This apple crumble cheesecake is exactly the kind of dessert I make when I have people coming over and want to treat them a bit. I’ve always loved apple crumble on its own, and I’m definitely a cheesecake person too, so combining the two just made sense to me. The first time I made this, I knew it was going straight into my regular rotation, especially for cooler months.
If you enjoy desserts like this, you can try this Nutty No-Bake Pistachio Cheesecake. It is a no-bake dessert that people love!
Try This Apple Crumble Cheesecake
Apples and cinnamon together just hit the spot; that is why this graham cracker crust cake apple recipe does it for me! It gives you a creamy layer, soft apples, and a proper crumble topping all in one bite, and it makes for a great make-ahead recipe too! Get the full recipe at the bottom of this post!
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Video Instructions
Why You’ll Love It
- Best of both worlds: I love that you don’t have to choose between crumble and cheesecake, you get both in one dessert.
- Perfect Texture: You’ve got creamy filling, soft apples, and that slightly crisp crumble on top, and that is what makes it extra special.
- Cozy flavors: The cinnamon apple combination is a great dessert you can make anytime or season.
- Great for sharing: I tend to make this when I am entertaining guests or having family over, as it just has an amazing appeal, especially for Thanksgiving desserts.
Ingredients
- Cream cheese: This is the base of the cheesecake. I always let it soften properly so the filling comes out smooth without lumps.
- Apples: I prefer using firm apples like Granny Smith or Honeycrisp, as they hold their shape better and don’t turn too mushy.
- Graham cracker crumbs: What you need for that classic buttery base. I always make sure that I press it firmly to hold it together when slicing.
- Brown sugar: This gives you a deeper sweetness, especially in the apple layer and crumble.
- Butter: Cold butter is especially important for the crumble. Soft butter just doesn’t give me the same texture I was looking for.
How to Make Apple Crumble Cheesecake
1. Preheat the oven to 325°F (160°C).
2. Cheesecake Batter: Mix the graham crackers, sugar, and the melted butter together. Press the mixture into the bottom and the edge of a 9-inch (23 cm) springform pan. Bake it for 8 minutes, and then set it aside on the counter.
Tip: Add aluminium foil to the bottom of the pan if you prefer.
3. In a medium bowl, beat the full-fat cream cheese, sugar, sour cream, and pure vanilla extract with a hand mixer until the mixture is smooth. Add the eggs one at a time, mixing gently. Pour the cheesecake batter over the crust in an even layer.
4. Bake for 50 - 55 minutes until the center is slightly set but still jiggles when you shake it slightly.
5. Make the Apple Topping: In a pan over medium heat, cook the diced apples, brown sugar, cinnamon, lemon juice, and the cornstarch for 5 - 7 minutes until slightly softened. Let the mixture cool down.
6. Make the Crumble: In a bowl, mix the flour, brown sugar, cinnamon, butter, and the pecans (if you are using pecans) with your fingers until crumbly. Sprinkle it over a baking sheet and bake for 7 - 8 minutes.
7. Spoon the apple mixture, without the juice, evenly over the baked cheesecake. Save the juice for serving. Sprinkle crumble evenly on top.
8. Let it cool at room temperature, then put it in the refrigerator for at least 4 hours before slicing. Serve this with the apple juice mixture.
You might also enjoy these Delicious Pistachio Cream Chocolate Chip Cookies for a soft, indulgent treat.
Recipe Tips
- Do not overmix the cheesecake batter. It will create air bubbles that can cause the cheesecake to puff and then crack.
- Let the apples cool before layering them.
- Chill fully for clean slices.
- Use a water bath for an extra smooth texture (optional).
- Add ½ teaspoon Ground Ginger and a pinch of nutmeg. This adds a subtle flavor and gives the end result a different taste that bridges the gap between the graham cracker and the apple filling.
Try this German Cheesecake (Käsekuchen) for a lighter twist on classic cheesecake.
What Can You Serve With This?
- Whipped cream
- Vanilla ice cream
- Caramel sauce
- Coffee
- Tea
You might also love these Creamy Mango Passion Fruit Cheesecake Bars (No Bake) for their tropical flavor and creamy texture.
FAQs
Yes, and I actually recommend it. I usually make it the day before because it sets better and the flavors come together more.
Yes, just wrap it really well. I’ve done this a few times, and it still tastes great once thawed.
Raw apples release water while they are baking meaning you have additional water that should not be there. Cooking them first keeps the texture right and heelps to not get you a watery layer.
Recipe
Apple Crumble Cheesecake
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- 6 tablespoon unsalted butter, melted
For the Apple Filling
- 2 cups apples, peeled and diced
- 2 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 large eggs
For the Crumble Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup cold butter, cubed
- ½ teaspoon cinnamon
- ¼ cup chopped pecans, optional
Instructions
- Prepare and bake crust.
- Mix cheesecake filling and pour over crust.
- Bake until slightly set.
- Cook apple mixture and let cool.
- Make crumble topping.
- Assemble layers.
- Chill before serving.
Notes
Cooking Time and Temperature
Bake at 325°F for 50–55 minutes, then chill fully before serving.Taste & Texture
Creamy cheesecake with soft cinnamon apples and a buttery, slightly crisp crumble on top.Storage, Freezing & Reheating
Fridge: Store up to 4 days in airtight container. Freezer: Up to 2 months wrapped tightly. Best Served: Chilled, or slightly softened at room temperature.Serving Recommendations
I love serving this with a drizzle of caramel or a scoop of vanilla ice cream.Recipe Variations and Substitutions
- You can add a caramel drizzle on the top
- Use different nuts with this recipe if you like nuts in desserts
- Adjust the spice levels according to what you like the most
- If you want a slightly different flavor, I sometimes add a pinch of ginger to the apples.
- Graham crust: You can use digestive biscuits instead.
- Sour cream: Adds creaminess; and Greek yogurt can be used as a substitute.
- When I make this, I sometimes don’t stick to just one type of apple. I mix half of the Granny Smith apples for that sharp, slightly tart bite, and half of the Honeycrisp apples for it’s natural sweetness. It gives the filling a different flavor instead of just tasting one-note.
- Sometimes I like to swap out about ¼ cup of the sour cream for Mascarpone cheese. It makes the texture noticeably silkier and richer, with a delicious, creamy finish.
- If you want a crumble that holds its texture even better, I recommend adding about ¼ cup of old-fashioned oats. It gives you that lightly toasted look and adds a second layer of crunch.
Proper Storage Tips
- Keep refrigerated
- Cover tightly
- Slice when fully chilled
- The "Crumble Refresh": Note that while the cheesecake does keep for 4 days, the crumble can soften in the fridge because of humidity.
- If you are serving for a dinner party, keep the crumble-topped bars in the fridge but give the top a 30-second "flash" under a broiler (very carefully!) or use a kitchen torch to re-crisp the sugar just before serving.
Pro Tips
- I’ve learned not to rush the cooling as this makes a huge difference in getting clean slices.
- Cooking the apples first is important. I skipped this once and ended up with too much liquid in the cheesecake, which is something no one wants.
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