Apple Crumble Cheesecake

Why You’ll Love This Recipe

I like this recipe because it feels indulgent yet comforting at the same time. The apples bring freshness and tartness, the cheesecake is smooth and creamy, and the crumble topping adds just the right amount of crunch. I also love that it’s a make-ahead dessert since it needs to chill, making it perfect for gatherings and holidays.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the apple layer:
3 medium Granny Smith apples*
3 tablespoons (45g) unsalted butter
⅓ cup (70g) packed brown sugar, light or dark
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water

For the crispy crumble topping:
½ cup (65g) all-purpose flour, spooned and leveled
½ cup (50g) old fashioned rolled oats**
¼ cup (50g) packed brown sugar, light or dark
½ teaspoon ground cinnamon
¼ cup (60g) unsalted butter, melted and cooled

For the crust:
2 cups (210g) graham cracker crumbs
2 tablespoons light or dark brown sugar
½ teaspoon ground cinnamon
½ cup (115g) unsalted butter, melted and cooled

For the cheesecake filling:
(3) 8 ounce blocks full-fat cream cheese***, at room temperature (total of 24oz / 675g)
¾ cup (150g) packed brown sugar, light or dark
⅓ cup (80g) full-fat sour cream, at room temperature
2 tablespoons cornstarch
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
3 large eggs, at room temperature

Directions

1. I start with the apple layer by peeling, coring, and slicing the apples about ¼ inch thick.

2. In a skillet, I cook apples with butter, brown sugar, and cinnamon over medium heat until tender, about 8–10 minutes.

3. I mix cornstarch with water, stir it into the apples, and cook another minute until thickened. I set it aside to cool slightly.

4. For the crumble topping, I mix flour, oats, brown sugar, cinnamon, and melted butter until crumbly, then set aside.

5. For the crust, I mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until it resembles wet sand.

6. I press the crust mixture into a parchment-lined 9-inch springform pan, packing it tightly on the bottom and halfway up the sides.

7. I bake the crust at 325°F for 8 minutes, then set it aside to cool slightly.

8. For the cheesecake filling, I beat cream cheese and brown sugar until smooth. I mix in sour cream, cornstarch, salt, cinnamon, and vanilla.

9. On low speed, I add the eggs one at a time, mixing just until incorporated.

10. I pour the filling over the crust, spoon the apples evenly on top, and sprinkle with the crumble mixture.

11. I bake the cheesecake at 325°F for 65–75 minutes, until the edges are firm but the center still jiggles slightly.

12. I cool the cheesecake in the oven with the door cracked open for 1 hour, then cool at room temperature for another 1–2 hours.

13. Finally, I chill it in the refrigerator for at least 6 hours before slicing and serving.

Servings and Timing

This recipe makes one 9-inch cheesecake, yielding about 12 servings. It takes about 30 minutes to prep, 10 minutes to cook the apples, 65 minutes to bake, and 6 hours to chill, for a total of around 9 hours including cooling and chilling time.

Variations

I sometimes swap the Granny Smith apples for Honeycrisp or Fuji for a sweeter twist. Adding chopped pecans or walnuts to the crumble makes it extra crunchy. If I want a caramel flavor, I drizzle caramel sauce over the apples before baking. I’ve also made this with ginger or cardamom added to the crumble for a spiced variation.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It also freezes well—I wrap slices tightly and freeze them for up to 2 months, thawing overnight in the fridge before serving. I don’t reheat this cheesecake, but I like serving slices slightly chilled or at room temperature.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually make it the day before so it has plenty of time to chill and set.

What kind of apples are best?

I prefer Granny Smith because they’re tart and hold their shape, but Honeycrisp, Fuji, or Braeburn work too.

Can I skip the crumble topping?

Yes, but I love the texture it adds, so I usually keep it.

How do I know when the cheesecake is done?

The edges should be firm, but the center should still have a slight jiggle.

Can I use quick oats instead of rolled oats?

No, I always use old-fashioned rolled oats for the right texture.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers and swap the flour with a gluten-free blend.

Why do I have to chill the cheesecake so long?

Chilling allows the cheesecake to fully set, making it firm enough to slice cleanly.

Can I add caramel to this recipe?

Yes, I sometimes drizzle caramel sauce over the apple layer before adding the crumble.

Can I freeze the whole cheesecake?

Yes, I wrap it tightly and freeze it whole or in slices for up to 2 months.

Do I need a water bath for baking?

No, this recipe bakes without one, but I bake it low and slow to prevent cracks.

Conclusion

Apple Crumble Cheesecake is one of my favorite desserts because it layers two classics into one irresistible treat. I love the creamy cheesecake filling paired with spiced apples and crunchy crumble topping. It’s a show-stopping dessert that’s perfect for holidays, gatherings, or whenever I want to impress with something sweet and comforting.