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Apple Crumble Cheesecake

This Apple Crumble Cheesecake is the perfect mashup of creamy cheesecake, cinnamon-spiced apples, and a buttery oat crumble. It’s a crowd-pleaser that’s perfect for fall, holidays, or just because you deserve dessert.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 5 hours
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter melted
  • For the Cheesecake:
  • 2 8 oz blocks cream cheese, softened
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
For the Apple Topping:
  • 2 large apples peeled and diced
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tbsp unsalted butter
  • For the Crumble Topping:
  • ½ cup all-purpose flour
  • ¼ cup brown sugar
  • ¼ cup old-fashioned oats
  • ¼ cup unsalted butter melted
  • ½ tsp cinnamon

Method
 

  1. Make the Crust
  2. Preheat oven to 325°F (163°C).
  3. Mix graham cracker crumbs, sugar, and melted butter.
  4. Press into a 9-inch springform pan and bake for 10 minutes. Let cool.
  5. Prepare the Cheesecake
  6. Beat cream cheese and sugar until smooth.
  7. Add eggs one at a time, mixing after each.
  8. Stir in vanilla and sour cream.
  9. Pour over the cooled crust.
  10. Cook the Apples
  11. In a pan, cook apples, brown sugar, cinnamon, and butter over medium heat for 5 minutes, until softened.
  12. Set aside.
  13. Make the Crumble
  14. Mix flour, brown sugar, oats, melted butter, and cinnamon until crumbly.
  15. Assemble & Bake
  16. Spoon cooked apples over cheesecake batter.
  17. Sprinkle crumble topping evenly on top.
  18. Bake for 45–50 minutes, until the center is slightly jiggly but set.
  19. Let cool at room temperature, then chill in the fridge for at least 4 hours (overnight is best).
  20. Serve & Enjoy!
  21. 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.