Name: Apple Crumble Cheesecake
Prep time: 30 min
Cook time: PT-489523H35M35S
Total time: PT-489523H35M35S
Cuisine: American
Ingredients: For the crust: 1½ cups graham cracker crumbs, ¼ cup brown sugar, 6 tbsp melted butter; For the cheesecake filling: 24 oz (3 8‑oz packages) cream cheese (softened), 1 cup brown sugar, ¼ cup granulated sugar, ½ cup sour cream or heavy cream, 2 tsp vanilla extract, 3 large eggs; For the apple layer: 3 apples (peeled and diced), 2 tbsp lemon juice, ½ cup brown sugar, 1 tsp cinnamon, ¼ tsp nutmeg; For the crumble topping: 1 cup all‑purpose flour, ½ cup brown sugar, ½ cup cold butter (cubed), 1 tsp cinnamon, pinch of salt

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Apple Crumble Cheesecake combines the creamy richness of classic cheesecake with the sweet spice of apple pie and the crunch of buttery crumble topping. It’s a layered dessert that feels indulgent, cozy, and perfect for any occasion where I want something impressive but still comforting.

Why I Love This Recipe

I love how this dessert blends three of my favorites—cheesecake, apple pie, and crumb topping—all in one slice. The smooth, tangy cheesecake base pairs beautifully with the tender cinnamon apples and the crunchy streusel on top. It’s great for fall, but honestly, I enjoy it year-round. Apple Crumble Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Melted butter
Sugar

For the cheesecake filling:

Cream cheese, softened
Sugar
Eggs
Vanilla extract
Sour cream or heavy cream

For the apple layer:

Apples, peeled and diced
Brown sugar
Cinnamon
Nutmeg
Lemon juice

For the crumble topping:

All-purpose flour
Brown sugar
Butter, cold and cubed
Cinnamon
A pinch of salt

Directions

I preheat the oven to 325°F and grease a springform pan.
I mix the crust ingredients and press the mixture firmly into the bottom of the pan.
I beat the cream cheese and sugar until smooth, then mix in eggs, vanilla, and sour cream.
I pour the filling over the crust.
I toss the diced apples with lemon juice, sugar, and spices, then layer them evenly over the cheesecake batter.
I make the crumble topping by combining flour, sugar, salt, cinnamon, and butter until it’s crumbly, then sprinkle it over the apples.
I bake for 55–65 minutes until the center is mostly set.
I cool it completely, then chill for at least 4 hours (or overnight) before slicing.

Servings and timing

This recipe serves 10–12 and takes about 1 hour 30 minutes total, plus at least 4 hours of chilling time.

Variations

I sometimes add chopped pecans or oats to the crumble for extra crunch.
Caramel drizzle on top takes it to the next level.
A ginger snap crust gives it more spice.
Pears can be used instead of apples for a fun twist.

Storage/Reheating

I store leftovers tightly covered in the fridge for up to 5 days. It also freezes beautifully—I wrap slices in plastic and foil, then thaw overnight in the fridge. No reheating needed, just slice and serve chilled. Apple Crumble Cheesecake

FAQs

Can I make this ahead of time?

Yes, it’s actually better made a day in advance to let it set properly and develop flavor.

What kind of apples work best?

I like using firm varieties like Honeycrisp, Granny Smith, or Braeburn—they hold their shape and offer great flavor.

Do I need a water bath?

It’s optional. I bake it without one and don’t mind a slight crack, but a water bath gives a smoother finish.

How do I know when it’s done?

The edges will be set, and the center should still jiggle slightly. It will firm up as it chills.

Can I use pre-made crust?

Yes. A store-bought graham cracker crust works, though I prefer making it to fit a springform pan.

Conclusion

Apple Crumble Cheesecake is everything I love in a dessert—rich, creamy, fruity, and full of texture. It’s a showstopper for holidays or gatherings but easy enough to make for a cozy weekend treat. Every bite delivers that perfect balance of sweetness, spice, and crunch.