This Delicious Apple Crumble Cheesecake is the perfect mix of creamy cheesecake and warm, cinnamon-spiced apples with a buttery crumble topping. You get that nice crunch from the crumble and the soft, smooth cheesecake underneath, making each bite a lovely blend of textures and flavors.
I love making this cheesecake when apples are in season because the fresh fruit really shines through. It’s one of those desserts that feels like a big, cozy hug and always brings a smile to everyone’s face. I usually sprinkle a little extra cinnamon on top before baking for that extra touch of warmth.
My favorite way to serve this cheesecake is slightly warm with a scoop of vanilla ice cream on the side—totally delicious and comforting. It’s a great dessert to share at family dinners or holiday gatherings because it feels special but is easy enough to make ahead. I always look forward to the first slice!
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a buttery crunch with a hint of sweetness. If you don’t have graham crackers, digestive biscuits or vanilla wafers work well, too.
Apples: Granny Smith apples are tart and hold their shape nicely when cooked. Honeycrisp or Fuji apples are sweeter options if you prefer less tartness.
Cream Cheese: Softened cream cheese is essential for a smooth cheesecake. Use full-fat for best texture, but light cream cheese works if you want fewer calories.
Butter in Crumble & Crust: Cold butter in the crumble creates that perfect crumbly texture. Unsalted butter lets you control the salt level better.
Sour Cream: Adds moisture and a slight tang to the cheesecake. Greek yogurt is a good substitute if you don’t have sour cream on hand.
How Can I Get the Perfect Creamy Cheesecake Texture?
The secret to a creamy, crack-free cheesecake lies in mixing and baking carefully:
- Beat the cream cheese until super smooth before adding sugar to avoid lumps.
- Add eggs one at a time and mix just until combined—overmixing adds too much air, causing cracks.
- Use sour cream and a bit of flour to keep the texture dense yet creamy.
- Bake at a low temperature and avoid overbaking; the center should still jiggle slightly when done.
- After baking, cool the cheesecake slowly in the oven with the door slightly open to prevent sudden temperature changes that cause cracks.
Equipment You’ll Need
- 9-inch springform pan – makes removing the cheesecake easy without damaging it.
- Electric mixer – helps you beat the cream cheese smooth and prevents lumps.
- Medium skillet – perfect for cooking the apple topping evenly.
- Mixing bowls – for combining crust, crumble, and cheesecake batter separately.
- Measuring cups and spoons – to get your ingredients just right.
- Rubber spatula – great for scraping down bowls and folding ingredients gently.
Flavor Variations & Add-Ins
- Swap apples for pears or peaches for a different fruity twist that still pairs well with crumble.
- Add chopped pecans or walnuts to the crumble topping for extra crunch and a nutty flavor.
- Stir in a teaspoon of ground ginger or cardamom with the cinnamon for a warm spice upgrade.
- Top with a drizzle of maple syrup instead of caramel sauce for a different sweet finish.
Delicious Apple Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Apple Topping:
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and chopped into small cubes
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon lemon juice
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into small pieces
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
For Drizzling (Optional):
- Caramel sauce
How Much Time Will You Need?
Expect about 20 minutes of prep time, 50-60 minutes of baking, plus 1 hour of cooling inside the oven. Then chill it in the fridge for at least 4 hours or overnight before serving. So, plan ahead for the best results!
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (160°C). Mix graham cracker crumbs and sugar in a medium bowl. Pour in melted butter and stir until it’s all combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool a bit.
2. Make the Apple Topping:
In a skillet over medium heat, melt the butter. Add the chopped apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook gently, stirring now and then, until the apples are soft and coated, about 6 to 8 minutes. Let this cool down slightly.
3. Prepare the Crumble Topping:
Combine flour, brown sugar, cinnamon, and salt in a bowl. Add cold butter pieces. Use your fingers or a pastry cutter to mix until it looks like coarse crumbs. Set aside for later.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually mix in the sugar, then vanilla. Add the eggs one at a time, beating well after each. Mix in sour cream and flour just until combined. Don’t overmix!
5. Assemble the Cheesecake:
Pour half the cheesecake batter over the crust. Spoon the apple topping evenly on that layer, then cover with the remaining batter. Sprinkle the crumble topping over everything.
6. Bake:
Put the springform pan on a baking sheet to catch drips. Bake at 325°F (160°C) for about 50-60 minutes until the center is almost set but still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.
7. Chill and Serve:
After cooling, take the cheesecake out and let it reach room temperature. Then refrigerate for at least 4 hours or overnight. When ready to serve, drizzle caramel sauce on top if you like. Remove the sides of the springform pan, slice, and enjoy!
Can I Use Frozen Apples for the Topping?
Yes, you can! Just make sure to thaw and drain them well before cooking to avoid extra moisture that can make the topping soggy.
How Should I Store Leftover Cheesecake?
Keep leftovers in an airtight container in the fridge for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months—thaw overnight in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! It actually tastes better after chilling overnight. Just assemble and bake as usual, then refrigerate until you’re ready to serve.
What Can I Substitute If I Don’t Have Graham Crackers?
You can use crushed digestive biscuits, vanilla wafers, or even crushed pretzels for a salty-sweet twist. Just adjust the sugar in the crust accordingly.
