If you love cheesecake and can’t resist a classic apple crumble, this Apple Crumble Cheesecake is your dream dessert come true. It perfectly combines a buttery graham cracker crust, creamy cheesecake filling, tender cinnamon-spiced apples, and a golden, crumbly topping. The result is a dessert that’s sweet, tangy, and bursting with cozy fall flavor. The first time I made this, the aroma of baked apples and cinnamon filled my kitchen—it felt like autumn in every bite. Whether you’re making it for a family gathering, Thanksgiving dinner, or a cozy weekend treat, this cheesecake will impress every guest at the table.
Why You’ll Love This Recipe
This cheesecake is the ultimate blend of textures and flavors—smooth, creamy cheesecake meets the crisp crumble of apple pie. It’s rich yet balanced, sweet but not overwhelming, and offers a comforting taste of fall in every forkful. The apple topping adds a natural sweetness, while the crumble provides the perfect buttery crunch. You’ll love how it looks as good as it tastes, with layers that make each slice a masterpiece. Plus, it’s easier to make than it looks!
Apple Crumble Cheesecake – A Heavenly Fusion of Creamy and Crunchy
- Total Time: 6 hours (including chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
Apple Crumble Cheesecake is the perfect fusion of creamy cheesecake, spiced apple pie filling, and buttery crumble topping. With layers of graham cracker crust, smooth cheesecake, and caramelized apples, it’s an indulgent fall dessert that’s both cozy and elegant.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/3 cup melted butter
- For the Cheesecake Filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- For the Apple Layer:
- 3 medium apples, peeled and diced
- 2 tbsp butter
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup rolled oats
- 1/3 cup brown sugar
- 1/4 cup butter, cold and cubed
- Optional: Caramel sauce for drizzling
Instructions
- Preheat oven: to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Prepare apple layer: In a skillet, melt butter and add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5–6 minutes until softened and caramelized. Set aside to cool.
- Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract.
- Pour cheesecake batter over the cooled crust. Spoon apple mixture evenly over the cheesecake layer.
- Make the crumble: Combine flour, oats, and brown sugar. Cut in the cold butter using a fork or your fingers until crumbly. Sprinkle evenly over the apple layer.
- Bake for 50–60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Before serving, drizzle with caramel sauce and garnish with extra crumble or apple slices if desired.
Notes
- For a lighter crust, substitute graham crackers with digestive biscuits or vanilla wafers.
- Use tart apples like Granny Smith for the best balance of sweetness.
- Make ahead — cheesecake tastes even better after chilling overnight.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham Cracker Crumbs: Form the base of the crust. Mix with melted butter and sugar for a perfect foundation.
Butter: Adds richness and helps bind the crust and crumble together.
Cream Cheese: The heart of the cheesecake. Use full-fat cream cheese for a creamy, decadent texture.
Sugar: Sweetens the cheesecake and balances the tang of the cream cheese.
Eggs: Provide structure and help the cheesecake set while baking.
Vanilla Extract: Adds warmth and enhances the flavors of both the cheesecake and apples.
Sour Cream: Makes the cheesecake extra smooth and adds a slight tang.
Apples: Fresh apples bring sweetness and texture. I prefer Granny Smith for tartness or Honeycrisp for a natural sweet balance.
Cinnamon: Infuses the apples with warm, spiced flavor.
Brown Sugar: Adds caramel-like richness to the apple mixture and crumble topping.
All-Purpose Flour: Helps the crumble hold its texture and stay crisp.
Rolled Oats: Optional, but they add a rustic, bakery-style texture to the topping.
Salt: Enhances all the sweet flavors and balances the richness.
Directions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the pan and bake for 10 minutes, then let cool.
For the cheesecake filling, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing on low speed to avoid overbeating. Blend in sour cream and vanilla extract until just combined. Pour the filling over the cooled crust.
In a small skillet, cook peeled and diced apples with brown sugar, cinnamon, and a bit of butter until softened—about 5 minutes. Spread the apple mixture evenly over the cheesecake batter.
For the crumble topping, mix flour, brown sugar, cinnamon, oats (if using), and melted butter until crumbly. Sprinkle the crumble mixture evenly over the apples. Bake for 50–60 minutes or until the center is mostly set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
- Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
- large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
- Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
- Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
- Cutting board – For prepping cabbage leaves and rolling them like a pro.
- 9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
- knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
- Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Servings and timing
Serves 10–12 people. Preparation time: 25 minutes. Baking time: 1 hour. Chilling time: 4 hours. Total time: approximately 5 hours and 30 minutes.
Storage/reheating
Store in the refrigerator, covered, for up to 5 days. For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw in the refrigerator before serving.
Variations and Customizations
Salted Caramel Apple Cheesecake: Drizzle salted caramel sauce over the top for extra indulgence.
Mini Cheesecakes: Make individual portions using muffin tins—perfect for parties.
Oat-Free Crumble: Skip the oats and use more flour for a classic buttery topping.
Apple Pie Cheesecake Bars: Bake in a square pan and cut into bars for an easy-to-serve dessert.
Maple Apple Cheesecake: Add a tablespoon of maple syrup to the apple filling for deeper flavor.
Nutty Crunch: Mix chopped pecans or walnuts into the crumble topping for added texture.
Cinnamon Swirl Cheesecake: Add a swirl of cinnamon sugar into the cheesecake layer before baking.
Gluten-Free Version: Use gluten-free graham crackers and flour substitutes for the crust and crumble.
Spiced Cheesecake Base: Add nutmeg or allspice to the filling for a warm, spiced touch.
Apple Topping Finish: Add extra caramelized apples on top before serving for a bakery-style look.
FAQs
What apples work best for this cheesecake?
Granny Smith or Honeycrisp apples balance sweetness and tartness perfectly.
Can I make it ahead of time?
Yes, it tastes even better after chilling overnight.
Do I need a water bath for baking?
Not necessarily. This cheesecake bakes beautifully without one, thanks to the moisture from the apples.
Can I use store-bought crust?
Yes, a pre-made graham crust works fine—just ensure it fits your springform pan.
How do I know when the cheesecake is done?
The center should still jiggle slightly; it will firm up as it cools.
Can I use canned apple pie filling?
Yes, it’s a quick shortcut—just reduce the added sugar slightly.
How do I prevent cracks in my cheesecake?
Avoid overmixing and let it cool gradually in the oven.
Can I freeze apple crumble cheesecake?
Yes, freeze slices individually for up to 2 months.
Can I use other fruits?
Pears, peaches, or berries can be great substitutes.
How should I serve it?
Serve chilled, optionally topped with whipped cream or warm caramel sauce.
Conclusion
Apple Crumble Cheesecake is the perfect dessert for when you want the best of both worlds—creamy cheesecake and sweet, spiced apple crumble. It’s rich, flavorful, and full of fall warmth, making it ideal for any special occasion or cozy night in. Every bite delivers a perfect harmony of textures: buttery crust, smooth cheesecake, tender apples, and crisp crumble. Once you try this irresistible dessert, it’s sure to become a beloved favorite for every season.
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