Name: Apple Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar (for crust); ½ cup unsalted butter, melted (for crust); 3 (8 oz) blocks cream cheese, softened; ¾ cup granulated sugar (for filling); ½ cup sour cream; 1 tsp vanilla extract; 3 large eggs; 2 medium apples, peeled and diced; 1 tbsp unsalted butter (for apple layer); 2 tbsp brown sugar (for apple layer); ½ tsp cinnamon (for apple layer); ¼ tsp nutmeg; 1 tsp lemon juice; ½ cup all-purpose flour; ¼ cup rolled oats; ¼ cup brown sugar (for crumble); ¼ tsp cinnamon (for crumble); ¼ cup unsalted butter, cold and cubed (for crumble)

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Creamy, spiced cheesecake layered with tender cinnamon apples and topped with a buttery oat crumble—this Apple Crumble Cheesecake is a dreamy fusion of classic fall desserts. I get the best of both worlds: the richness of a traditional cheesecake and the cozy comfort of a warm apple crumble, all wrapped into one unforgettable bite.

Apple Crumble Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

3 (8 oz) blocks cream cheese, softened

¾ cup granulated sugar

½ cup sour cream

1 teaspoon vanilla extract

3 large eggs

For the apple layer:

2 medium apples, peeled and diced

1 tablespoon unsalted butter

2 tablespoon brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 teaspoon lemon juice

For the crumble topping:

½ cup all-purpose flour

¼ cup rolled oats

¼ cup brown sugar

¼ teaspoon cinnamon

¼ cup unsalted butter, cold and cubed

Directions

I start by preheating the oven to 325°F (163°C), greasing a 9-inch springform pan, and lining the bottom with parchment paper.

For the crust, I mix graham cracker crumbs, sugar, and melted butter until everything is evenly combined. Then I press the mixture firmly into the bottom of the pan and bake it for 10 minutes. Once done, I set it aside.

While the crust bakes, I prepare the apple layer. In a skillet over medium heat, I melt the butter and cook the diced apples with brown sugar, cinnamon, nutmeg, and lemon juice for about 5–7 minutes, just until the apples are tender but not mushy. I let them cool slightly before using.

For the filling, I beat the cream cheese until smooth, then mix in the sugar, sour cream, and vanilla extract. I add the eggs one at a time, mixing on low speed until just combined.

I pour half of the cheesecake batter over the crust, layer on half the apple mixture, then add the rest of the batter and top it with the remaining apples.

To make the crumble, I mix the flour, oats, brown sugar, and cinnamon, then cut in the cold cubed butter until the mixture becomes crumbly. I sprinkle it evenly over the top of the cheesecake.

I bake the cheesecake for 60–70 minutes, until the edges are set and the center has a slight jiggle. After baking, I turn off the oven, crack the door open, and let it sit for an hour to cool gradually.

Finally, I chill it in the fridge for at least 4 hours, or ideally overnight, before slicing and serving.

Servings and timing

Prep Time: 30 minutes

Cooking Time: 70 minutes

Total Time: About 6 hours (including chilling)

Servings: 12 slices

Calories per serving: Approximately 420 kcal

Variations

I sometimes swap the graham cracker crust with a gingersnap crust for extra spice.

A dash of cardamom in the apple layer adds a slightly exotic twist.

If I want more texture, I add chopped pecans or walnuts to the crumble topping.

For a caramel version, I drizzle warm salted caramel over the top before serving.

Storage/Reheating

I store leftover cheesecake covered in the refrigerator for up to 5 days. If I need to store it longer, I freeze individual slices wrapped in plastic wrap and foil for up to 2 months. To enjoy from frozen, I thaw it overnight in the fridge. I usually don’t reheat this dessert—it’s best served chilled or at room temperature.

FAQs

How do I know when the cheesecake is done baking?

I look for the edges to be set while the center still has a slight jiggle. It firms up completely after chilling.

Can I use canned apples instead of fresh?

Yes, I can use canned apple pie filling in a pinch, but I prefer fresh apples for better texture and flavor.

What type of apples works best for this recipe?

I usually go with Granny Smith or Honeycrisp apples—they hold up well when cooked and provide a nice balance of sweetness and tartness.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the day before and let it chill overnight. It actually tastes better the next day once the flavors have melded.

How do I prevent cracks in the cheesecake?

I avoid over-mixing the batter and allow the cheesecake to cool slowly in the oven with the door cracked open. Chilling it thoroughly also helps the texture.

Conclusion

This Apple Crumble Cheesecake is everything I want in a fall dessert—creamy, spiced, fruity, and finished with a satisfying crunch. It’s ideal for impressing at dinner parties or holiday meals but comforting enough to enjoy on a quiet weekend. Whether I serve it as a Thanksgiving centerpiece or a weekday indulgence, it's a recipe I keep coming back to every fall.

Recipe:

Apple Crumble Cheesecake

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Author: Cheryl
Total Time: 6 hours
Yield: 12 slices
Diet: Vegetarian

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Description

Creamy, spiced cheesecake layered with tender cinnamon apples and topped with a buttery oat crumble. A perfect fusion of apple crumble and classic cheesecake, ideal for fall desserts or holiday gatherings.

Instructions

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Set aside to cool.
In a skillet over medium heat, melt 1 tablespoon butter and cook diced apples with 2 tablespoon brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and 1 teaspoon lemon juice for 5–7 minutes. Set aside to cool slightly.
Beat cream cheese until smooth. Add ¾ cup sugar, sour cream, and vanilla extract. Mix until combined.
Add eggs one at a time, mixing on low speed until just incorporated. Do not overmix.
Pour half of the cheesecake batter over the crust. Top with half the apple mixture, then the remaining batter, and finally the rest of the apples.
To make the crumble, combine flour, oats, ¼ cup brown sugar, and ¼ teaspoon cinnamon. Cut in the cold butter until crumbly. Sprinkle over the top of the cheesecake.
Bake for 60–70 minutes, or until edges are set and center has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.