Delicious Apple Crumble Cheesecake is such a wonderful treat that brings together two favorites: the creamy, smooth cheesecake and the warm, crunchy apple crumble topping. You get the sweetness and tartness of apples mixed with cinnamon and a buttery crisp topping, all layered over a rich cheesecake base. It’s a lovely combination of textures and flavors that feels like a cozy hug in dessert form.
I love making this cheesecake when the weather starts to get chilly because it reminds me of home and the comfy feeling of autumn. One of my favorite things to do is to use fresh apples and sprinkle a little nutmeg along with the cinnamon to give it a little extra warmth. I also like to prep the crumble topping a bit in advance so it’s perfectly crisp by the time the cheesecake is done baking.
When I serve this Apple Crumble Cheesecake, I usually enjoy it with a cup of tea or coffee—it’s a great dessert to share with friends or family after a nice meal. Plus, it holds up well if you want to make it ahead of time for a special occasion or weekend treat. Every time I make it, people keep asking for the recipe, and I don’t blame them!
Key Ingredients & Substitutions for Apple Crumble Cheesecake
Graham Cracker Crumbs: These give the crust a great crunch and slight sweetness. If you can’t find them, digestive biscuits or vanilla wafers work well too.
Nuts: I use walnuts for a bit of earthiness, but pecans or almonds make tasty alternatives.
Apples: Granny Smith offers tartness that balances the sweet cheesecake, but Honeycrisp or Fuji apples add a nice sweetness and crisp texture.
Cream Cheese: Make sure it’s softened to room temperature for a smooth batter. You can swap with Neufchâtel cheese for a lighter version.
Sour Cream and Heavy Cream: These keep the cheesecake creamy and rich. Greek yogurt can replace sour cream if needed, though it might slightly change the texture.
Butter for Crust and Crumble: Cold butter in the crumble helps create that nice crumbly texture. Don’t melt it for the topping!
Spices: Cinnamon is key here for warmth. I also add nutmeg to enhance the apple flavor, but feel free to leave it out or add a pinch of cloves for extra depth.
How Do You Keep the Cheesecake Smooth and Crack-Free?
Getting a perfectly smooth cheesecake without cracks can feel tricky. Here are my tips that work every time:
- Room temperature ingredients: Beat cream cheese until very smooth before adding anything else. Cold cream cheese can leave lumps.
- Mix gently: Add eggs one at a time and mix just until combined. Overmixing adds air, which can cause cracks.
- Bake low and slow: The 325°F temperature here helps the cheesecake cook evenly. Resist turning up the heat to speed things up.
- Use a water bath (optional): For extra protection, place your springform pan in a larger pan filled with hot water about halfway up the sides. This keeps the heat gentle and prevents cracking.
- Cool gradually: After baking, let the cheesecake cool in the slightly open oven for an hour. Sudden temperature changes are a common crack cause.
Equipment You’ll Need
- 9-inch springform pan – makes removing the cheesecake easy and keeps its shape perfect.
- Electric mixer – helps you beat the cream cheese smooth without lumps.
- Mixing bowls – use separate bowls for crust, filling, and toppings to keep things organized.
- Measuring cups and spoons – accurate measurements help the cheesecake turn out right every time.
- Rubber spatula – great for scraping the batter cleanly from the bowl and folding ingredients gently.
- Pastry cutter or fork – helps mix cold butter into the crumble topping without melting it.
- Oven-safe roasting pan (optional) – if you want to bake the cheesecake in a water bath to prevent cracks.
Flavor Variations & Add-Ins
- Try adding chopped dried cranberries or raisins to the apple topping for a touch of sweetness and chewiness.
- Swap out the crumble topping walnuts for pecans or almonds to change the nutty flavor profile.
- Stir a teaspoon of ground ginger or cardamom into the apple mixture for a different spice twist.
- For a richer dessert, swirl melted caramel or butterscotch into the cheesecake batter before baking.
Delicious Apple Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 crackers)
- 1/4 cup finely chopped nuts (walnuts or pecans)
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Apple Topping:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored and chopped into small cubes
- 1 tbsp lemon juice
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, cold and cubed
For the Caramel Drizzle (Optional):
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and assemble, about 55-65 minutes to bake, and requires at least 4 hours of chilling time in the refrigerator (or overnight for best results). In all, plan for around 5-6 hours from start to finish.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix together graham cracker crumbs, chopped nuts, brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture is evenly moistened and feels like wet sand. Press this mixture firmly into the bottom of your prepared pan. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.
2. Make the Apple Topping:
In a bowl, toss the chopped apples with lemon juice, granulated sugar, cinnamon, and nutmeg. Set this aside for later.
3. Make the Crumble Topping:
In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Place this in the refrigerator to keep cool while you prepare the cheesecake filling.
4. Mix the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add granulated sugar and vanilla extract, and continue beating until fully combined. Add the eggs one at a time, mixing gently after each addition just until incorporated. Finally, blend in the sour cream and heavy cream until the batter is smooth.
5. Assemble the Cheesecake:
Pour half of the cheesecake batter over the cooled crust in the springform pan. Spread half of the apple mixture evenly over the batter. Then gently spread the remaining batter on top, followed by the rest of the apple topping. Finish by sprinkling the crumble topping evenly over the apples.
6. Bake and Cool:
Bake the cheesecake for 55-65 minutes. You’re looking for edges that are set and lightly browned, while the center should still have a slight jiggle to it. Once done, turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This helps prevent cracks.
7. Chill:
Remove the cheesecake from the oven and let it cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight, until fully set.
8. Serve with Caramel Drizzle:
Before serving, drizzle caramel sauce over the top for a delicious finishing touch. Slice and enjoy your homemade delicious apple crumble cheesecake!
Can I Use Frozen Apples for the Topping?
Yes, you can! Just be sure to thaw them completely and drain any excess liquid before mixing with the sugar and spices to avoid a soggy crumble topping.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. To keep the crumble topping crisp, add it fresh before serving if possible.
Can I Make the Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better after sitting overnight in the fridge, which helps the flavors meld and makes slicing easier.
What Can I Use Instead of a Springform Pan?
If you don’t have a springform pan, use a regular 9-inch cake pan lined with parchment paper on the bottom, or foil the outside well to create a water bath if you choose to bake with one.
