If you love classic fall desserts, this Apple Crumble Cheesecake is the ultimate indulgence. It combines everything you adore about apple crumble and creamy cheesecake into one stunning dessert. Imagine a buttery graham cracker crust, a velvety cheesecake filling, spiced cinnamon apples, and a golden, crumbly streusel topping. Each bite delivers warmth, texture, and the perfect balance of sweetness. I once tried this using maple syrup instead of some of the sugar, and it added a beautiful, caramel-like depth of flavor. This dessert is ideal for holidays, family gatherings, or anytime you want something that feels cozy and special.
Why You’ll Love This Recipe
This cheesecake takes two beloved desserts — creamy cheesecake and spiced apple crumble — and turns them into one irresistible masterpiece. The rich, tangy cream cheese filling complements the cinnamon-kissed apples and buttery crumble perfectly. It looks impressive but is surprisingly easy to make, and it’s even better the next day as the flavors meld together.
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Apple Crumble Cheesecake (Creamy, Spiced, and Perfect for Fall)
- Total Time: 5 hours 30 minutes (including chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
Apple Crumble Cheesecake is a heavenly fusion of creamy vanilla cheesecake, spiced cinnamon apples, and a buttery crumble topping. It’s the perfect fall dessert — rich, smooth, and full of comforting apple pie flavor with a delightful crunch on top.
Ingredients
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons melted unsalted butter
- For the Cheesecake Filling:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Apple Layer:
- 3 medium apples (Granny Smith or Honeycrisp), peeled and diced
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- For the Crumble Topping:
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 6 tablespoons cold unsalted butter, cubed
- For Serving (optional):
- Caramel sauce for drizzling
Instructions
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Make the crust: Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the pan and bake for 8–10 minutes. Remove and let cool.
- Prepare the apple layer: In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook for 5–7 minutes until softened. Remove from heat and let cool slightly.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, beating just until combined. Mix in vanilla and sour cream until fully incorporated.
- Pour half of the cheesecake batter over the cooled crust. Spoon half of the apple mixture over the batter. Repeat with remaining batter and apples, spreading evenly.
- Make the crumble topping: Combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter with a fork or pastry cutter until crumbly. Sprinkle evenly over the top.
- Bake for 55–65 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Drizzle with caramel sauce before serving, if desired.
Notes
- For the best texture, let the cheesecake cool gradually to prevent cracks.
- Use tart apples like Granny Smith for balance against the sweet crumble.
- Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
- Serve chilled or slightly warmed with a scoop of vanilla ice cream for an extra treat.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Graham cracker crumbs – Create a buttery, crunchy base that perfectly balances the creamy filling.
Butter – Helps bind the crust and gives the crumble its golden, toasty finish.
Cream cheese – The star of the cheesecake layer, providing a smooth, rich texture and tangy flavor. Use full-fat for the creamiest results.
Sugar – Sweetens the cheesecake, apples, and crumble topping without overpowering the natural flavors.
Eggs – Give the cheesecake structure and help it set beautifully while baking.
Vanilla extract – Adds warmth and depth to both the cheesecake and apple mixture.
Apples – Choose firm, tart apples like Granny Smith or Honeycrisp for the best texture and balance of sweetness.
Cinnamon – Infuses the apples and crumble with cozy fall spice.
Flour – Used in the crumble topping for that perfect crumbly texture.
Brown sugar – Adds caramel-like sweetness and richness to the crumble.
Lemon juice – Keeps the apples from browning and adds a subtle tartness.
Salt – Balances sweetness and enhances flavor throughout the dessert.
Directions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
For the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool slightly.
For the cheesecake filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed until just combined. Stir in vanilla extract. Pour the filling over the cooled crust and smooth the top.
For the apple layer: In a separate bowl, toss peeled and diced apples with brown sugar, cinnamon, lemon juice, and a pinch of salt. Spread the apple mixture evenly over the cheesecake layer.
For the crumble topping: Combine flour, brown sugar, cinnamon, and melted butter in a bowl until crumbly. Sprinkle the mixture evenly over the apples.
Bake for 60–70 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours, or overnight for best results.
Before serving, drizzle with caramel sauce if desired and garnish with extra apple slices or whipped cream.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 10–12 people and takes about 30 minutes of prep time, 1 hour of baking, and 4 hours of chilling.
Storage/reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. To freeze, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served chilled and does not require reheating.
Variations and Customizations
Caramel Apple Cheesecake
Drizzle salted caramel sauce over the top before serving for a decadent touch.
Apple Pie Cheesecake
Use apple pie filling instead of fresh apples for a quicker version.
Maple Streusel Cheesecake
Add a tablespoon of maple syrup to the crumble for rich, autumnal sweetness.
Nutty Apple Cheesecake
Add chopped pecans or walnuts to the crumble topping for extra crunch.
Mini Apple Cheesecakes
Bake the cheesecake in muffin tins for individual servings.
Gluten-Free Option
Use gluten-free graham crackers and substitute almond flour for the crumble.
No-Bake Version
Skip the eggs and bake, then use a chilled no-bake cheesecake base with sautéed apples on top.
FAQs
What kind of apples work best for this recipe?
Tart, firm apples like Granny Smith or Honeycrisp hold their shape and balance the sweetness.
Can I use store-bought apple pie filling?
Yes, it’s a great time-saver — just reduce the sugar slightly in the cheesecake layer.
Can I make this ahead of time?
Absolutely! It’s best made a day in advance and chilled overnight.
How do I prevent cracks in my cheesecake?
Don’t overmix the batter, bake at a low temperature, and let it cool gradually.
Can I use a different crust?
Yes, gingersnap cookies or shortbread crumbs make excellent alternatives.
Do I need to peel the apples?
Yes, peeling gives a smoother texture in the final dessert.
Can I freeze Apple Crumble Cheesecake?
Yes, it freezes beautifully. Thaw in the fridge before serving.
What’s the best topping for this cheesecake?
Caramel drizzle or whipped cream complements the apples perfectly.
Can I use low-fat cream cheese?
It works, but the texture won’t be as creamy as full-fat.
How do I know when it’s done baking?
The center should jiggle slightly but not be wet — it will firm up as it cools.
Conclusion
This Apple Crumble Cheesecake is a showstopping dessert that perfectly captures the cozy flavors of fall. With its creamy cheesecake base, tender spiced apples, and buttery crumble topping, it’s the ultimate comfort dessert for any occasion. Whether for Thanksgiving, a family gathering, or a weekend treat, this recipe brings together the best of two worlds — the homey warmth of apple crumble and the luxurious smoothness of cheesecake. Once you try it, it’s bound to become a seasonal favorite.
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