Delicious Apple Crumble Cheesecake is a fantastic mix of creamy cheesecake and sweet, cinnamon-spiced apple crumble on top. The smooth texture of the cheesecake pairs beautifully with the crunchy, buttery crumble and tender baked apples. It’s a perfect treat for anyone who loves the cozy flavors of apple pie and cheesecake together in one dessert.
I love making this cheesecake during the fall when apples are fresh and the air feels a little crisp. The smell of cinnamon and baked apples always fills the kitchen, making it feel warm and inviting. If you like, you can add a scoop of vanilla ice cream on the side—it’s my personal favorite way to enjoy this dessert because the cold ice cream melts right into the warm crumble and creamy filling.
This apple crumble cheesecake is a hit at family dinners or holidays because it looks as good as it tastes, and it’s easy to slice and serve. I like to prepare it a day ahead so the flavors have time to settle, which makes every bite even better. It’s one of those desserts that people ask for again and again, and I’m always happy to bake it for them!
Key Ingredients & Substitutions
Graham cracker crumbs (or digestive biscuits): These create a buttery, crunchy crust. If you don’t have them, crushed vanilla wafers or oatmeal cookies make good swaps.
Cream cheese: This is the heart of your cheesecake for that creamy texture. Use full-fat for best results. For a lighter version, try part-skim cream cheese, but the texture may be less smooth.
Apples: Granny Smith or Honeycrisp offer the right balance of tartness and firmness. If you want a sweeter apple, Fuji or Gala work well but may soften more during cooking.
Butter: Unsalted butter is best to control salt levels. Room temperature or melted butter works for crust and crumble, but cold butter in the crumble helps create those lovely pea-sized crumbs.
Sour cream: Adds moisture and tang to the cheesecake. If you don’t have it, Greek yogurt is a good substitute with a similar texture and flavor.
Spices: Cinnamon and nutmeg are classic for apple crumble flavor. Ground ginger or allspice can be used for a slightly different, warm spice twist.
How Do You Make a Crumble Topping That’s Crunchy Instead of Soggy?
Keeping the crumble crispy is key for that delightful texture contrast. Here’s how I do it:
- Use cold butter cut into small pieces. This helps create crumbly lumps that bake crispy instead of melting flat.
- Don’t mix the crumble too much. You want uneven pieces, not a uniform dough.
- Chill the crumble in the fridge before adding it on top. Cold crumble melts less quickly.
- Bake the crumble directly on the apple topping so it crisps in the oven’s dry heat. Avoid covering the cheesecake or baking at too low a temperature.
- If your crumble starts to brown too fast, tent a piece of foil over the cheesecake while baking to protect it.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – you’ll need a few to keep ingredients separate and mix smoothly.
- Electric mixer or hand mixer – helps you beat the cream cheese filling until silky and lump-free.
- Medium skillet – perfect for cooking the apple topping on the stove.
- Measuring cups and spoons – to get the right amount of each ingredient for balanced flavors.
- Spatula – helps you spread the cheesecake filling evenly and fold in ingredients gently.
- Cooling rack – lets your cheesecake cool evenly after baking without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Try adding chopped walnuts or pecans in the crumble topping for extra crunch and nuttiness.
- Use pears instead of apples for a softer, sweeter fruit layer that pairs well with cinnamon.
- Add a splash of caramel sauce inside the cheesecake filling or drizzled on top for richer sweetness.
- Mix in a teaspoon of pumpkin pie spice instead of just cinnamon for a warm fall twist.
Delicious Apple Crumble Cheesecake
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the apple topping:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- 1 tbsp lemon juice
For the crumble topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 6 tbsp cold unsalted butter, cut into small pieces
For garnish:
- Whipped cream (optional)
- Caramel sauce (optional)
- Ground cinnamon (for dusting)
Time Needed:
This recipe requires about 30 minutes to prepare, 50-60 minutes to bake, plus 1 hour of resting in the turned-off oven and at least 4 hours of chilling in the fridge, ideally overnight. Plan ahead for this delicious dessert to be ready!
Step-by-Step Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the texture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then take it out to cool.
2. Make the apple topping:
In a medium skillet, combine diced apples, sugar, cinnamon, and lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until apples are tender but still hold their shape. Set aside.
3. Prepare the crumble topping:
Mix the flour, brown sugar, cinnamon, and nutmeg in a bowl. Add the cold butter pieces and cut them in with a pastry cutter or your fingers until the mixture forms crumbly clumps. Chill the crumble in the fridge until needed.
4. Make the cheesecake filling:
In a large bowl, beat the cream cheese until smooth. Gradually add sugar, beating until creamy. Add vanilla and beat in eggs one at a time, mixing just until combined. Fold in sour cream gently, careful not to overmix.
5. Assemble and bake:
Pour the cheesecake batter over the cooled crust and smooth the top. Spoon the cooked apple topping evenly over the cheesecake layer. Sprinkle the crumble topping evenly on top of the apples.
Bake for 50-60 minutes until the edges are set but the center slightly jiggles. Turn off the oven, keep the door ajar, and leave the cheesecake inside for 1 hour.
6. Cool and chill:
Remove cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to set fully.
7. Serve and enjoy:
Before serving, top with whipped cream, drizzle with caramel sauce, and dust lightly with ground cinnamon if you like. Slice and enjoy the creamy, crunchy, and warm flavors of this apple crumble cheesecake!
Can I Use Frozen Apples for the Topping?
Yes, you can use frozen apples, but be sure to thaw and drain any excess liquid before cooking them. This helps prevent the topping from becoming too watery.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, enjoy within this time frame.
Can I Make This Cheesecake Ahead of Time?
Absolutely! In fact, chilling the cheesecake overnight enhances the flavors and texture. Just keep it covered tightly in the fridge until ready to serve.
What Can I Substitute for Graham Crackers in the Crust?
You can use crushed digestive biscuits, vanilla wafers, or even gingersnap cookies for a different but delicious crust flavor.
