Go Back
A delectable slice of Apple Crumble Cheesecake showcases its creamy filling and golden-brown crumble topping.

Perfect Apple Crumble Cheesecake

This Apple Crumble Cheesecake combines the creamy tang of cheesecake with the warm, comforting flavors of apple crumble. Cinnamon-spiced apples nestled under a buttery oat topping create a delightful dessert mashup that is easier to make than it looks. Perfect for any occasion, this cheesecake is sure to impress.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 medium apples such as Granny Smith or Honeycrisp
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons unsalted butter
  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 1/4 cups granulated sugar
  • 1/4 cup sour cream
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch Springform Pan
  • Mixing bowls (various sizes)
  • Electric mixer (stand or hand mixer)
  • Measuring cups
  • Measuring spoons
  • Parchment paper
  • Pastry blender or fingertips
  • Large Skillet
  • Spatula or wooden spoon
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C).
  2. To make the crumble topping: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and nutmeg.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside.
  4. To prepare the apple filling: In a large skillet, melt the butter over medium heat.
  5. Add the diced apples, granulated sugar, flour, lemon juice, cinnamon, and nutmeg.
  6. Cook, stirring occasionally, until the apples are softened but still hold their shape, about 8-10 minutes.
  7. Remove from heat and let cool slightly.
  8. To craft the graham cracker crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
  9. Press the mixture firmly into the bottom of your prepared springform pan. Bake in the preheated oven for 8-10 minutes, or until lightly golden.
  10. Let cool completely.
  11. To mix the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  12. Gradually add the granulated sugar and beat until well combined.
  13. Mix in the sour cream until smooth.
  14. Beat in the eggs one at a time, mixing until just combined after each addition.
  15. Stir in the vanilla extract.
  16. To assemble and bake: Pour half of the cheesecake filling over the cooled graham cracker crust.
  17. Spoon the cooled apple filling evenly over the cheesecake layer.
  18. Pour the remaining cheesecake filling over the apple layer.
  19. Sprinkle the crumble topping evenly over the cheesecake.
  20. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight wobble.
  21. Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour.
  22. Remove the cheesecake from the oven and let it cool completely at room temperature.
  23. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

To prevent cracks, cool the cheesecake slowly in the oven. Ensure cream cheese is completely softened for a smooth batter. Avoid overmixing the batter. The cheesecake is done when the edges are set but the center still has a slight wobble. Run a thin knife around the edges before releasing from the springform pan. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Experiment with different apple varieties like Braeburn, Gala, or Fuji. Add caramel sauce, ground ginger, cardamom, chopped pecans, walnuts, apple brandy, or bourbon for variations.