Delicious Apple Crumble Cheesecake is a cozy treat that combines the best of two desserts. You get a creamy, smooth cheesecake layered with warm, spiced apple filling and a crunchy, buttery crumble on top. It’s like having a comforting apple pie and a rich cheesecake all in one bite.
I love making this cheesecake when I want something special but still homey. The mix of sweet apples and cinnamon with the tangy cream cheese always wins over everyone. One helpful tip I’ve picked up is to use crisp apples so the filling keeps a nice texture, and don’t skip the crumble topping—it adds the perfect crunch for balance.
Whenever I serve this at gatherings, people can’t stop talking about it. It’s great on its own or with a scoop of vanilla ice cream for an extra comforting touch. This cheesecake has quickly become one of my favorite desserts to bake when I want to share something that feels both fancy and familiar.
Key Ingredients & Substitutions
Apples: Crisp apples like Granny Smith or Honeycrisp work best. They hold their shape well when cooked and add a nice tartness. If you want it sweeter, try Fuji or Gala apples.
Cream Cheese: This is what makes the cheesecake creamy. Make sure it’s softened to room temperature before mixing to avoid lumps. For a lighter option, try using part cream cheese and part Greek yogurt.
Crumble Topping: Butter is key here to get that rich, crunchy texture. If you want a vegan version, use coconut oil or vegan butter.
Spices: Cinnamon and nutmeg bring warmth to the apples. Feel free to add a pinch of ground cloves or allspice for extra depth.
How Do You Get a Smooth, Crack-Free Cheesecake?
Cheesecakes can crack easily if not handled carefully. Here’s how to keep it smooth and creamy:
- Use room temperature ingredients to mix the batter evenly.
- Beat gently, especially after adding eggs, just until combined.
- Bake at a low temperature and avoid overbaking – edges should be set but the center should still wobble slightly.
- Cool the cheesecake gradually by leaving the oven door slightly open after baking.
- Chill it overnight to let it fully set, which helps prevent cracks when slicing.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Mixing bowls – you’ll need a few for crust, filling, and crumble topping.
- Hand mixer or stand mixer – helps blend cream cheese smooth and mixes ingredients evenly.
- Skillet – for cooking the apple filling to soften and thicken the fruit.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices and sugar.
- Spatula – perfect for folding ingredients gently and smoothing the batter layers.
Flavor Variations & Add-Ins
- Swap apples for pears for a milder, sweeter fruit layer with a softer texture.
- Add chopped walnuts or pecans to the crumble topping for extra crunch and nutty flavor.
- Mix in a teaspoon of ground ginger to the apple filling for a warm, spicy kick.
- Stir mini chocolate chips into the cheesecake batter for subtle, melty chocolate bites.
Delicious Apple Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (or digestive biscuits)
- 1/2 cup (115g) unsalted butter, melted
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
For the Apple Filling:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled and diced
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
- 1 tbsp all-purpose flour (to thicken)
For the Cheesecake Layer:
- 24 oz (675g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or heavy cream
For the Crumble Topping:
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (115g) cold unsalted butter, diced
For Drizzle (Optional):
- Caramel sauce
Garnish (Optional):
- Fresh mint leaves
How Much Time Will You Need?
You’ll need about 25 minutes to prepare the ingredients and assemble the cheesecake. Baking will take roughly 55 to 65 minutes, followed by an hour of gradual cooling in the oven. Finally, allow at least 4 hours of chilling time in the fridge, preferably overnight, before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (165°C). In a bowl, mix together the graham cracker crumbs, melted butter, brown sugar, and cinnamon until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.
2. Make the Apple Filling:
In a skillet over medium heat, melt the butter. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook, stirring occasionally, until the apples are tender but still hold their shape—about 5 to 7 minutes. Sprinkle the flour over the apples and mix well to thicken the filling, cooking for another minute. Remove the skillet from heat and let the apple filling cool slightly.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth. Slowly add the granulated sugar, beating continuously until the mixture is creamy and well combined. Add the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Mix in the vanilla extract and sour cream or heavy cream until the batter is smooth.
4. Assemble the Layers:
Pour half of the cheesecake batter evenly over the cooled crust. Carefully spoon the apple filling on top of this layer, spreading it gently. Then, pour the remaining cheesecake batter over the apples, smoothing the surface with a spatula.
5. Prepare the Crumble Topping:
In a bowl, combine the flour, brown sugar, cinnamon, and salt. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture forms coarse crumbs. Sprinkle the crumble topping evenly over the cheesecake layer.
6. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open slightly, and leave the cheesecake inside for 1 hour to cool gradually. Afterward, remove the cheesecake and cool completely at room temperature.
7. Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or better yet, overnight to let it fully set. Before serving, release the springform pan. Drizzle caramel sauce over the top and garnish with fresh mint leaves if you like. Slice and enjoy your rich, creamy apple crumble cheesecake!
Can I Use Frozen Apples for the Filling?
Yes, you can use frozen apples, but be sure to thaw and drain them well to avoid excess moisture, which can make the cheesecake soggy. Cook the thawed apples gently as you would fresh ones to achieve the right texture.
How Should I Store Leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. To maintain the crumble texture, avoid covering the top directly; instead, wrap the cheesecake loosely with plastic wrap or foil.
Can I Make the Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after resting overnight, allowing the flavors to meld and the texture to set firmly. Just cover and refrigerate until ready to serve.
What Can I Substitute for Graham Cracker Crumbs in the Crust?
If you don’t have graham crackers, digestive biscuits, plain vanilla wafers, or even crushed gingersnap cookies work well as alternatives. Just use the same quantity and proceed as directed.