Apple Crumble Cheesecake

Golden apples, cinnamon-sugar crumble, and creamy cheesecake all in one dreamy bite? Yes, please. This apple crumble cheesecake is the kind of cozy dessert you make once and dream about forever. The buttery spiced crust, rich cheesecake filling, and crunchy crumble topping create the perfect bite it’s like apple pie and cheesecake fell in love.

This one’s made for crisp autumn days, holiday gatherings, or slow weekends when your kitchen smells like cinnamon and butter.

Why You’ll Love This Apple Crumble Cheesecake

There’s something truly irresistible about this recipe. It brings together the best of both worlds the sweet tartness of baked apples and the silky richness of classic cheesecake.

The crust is made with warm spices and buttery cookie crumbs. The apple layer is tender and cinnamon-kissed. And that crumble topping? Oh yes. It bakes into golden clusters that crackle just enough to balance out the creaminess below.

Want more fall desserts like this? These soft and buttery Apple Brownies are a must-bake too.

Ingredients You’ll Need

For the Crust:

1 ½ cups graham cracker crumbs or digestive biscuits
¼ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tablespoons unsalted butter, melted

For the Apple Filling and Crumble:

3 small apples, peeled and chopped
1 teaspoon cinnamon
1 tablespoon sugar
½ cup all-purpose flour
¼ cup brown sugar
4 tablespoons cold butter, cubed

For the Cheesecake Filling:

3 blocks (8 oz each) full-fat cream cheese, room temperature
1 cup granulated sugar
½ cup sour cream, room temperature
1 teaspoon vanilla extract
3 large eggs, room temperature

How to Make Apple Crumble Cheesecake

Make the Crust

Start by combining the graham crumbs, brown sugar, cinnamon, and nutmeg in a bowl. Stir in melted butter until the texture resembles damp sand.

Press the mixture into the bottom of a 9-inch springform pan lined with parchment paper. Use the bottom of a glass to pack it tightly. Bake at 325°F for 10 minutes, then let it cool while you prep the rest.

Prep the Apples and Crumble

Toss the chopped apples with cinnamon and sugar. Let them sit while you make the crumble so they release a bit of juice.

In a second bowl, mix flour and brown sugar. Add in cold butter cubes and rub with your fingers until it forms chunky crumbs. Pop the bowl in the fridge to chill until you’re ready to use it.

This crumble topping is also delicious on our Simple Apple Crumble if you’re looking for a quick weekday bake.

Make the Cheesecake Filling

Using a stand or hand mixer, beat the cream cheese until super smooth. Add the sugar gradually and keep mixing until fluffy.

Stir in sour cream and vanilla, mixing just until combined. Add eggs one at a time, mixing on low and scraping down the bowl in between. Don’t rush this part slow and gentle is key for creamy cheesecake.

Assemble and Bake

Pour the cheesecake filling over your baked crust. Layer the cinnamon apples on top, followed by a generous sprinkle of crumble.

Wrap the springform pan with foil and set it inside a larger roasting pan. Pour hot water around the base to create a water bath it bakes the cheesecake gently and prevents cracks.

Bake at 325°F for about 70 minutes. The center should have a slight jiggle. Turn off the oven, crack the door, and let it rest inside for 1 hour.

Remove from the oven and transfer to a cooling rack. Let it cool completely to room temp, then refrigerate at least 6 hours overnight is best.

If you’re craving more apple-cheesecake goodness, try these Caramel Apple Cheesecake Bars for a layered treat you can slice and serve at parties.

Helpful Baking Tips

Use a kitchen scale if you can it makes a big difference in crumb crusts and crumbles
Don’t overmix once the eggs are in
Room temperature ingredients blend smoother and bake more evenly
Use a light metal pan for a more evenly baked cheesecake

Variations and Add-Ons

Try pears or peaches instead of apples
Add a handful of chopped pecans to the crumble
Drizzle warm salted caramel over the top before serving

Storage Tips

Keep leftovers covered in the fridge for up to 5 days
You can also freeze individual slices wrapped in plastic and foil for up to 2 months
Thaw overnight in the fridge and enjoy cold or at room temp

FAQ

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