Apple Crumble Cheesecake Recipe
How to Make a Apple Crumble Cheesecake
If you could wrap up autumn in a dessert, I’m pretty sure it would taste exactly like this Apple Crumble Cheesecake. Imagine layers of creamy caramel-swirled cheesecake, cinnamon-spiced apples, and a buttery oat crumble topping—all sitting on a golden graham cracker crust. Yeah… it’s as dreamy as it sounds.
This dessert takes everything we love about apple pie, crumble, and cheesecake, and somehow merges them into one slice of perfection. Whether you’re making it for a special occasion, a family dinner, or just because you’re craving something cozy, this recipe will not disappoint. Also make sure to try our apple crumble pie too!
The Crust: Buttery, Sweet, and Perfectly Crunchy
We start with a simple but reliable graham cracker crust. Mix 2 cups of graham cracker crumbs, 2 tablespoons of sugar, and ½ cup of melted butter. Stir until it looks like wet sand (you’ll know it when you see it).
Press that delicious mixture into your springform pan—don’t forget the sides! Pop it in the oven for 10 minutes at 350°F. This helps it set and gives it that toasty flavor that pairs so well with cheesecake. Let it cool while we move on to the main event.
The Cheesecake Filling: Smooth, Sweet, and a Little Bit Caramel-Crazy
Grab your cream cheese (make sure it’s room temperature—it makes a world of difference) and beat it with 1¼ cups of sugar until smooth and fluffy. Then add in 2 teaspoons vanilla extract, ½ cup caramel sauce, and 2 teaspoons cinnamon.
The cinnamon-caramel combo gives this cheesecake its signature cozy warmth. Mix until everything is fully combined, then add your 4 large eggs, two at a time. Keep it gentle here—overmixing adds air bubbles, and we want our cheesecake luxuriously smooth.
Finally, pour in ½ cup of heavy cream for that rich, creamy texture we all know and love.
Pro tip: Wrap your pan in a double layer of foil before baking. We’ll be using a water bath, and trust me—this step saves you from the heartbreak of a soggy crust.
The Apple Crumble Topping: Where the Magic Happens
While your cheesecake batter rests, it’s time to make the apple layer.
Toss 2 cups of diced apples (Honeycrisp or Granny Smith work beautifully) with 2 tablespoons of sugar and 1 teaspoon cinnamon. The smell alone will make your kitchen feel like a fall wonderland.
Now for the crumble: combine ½ cup brown sugar, ½ cup flour, ½ cup rolled oats, and 4 tablespoons melted butter. Stir until crumbly. This topping gives that irresistible texture contrast—the soft cheesecake against the crunchy, buttery crumble is chef’s kiss.
Layer the coated apples over your cheesecake batter, then sprinkle the crumble evenly on top.
Baking It Just Right
Set your cheesecake pan in a large roasting pan and pour in hot water until it reaches halfway up the sides of your springform pan. This gentle steam helps prevent cracks and keeps your cheesecake silky smooth.
Bake at 350°F for about 1 hour to 1 hour 25 minutes—you’re looking for a slightly jiggly center and a golden brown topping. It’s okay if it wobbles a bit; it’ll firm up as it cools.
Once baked, remove the cheesecake carefully and let it cool at room temperature for 1 hour. Then refrigerate it for at least 5 hours (overnight is best). The wait is the hardest part, but trust me—it’s worth it.
Serving & Enjoying
When it’s finally time to slice, drizzle a little extra caramel sauce on top (because why not?) and serve chilled. Every bite is a perfect balance: creamy cheesecake, tart-sweet apples, and that crumbly, buttery topping.
It’s indulgent, comforting, and surprisingly easy to pull together for such a show-stopping dessert. You can make it a day ahead, and it actually tastes even better after sitting overnight as the flavors meld.
Apple Crumble Cheesecake FAQs:
1. What kind of apples work best for this cheesecake?
You can’t go wrong with Granny Smith apples — they’re tart and hold their shape beautifully when baked. If you prefer something sweeter, try Honeycrisp, Fuji, or even a mix of both for a nice balance of flavor.
2. Do I really need to bake the cheesecake in a water bath?
Yes, it’s worth it! The water bath helps the cheesecake bake evenly and prevents cracks on top. Just wrap your springform pan tightly with two layers of aluminum foil to keep water from seeping in, and you’ll be golden.
3. Can I make this cheesecake ahead of time?
Absolutely. In fact, it’s even better the next day! Make it the night before your event, refrigerate it overnight, and it’ll be perfectly set and flavorful by the time you’re ready to serve.
4. How should I store leftovers?
Cover the cheesecake tightly with plastic wrap or store slices in an airtight container. Keep it in the refrigerator for up to 5 days. You can also freeze individual slices for up to 2 months — just thaw in the fridge overnight before enjoying.
5. Can I skip the crumble topping?
Technically yes, but it’s what makes this cheesecake special! The crumble adds texture and that cozy, apple-pie flavor. If you’re short on time, you could sprinkle on just the oat mixture without the apples, and it’ll still be delicious.
6. How do I know when the cheesecake is done baking?
The edges should look set, and the center should have a slight jiggle when you gently shake the pan. Don’t overbake — it’ll continue to firm up as it cools.
7. Can I use store-bought caramel sauce?
Totally! A good-quality store-bought caramel works great here. If you’re feeling fancy, you can make your own, but no judgment either way — this dessert will shine regardless.
8. What can I serve with Apple Crumble Cheesecake?
Try a drizzle of extra caramel sauce, a scoop of vanilla ice cream, or a swirl of whipped cream. It’s also incredible with a cup of coffee or hot apple cider for those cozy fall vibes.
9. My cheesecake cracked — what did I do wrong?
Cracks usually come from overmixing or skipping the water bath. But don’t stress! A drizzle of caramel sauce or a sprinkle of crumble topping can cover it beautifully — no one will ever know.
10. Can I make this gluten-free?
Yes! Just swap the graham crackers for gluten-free ones, and use gluten-free oats and flour in the crumble topping. The texture and flavor will still be amazing.
Apple Crumble Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup unsalted butter melted
For the filling
- 24 oz cream cheese softened at room temperature
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ cup caramel sauce
- 2 teaspoons cinnamon
- 4 large eggs
- ½ cup heavy whipping cream
For the Apple Crumble
- 2 cups diced apple
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- 4 tablespoons unsalted butter melted
Instructions
For the crust
- Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix with a fork until combined and a wet sand texture forms. Add the crust mixture to the prepared springform pan and press firmly on the bottom and along the sides of the pan. Bake for 10 minutes, remove from the oven and cool while making the cheesecake filling.
For the cheesecake filling
- In a large mixing bowl with a hand mixer, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract, caramel sauce, and cinnamon. Mix until completely combined.
- Add the eggs 2 at a time and mix until combined. Continue to mix on low speed while adding the cream. Mix until combined.
- Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
- Pour the cheesecake batter over the crust and spread out with a spatula.
For the apple crumble
- Toss the diced apples in the granulated sugar and cinnamon until completely coated.
- Set aside.
- In a mixing bowl, add the brown sugar, flour, rolled oats, and melted butter until clumps begin to form.
- Add the apples in an even layer on top of the cheesecake. Sprinkle the crumble mixture over top.
- Place the cheesecake into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).
- Bake at 350 degrees for 1 hour- 1 hour 25 minutes, or until the center is just slightly jiggly and the topping is golden.
- Remove from the oven and cool the cheesecake at room temperature for 1 hour before transferring it to the refrigerator.
- Refrigerate for at least 5 hours or overnight.
