Delicious Apple Crumble Cheesecake is a wonderful treat that combines the creamy smoothness of cheesecake with the warm, cinnamon-spiced flavor of baked apples and a crunchy crumble topping. You get the best of both worlds — that rich cheesecake texture with a little crispy sweetness on top that pairs perfectly with tender apple chunks.
I love making this dessert when I want something a bit special but still super cozy. The mix of cream cheese and cinnamon apples reminds me of autumn evenings, and the crumble adds a fun contrast that keeps every bite interesting. Plus, it’s not too sweet, so it feels just right after a meal or with a cup of tea.
My favorite way to serve this cheesecake is slightly chilled and with a scoop of vanilla ice cream on the side. It really brings out the flavors and makes it feel like a celebration, even on a regular day. It’s the kind of dessert that everyone enjoys and asks for again, making it a great choice to share with family and friends.
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust a great crunch and flavor. If you don’t have them, digestive biscuits or even crushed vanilla wafers work well. For a gluten-free version, use gluten-free cookies.
Apples: Firm apples like Granny Smith or Honeycrisp hold their shape during cooking. Softer apples will turn mushy quicker. I like Granny Smith for a nice tart balance.
Cream cheese: The creamy base of the cheesecake. Use full-fat for the best texture, but reduced-fat can work if needed. Let it soften to room temperature first to avoid lumps.
Butter: Important in crust and crumble for flavor and texture. Use unsalted so you control the salt level. Cold butter in the crumble creates a nice crumbly texture.
Sour cream: Adds moisture and a slight tang to the cheesecake, keeping it smooth. You can use Greek yogurt as a substitute in a pinch.
Spices (cinnamon & nutmeg): Essential for that warm apple crumble flavor. Freshly ground nutmeg makes a difference if you have it on hand.
How Do You Get a Smooth, Crack-Free Cheesecake Filling?
To get a creamy cheesecake without cracks:
- Beat the cream cheese until smooth before adding other ingredients.
- Add eggs one at a time and mix gently to avoid incorporating too much air.
- Don’t overmix—you want just combined to keep the texture dense and creamy.
- Bake at a low temperature and avoid sudden temperature changes — using a water bath helps, but here the slow cooling in the oven works well.
- After baking, keep the cheesecake in the turned-off oven with the door slightly open for an hour. This slows cooling and prevents cracks.
These steps helped me get a beautifully smooth texture and a neat surface every time.
Equipment You’ll Need
- 9-inch springform pan – perfect for cheesecakes; the removable sides make slicing easy without damage.
- Electric mixer – helps you beat cream cheese smooth and mix the filling evenly without lumps.
- Medium skillet – for cooking the apple topping gently until tender and caramelized.
- Mixing bowls – use a few for crust, filling, apple topping, and crumble to keep everything organized.
- Spatula – great for folding ingredients and smoothing cheesecake layers evenly.
Flavor Variations & Add-Ins
- Swap apples for pears or a mix of apples and pears for a sweeter, softer fruit topping.
- Add chopped toasted pecans or walnuts to the crumble for extra crunch and a nutty flavor.
- Stir in ½ teaspoon ground ginger or cardamom with the cinnamon spices for a warm, spicy twist.
- Use caramel or butterscotch chips in the crust or crumble for a richer, buttery touch.
Delicious Apple Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 7 tablespoons unsalted butter, melted
For the Apple Topping:
- 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, cold and cut into cubes
For the Caramel Drizzle (Optional):
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prep, 50-60 minutes to bake, plus cooling time. You’ll want to let it cool at room temperature for an hour, then chill it in the fridge for at least 4 hours or overnight. Altogether, planning ahead is key to enjoying this delicious dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and cinnamon in a bowl. Stir in the melted butter until all crumbs soak up the butter. Press this mixture firmly into the bottom of a 9-inch springform pan, making an even layer. Bake for 10 minutes, then remove and let it cool.
2. Make the Apple Topping:
In a skillet over medium heat, melt butter and add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook gently while stirring occasionally until the apples are soft and caramelized, about 5-7 minutes. Set aside to cool a little.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add the sugar and continue beating. Add the eggs one at a time, mixing well after each. Then stir in the vanilla extract and sour cream until blended evenly.
4. Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust and smooth it out. Spoon the cooked apple topping evenly over this layer. Finally, pour the remaining cheesecake filling on top and smooth it gently.
5. Make the Crumble Topping:
In a bowl, mix flour, brown sugar, and cinnamon. Use a pastry cutter or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. Sprinkle this crumble evenly over the top of the cheesecake.
6. Bake the Cheesecake:
Place your springform pan on a baking sheet and bake in the oven for 50-60 minutes. It’s done when the edges look set, but the center still jiggles a bit when you gently shake the pan. Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour. Then remove and cool on a rack for another hour. After that, cover and chill in the fridge for at least 4 hours, or overnight for best results.
7. Serve and Enjoy:
Before serving, drizzle caramel sauce over the top (if using). Slice the cheesecake and enjoy chilled or at room temperature for a wonderful dessert experience!
Can I Use Frozen Apples for the Apple Topping?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before cooking. This helps prevent the topping from becoming too watery.
How Should I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator. It stays fresh for up to 4-5 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make This Cheesecake Ahead of Time?
Absolutely! In fact, chilling the cheesecake overnight helps it set perfectly and develops the flavors. Just keep it covered tightly in the fridge until ready to serve.
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt makes a great substitute in the filling. Use the same amount for a similar tangy flavor and creamy texture.
