Apple Crumble Cheesecake might just be the dessert your fall baking list has been missing.
It layers a buttery graham crust, a rich cream cheese filling, cinnamon-spiced apples, and a crunchy oat crumble into one incredible slice.
I first made this after craving both apple pie and cheesecake on the same afternoon and refusing to pick just one.
One test bake later, this recipe became a permanent fixture in my kitchen every autumn, and it is one of the desserts I get asked to bring to every holiday gathering.
If you love the apple meets cheesecake combo, you will also want to bookmark my Apple Cider Cheesecake for your next baking day.
The whole thing sounds fancy, but it actually comes together in simple stages you can tackle one at a time.
By the end of this post, you will have a foolproof method for a bakery style Apple Crumble Cheesecake that slices cleanly and tastes even better the next day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 1 hour 10 minutes |
| Chill Time | 4 hours |
| Total Time | 5 hours 50 minutes |
| Servings | 12 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Apple Crumble Cheesecake
This recipe pulls off the rare trick of tasting like two desserts at once without feeling messy or overloaded.
Every bite gives you tangy cheesecake, soft spiced apples, and a crisp buttery topping in one forkful.
It is also genuinely make ahead friendly, since it needs to chill before slicing anyway.
- Two favorite desserts baked into one show stopping cake
- A make ahead dessert that actually improves after a night in the fridge
- Warm cinnamon apple flavor balanced by a tangy cream cheese filling
- A crunchy oat crumble topping that never turns soggy
- Perfect for Thanksgiving, Friendsgiving, or a Sunday dinner finale
You might also enjoy: Apple Crumble Pie if you want the same cozy flavors in a classic pie form.
Ingredients
You will need four simple components for this cheesecake: a graham cracker crust, a spiced apple filling, a classic cream cheese batter, and an oat crumble topping.
Nothing here is hard to find, and most of it is likely already in your kitchen.
- For the Crust:
- 2 cups graham cracker crumbs (about 14 full sheets)
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 7 tablespoons unsalted butter, melted
- For the Spiced Apple Filling:
- 3 medium Granny Smith apples, peeled and diced small
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- For the Cheesecake Filling:
- 24 oz (three 8 oz blocks) full fat cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 3 large eggs, room temperature
- For the Crumble Topping:
- 3/4 cup all purpose flour
- 1/2 cup rolled oats
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 6 tablespoons cold unsalted butter, cubed
- To Finish (optional):
- Salted caramel sauce, for drizzling
This same warm spiced apple base is what makes Cranberry Apple Crumb Pie such a hit during the holidays too.
Kitchen Equipment Needed
A handful of standard baking tools will get you through this recipe without any guesswork.
Most of this list probably already lives in your cabinets.
- 9 inch springform pan
- Stand mixer or hand mixer
- Food processor or a resealable bag and rolling pin, for crushing graham crackers
- Medium saucepan, for the apple filling
- Rimmed baking sheet, for baking the crumble
- Mixing bowls in several sizes
- Rubber spatula
- Aluminum foil, for wrapping the pan
Read Also: Caramel Apple Crisp
Recommended Products for This Recipe
These are a few products I personally rely on whenever I bake this cheesecake, based on plenty of trial and error in my own kitchen.
1. Springform Pan with Leak-Proof Base
A tight seal keeps butter from the crust out of your oven, and a leak proof base means no soggy bottoms.
It also makes releasing the finished cheesecake far less nerve wracking.
2. Stand Mixer
A stand mixer beats the cream cheese completely smooth with no lumps, which is the single biggest factor in a crack free cheesecake.
It also frees up your hands to add eggs one at a time.
3. Digital Oven Thermometer
Home ovens run hotter or cooler than their dial suggests more often than you would think.
This little tool takes the guesswork out of low and slow cheesecake baking.
4. Fine Mesh Sieve
Straining the cheesecake batter through a fine mesh sieve catches any stray lumps or bits of egg shell for an ultra smooth, professional looking slice.
It only takes an extra minute and it genuinely makes a difference.
5. Salted Caramel Sauce
A good jarred caramel sauce saves time and adds a glossy, bakery style finish once the cheesecake is sliced.
I always keep a jar on hand during apple season.
Another favorite: Apple Cobbler if you are craving these same flavors in an even simpler weeknight dessert.
Step-by-Step Instructions: How to Make Apple Crumble Cheesecake
1. Make the Graham Cracker Crust
- Preheat your oven to 325°F (163°C) and wrap the outside of a 9 inch springform pan with two layers of aluminum foil to guard against leaks.
- In a medium bowl, stir together the graham cracker crumbs, 3 tablespoons granulated sugar, and 1/2 teaspoon cinnamon until evenly combined.
- Pour in the melted butter and mix with a fork until the crumbs look like wet sand and hold together when pressed.
- Press the mixture firmly and evenly into the bottom of the springform pan, using the flat bottom of a measuring cup to pack it tight.
- Bake the crust for 10 minutes, then remove it and set it aside to cool while you prepare the other components. Leave the oven on.
2. Cook the Spiced Apple Filling
- In a medium saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
- Add 2 tablespoons of butter and cook, stirring occasionally, for 6 to 8 minutes, until the apples have softened but still hold their shape.
- Stir the cornstarch and water together in a small bowl until smooth, then pour this slurry into the apple mixture.
- Cook for one more minute, stirring constantly, until the liquid thickens into a light glaze that coats the apples.
- Remove the pan from the heat and let the apple filling cool completely to room temperature before you use it.
3. Bake the Oat Crumble Topping
- In a mixing bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and a pinch of salt.
- Add the cold cubed butter and use your fingertips or a pastry cutter to work it into the dry ingredients until small, pea sized clumps form.
- Spread the crumble mixture in an even layer on a parchment lined, rimmed baking sheet.
- Bake at 325°F for 12 to 15 minutes, stirring once halfway through, until the crumble is lightly golden.
- Set the baked crumble aside to cool completely and turn crisp. It will be sprinkled on top of the finished cheesecake later.
4. Make the Cheesecake Batter
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes.
- Add the granulated sugar and beat again until well combined, scraping down the sides of the bowl as needed.
- Mix in the sour cream, vanilla extract, cornstarch, and 1/2 teaspoon cinnamon until the batter is smooth and lump free.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing once the eggs go in, since extra air can cause cracks.
5. Assemble the Cheesecake
- Spoon the cooled spiced apple filling evenly over the cooled graham cracker crust, leaving a small border around the edge.
- Slowly pour the cheesecake batter over the apple layer, smoothing the top with a spatula so it settles evenly.
- Gently tap the pan on the counter a few times to release any trapped air bubbles.
6. Bake the Cheesecake
- Place the foil wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about an inch up the sides, creating a water bath.
- Bake at 325°F for 55 to 65 minutes, until the edges are set and the center still has a gentle jiggle when you nudge the pan.
- Turn off the oven and crack the door open, leaving the cheesecake inside for one hour to cool gradually. This slow cooldown helps prevent the top from cracking.
7. Chill and Finish the Cheesecake
- Remove the cheesecake from the water bath, take off the foil, and run a thin knife around the edge of the pan to loosen the sides.
- Let the cheesecake cool completely at room temperature, then refrigerate it, uncovered at first, for at least 4 hours or overnight.
- Just before serving, release the springform ring and sprinkle the baked oat crumble generously over the top.
- Finish with a drizzle of salted caramel sauce, slice with a warm, clean knife, and serve.
The same low and slow baking method here is exactly what keeps my No Bake Pumpkin Cheesecake smooth, though that one skips the oven entirely.
Tips for The Best Apple Crumble Cheesecake
A few small details make the difference between a good cheesecake and a great one. Keep these in mind as you work through the recipe.
- Use full fat, block style cream cheese, not the whipped kind, for the best texture
- Make sure cream cheese, sour cream, and eggs are all at room temperature before mixing
- Do not overmix once the eggs are added, since extra air causes cracks while baking
- A water bath is worth the extra step for an evenly baked, crack free center
- Let the cheesecake cool gradually in the turned off oven before refrigerating
- Chill for the full 4 hours minimum, since the filling needs time to fully set
These same tips carry over well if you ever make my Pumpkin Cheesecake, since the base method is nearly identical.
Serving Suggestions
This cheesecake is rich enough to stand on its own, but a few extras make it feel extra special for guests.
A warm drink pairs beautifully alongside a cold slice, and the contrast in temperature is part of the fun.
- A dollop of lightly sweetened whipped cream on each slice
- A scoop of vanilla bean ice cream for an à la mode style dessert
- A hot mug of spiced chai or apple cider on the side
- Extra caramel sauce and a sprinkle of flaky sea salt
- A few candied pecans scattered over the top for crunch
Another favorite: Cranberry Cheesecake for a tart, festive alternative on the same dessert table.
Variations of Apple Crumble Cheesecake
Once you have the base method down, this cheesecake is easy to customize for different tastes and occasions.
Here are a few directions worth trying.
- Caramel apple version: swirl caramel sauce directly into the batter before baking
- Pecan crumble: add 1/3 cup chopped pecans to the crumble topping mixture
- Mini cheesecakes: divide the layers among a lined muffin tin and reduce the bake time to about 20 minutes
- Gingersnap crust: swap the graham crackers for crushed gingersnap cookies
- Mixed apple blend: combine Granny Smith with Honeycrisp or Braeburn for a rounder flavor
If you like the cinnamon crust idea, you will also enjoy the crust on my Apple Pie With Cinnamon Crust.
Storage and Reheating
This cheesecake keeps well for several days, which makes it an easy make ahead choice for busy weeks or holidays.
- Store leftover slices covered in the refrigerator for up to 5 days
- Wrap the whole cheesecake tightly in plastic wrap for longer freshness
- Freeze individual slices, wrapped well, for up to 2 months
- Thaw frozen slices overnight in the refrigerator before serving
- Serve chilled or let sit at room temperature for 15 minutes for a softer bite
Read Also: Dutch Apple Pie
Nutritional Facts
These values are estimated per slice, based on 12 servings, and will vary depending on exact brands and portion sizes used.
- Calories: approximately 420 per slice
- Total fat: 26 grams
- Saturated fat: 15 grams
- Carbohydrates: 42 grams
- Sugar: 29 grams
- Protein: 6 grams
For a lighter alternative on the same dessert table, my Amish Apple Cake is a good option to have on hand.
Health Benefits of Key Ingredients
While this is very much a dessert, a few of its ingredients bring some genuine nutritional value along for the ride.
None of this makes cheesecake a health food, but it is nice to know what is in your slice.
- Apples: a good source of fiber and vitamin C, which support digestion and immune health
- Cinnamon: contains antioxidants and has been studied for its role in supporting healthy blood sugar levels
- Eggs: provide high quality protein along with vitamin D and choline
- Oats: supply fiber and complex carbohydrates for steadier energy
- Dairy: cream cheese and sour cream contribute calcium and protein
You might also enjoy: No Bake Cheesecake on days when you want cheesecake without turning on the oven.
FAQs About Apple Crumble Cheesecake
1. Can I make this cheesecake ahead of time?
Yes, this is actually an ideal make ahead dessert.
You can bake it up to 2 days in advance and keep it covered in the refrigerator until you are ready to add the crumble topping and serve.
2. Why did my cheesecake crack on top?
Cracks usually happen from overmixing the batter once the eggs are added, or from a sudden temperature change.
Using a water bath and letting the cheesecake cool slowly in the turned off oven both help prevent this.
3. Do I have to use a water bath?
A water bath is not strictly required, but it does produce the most even, crack free texture.
If you skip it, keep an extra close eye on the baking time and consider baking at a slightly lower temperature.
4. What apples work best in this recipe?
Granny Smith apples hold their shape well and add a nice tart contrast to the sweet filling.
Honeycrisp or Braeburn apples also work if you prefer a slightly sweeter, less tart apple layer.
5. Can I freeze Apple Crumble Cheesecake?
Yes, this cheesecake freezes well for up to 2 months when wrapped tightly.
Add the crumble topping fresh after thawing rather than freezing it on the cheesecake, so it stays crisp.
Another favorite: Strawberry Cheesecake if you want to keep the cheesecake theme going into the spring.
Apple Crumble Cheesecake
Ingredients
- 2 cups graham cracker crumbs about 14 full sheets
- 3 tablespoons granulated sugar
- 0.5 teaspoon ground cinnamon
- 7 tablespoons unsalted butter melted
- 3 medium Granny Smith apples peeled and diced small
- 0.33 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 24 oz full fat cream cheese three 8 oz blocks, softened
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 0.5 teaspoon ground cinnamon
- 3 large eggs room temperature
- 0.75 cup all purpose flour
- 0.5 cup rolled oats
- 0.5 cup packed brown sugar
- 0.5 teaspoon ground cinnamon
- salt a pinch
- 6 tablespoons cold unsalted butter cubed
- salted caramel sauce for drizzling
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Food processor or resealable bag and rolling pin
- Medium saucepan
- Rimmed baking sheet
- Mixing bowls
- Rubber spatula
- Aluminum foil
- Digital oven thermometer optional
- Fine-mesh sieve optional
- Parchment paper
- Roasting pan
Method
- Preheat oven to 325°F (163°C) and wrap the outside of a 9-inch springform pan with two layers of aluminum foil.
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until mixture resembles wet sand. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a medium saucepan over medium heat, combine diced apples, brown sugar, cinnamon, nutmeg, lemon juice, and butter. Cook for 6-8 minutes until apples soften. Stir in cornstarch slurry and cook for 1 more minute until thickened. Let cool completely.
- In a bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter until pea-sized clumps form. Spread on a parchment-lined baking sheet and bake at 325°F for 12-15 minutes until golden. Let cool completely.
- In a stand mixer, beat softened cream cheese on medium speed until smooth. Add sugar, sour cream, vanilla, cornstarch, and cinnamon, mixing until combined. Add eggs one at a time on low speed, mixing just until incorporated.
- Spread the cooled apple filling over the cooled crust. Pour the cheesecake batter over the apples and smooth the top. Tap the pan gently to release air bubbles.
- Place the foil-wrapped springform pan in a roasting pan and add hot water to reach about an inch up the sides. Bake at 325°F for 55-65 minutes, until the edges are set and the center has a gentle jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath and let cool completely at room temperature.
- Refrigerate the cheesecake uncovered for at least 4 hours or overnight. Before serving, release the springform ring, sprinkle with the baked crumble, and drizzle with salted caramel sauce.
Nutrition
Notes
- Use full-fat, block-style cream cheese for the best texture. Avoid whipped or reduced-fat cream cheese.
- Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature to prevent lumps and ensure a smooth batter.
- Do not overmix the batter once the eggs are added, as this incorporates extra air and can cause cracks during baking.
- A water bath is essential for an evenly baked, crack-free cheesecake. Do not skip this step.
- Let the cheesecake cool gradually in the turned-off oven before refrigerating to prevent the top from cracking.
- Chill the cheesecake for a minimum of 4 hours, but overnight is even better for the filling to fully set.
- For the best flavor, use a combination of Granny Smith and Honeycrisp apples for a sweet-tart balance.
- The crumble topping can be made a day ahead and stored in an airtight container at room temperature.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- To freeze, wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and add fresh crumble before serving.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Apple Crumble Cheesecake is one of those desserts that looks like it took far more effort than it actually did.
Between the spiced apples, tangy filling, and crunchy topping, it hits every note you want from a fall dessert table.
I hope this becomes a regular in your own baking rotation, the way it has in mine.
If you give it a try, I would love to hear how it turned out. Drop a comment below or share a photo, and let me know which variation you tried.
Recommended:
