Apple Crumble Cheesecake

Apple Crumble Cheesecake is the ultimate fusion of creamy cheesecake and cozy apple crumble. With a buttery graham cracker crust, a rich cheesecake filling, spiced apples, and a crunchy crumble topping, it’s the perfect dessert for fall—or honestly, any time I want something indulgent and comforting.

Why You’ll Love This Recipe

I love how this dessert combines the best of both worlds: the silky texture of classic cheesecake and the sweet, cinnamon-kissed crunch of apple crumble. It’s show-stopping enough for holidays and dinner parties, yet simple enough to enjoy on a weekend at home. The layers come together beautifully, offering flavor, texture, and warmth in every bite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Butter (melted)

• Cream cheese (softened)

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

• Apples (peeled, cored, and diced)

• Brown sugar

• Ground cinnamon

• All-purpose flour

• Rolled oats

• A pinch of salt

Directions

1. I begin by preheating the oven and lining my springform pan with parchment.

2. I mix graham cracker crumbs with melted butter and press the mixture firmly into the bottom of the pan to form the crust.

3. For the cheesecake layer, I beat cream cheese with sugar until smooth, then add eggs one at a time, followed by sour cream and vanilla. I pour this mixture over the crust.

4. I toss diced apples with brown sugar and cinnamon, then gently layer them over the cheesecake batter.

5. For the crumble topping, I combine flour, oats, brown sugar, cinnamon, salt, and melted butter until crumbly. I sprinkle this generously over the apples.

6. I bake the cheesecake until the center is set and the top is golden. After baking, I let it cool completely and then chill it for several hours or overnight before slicing.

Servings and timing

This cheesecake serves 10–12 slices, depending on how generous I am with portions. It takes about 1 hour 30 minutes total: 30 minutes prep, 60 minutes bake time, plus chilling time (at least 4 hours, ideally overnight).

Variations

Sometimes I add chopped pecans or walnuts to the crumble for an extra nutty crunch. If I’m short on time, I use store-bought apple pie filling instead of fresh apples. For a twist, I swap out the graham cracker crust for a ginger snap crust—it adds even more warm spice to the dessert.

storage/reheating

I store the cheesecake in the fridge, covered tightly, for up to 5 days. To serve, I just slice and enjoy straight from the fridge. It can also be frozen for up to a month—just wrap slices individually and thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake ahead of time?

Yes, I often make it the day before. Chilling overnight improves both the flavor and texture.

What type of apples should I use?

I like using firm, slightly tart apples like Granny Smith or Honeycrisp—they hold up well during baking and balance the sweetness.

Do I need a water bath for this cheesecake?

I don’t always use one, but it does help prevent cracks. If I skip it, I make sure not to overbake and let the cheesecake cool slowly.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers and swap the all-purpose flour with a gluten-free flour blend.

How do I know when the cheesecake is done?

I gently jiggle the pan—if the edges are set and the center wobbles slightly, it’s ready. It will firm up as it cools.

Conclusion

This Apple Crumble Cheesecake is a dreamy dessert that always impresses. I love the contrast of creamy filling, tender apples, and that irresistible crumble topping. It’s cozy, classic, and a delicious way to celebrate apple season—or just satisfy my dessert cravings in the most delicious way.

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