Let me tell you about a dessert that’s become a total legend in my kitchen: the Apple Crumble Cheesecake. Seriously, this isn’t just a recipe; it’s a hug in a pan. I remember the first time I made it – it was autumn, the leaves were turning, and I had way too many apples from our little backyard tree. I wanted something comforting, but also a little bit fancy (because, you know, even everyday deserves a little sparkle!). I stumbled upon the idea of combining two of my all-time favorite desserts, and that’s how this masterpiece was born. The creamy tang of the cheesecake paired with the warm, spiced apple crumble? Pure magic.

Of course, the first few tries weren’t perfect. Let’s just say the crumble topping threatened to take over the entire cheesecake a couple of times! But with a little tweaking and a whole lot of love, I finally nailed it. Now, my Apple Crumble Cheesecake is requested for every holiday gathering, potluck, and even the occasional “just because” weeknight. My kids, bless their picky little hearts, actually fight over the last slice. It’s that good. And honestly, as much as I love baking, I’m always looking for ways to make things easier. This recipe is surprisingly simple, even though it looks like you spent hours slaving away in the kitchen. I promise you, it’s totally doable, even with a toddler clinging to your leg. Seriously, I make it all the time!

This Apple Crumble Cheesecake has become a staple in our family, it fits perfectly into our busy lives and it brings so much joy. From those first attempts to mastering the apple crumble dessert, it has been a wonderful journey. I also have a recipe for salted caramel apple crumble bars that are amazing! You should give them a try as well. I’m telling you, this cheesecake is the bomb. It’s got that classic fall flavor, the creamy smoothness of cheesecake, and the satisfying crunch of a crumble all in one. What’s not to love? Come on, let’s get baking! You’re gonna love this Apple Crumble Cheesecake, I just know it!

What You’ll Need for This Apple Crumble Cheesecake

Alright, before we dive into the baking, let’s make sure we have all our ingredients ready. I always find it helps to have everything prepped and measured out – it makes the whole process so much smoother, especially when I’m juggling a million other things.

For the Crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs
- ½ cup sour cream
For the Apple Filling:
- 4 cups peeled and diced apples (about 4 medium apples – I love using Granny Smith for their tartness)
- ¼ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons lemon juice
For the Crumble Topping:
- 1 cup all-purpose flour
- ½ cup packed brown sugar
- ½ teaspoon ground cinnamon
- ½ cup cold unsalted butter, cut into cubes

Now, a few notes on these ingredients. First, cream cheese. I always, always use full-fat cream cheese for my Apple Crumble Cheesecake. It just gives it that richness and creaminess that you can’t get with the low-fat stuff. Trust me on this one. You can usually find good quality cream cheese at your local grocery store. Also, when making this delicious apple cheesecake recipe, remember to take the cream cheese out in advance and let it come to room temperature.

And for the apples, I mentioned Granny Smith, but feel free to experiment! Honeycrisp or Fuji would also be delicious. Just make sure they’re firm enough to hold their shape when baked. As for the crumble topping, here’s an apple crumble cheesecake trick I learned from my grandma: use cold butter. Like, straight-from-the-fridge cold. It makes the crumble extra crumbly and delicious.

If you want to save a little time, you can often find pre-made graham cracker crusts at the store. I won’t judge! Although, making your own is super easy and tastes so much better, especially if you’re looking for that authentic apple crumble dessert experience. And don’t worry about leftover apples, they are easily stored in the fridge for about a week! Ready to get started? Let’s make some magic! For more fun fall treats, check out this Fall Caramel Apple Crumble Cheesecake Recipe shared on Facebook.

Let’s Make This Apple Crumble Cheesecake Together

Okay, my friends, time to roll up those sleeves and get baking! I’m going to walk you through each step as if we’re making this delicious Apple Crumble Cheesecake side-by-side.

Steps:

Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Grease a 9-inch springform pan. I like to line the bottom with parchment paper, too, for easy removal.
Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling. While it cools, check out this Apple Crumble Cheesecake Recipe with Biscoff Cookie Crust on Facebook to have a great crust.
Make the Apple Filling: In a large bowl, combine the diced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well and set aside.
Make the Crumble Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. This is important, don’t over mix or it will become a paste!
Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the vanilla and cinnamon. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until just combined. Don’t overbeat! I learned the hard way with Apple Crumble Cheesecake that overbeating the batter can lead to cracks.
Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Spread the apple filling evenly over the cheesecake layer. Pour the remaining cheesecake filling over the apples. Sprinkle the crumble topping evenly over the top.
Bake: Bake for 55-70 minutes, or until the edges are set and the center is just slightly jiggly. The top should be golden brown. In my kitchen, Apple Crumble Cheesecake usually takes about an hour, but oven times can vary. Don’t worry if your Apple Crumble Cheesecake cracks a little – it’ll still taste amazing!
Cool: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. This helps prevent cracking. Then, remove the cheesecake from the oven and let it cool completely on a wire rack.
Chill: Cover the cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight. This is crucial! The chilling time allows the cheesecake to set properly and the flavors to meld together. While the Apple Crumble Cheesecake is chilling, I usually clean up the kitchen and maybe sneak a little taste of the leftover crumble topping (don’t tell!).
Serve: Remove the cheesecake from the springform pan and slice. Serve cold.

Your Apple Crumble Cheesecake should smell like warm apples, cinnamon, and pure happiness. If you want to try a Mini No-Bake Apple Pie Cheesecakes, check out Blue Bowl Recipes to compare techniques! And there you have it! A beautiful, delicious Apple Crumble Cheesecake that’s sure to impress.

How I Love to Serve This Apple Crumble Cheesecake

Okay, so you’ve made this gorgeous Apple Crumble Cheesecake – now what? Well, let me tell you, there are so many ways to enjoy this delightful dessert.

My family loves this Apple Crumble Cheesecake when I serve it with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess of the topping perfectly complements the warm, spiced flavors of the cheesecake. Sometimes, I’ll even drizzle a little caramel sauce over the top for an extra touch of indulgence. You could also put it in a dish with caramel apple cheesecake dip!

This Apple Crumble Cheesecake is perfect for holiday gatherings, potlucks, or even just a special weeknight treat. It’s always a crowd-pleaser and I love how it brings everyone together. Presentation-wise, I like to keep it simple. A dusting of powdered sugar or a sprinkle of cinnamon adds a nice touch. You can also garnish with a few apple slices or a sprig of mint.

If you have extra Apple Crumble Cheesecake (which is rare in my house!), it’s delicious the next day straight from the fridge. You can also crumble it up and use it as a topping for yogurt or ice cream. I’ve even been known to sneak a piece with my morning coffee!

For a seasonal variation, try adding a little bit of caramel to the apple filling. Or, during the holidays, you can add a pinch of ginger or cloves to the crumble topping for a festive twist. Friends always ask for this Apple Crumble Cheesecake recipe whenever I make it. One guest even told me it’s the best cheesecake she’s ever had! Can you even believe it? It made me so happy! Give it a try and watch this apple crumble dessert disappear!

Your Apple Crumble Cheesecake Questions Answered

Okay, let’s tackle some common questions about making this Apple Crumble Cheesecake. I’ve made this recipe countless times, so I’ve definitely learned a thing or two along the way!

Q: My cheesecake cracked! What did I do wrong?

A: Cracking is a common cheesecake problem, but don’t worry, it doesn’t affect the taste! The most likely cause is a sudden temperature change. That’s why I recommend letting the cheesecake cool slowly in the oven with the door ajar. Overbaking can also cause cracks, so be sure to check it frequently during the last 20 minutes of baking. You know what I do when my Apple Crumble Cheesecake cracks? I just cover it up with whipped cream and no one is the wiser! It’s all about presentation, my friend!

Q: Can I use a different type of apple?

A: Absolutely! I prefer Granny Smith for their tartness, but Honeycrisp, Fuji, or Gala apples would also work well. Just make sure they’re firm enough to hold their shape when baked. When making this apple cheesecake recipe, sometimes I like to mix different apples for a more complex flavor.

Q: Can I make this cheesecake ahead of time?

A: Yes! In fact, I highly recommend it. Cheesecake tastes even better the next day after the flavors have had a chance to meld together. Just be sure to store it covered in the refrigerator.

Q: My crumble topping is too dry. What should I do?

A: Add a tablespoon or two of cold butter, one at a time, until the mixture comes together into coarse crumbs. You can also add a splash of cold water if needed. If you want to try making Salted Caramel Apple Crumble Bars, check out another recipe of mine!

Q: Can I freeze this cheesecake?

A: Yes, you can! Wrap the cooled cheesecake tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Just be aware that the texture of the crumble topping may change slightly after freezing.

Q: My cheesecake is too soft in the center. What did I do wrong?

A: It sounds like it wasn’t baked long enough. Be sure to bake it until the edges are set and the center is just slightly jiggly. Also, remember that the cheesecake will continue to set as it cools.

Q: Can I reduce the amount of sugar in this recipe?

A: You can reduce the sugar slightly, but keep in mind that sugar plays a role in the texture and stability of the cheesecake. I wouldn’t recommend reducing it by more than ¼ cup. One reader told me they used maple syrup instead of sugar in the apple filling for a healthier twist on this Apple Crumble Cheesecake.

My Final Thoughts on This Apple Crumble Cheesecake

This Apple Crumble Cheesecake isn’t just a dessert to me; it’s a symbol of comfort, joy, and family. It’s the dish I turn to when I want to make someone feel loved, and it’s the recipe that always brings a smile to my face. I hope it becomes a cherished part of your family’s traditions, too. If you are looking for another autumn cheesecake recipe, you should check out my no-bake pumpkin cheesecake balls.

Here are my Apple Crumble Cheesecake Pro Tips:

Use room temperature cream cheese: This is crucial for a smooth, lump-free cheesecake filling.
Don’t overbake: Overbaking will result in a dry, cracked cheesecake. Bake until the edges are set and the center is just slightly jiggly.
Chill completely: This allows the cheesecake to set properly and the flavors to meld together.

As for variations, I’ve tried adding a layer of salted caramel to the bottom of the cheesecake, which was absolutely divine. My husband loves it when I add a handful of chopped pecans to the crumble topping. And my kids are always happy when I add a sprinkle of chocolate chips to the apple filling. My daughter especially enjoys the autumn cheesecake recipe.

I hope you’ll try this Apple Crumble Cheesecake and make it your own. Don’t be afraid to experiment with different flavors and toppings. Most importantly, have fun in the kitchen! I have no doubt this autumn cheesecake recipe will be a hit with your family! Enjoy!

Apple Crumble Cheesecake

Print Recipe

This Apple Crumble Cheesecake combines the best of both worlds! A creamy cheesecake base is topped with a sweet and spiced apple crumble for a truly decadent dessert.

Author: Liliana
Prep Time: 30 minutes
Cook Time: 65 minutes
Total Time: 95 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
3 (8 ounce) packages cream cheese, softened
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
For the Apple Crumble Topping:
4 medium apples, peeled, cored, and diced
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup rolled oats
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 tablespoons unsalted butter, cold and cubed

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Instructions

Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. Add eggs one at a time, mixing well after each addition. Stir in sour cream.
Make the Apple Crumble Topping: In a separate bowl, combine diced apples, flour, brown sugar, oats, cinnamon, and nutmeg. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Assemble and Bake: Pour cheesecake filling over the cooled crust. Sprinkle the apple crumble topping evenly over the filling.
Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours, or preferably overnight, before serving.
Carefully remove the cheesecake from the springform pan and slice to serve.

Notes

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat!