Delicious Apple Crumble Cheesecake brings together the best of two worlds—a creamy, smooth cheesecake layered with warm, tender apples and topped with a crunchy, buttery crumble. It’s like having your favorite fall flavors all wrapped up in one slice that’s perfect any time of year.
I love making this cheesecake when I want a dessert that feels a little special but isn’t too complicated. The mix of soft apples, cinnamon spice, and that crumble topping always wins over everyone at my table. I’ve found that using tart apples gives just the right balance so the sweetness doesn’t overpower the cheesecake’s creamy texture.
When I serve this, I usually add a scoop of vanilla ice cream or a drizzle of caramel sauce—it takes the whole thing to the next level. It’s a great dessert to bring to gatherings because it looks impressive and tastes like you spent hours in the kitchen, even if you didn’t. This apple crumble cheesecake is definitely a new favorite for chilly evenings and cozy get-togethers.
Key Ingredients & Substitutions
Graham Cracker Crust: This crust adds a nice crunch and a touch of sweetness. If you don’t have graham crackers, digestive biscuits or even crushed vanilla wafers work well. For a gluten-free version, use gluten-free cookies.
Apples: Tart apples like Granny Smith are my favorite here because they hold their shape and balance the sweet cheesecake. If you can’t find them, honeycrisp or Braeburn apples are good options too.
Cream Cheese: The heart of the cheesecake! Make sure your cream cheese is soft to avoid lumps. You can substitute with Neufchâtel cheese for a lower-fat option, though the texture may be slightly different.
Butter: Used in crust, apple topping, and crumble, butter gives richness and helps bind crumbs. You can use plant-based butter if you want dairy-free, but the flavor may change slightly.
Spices (Cinnamon & Nutmeg): These warm spices bring out the cozy fall vibe. Don’t skip them! If you don’t have nutmeg, just use a little extra cinnamon or a pinch of allspice.
How Do You Get the Perfect Crumble Topping Every Time?
The crumble is what adds that satisfying crunch on top, so it’s worth paying attention to! The key is cold butter to create those lovely crumbly bits rather than a dough.
- Use cold butter and cube it before mixing.
- Mix the flour, sugar, and cinnamon first, then add butter.
- Use your fingers or a pastry cutter to rub butter into the dry ingredients until you get coarse crumbs. Don’t overwork it!
- Keep the crumble cold and add it just before baking so it crisps perfectly instead of melting into a paste.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – a few sizes help keep ingredients separate and mixing organized.
- Electric mixer or hand mixer – to beat cream cheese smooth and lump-free.
- Large skillet – perfect for cooking the apple topping evenly.
- Measuring cups and spoons – for accurate ingredient amounts and consistent results.
- Spatula – handy for folding ingredients and spreading cheesecake batter evenly.
- Pastry cutter or your hands – used to make the crumble topping with cold butter.
Flavor Variations & Add-Ins
- Swap apples for pears for a milder, sweeter fruit flavor and a twist on the classic.
- Add chopped toasted pecans or walnuts to the crumble for extra crunch and a nutty note.
- Mix in a teaspoon of ground ginger or cardamom with the spices to add warmth and depth.
- Stir some caramel sauce into the apple topping or drizzle on top for extra sweetness.
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
- 6 tbsp unsalted butter, melted
For the Apple Topping:
- 3 medium apples (preferably tart varieties like Granny Smith), peeled, cored, and chopped into small cubes
- 3 tbsp unsalted butter
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For Garnish (optional):
- Whipped cream
- Additional ground cinnamon
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble, 55-65 minutes to bake, and then at least 4 hours to chill in the refrigerator (overnight is best). Plan ahead so your cheesecake is fully set and delicious when served.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes to set the crust, then set it aside.
2. Cook the Apple Topping:
In a skillet over medium heat, melt the butter. Add chopped apples, brown sugar, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir frequently and cook for 8-10 minutes, until apples are soft but not mushy and caramelized. Remove from heat and cool.
3. Make the Crumble Topping:
Mix flour, brown sugar, and cinnamon in a bowl. Add the cold cubed butter and rub it into the dry ingredients using your fingers or a pastry cutter until crumbly. Keep the crumble aside for now.
4. Prepare the Cheesecake Filling:
Using a mixer, beat the softened cream cheese and sugar on medium speed until smooth, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour until just combined.
5. Assemble the Cheesecake:
Pour the cheesecake filling over the baked crust and smooth out the top. Spoon and carefully spread the cooled apple topping evenly over the cheesecake layer.
6. Add the Crumble Topping:
Sprinkle the crumble topping evenly over the apple layer.
7. Bake the Cheesecake:
Place the springform pan on a baking sheet and bake at 325°F (163°C) for 55-65 minutes. The edges should be set, but the center will still jiggle slightly when shaken.
8. Cool and Chill:
Remove the cheesecake from the oven and let it cool to room temperature on a rack. Then refrigerate it for at least 4 hours or overnight to let it fully set.
9. Serve:
Before serving, add a dollop of whipped cream and a sprinkle of cinnamon if you like. Slice carefully and enjoy your delicious apple crumble cheesecake!
Can I Use Frozen Apples for the Topping?
Yes, you can use frozen apples! Just make sure to thaw them completely and drain any excess liquid before cooking to avoid a soggy topping.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 4 days. For best texture, bring slices to room temperature for about 15 minutes before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! It actually tastes better after chilling overnight. Just cover it well and keep it refrigerated until you’re ready to serve.
What Can I Use Instead of a Springform Pan?
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper or foil for easy removal, but be extra careful when slicing.
