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apple crumble cheesecake
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Apple Crumble Cheesecake

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.
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American, Western European
Servings: 8
Calories: 658kcal
Author: Geraldine Julie

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.
I like giving you both options here, so you can go all-in or you can keep things the way they are:
  • 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.

Nutrition

Calories: 658kcal | Carbohydrates: 66g | Protein: 8g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 353mg | Potassium: 217mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1370IU | Vitamin C: 2mg | Calcium: 112mg | Iron: 2mg