Delicious Apple Crumble Cheesecake is a wonderful treat that brings together the best of two desserts—creamy cheesecake and warm apple crumble. It has a smooth and rich cheesecake base topped with sweet, cinnamon-spiced apples and a crunchy crumble that gives it a lovely texture. It’s a dessert that feels like a cozy hug on a plate.
I love making this cheesecake when the apples are in season because the fresh fruit makes it taste even better. One thing I always do is sprinkle a little extra cinnamon on top before baking—it adds such a nice touch of warmth. And the crumble topping is my favorite part; it’s buttery and crispy, which contrasts perfectly with the soft cheesecake underneath.
This dessert is perfect for sharing with family and friends, especially during chilly evenings or holiday gatherings. I like to serve it slightly warm with a scoop of vanilla ice cream, which melts just a bit and makes each bite even more special. It’s the kind of recipe that always gets compliments and has everyone asking for seconds.
Key Ingredients & Substitutions
Graham Cracker Crust: This crumbly base adds a nice crunch and a hint of cinnamon. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work great too.
Cream Cheese: The star of the filling. Make sure it’s softened for smooth mixing. You could swap half with mascarpone for an extra creamy texture.
Apples: Tart apples like Granny Smith add a perfect balance to the sweet cheesecake. Honeycrisp is sweeter and juicy if you prefer milder flavor.
Butter: Used in crust, topping, and cooking apples. Cold butter in the crumble is key for that lovely texture.
Spices: Cinnamon and nutmeg bring warmth and depth. Feel free to add a pinch of ground ginger for a little twist.
How Do You Make the Perfect Apple Crumble Topping?
The crumble topping is what gives this cheesecake its delicious crunch. The key is cold butter and not overmixing:
- Mix flour, sugar, cinnamon, and salt well.
- Add cold butter cubed—this helps create small clumps instead of a smooth dough.
- Use your fingers or a pastry cutter to rub the butter into the dry mix until it looks like coarse crumbs with some bigger pieces.
- Sprinkle over the apples just before baking to keep a nice crumbly texture.
This topping will crisp up in the oven and contrast beautifully with the soft apples and creamy cheesecake.
Equipment You’ll Need
- 9-inch springform pan – makes removing the cheesecake easy without breaking it.
- Electric mixer or stand mixer – helps beat the cream cheese and eggs until smooth.
- Mixing bowls – for combining crust, filling, apples, and crumble separately.
- Nonstick skillet – perfect for cooking the apples gently before topping the cheesecake.
- Spatula – to spread the cheesecake batter evenly and fold ingredients smoothly.
- Measuring cups and spoons – for accurate ingredient amounts to get the right flavor and texture.
Flavor Variations & Add-Ins
- Replace apples with pears for a softer, sweeter topping that still pairs well with cinnamon.
- Add chopped walnuts or pecans to the crumble for a crunchy nutty twist.
- Mix in 1 tsp pumpkin pie spice instead of cinnamon and nutmeg for a cozy fall flavor.
- Swirl in caramel sauce into the cheesecake batter before baking for extra richness.
Delicious Apple Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 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
- 1/4 cup all-purpose flour
For the Apple Topping:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped into small chunks
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp unsalted butter
For the Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter, cold and cubed
For Serving (Optional):
- Caramel sauce
How Much Time Will You Need?
This apple crumble cheesecake takes about 25 minutes to prepare, 55-65 minutes to bake, plus 1 hour to cool in the oven, and at least 4 hours (preferably overnight) to chill in the refrigerator. Plan ahead for the best flavor and texture.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Pour in melted butter and stir until the crumbs are evenly moistened. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and set aside to cool.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and mix well. Stir in the vanilla extract. Add the eggs one by one, mixing after each addition. Fold in the sour cream and then the flour until everything is just combined. Pour this creamy batter over your prepared crust and smooth the top.
3. Prepare the Apple Topping:
In a skillet over medium heat, melt butter. Add chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook while stirring occasionally for about 5-7 minutes, until apples are soft but still hold their shape. Remove from heat and let cool a bit.
4. Make the Crumble Topping:
Combine flour, brown sugar, cinnamon, and salt in a bowl. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture looks like coarse crumbs with some larger clumps.
5. Assemble the Cheesecake:
Spread the cooked apple mixture evenly over the cheesecake batter. Then sprinkle the crumble topping generously over the apples.
6. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake for 55-65 minutes, until the center is mostly set but still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
7. Chill:
Take the cheesecake out and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours, or ideally overnight, to fully set.
8. Serve:
Before serving, drizzle caramel sauce on top if you like. Use a warm knife to slice clean pieces. Then enjoy the rich, comforting flavors of your apple crumble cheesecake!
Can I Use Frozen Apples for the Topping?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture that could make the cheesecake soggy. Cook them gently in the skillet to remove any extra liquid before topping.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, let it come to room temperature for about 15 minutes before serving or warm gently in the microwave.
Can I Make This Cheesecake Ahead of Time?
Absolutely! Bake the cheesecake a day ahead and refrigerate overnight. This resting time helps the flavors meld and the cheesecake set perfectly for serving.
What If I Don’t Have a Springform Pan?
If you don’t have a springform pan, a deep 9-inch cake pan can work. Just be extra careful when removing the cheesecake. Line the pan with parchment paper for easier removal.
