Apple Crumble Cheesecake Recipe: The Best Fall Dessert with a Buttery Crumble Topping
If you love cheesecake and you love apple crumble, this recipe was basically made for you. It’s got a buttery graham cracker crust, a rich and creamy cheesecake filling, warm cinnamon-spiced apples on top, and a golden oat crumble over everything. Two of the best desserts ever, in one pan.
It’s one of those recipes that looks really impressive when you bring it to the table but it’s not actually that complicated to make. You just work through each layer one at a time and it all comes together beautifully. The hardest part is honestly waiting for it to chill before you can slice it. For more apple baking ideas while you wait, check out my Best Apple Dessert Recipes — so many good ones in there..
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.
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.
This apple crumble cheesecake is one of those desserts that everybody asks for the recipe after. The creamy cheesecake layer, the soft cinnamon apples, the crunchy crumble on top — every bite has something going on and it all works so well together.
It keeps beautifully in the fridge for a few days too, which makes it a really great make-ahead dessert for any gathering. Drizzle a little caramel sauce over the top before serving if you want to take it somewhere extra special.
I hope your family loves it as much as mine does — drop a comment below and let me know how it turned out!
For more apple recipes you will love:
