There’s something timeless about the pairing of apples and cinnamon. When that familiar aroma meets the creamy richness of cheesecake, it creates a dessert that feels like home. This Apple Crumble Cheesecake brings all those warm flavors together in one beautiful slice. With a buttery crust, spiced apple filling, velvety cheesecake layer, and golden oat topping, it delivers comfort and satisfaction in every bite.
The idea for this Apple Crumble Cheesecake came from a quiet afternoon spent experimenting in the kitchen. I wanted something that tasted like a fall dessert, but with the elegance of a cheesecake. That balance of rustic flavor and smooth texture reminded me of why I love baking in the first place. It’s the same feeling I get from familiar treats like these carrot cake cinnamon rolls, where simplicity meets heart.
At Simpled Recipes, my goal is to make these kinds of dishes feel within reach. Whether you’re hosting friends or enjoying a slice with coffee, this Apple Crumble Cheesecake fits the moment. Serve it alongside our crockpot apple crisp for a dessert spread everyone will remember.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Combines two classic desserts into one crowd-pleasing favorite
- No fancy techniques, just simple steps and real ingredients
- Perfect for holidays, brunches, or a sweet weekend treat
- Features a crisp oat topping that adds texture and contrast
- Easy to make ahead and great for storing or freezing
- A beautiful centerpiece dessert that feels both rustic and elegant
You’ll find it hits that sweet spot between cozy and impressive, just like our banana pudding cake or churro cheesecake. Whether you’re baking for loved ones or just for yourself, Apple Crumble Cheesecake delivers every time.
Ingredients List
Graham cracker crumbs
Used for the base crust, offering a slightly sweet and sturdy foundation.
Butter
Melted to bind the crust and added to the crumble topping for richness.
Cream cheese
The heart of the cheesecake layer, creating a smooth, tangy filling.
Granulated sugar
Sweetens both the cheesecake and the crumble topping.
Brown sugar
Adds depth and a slight molasses flavor, especially in the oat crumble.
Eggs
Help the cheesecake set properly and provide structure.
Vanilla extract
Enhances the flavor of the filling and brings warmth to the apples.
Sour cream
Makes the cheesecake extra creamy and balanced.
Apples
Sliced thin and used for the fruit layer. Choose firm, tart-sweet varieties like Honeycrisp or Granny Smith.
Cinnamon
Essential for spicing the apples and the crumble with classic fall flavor.
Nutmeg
A small touch that deepens the spice profile without overpowering.
All purpose flour
Used in the crumble topping for structure and texture.
Old fashioned oats
Give the crumble that golden, crisp finish.
This ingredient list creates a dessert that’s rich but not overly heavy, much like the layered goodness in our snickerdoodle bars or the melt-in-your-mouth texture of peanut butter fudge.
Note: Full ingredient measurements are listed in the recipe card at the end of this article.
Step-by-Step Instructions
Prepare the crust
Start by mixing graham cracker crumbs with melted butter until the mixture looks like damp sand. Press this into the bottom of a springform pan to form the base of your Apple Crumble Cheesecake. Chill the crust while you prepare the rest.
Make the cheesecake layer
In a mixing bowl, beat cream cheese until creamy and smooth. Add granulated sugar, then mix in eggs one at a time. Stir in sour cream and vanilla extract until well blended. Pour this cheesecake mixture over the chilled crust. This forms the creamy center of your Apple Crumble Cheesecake.
Slice and season the apples
Peel and thinly slice firm apples. Toss them with brown sugar, cinnamon, nutmeg, and a little flour to help them hold their shape while baking. Spread the apple mixture evenly over the cheesecake filling. This spiced layer adds warmth and depth to the Apple Crumble Cheesecake.
Mix the crumble topping
In a small bowl, combine oats, flour, brown sugar, cinnamon, and melted butter. Stir until crumbly. Sprinkle this topping evenly over the apple layer. This gives the Apple Crumble Cheesecake its signature crunch and a golden, rustic finish.
Bake the cheesecake
Place your cheesecake on a baking sheet and bake in a preheated oven until the top is lightly browned and the center is just set. A slight jiggle in the middle is okay. This is when the layers of your Apple Crumble Cheesecake come together.
Cool and chill
Let the cheesecake cool gradually at room temperature. Once cool, refrigerate it for at least four hours or overnight. Chilling helps set the Apple Crumble Cheesecake perfectly, making it easier to slice and serve.
Before slicing, run a warm knife around the edges for clean cuts. You can serve your Apple Crumble Cheesecake on its own or with a drizzle of caramel sauce for added indulgence. It’s as satisfying to make as our sourdough cinnamon rolls and just as rewarding as chocolate chip cookies.
Tips and Substitutions
Use the right apples
Go for firm varieties like Granny Smith, Honeycrisp, or Braeburn. These hold their shape during baking and bring that perfect balance of tart and sweet to your Apple Crumble Cheesecake.
Prevent cracking
Bake with a pan of hot water on the rack below the cheesecake to create steam. Let it cool slowly, then chill overnight for the best texture and presentation.
Switch up the crust
You can replace the graham cracker crust with crushed shortbread cookies or gingersnaps for added flavor. A shortbread base works beautifully in recipes like butterfinger balls.
Make it gluten free
Use gluten free oats and a gluten free flour blend in the crumble and crust. Just ensure your other ingredients are certified gluten free.
Add nuts or caramel
Chopped pecans or walnuts can be added to the crumble topping for extra crunch. You can also drizzle the finished cheesecake with warm caramel, similar to how we finish our pineapple cheese ball.
Storage and Reheating
Refrigerator
Store your Apple Crumble Cheesecake tightly covered in the fridge for up to five days. The flavor deepens after the first day, making leftovers even better.
Freezer
Wrap individual slices in plastic wrap and foil, then place in an airtight container. Freeze for up to two months. Thaw overnight in the fridge before serving.
Reheating
This cheesecake is best served chilled or at room temperature. If you prefer it slightly warm, microwave a slice for just 10 to 15 seconds. Avoid overheating, as it may affect the creamy texture.
Apple Crumble Cheesecake Recipe That’s Creamy, Crunchy, and Cozy
This Apple Crumble Cheesecake blends a buttery graham crust, creamy apple-spiced cheesecake, and a crisp cinnamon apple crumble topping. It’s the perfect cozy dessert for fall gatherings or make-ahead holiday treats.
Ingredients
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs (180 grams)
1/4 cup brown sugar (55 grams)
6 tbsp unsalted butter, melted (85 grams)
Apple Crumble Topping:
2 cups chopped apples (about 3 apples, 220 grams)
3/4 cup all-purpose flour (95 grams)
1/3 cup brown sugar (73 grams)
1 tsp cinnamon
4.5 tbsp unsalted butter, room temperature (63 grams)
Cheesecake Batter:
907 grams cream cheese, softened (4 x 8 oz packages)
1 cup brown sugar (220 grams)
1/4 cup granulated sugar (50 grams)
1/2 cup sour cream (120 grams)
1/3 cup apple sauce (83 grams)
3 large eggs, room temperature
1 large egg yolk
1 tbsp vanilla extract
1/2 tsp salt
1/2 tsp cinnamon powder
Instructions
Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Stir until evenly moistened. Press firmly into the bottom of the prepared pan to form the crust. Chill while preparing the filling.
In another bowl, mix chopped apples with flour, brown sugar, cinnamon, and softened butter for the crumble topping. Use your fingers or a fork to combine until crumbly. Set aside.
In a large mixing bowl, beat softened cream cheese until completely smooth, about 2 to 3 minutes. Add brown sugar and granulated sugar. Mix until well combined and creamy.
Add sour cream, apple sauce, vanilla extract, salt, and cinnamon powder. Mix again until fully blended.
Add the eggs one at a time, mixing gently after each addition. Add the egg yolk last. Mix until just combined. Do not overmix to avoid incorporating excess air.
Pour the cheesecake batter over the prepared crust and spread evenly. Layer the chopped apples evenly on top of the batter. Sprinkle the crumble topping generously over the apples.
Place the springform pan on a baking sheet. Bake in the preheated oven for 60 to 70 minutes, or until the center is mostly set with a slight jiggle and the top is lightly golden.
Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 30 minutes. Then remove and cool at room temperature for 1 hour.
Refrigerate for at least 6 hours or overnight before serving. For clean slices, run a warm knife around the edges and wipe between cuts.
Serve chilled or with a drizzle of caramel sauce if desired.
Notes
Use firm apples like Granny Smith or Honeycrisp for best texture.
Avoid overmixing the cheesecake batter to prevent cracks.
Cheesecake can be made up to 2 days in advance and freezes well for up to 2 months.
Frequently Asked Questions
Can I make Apple Crumble Cheesecake ahead of time?
Yes, in fact, this dessert is ideal for making ahead. Prepare and bake the cheesecake the day before, then chill overnight. The texture and flavor improve after resting in the fridge.
How do I prevent my cheesecake from cracking?
Avoid overmixing the batter and don’t overbake. Let the cheesecake cool slowly at room temperature before chilling. Baking with a water bath or placing a pan of water in the oven helps reduce cracking by adding moisture to the air.
What are the best apples for this recipe?
Choose firm apples that hold up to baking. Granny Smith, Honeycrisp, and Pink Lady are excellent choices for their balance of tartness and sweetness, which complements the rich cheesecake base.
Can I use a store-bought crust?
Absolutely. A pre-made graham cracker crust works well for saving time. Just make sure your springform pan fits the crust size or adjust the filling accordingly.
What should I serve with Apple Crumble Cheesecake?
It’s delicious on its own, but you can add a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dollop of whipped cream. For a full fall dessert table, pair it with fried apples or banana oatmeal cookies.
How can I customize this recipe?
Add chopped pecans or walnuts to the crumble for crunch. Use a shortbread crust instead of graham crackers for a buttery base. You can also mix pears with apples for a twist on the fruit layer.
Can I make a no-bake version?
A no-bake cheesecake base is possible, but you’ll need to cook the apple and crumble layers separately. Cool everything completely before layering and chilling. Note that texture and structure may differ from a baked Apple Crumble Cheesecake.
This Apple Crumble Cheesecake brings comfort, ease, and a little celebration to your table. Keep it simple, trust the process, and enjoy every bite. I’m so glad you’re here.