Creamy vanilla cheesecake, spiced apple filling, and a buttery brown sugar crumble—this apple crumble cheesecake brings together the best parts of pie and cheesecake in one irresistible dessert.
There’s something about apple desserts that just feel like home…
Maybe it’s the scent of cinnamon-dusted apples baking in the oven, or the way creamy cheesecake melts into a golden crumble topping. Either way, this Apple Crumble Cheesecake is pure comfort. I first made this when I couldn’t decide between a classic apple crisp and a holiday-worthy cheesecake—and honestly, it was love at first slice.
The crunchy streusel, velvety filling, and spiced apple layer make this the perfect fall (or anytime) dessert. Whether you’re hosting a dinner party, baking for the holidays, or just want something cozy with your evening tea, this dessert hits all the right notes.
Key Ingredients
Cream Cheese
The heart of any cheesecake—smooth, rich, and tangy. Use full-fat blocks (not whipped) for the best structure and flavor.
Apples
Fresh apples bring sweet-tart flavor and texture. Choose firm varieties like Granny Smith or Honeycrisp for baking—they hold their shape and balance the richness of the cheesecake.
Brown Sugar
Adds deep caramel notes to both the apple filling and crumble. It complements the spice and gives the streusel its signature crunch.
Cinnamon & Nutmeg
Essential warm spices that enhance the apple flavor and give this dessert that classic fall aroma.
Graham Cracker Crust
A buttery graham base adds crunch and balances the creaminess of the filling. You can also use gingersnap cookies for a spicy twist.
Butter
Used in the crust and crumble topping, butter binds everything together and adds that indulgent melt-in-your-mouth quality.
Eggs
They bind the cheesecake filling and help it set into a smooth, custard-like texture when baked slowly.
Step-by-Step Instructions
1. Make the Crust
Mix graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of a springform pan. Bake at 350°F (175°C) for 8–10 minutes to set the base. Let it cool.
2. Prepare the Apple Layer
Peel and dice your apples. Sauté them in a pan with a bit of butter, cinnamon, nutmeg, and brown sugar until just tender—about 5–7 minutes. Set aside to cool slightly.
3. Mix the Cheesecake Filling
Beat cream cheese until smooth, then add sugar, vanilla, and eggs one at a time. Mix until just combined—overbeating can cause cracks.
4. Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust. Gently spoon the cooked apple mixture over the top in an even layer.
5. Add the Crumble Topping
Combine flour, oats, brown sugar, cinnamon, and cold butter cubes until crumbly. Sprinkle evenly over the apples for a golden, crunchy finish.
6. Bake Low and Slow
Bake at 325°F (160°C) for 55–65 minutes, or until the center is slightly jiggly. Cool completely, then refrigerate for at least 4 hours (preferably overnight) before slicing.
Serving Suggestions
Serve each slice chilled with a drizzle of warm caramel sauce and a dollop of whipped cream. For an extra treat, garnish with a thin apple slice or toasted pecans.
Pair with a hot mug of chai tea, spiced cider, or strong black coffee for a comforting finish to any meal.
Storage & Reheating Tips
Refrigeration
Store in an airtight container or cover the cheesecake tightly with plastic wrap. Keeps well for up to 5 days in the fridge.
Freezing
Wrap individual slices or the entire cheesecake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating Tip:
Cheesecake is typically served chilled, but if you enjoy it slightly warm, microwave a slice for 10–15 seconds max to soften without melting.
Why You’ll Love This Cheesecake
This Apple Crumble Cheesecake is everything you love about fall in one dreamy dessert. It’s creamy, comforting, and layered with flavor—from the cinnamon-spiced apples to the buttery oat crumble.
Even better? It’s make-ahead friendly and always a crowd-pleaser.
Try it for Thanksgiving, Sunday dessert, or just because. Don’t forget to share your favorite tweaks—maybe a caramel swirl, a streusel crust, or a gluten-free variation!
Print
Apple Crumble Cheesecake: Where Creamy Meets Crunchy in Every Cozy Bite
- Total Time: ~5.5 hours (mostly inactive)
- Yield: 12 slices 1x
Description
Creamy vanilla cheesecake layered with warm spiced apples and topped with a buttery oat crumble—pure fall dessert bliss.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
6 tbsp unsalted butter, melted
For the Apple Layer:
2 medium apples (Granny Smith or Honeycrisp), peeled & diced
1 tbsp unsalted butter
2 tbsp brown sugar
½ tsp ground cinnamon
Pinch of nutmeg
For the Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
¾ cup granulated sugar
1 tsp vanilla extract
3 large eggs
For the Crumble Topping:
½ cup all-purpose flour
½ cup rolled oats
⅓ cup brown sugar
½ tsp cinnamon
¼ cup cold butter, cut into cubes
Instructions
Prepare the Crust
Mix graham crumbs, brown sugar, and melted butter. Press into a greased 9-inch springform pan. Bake at 350°F (175°C) for 8–10 minutes. Let cool.
Cook the Apples
In a skillet, sauté apples with butter, brown sugar, cinnamon, and nutmeg until just tender (5–7 minutes). Cool slightly.
Make the Filling
Beat cream cheese until smooth. Add sugar and vanilla, then eggs one at a time, mixing just until incorporated.
Assemble the Layers
Pour the cheesecake batter over the cooled crust. Top evenly with the cooked apples.
Add the Crumble
Combine crumble ingredients until coarse and crumbly. Sprinkle over apples.
Bake & Chill
Bake at 325°F (160°C) for 55–65 minutes, until center is slightly jiggly. Cool completely, then chill at least 4 hours or overnight.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
Nutrition
- Serving Size: 12 slices
- Calories: 420
- Fat: 28g
- Carbohydrates: 38g
Keywords: Apple Crumble Cheesecake: Where Creamy Meets Crunchy in Every Cozy Bite
FAQ
What are the best apples to use?
Granny Smith for tartness, Honeycrisp for balance, or a mix of the two for best results.
Can I use a different crust?
Yes! Gingersnap, digestive biscuits, or shortbread cookies work well. Just adjust the butter ratio as needed.
Can I make this cheesecake without a water bath?
Yes, although a water bath helps prevent cracks. If skipping, bake low and slow and don’t overmix the batter.
Can I make it ahead of time?
Definitely. It’s best made a day in advance so the flavors can set.
Is this gluten-free?
Use gluten-free graham crackers and oats, and double-check your other ingredients. Easy swap!