medium apples, peeled and diced
• ⅓ cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons water
• 2 tablespoons cornstarch
For the Crumble Topping
• ¾ cup all-purpose flour
• ½ cup brown sugar
• ½ teaspoon cinnamon
• ½ cup cold butter, cubed
How to Make the Crust
Mix the graham cracker crumbs with melted butter and sugar until the texture feels like damp sand
Press it into the bottom of a 9-inch springform pan and bake at 325°F for 10 minutes
Cool while you prep the rest
You can also use crushed vanilla wafers or gingersnaps if you want a spicier twist
Creamy Cheesecake Layer
Beat the softened cream cheese until smooth
Add sugar and vanilla, mix well
Beat in the eggs one at a time, scraping the bowl often
Gently fold in sour cream for that silky finish
Be careful not to overmix or you’ll get cracks
Let it rest while the apples simmer
Sweet Apple Filling
Toss the diced apples with brown sugar, cinnamon, lemon juice, and water
Simmer over medium heat until soft, about 5 7 minutes
Add the cornstarch slurry and stir until thick and glossy
The filling should feel like warm apple pie jam
Let it cool before layering
Need more apple love? This apple pie jam is a fantastic way to use up extra apples
Crumbly Topping Perfection
In a bowl, combine flour, brown sugar, and cinnamon
Add cold cubed butter and pinch together with your fingers or a pastry cutter until crumbly
Don’t overwork it big, buttery chunks are the goal
Want more texture? Toss in chopped pecans or rolled oats for a little crunch
Assembly & Baking
Pour the cheesecake batter over the cooled crust
Spoon the apple filling gently over the top
Sprinkle the crumble generously to cover the surface
Bake at 325°F for 55 to 65 minutes
Turn off the oven and let it cool inside for 1 hour
Chill in the fridge for at least 4 hours or overnight before slicing
Use a clean hot knife for each slice trust me, it’s worth it
How to Serve It
This apple crumble cheesecake recipe is best served cold with a drizzle of caramel or a puff of whipped cream
It pairs beautifully with a hot mug of cider or chai
For a lighter treat that’s still cozy, try our quick apple puff pastry ready in under 30 minutes
Make-Ahead, Storage, & Freezing
This dessert can be made 1 to 2 days ahead
Store covered in the fridge for up to 5 days
To freeze, wrap slices tightly in plastic and store for up to 2 months
Thaw in the fridge overnight for best texture
Easy Variations to Try
• Use pears instead of apples
• Swap sour cream for plain Greek yogurt
• Add a caramel layer between the cheesecake and apples
• Use a shortbread crust
• Add oats or nuts to the crumble topping
Pair It With These Cozy Drinks
• Warm apple cider
• Chai tea latte
• Maple oat milk latte
• Cold glass of milk
• Cinnamon-spiced coffee
FAQ
Can I make this apple crumble cheesecake recipe ahead of time?
Yes! It’s actually better chilled overnight and slices more cleanly the next day
What apples work best?
Granny Smith, Honeycrisp, or any firm tart apple holds its shape and gives balance
How do I get the topping crispy?
Use cold butter and don’t overmix. Bake until golden and set
Try It and Tag Us
This apple crumble cheesecake recipe is layered, luscious, and totally crave-worthy
It’s the kind of dessert that gets requested again and again
We can’t wait for you to bake it
Follow us on Pinterest for more seasonal sweetness or join the fun over on Facebook and share your slice with us
Apple Crumble Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar
- 3 blocks 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 3 medium apples peeled and diced
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 2 tablespoons water
- 2 tablespoons cornstarch
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ½ cup cold butter cubed
Instructions
- Mix graham cracker crumbs with melted butter and sugar until the texture feels like damp sand. Press into the bottom of a 9-inch springform pan and bake at 325°F for 10 minutes. Cool while prepping the rest.
- Beat cream cheese until smooth. Add sugar and vanilla, mix well. Beat in eggs one at a time, then fold in sour cream gently. Let rest while apples simmer.
- Toss diced apples with brown sugar, cinnamon, lemon juice, and water. Simmer over medium heat for 5–7 minutes until soft. Add cornstarch slurry and stir until thick and glossy. Let cool.
- In a bowl, mix flour, brown sugar, and cinnamon. Add cold butter and pinch together with fingers or pastry cutter until crumbly.
- Pour cheesecake batter over the cooled crust. Spoon apple filling gently over the top. Sprinkle crumble generously to cover the surface.
- Bake at 325°F for 55 to 65 minutes. Turn off oven and let cool inside for 1 hour. Chill in the fridge for at least 4 hours or overnight before slicing.