Creamy vanilla cheesecake layered with warm spiced apples and topped with a buttery oat crumble—pure fall dessert bliss.

Scale

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

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.

Keywords: Apple Crumble Cheesecake: Where Creamy Meets Crunchy in Every Cozy Bite