Delicious Apple Crumble Cheesecake brings together the best of two worlds: creamy, smooth cheesecake and warm, spiced apple crumble on top. The combination of tart apples, cinnamon, and a crunchy crumble topping makes it feel like a cozy autumn treat, even if you make it any time of year.
I love making this dessert because it’s like a little celebration in every bite. The way the creamy cheesecake contrasts with the soft, cinnamon-kissed apples and the crumbly, buttery topping always gets everyone smiling. One of my favorite tricks is to use a mix of sweet and slightly tart apples to keep the flavor balanced and exciting.
Whenever I serve this apple crumble cheesecake, it’s a big hit at family gatherings or dinner parties. I like to let it chill well before slicing so the cheesecake is perfectly firm but still velvety. It’s great on its own, but a scoop of vanilla ice cream on the side makes it extra special. If you’re looking for a dessert that feels homemade and full of love, this one’s a winner every time!
Key Ingredients & Substitutions
Apples: I recommend using Granny Smith for tartness or Honeycrisp for sweetness. You can mix both to balance flavors. If you can’t get these, Fuji or Gala apples work well too but adjust sugar to taste.
Cream Cheese: Use full-fat cream cheese for the best texture and richness. Low-fat versions tend to make the cheesecake less creamy and can affect baking.
Crumble Topping: The crumble gets its crumbly crunch from cold butter mixed into flour and sugar. If you want a nutty twist, adding chopped walnuts or pecans works great here.
Butter: Unsalted butter is ideal so you control the salt content. If using salted butter, reduce any extra salt added elsewhere.
Sour Cream: This keeps the cheesecake moist and adds a mild tang. If unavailable, full-fat Greek yogurt can be a good substitute.
How Do You Make the Apple Filling Tender but Not Mushy?
The key is to gently cook the diced apples with butter and spices just until they soften but still hold their shape:
- Melt butter in a pan over medium heat.
- Add diced apples, sugar, cinnamon, nutmeg, and lemon juice.
- Cook for 5-7 minutes, stirring occasionally. You want tender apples, not mushy.
- Remove from heat and cool before layering in the cheesecake.
This way, the apple texture stands out beautifully with the creamy cheesecake.
What’s the Best Way to Avoid Cracks in Your Cheesecake?
Cracks often happen from overmixing or sudden temperature changes. Here’s what I do:
- Beat cream cheese well at first, then add other ingredients slowly to avoid lumps.
- Add eggs one at a time and mix just until combined; don’t overbeat.
- Use a water bath if possible: wrap the springform pan in foil and bake on a tray with hot water to keep the cheesecake moist.
- Let the cheesecake cool inside the turned-off oven with the door slightly open to prevent sudden cooling.
These steps help keep the surface smooth and crack-free.
Equipment You’ll Need
- 9-inch springform pan – perfect for cheesecakes because the sides release easily without damaging the cake.
- Electric mixer – makes beating the cream cheese smooth and lump-free much faster and easier.
- Mixing bowls – you’ll need a few for the crust, apple filling, cheesecake batter, and crumble topping.
- Skillet or frying pan – for cooking the apple filling evenly without burning.
- Rubber spatula – great for folding ingredients gently and scraping the bowl clean.
- Measuring cups and spoons – to get precise amounts of your ingredients.
Flavor Variations & Add-Ins
- Use pears instead of apples for a softer, sweeter filling with a subtle twist in flavor.
- Add chopped walnuts or pecans to the crumble topping for extra crunch and a nutty taste.
- Mix in some ground ginger or cardamom with the cinnamon in the apple filling to warm up the spices.
- Swap caramel drizzle for a drizzle of maple syrup or honey to vary the sweetness and add a new flavor note.
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
- 1 tsp ground cinnamon
For the Apple Filling:
- 2 medium apples (e.g., Granny Smith or Honeycrisp), peeled, cored, and diced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
For the Cheesecake Layer:
- 24 oz (680 g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, cold and cubed
For the Drizzle (optional):
- 1/2 cup caramel sauce or warm honey
How Much Time Will You Need?
You’ll spend about 30 minutes preparing the ingredients and assembling the cheesecake. Baking takes around 55-65 minutes, followed by cooling time—1 hour in the oven and cooling to room temperature—and then chilling in the refrigerator for at least 4 hours, ideally overnight. Plan for about 6 hours total from start to serving, mostly waiting and chilling time.
Step-by-Step Instructions:
1. Prepare the crust:
Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and melted butter until everything is evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust layer. Bake for about 10 minutes, then remove from the oven and let it cool while you prepare the next step.
2. Cook the apple filling:
In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Stir occasionally and cook until the apples are tender but still hold their shape, about 5 to 7 minutes. Remove from heat and let the apple mixture cool slightly.
3. Make the cheesecake batter:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add sugar, blending well. Add vanilla extract and mix in. Add the eggs one at a time, beating just until combined after each addition. Lastly, gently fold in the sour cream until combined.
4. Assemble the cheesecake:
Spread half of the cheesecake batter evenly over the cooled crust. Spoon the cooked apple filling evenly over this batter layer. Pour the remaining cheesecake batter on top and smooth the surface with a spatula.
5. Prepare the crumble topping:
In a bowl, mix together the flour, brown sugar, and cinnamon. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Sprinkle this crumble evenly over the top of the cheesecake layers.
6. Bake the cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then, remove from the oven and allow it to cool completely at room temperature. Finally, refrigerate for at least 4 hours or overnight to set fully.
7. Serve:
Remove the sides of the springform pan. If you like, drizzle caramel sauce or warm honey over the top just before serving. Use a sharp knife, wiping it clean between cuts, for the cleanest slices. Enjoy your creamy, spiced apple crumble cheesecake with its crunchy topping and luscious apple layers!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but make sure to thaw and drain any excess liquid before cooking to avoid making the filling too watery. Cook them gently as you would fresh apples to retain some texture.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the cheesecake (without the drizzle) for up to 2 months; just thaw overnight in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! This cheesecake tastes even better after chilling overnight, which helps the flavors meld and the texture set perfectly. Prepare it a day ahead for best results.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, digestive biscuits or any plain, slightly sweet cookies work well. Just crush them finely and use the same quantity for the crust.
