Delicious Apple Crumble Cheesecake Recipe for Your Next Dessert

If you’re searching for the ultimate fall dessert, this apple crumble cheesecake recipe is everything you didn’t know you needed. Imagine the creamy richness of cheesecake, the comforting sweetness of spiced apples, and the buttery crunch of crumble topping—all in one irresistible bite. Trust us, you’ll want to keep reading (and baking).

Apple Crumble Cheesecake Recipe

Description

Imagine curling up on a crisp autumn day with a slice of something that tastes like your favorite warm apple crumble tucked into a creamy, dreamy cheesecake. That is exactly what this apple crumble cheesecake offers. The graham cracker crust is buttery and just sweet enough, the cheesecake layer is smooth and rich, and the spiced apple filling tucked between layers makes it pretty magical.

My favorite part might be the crumble topping. It adds texture and brings those cozy+fall vibes, just like the top of a fresh apple crisp. This dessert feels fancy enough for holidays, but it’s easy to make and foolproof with the right steps.

Why You’ll Love This Recipe

• It bakes up beautifully and looks gorgeous sliced
• All the flavors of apple pie and cheesecake layered into one dessert
• Can be made in stages and even frozen ahead for stress-free entertaining
• Perfect make-ahead option for busy holidays
• Easy to adapt with pears or even peaches in the summer

Serving and Storage Tips

After baking and chilling, store your cheesecake covered in the fridge for up to 5 days. I recommend bringing it out 20 minutes before serving for the best texture and flavor. You can also freeze individual slices or the whole cheesecake. To freeze, wrap it in plastic wrap then in foil and store in an airtight freezer container for up to 2 months. When ready to serve, thaw overnight in the refrigerator.

Ingredients

For the crust:

• 1 and 1 half cups graham cracker crumbs
• 1 third cup granulated sugar
• 6 tablespoons unsalted butter melted

For the cheesecake filling:

• 24 ounces cream cheese softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 quarter teaspoon ground nutmeg
• 1 half cup sour cream

For the apple layer:

• 2 large apples peeled and diced
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour

For the crumble topping:

• 1 half cup old-fashioned rolled oats
• 1 third cup all-purpose flour
• 1 third cup light brown sugar packed
• 1 half teaspoon ground cinnamon
• 4 tablespoons unsalted butter softened

Equipment

• 9-inch springform pan
• Mixing bowls
• Electric mixer
• Rubber spatula
• Saucepan
• Wire rack
• Baking sheet
• Aluminum foil

Instructions

1. Preheat oven to 325 degrees Fahrenheit. Line the bottom of your springform pan with parchment paper. Wrap the outside with foil to prevent leaks in the water bath.
2. Make the crust: Stir graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand. Press the mixture firmly into the pan bottom. Bake for 10 minutes, then set aside to cool.
3. Prepare the apple filling: In a saucepan over medium heat, combine diced apples, sugar, cinnamon, and flour. Cook 8 minutes or until apples soften but still hold shape. Let cool fully before layering.
4. Make the cheesecake filling: Beat cream cheese until smooth. Add sugar and beat again until creamy. Mix in eggs one at a time, scraping down the sides. Stir in vanilla, cinnamon, nutmeg, and sour cream. The batter should be fluffy and well mixed but not overbeaten.
5. Assemble the cheesecake: Pour half the batter over the crust, smooth it out. Spoon half the apple mixture evenly on top. Add remaining cheesecake batter, then top with the rest of the apples.
6. Make the crumble topping: In a small bowl, mix oats, flour, brown sugar, cinnamon, and butter. Use fingertips to create clumps. Sprinkle over the entire top of the cake evenly.
7. Bake: Place the springform pan on a baking sheet. Bake for 60 to 70 minutes until the center is set but still slightly wobbly. Do not overbake.
8. Cool gradually: Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour. Then remove to a wire rack and cool completely.
9. Chill: Refrigerate at least 4 hours or overnight. Run a knife along the edge before releasing the springform ring. Slice with a hot clean knife for neat pieces.

Nutrition per serving

For best results, always use room temperature ingredients when making cheesecake. Cold cream cheese creates lumps and could prevent the filling from baking smoothly.

FAQ

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Apple Crumble Cheesecake

This apple crumble cheesecake combines the comforting flavors of a classic apple pie with the rich creaminess of New York-style cheesecake. A graham cracker crust is topped with velvety cheesecake filling swirled with cinnamon-spiced apples and finished with a rustic crumbly oat topping. Cozy, nostalgic, and show-stopping for fall gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 6 tablespoons unsalted butter melted
• 24 ounces cream cheese softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup sour cream
• 2 large apples peeled and diced
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup light brown sugar packed
• 1/2 teaspoon ground cinnamon
• 4 tablespoons unsalted butter softened

Instructions

 

• Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with aluminum foil to prevent leaks.
• In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Mix until fully moistened. Press into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool.
• While the crust bakes, prepare the apple filling. In a saucepan over medium heat, combine diced apples, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, and 1 tablespoon flour. Cook for about 8 minutes or until the apples have softened and released some juices. Set aside to cool.
• In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup sugar and mix until well combined. Add eggs one at a time, mixing on low speed. Stir in vanilla, 1 teaspoon cinnamon, nutmeg, and sour cream. Blend until smooth and silky.
• Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple mixture over the batter. Repeat with the remaining cheesecake batter and top with the rest of the apple mixture.
• For the crumble topping, mix oats, 1/3 cup flour, brown sugar, 1/2 teaspoon cinnamon, and softened butter together until crumbly. Sprinkle evenly over the top of the cheesecake.
• Place the springform pan on a large baking sheet. Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
• Turn off the oven and crack open the door. Let the cheesecake cool inside the oven for 1 hour. Then remove and cool completely on a wire rack.
• Refrigerate for at least 4 hours or overnight before removing from the springform pan and slicing.

Nutrition

Calories: 450kcalCarbohydrates: 41gProtein: 6gFat: 30gSodium: 300mgFiber: 2gSugar: 28g

Keyword apple cheesecake, apple crumble, fall dessert, holiday dessert

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