Apple Crumble Cheesecake – Cozy, Creamy, and Irresistibly Crunchy

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This Apple Crumble Cheesecake is the ultimate mash-up of fall comfort and dessert indulgence: a buttery graham cracker crust, creamy spiced cheesecake filling, cinnamon-sautéed apples, and a golden, crunchy streusel topping. It’s like biting into a slice of apple pie and cheesecake all at once—perfect for holidays, dinner parties, or anytime you want to impress.

With warm spices, tangy cream cheese, and sweet-tart apples, this dessert brings together contrasting textures and balanced flavors in every bite. And yes, it can be made ahead—ideal for stress-free entertaining.

Ingredients Overview

Let’s break down the layers that make this dessert a masterpiece.

Graham Cracker Crust

The base of the cheesecake provides crunch and a buttery contrast to the creamy filling.

  • Graham cracker crumbs: Classic base that toasts beautifully.

  • Butter: Binds the crust and adds richness.

  • Brown sugar: Adds a hint of molasses depth.

Substitute options:

  • Use digestive biscuits or gingersnaps for variation.

  • Gluten-free graham crackers for a GF version.

Cheesecake Filling

Creamy, rich, and slightly tangy to balance the sweetness of the apples and crumble.

  • Cream cheese: Use full-fat blocks, softened.

  • Sour cream or Greek yogurt: Adds silkiness and tang.

  • Eggs: Provide structure and help the cheesecake set.

  • Sugar: Sweetens without overpowering.

  • Vanilla & cinnamon: Warmth and depth for cozy fall flavor.

Apple Filling

The star of the show layered right onto the cheesecake before baking.

  • Apples: Use firm varieties like Honeycrisp, Granny Smith, or Braeburn for the best bite.

  • Cinnamon, nutmeg, and brown sugar: Create a caramelized, warm apple flavor.

  • Butter: Sautéed apples = enhanced flavor.

Crumble Topping

Sweet, golden, and crunchy—this layer makes the cheesecake pop.

  • Flour: The base of the crumble.

  • Oats: For added texture.

  • Butter: Keeps the topping crisp and toasty.

  • Brown sugar & cinnamon: Sweet, spiced flavor.

Step-by-Step Instructions

This cheesecake includes a few layers, but each one is easy to assemble. Here’s how to make it step by step.

1. Make the Crust

Ingredients:

  • 1½ cups graham cracker crumbs

  • 1/4 cup brown sugar

  • 6 tablespoons melted butter

Instructions:

  1. Preheat oven to 325°F (160°C).

  2. Combine all crust ingredients in a bowl.

  3. Press firmly into the bottom of a 9-inch springform pan.

  4. Bake for 8–10 minutes, then let cool while you prep the filling.

2. Prepare the Cheesecake Layer

Ingredients:

  • 24 oz (3 blocks) cream cheese, softened

  • 3/4 cup granulated sugar

  • 1/2 cup sour cream or Greek yogurt

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • Pinch of salt

Instructions:

  1. Beat cream cheese until smooth (no lumps).

  2. Add sugar and mix until fluffy.

  3. Mix in sour cream, vanilla, cinnamon, and salt.

  4. Add eggs one at a time, mixing on low until just combined—do not overmix.

  5. Pour filling over cooled crust.

3. Make the Apple Layer

Ingredients:

  • 2 medium apples, peeled and diced

  • 1 tablespoon butter

  • 2 tablespoons brown sugar

  • 1/2 teaspoon cinnamon

  • Pinch of nutmeg

Instructions:

  1. In a skillet over medium heat, melt butter.

  2. Add apples, brown sugar, cinnamon, and nutmeg.

  3. Sauté for 5–7 minutes until apples soften slightly but don’t break down.

  4. Let cool slightly, then spoon evenly over cheesecake filling.

4. Make the Crumble Topping

Ingredients:

  • 1/3 cup all-purpose flour

  • 1/3 cup rolled oats

  • 1/4 cup brown sugar

  • 1/2 teaspoon cinnamon

  • 1/4 cup cold butter, cubed

Instructions:

  1. In a bowl, combine flour, oats, sugar, and cinnamon.

  2. Cut in cold butter with a fork or fingers until crumbly.

  3. Sprinkle over apple layer.

5. Bake the Cheesecake

  1. Wrap the outside of the springform pan in foil and place in a water bath (optional, for even baking).

  2. Bake at 325°F for 55–65 minutes, until edges are set and center slightly jiggles.

  3. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.

  4. Refrigerate for at least 6 hours or overnight before slicing.

Tips, Variations, and Substitutions

Recipe Tips

  • Room-temp ingredients: Prevent lumpy batter and overmixing.

  • Don’t overbeat: Especially once eggs are added.

  • Bake low and slow: Avoids cracks and ensures creamy texture.

  • Water bath: Helps with even baking and no sinking.

Flavor Variations

  • Caramel Apple Version: Drizzle caramel over the apple layer before adding crumble.

  • Gingerbread Crust: Swap graham crackers for gingersnaps during the holidays.

  • Maple Infused: Add 1–2 tablespoons maple syrup to the filling for a deeper fall flavor.

Substitutions

  • Gluten-Free: Use GF graham crackers and a GF flour blend for crumble.

  • Dairy-Free: Use plant-based cream cheese, yogurt, and butter.

  • No Oats? Just use extra flour in the crumble.

Serving Ideas & Occasions

This Apple Crumble Cheesecake is made for fall and winter gatherings—but it’s delicious year-round.

Perfect For:

  • Thanksgiving or Christmas dessert tables

  • Dinner party showstopper

  • Make-ahead weekend dessert

  • Holiday potlucks

  • Fall birthdays or anniversaries

Toppings and Pairings:

  • Whipped cream

  • Vanilla bean ice cream

  • Warm caramel drizzle

  • Chopped toasted pecans

  • Fresh apple slices for garnish

  • A cup of spiced chai or hot coffee

Nutritional & Health Notes

This dessert is definitely indulgent—but balanced in moderation. Here’s the breakdown:

  • Protein: Thanks to the cream cheese and eggs

  • Calcium-rich: From dairy ingredients

  • Apple power: Source of fiber and vitamin C

  • Satiety factor: The protein and fat keep portions satisfying

Want a lighter option?

  • Use Greek yogurt in place of some cream cheese

  • Reduce sugar in crust and crumble by 25%

  • Choose light cream cheese or Neufchâtel

FAQ

1. Can I make this cheesecake ahead of time?

Yes! In fact, it’s best made a day ahead so it sets completely. Keep covered and chilled until ready to serve.

2. Do I need to use a water bath?

It’s optional but recommended. A water bath promotes even baking and helps prevent cracking. If skipping, bake on a middle rack and don’t open the oven during baking.

3. Can I freeze this cheesecake?

Absolutely. Once fully chilled, wrap slices tightly and freeze up to 2 months. Thaw in the fridge overnight before serving.

4. What apples are best for this recipe?

Choose firm, tart-sweet varieties like Granny Smith, Honeycrisp, or Braeburn. They hold their shape and balance the sweetness.

5. What if my cheesecake cracks?

No worries! The crumble topping hides cracks well. You can also top with caramel or whipped cream to conceal imperfections.

6. How do I get clean slices?

Use a sharp knife dipped in hot water and wiped clean between cuts. This gives bakery-style clean edges.

7. Can I make this crustless or crust-light?

Yes—use a thinner crust layer or press only into the base (not up the sides) for a lighter bite.

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