Name: Apple Crumble Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/2 cup unsalted butter, melted (for crust); 16 oz cream cheese, softened; 1/2 cup granulated sugar (for filling); 2 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 2 medium apples, peeled and diced; 2 tbsp granulated sugar (for apple layer); 1 tsp ground cinnamon (divided); 1/4 tsp ground nutmeg; 1/2 cup all-purpose flour; 1/4 cup rolled oats; 1/4 cup brown sugar; 1/4 cup unsalted butter, cold and cubed

Creamy, tangy cheesecake layered with tender, spiced apples and topped with a buttery oat crumble—this Apple Crumble Cheesecake is everything I want in a cozy fall dessert. It brings the best parts of apple crumble and classic cheesecake into one show-stopping treat that’s just as perfect for a holiday gathering as it is for a quiet night in with a cup of coffee.

Why You’ll Love This Recipe

I love how this dessert marries the richness of a baked cheesecake with the warmth and texture of an apple crumble. The crisp oat topping gives each bite a satisfying crunch, while the cinnamon-kissed apple layer cuts through the creaminess with a burst of seasonal flavor. Whether I’m hosting Thanksgiving or just craving something indulgent on a chilly day, this recipe never lets me down.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 blocks) cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

For the apple layer:

2 medium apples, peeled and diced

2 tbsp granulated sugar

1 tsp ground cinnamon

1/4 tsp ground nutmeg

For the crumble topping:

1/2 cup all-purpose flour

1/4 cup rolled oats

1/4 cup brown sugar

1/2 tsp ground cinnamon

1/4 cup unsalted butter, cold and cubed

Directions

I start by preheating the oven to 325°F (160°C) and lining the bottom of a 9-inch springform pan with parchment paper.

To make the crust, I mix the graham cracker crumbs, sugar, and melted butter until they’re well combined, then press the mixture firmly into the pan’s bottom. I set it aside while I prepare the filling.

For the cheesecake, I beat the softened cream cheese and sugar until smooth. Then I add the eggs one at a time, mixing after each addition, and finally blend in the sour cream and vanilla extract until everything is just incorporated.

I pour the filling over the crust and smooth out the top.

For the apple layer, I toss the diced apples with sugar, cinnamon, and nutmeg, then gently spread them over the cheesecake filling.

To make the crumble, I combine flour, oats, brown sugar, and cinnamon, then cut in the cold butter using my fingers until the mixture becomes crumbly. I sprinkle this evenly over the apples.

I bake the cheesecake for 50–60 minutes, until the center has just a slight jiggle. Once done, I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

After cooling, I refrigerate it for at least 4 hours, or overnight, before slicing and serving.

Servings and timing

Servings: 10 slices

Prep Time: 25 minutes

Cooking Time: 60 minutes

Total Time: 6 hours (includes chilling time)

Calories per slice: Approximately 420 kcal

Variations

I sometimes swap the apples for pears for a slightly softer, floral flavor.

If I want more crunch, I double the crumble topping or add chopped pecans or walnuts.

For a spiced twist, I add a bit of ground ginger or cardamom to the apple mixture.

When I want a shortcut, I use store-bought apple pie filling, though the fresh apple layer is always my favorite.

Storage/Reheating

I store leftover cheesecake covered in the fridge for up to 4–5 days. It holds up beautifully and the flavors deepen with time. If I want to warm a slice slightly, I microwave it for about 10–15 seconds—just enough to take the chill off without melting the structure. I don’t recommend freezing the entire cheesecake, but individual slices can be wrapped tightly and frozen for up to a month.

Related Recipes:

Blueberry Oatmeal Crumble Bars

FAQs

How do I know when the cheesecake is fully baked?

I look for a slight jiggle in the center—like gelatin. The edges should be set and lightly golden. It will continue to firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, I actually prefer making it a day ahead. It needs several hours to chill and tastes even better the next day.

What kind of apples should I use?

I like using firm, tart apples like Granny Smith or Honeycrisp. They hold their shape and balance the sweetness of the cheesecake.

Can I skip the crumble topping?

Technically yes, but I wouldn’t. The crumble adds incredible texture and flavor. If I’m short on time, I’ll at least add a simple oat and brown sugar mix on top.

Do I need a water bath for this cheesecake?

No water bath needed for this recipe. The low and slow bake, followed by cooling in the oven, keeps cracks to a minimum.

Conclusion

This Apple Crumble Cheesecake is one of those desserts I come back to every autumn. It’s cozy, rich, and full of texture—ideal for impressing guests or treating myself on a quiet evening. If I’m craving something indulgent and full of fall flavor, this recipe always hits the spot!

📖 Recipe: