Delicious Apple Crumble Cheesecake is a perfect mix of creamy, tangy cheesecake and warm, cinnamon-spiced apple crumble. The smooth cheesecake base pairs beautifully with the sweet, soft apples and crunchy crumble topping, making every bite a little bit of heaven. It’s one of those desserts that feels like a cozy hug on a plate.
I love making this cheesecake for family gatherings because it always brings a smile to everyone’s faces. The combination of flavors reminds me of classic apple pie but with a rich and creamy twist. One tip I’ve learned is to let it chill well before serving—that way, the cheesecake is firm while the crumble still has a lovely texture.
For serving, I like to add a scoop of vanilla ice cream or a dollop of whipped cream. It’s such a crowd-pleaser, especially in the fall, but honestly, I’m happy eating it any time of the year. This apple crumble cheesecake feels like a special treat that’s surprisingly easy to share and enjoy with friends and family.
Key Ingredients & Substitutions
Graham Cracker Crumbs: They make a classic, buttery crust. You can swap with digestive biscuits or gluten-free cookies if needed. Just crush them finely for the best base.
Apples: I like Granny Smith for tartness and Honeycrisp for sweetness. Feel free to mix them or use any firm apple that holds shape when cooked.
Cream Cheese: Full-fat cream cheese is best for creamy texture. Make sure it’s softened to avoid lumps in your cheesecake filling.
Butter: Cold butter is key for the crumble topping to keep it crisp. For the crust and apple filling, melted butter binds and adds richness.
Sour Cream or Heavy Cream: Sour cream adds a slight tang, while heavy cream makes the filling richer. I often use whichever I have on hand.
How Do You Make a Perfect Crumble Topping That Stays Crunchy?
Making the crumble topping right really lifts this cheesecake. The key is **cold butter** and not over-mixing.
- Mix dry ingredients first (flour, sugar, cinnamon, salt).
- Add cold butter cut into small pieces.
- Use your fingers or a pastry cutter to gently rub butter into the flour until mixture looks like peas and crumbs.
- Keep it cold in the fridge until you’re ready to sprinkle—it will bake into a nice crunch without melting away.
This way, you get a topping that adds lovely texture and contrast to the smooth cheesecake and soft apples.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – a few sizes for crust, filling, and crumble mixing keeps things organized.
- Electric mixer or hand mixer – helps you get the cream cheese super smooth and fluffy.
- Skillet – perfect for gently cooking the apples before adding them to the cheesecake.
- Measuring cups and spoons – important for accuracy, especially with spices and sugar.
- Spatula – great for folding ingredients and scraping the bowl clean.
Flavor Variations & Add-Ins
- Try adding chopped toasted pecans to the crumble topping for a nutty crunch that pairs nicely with apples.
- Swap some of the apples for pears for a milder, sweeter fruit layer with a soft texture.
- Include a dash of ground ginger or cloves in the apple filling to add deeper spice flavors.
- Mix in some shredded sharp cheddar cheese into the crust for a subtle savory note that balances the sweet.
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
- 6 tablespoons unsalted butter, melted
For the Apple Filling:
- 2 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or heavy cream
For the Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
For the Caramel Sauce (optional):
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble, around 55-65 minutes to bake, plus cooling time of 1 hour in the oven and at least 4 hours chilling in the fridge (overnight is best). So, plan ahead to enjoy this delicious treat fully set and chilled.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool while you prepare the rest.
2. Cook the Apples:
In a skillet over medium heat, melt butter. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook gently, stirring occasionally, until apples are just softened but still hold their shape—about 5-7 minutes. Remove from heat and let cool.
3. Make the Crumble Topping:
In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and blend with your fingers or a pastry cutter until the mixture forms small crumbs. Place in the fridge until ready to use.
4. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue beating until mixed well. Add eggs one at a time, mixing thoroughly after each. Stir in vanilla extract and sour cream or heavy cream until the batter is silky smooth.
5. Assemble the Cheesecake:
Pour half of your cheesecake batter over the cooled crust. Spread half of the cooked apples evenly over the batter. Then pour the remaining cheesecake batter on top. Add the rest of the cooked apples on top, and finally sprinkle the crumble topping evenly across the surface.
6. Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for 1 hour.
7. Chill the Cheesecake:
Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight so it sets nicely.
8. Make Optional Caramel Sauce:
While the cheesecake chills, make your caramel sauce. In a small pan over medium heat, melt butter and brown sugar, stirring until dissolved. Slowly add heavy cream and bring to a gentle simmer for 2 minutes. Remove from heat, stir in vanilla and salt, and let cool slightly.
9. Serve and Enjoy:
Remove the cheesecake from the springform pan and place it on a serving plate. Drizzle with caramel sauce if you like. Slice and enjoy your delicious apple crumble cheesecake—bonus points if served with vanilla ice cream or whipped cream!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but be sure to thaw them completely and drain any excess liquid before cooking. This helps avoid extra moisture that could make the cheesecake soggy.
How Should I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. Keep the caramel sauce separate and drizzle it on just before serving for the best texture.
Can I Make This Cheesecake Ahead of Time?
Absolutely! Prepare and bake the cheesecake a day in advance, then chill it overnight. This allows the flavors to meld and the texture to set perfectly for serving.
Is It Possible to Make This Recipe Without a Springform Pan?
You can use a regular 9-inch cake pan, but be aware it may be trickier to remove the cheesecake cleanly. Consider lining the pan with parchment paper or using a silicone pan for easier release.
