Apple Crumble Cheesecake
This Apple Crumble Cheesecake blends the cozy flavors of baked apples and spiced crumble with creamy cheesecake. With a buttery crust, cinnamon-sugar apples, and a crunchy topping, it's the ultimate fall dessert — nostalgic, comforting, and absolutely irresistible.
Equipment
- Springform Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Parchment Paper
- Baking Pan (for water bath)
- Spatula
Ingredients
Crust
- 1 1/2 cups graham cracker or digestive biscuit crumbs
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp dark brown sugar
- 6 tbsp butter melted
Apple Layer
- 2 apples peeled, cored, and diced small
- 2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Crumble Topping
- 1/2 cup all-purpose flour
- 1/3 cup dark brown sugar
- 4 tbsp butter room temperature
Cheesecake Filling
- 24 oz cream cheese full-fat, softened
- 2/3 cup granulated sugar
- 1/2 cup sour cream
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 eggs room temperature
Instructions
- Preheat the oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
- Mix cookie crumbs, cinnamon, nutmeg, brown sugar, and melted butter until sandy. Press into pan bottom and slightly up the sides. Bake for 10 minutes and cool.
- Toss diced apples with sugar and cinnamon. Let sit and drain excess juice.
- Mix crumble topping ingredients with fingers until large crumbs form. Set aside.
- Beat cream cheese until smooth. Add sugar and beat again. In a separate bowl, whisk sour cream, cornstarch, and vanilla. Combine with cream cheese mixture. Add eggs one at a time, mixing until just combined.
- Pour filling over cooled crust. Top with apples, then crumble.
- Place cheesecake in a larger pan filled with hot water to create a water bath. Bake for 60–70 minutes, until edges are set and center jiggles slightly.
- Turn off oven and let cheesecake cool inside with the door cracked. Then refrigerate for at least 6 hours or overnight.
- Release from pan, slice with a clean knife, and serve with optional caramel drizzle or whipped cream.
Notes
Don’t skip the water bath for a crack-free cheesecake. Chill overnight for best texture. Substitute pears or peaches for apples if desired. Serve cold or at room temperature.