Apple Crumble Cheesecake Recipe: The Best Fall Dessert with a Buttery Crumble Topping
Alright, let’s talk about one of my favorite things in the world—cheesecake. But not just any cheesecake. We’re talking Apple Crumble Cheesecake. It’s basically the best of both worlds: a rich, creamy cheesecake topped with warm, cinnamon-spiced apples and a buttery crumble. It’s like if Apple Crumb Cheesecake and Classic Cheesecake Recipes had a baby… and that baby was the Best Cheesecake Recipe Ever.
As a mom of three, I’m always looking for easy homemade cheesecake recipes that actually impress people but don’t keep me in the kitchen all day. This one? It checks all the boxes. Whether you’re looking for a Basic Cheesecake Recipe, a cozy Fall Dessert, or just a little slice of happiness, this is the one. And if you love bite-sized treats, you can even turn them into Apple Cheesecake Bites—because who doesn’t love mini versions of their favorite desserts?
I’ve tested so many cheesecake recipes over the years, from Original Cheesecake Recipes to fun twists like Crumble Cheesecake and Cheesecake Apple Crumble. But this Apple Cheesecake right here? Hands down, one of the best. It’s got everything—smooth, creamy cheesecake, a crunchy apple crumble topping recipe, and that perfect balance of sweet and spiced.
So if you’re on the hunt for easy cheesecake recipes, quick cheesecake recipes, or the best creamy cheesecake recipe, this one’s for you. It’s simple, homemade, and basically fall in dessert form. Let’s get baking!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (or just crush a bunch of crackers like I do)
- ¼ cup sugar
- ½ cup butter, melted
For the Cheesecake
- 2 (8 oz) blocks cream cheese, softened (don’t skip this step, or you’ll be fighting lumps)
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream (makes it super creamy)
For the Apple Topping
- 2 apples, peeled and diced (I like Honeycrisp, but use whatever’s in the fruit bowl)
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1 tbsp butter
For the Crumble
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup oats
- ¼ cup melted butter
- ½ tsp cinnamon
How to Make Apple Crumble Cheesecake
1. Make the Crust
Preheat your oven to 325°F. Mix up your graham cracker crumbs, sugar, and melted butter in a bowl. Press it into the bottom of a 9-inch springform pan (I just use the bottom of a measuring cup to pack it down). Pop it in the oven for 10 minutes to set, then let it cool.
2. Make the Cheesecake Batter
In a big mixing bowl, beat the cream cheese and sugar until smooth. No lumps allowed—nobody wants a chunky cheesecake. Add in the eggs one at a time, mixing after each one. Stir in vanilla and sour cream. Pour this dreamy batter over your cooled crust.
3. Cook the Apples
Grab a small pan, toss in the apples, brown sugar, cinnamon, and butter. Cook them over medium heat for about 5 minutes, until they soften up and get all caramelized and amazing. Set aside. Try not to eat them straight from the pan (I fail at this every time).
4. Make the Crumble
In another bowl (yes, this is a three-bowl situation), mix together flour, brown sugar, oats, melted butter, and cinnamon until it looks like chunky, delicious sand.
5. Put It All Together & Bake
Now for the magic—spoon the cooked apples over the cheesecake batter, then sprinkle the crumble all over the top. Bake for 45–50 minutes, or until the center is just set but still has a slight jiggle. Let it cool completely before putting it in the fridge for at least 4 hours (overnight is even better).
6. Slice & Devour
The hard part is waiting, but trust me, it’s worth it. Once chilled, slice it up and dig in. And if you wanna get extra fancy, drizzle some caramel on top or add a scoop of vanilla ice cream.
Final Thoughts
If you love cheesecake and apple crumble, this dessert is gonna change your life. It’s fancy enough for the holidays but easy enough for a random Tuesday treat (because let’s be real, we all need a dessert like that).
So go ahead—bake it, eat it, and let me know how it goes. And if your kids ask why apples are in their cheesecake, just tell them it’s basically fruit salad.
FAQs for Apple Crumble Cheesecake
Can I make this cheesecake ahead of time?
Yes! In fact, it’s even better the next day after chilling in the fridge. I usually bake it the night before and let it sit overnight. It helps the flavors blend and makes slicing easier.
What kind of apples should I use?
I like Honeycrisp or Granny Smith because they hold their shape and have a nice balance of sweet and tart. But if all you’ve got are Gala or Fuji, go for it—no one’s judging.
Do I have to use a springform pan?
Technically, no, but… yes. A springform pan makes it way easier to remove the cheesecake without destroying it. If you don’t have one, use a deep dish pie pan, but you’ll have to serve it straight from there.
How do I know when my cheesecake is done baking?
Look for the center to be slightly jiggly but not wet. If it’s too wobbly, give it another 5 minutes. It will set up more as it cools.
My cheesecake cracked—what did I do wrong?
Cracks happen! Usually, it’s from overbaking or cooling too fast. To avoid this:
Don’t overmix the batter (too much air = cracks).
Bake it in a water bath for extra moisture.
Let it cool gradually in the oven with the door slightly open.
And if it still cracks? Just cover it with apples and crumble—problem solved!
Apple Crumble Cheesecake Recipe Card
Apple Crumble Cheesecake
Ingredients
Method
- Make the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
- Prepare the Cheesecake
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Stir in vanilla and sour cream.
- Pour over the cooled crust.
- Cook the Apples
- In a pan, cook apples, brown sugar, cinnamon, and butter over medium heat for 5 minutes, until softened.
- Set aside.
- Make the Crumble
- Mix flour, brown sugar, oats, melted butter, and cinnamon until crumbly.
- Assemble & Bake
- Spoon cooked apples over cheesecake batter.
- Sprinkle crumble topping evenly on top.
- Bake for 45–50 minutes, until the center is slightly jiggly but set.
- Let cool at room temperature, then chill in the fridge for at least 4 hours (overnight is best).
- Serve & Enjoy!
- Slice and serve as-is, or drizzle with caramel sauce for extra decadence.
Notes
Tips:
Use Honeycrisp or Granny Smith apples for the best texture and flavor.To avoid cracks, don’t overmix the batter and let the cheesecake cool gradually.
Want mini cheesecakes? Use a muffin tin and bake for 20–25 minutes.
