Do Share Recipe

I still remember the first time I pulled this Apple Crumble Cheesecake Recipe out of the oven—the smell alone made the wait feel impossible. I wanted something cozy like apple crumble, but rich and creamy like my favorite cheesecake, so I decided to combine both. After a few tweaks, this recipe turned into one of those desserts I keep coming back to every fall and winter.

The layers, the textures, and that buttery crumble on top feel bakery-level but totally doable at home. Every slice tastes like comfort, and honestly, I’m excited to walk you through exactly how I make it. If you enjoy baking seasonal treats at home, you can also enjoy similar desserts like this easy pumpkin brownies recipe when pumpkin flavors are in season.

Ingredients Section

For the Crust

Graham crackers – 200 g, finely crushed for a firm, crunchy base
Unsalted butter – 100 g, melted to bind the crumbs evenly
Granulated sugar – 2 tablespoons, adds light sweetness without overpowering

For the Apple Filling

Fresh apples – 4 medium, peeled and diced (fresh apples hold texture better than frozen)
Brown sugar – ½ cup, creates a deep caramel-like flavor
Ground cinnamon – 1 teaspoon, gives warm, classic apple crumble taste
Lemon juice – 1 tablespoon, prevents browning and balances sweetness
Cornstarch – 1 teaspoon, thickens the apple mixture so it doesn’t get watery

For the Cheesecake Filling

Cream cheese – 500 g, full-fat and softened for ultra-creamy texture
Granulated sugar – ¾ cup, sweetens without masking tanginess
Eggs – 2 large, room temperature for smooth blending
Vanilla extract – 1 teaspoon, enhances overall flavor
Sour cream – ½ cup, adds richness and subtle tang

For the Crumble Topping

All-purpose flour – ¾ cup, forms the base of the crumble
Brown sugar – ⅓ cup, adds a rich, toasty sweetness
Unsalted butter – 75 g, cold and cubed for crisp crumbs
Ground cinnamon – ½ teaspoon, ties the crumble to the apple flavor

Note: This ingredient quantity yields approximately 10–12 servings.

Variations

Dairy-free option – Use dairy-free cream cheese, plant-based butter, and coconut-based sour cream alternatives
Lower-sugar version – Replace part of the sugar with a baking-friendly sweetener and use naturally sweet apples
Gluten-free option – Swap graham crackers and flour with certified gluten-free alternatives
Nutty crumble – Add chopped walnuts or pecans to the crumble topping for extra crunch
Flavor boost – Add nutmeg or cardamom to the apple layer for deeper autumn flavor
Caramel apple twist – Drizzle caramel sauce over the apple layer before adding the crumble

Cooking Time

Here’s a clear breakdown of how long everything takes.

Prep Time: 30 minutes
Cooking Time: 70 minutes
Total Time: About 1 hour 40 minutes, plus chilling

Equipment You Need

Springform pan – allows easy removal of the cheesecake without damaging layers.
Mixing bowls – for preparing crust, filling, apples, and crumble separately.
Hand mixer or stand mixer – helps achieve a smooth cheesecake filling.
Saucepan – used to gently cook the apple mixture.
Spatula – for spreading layers evenly and scraping bowls clean.

How to Make Apple Crumble Cheesecake Recipe?

This recipe comes together in simple layers, each adding its own texture and flavor.

Prepare the crust

I start by mixing crushed graham crackers with melted butter and sugar until it looks like wet sand. Then I press it firmly into the bottom of a lined springform pan, making sure it’s even. A short bake helps set the crust so it stays crisp under the filling.

Cook the apple layer

I cook the diced apples with brown sugar, cinnamon, lemon juice, and cornstarch over medium heat. After a few minutes, the apples soften and the mixture thickens slightly. I let it cool so it doesn’t melt the cheesecake layer later.

Make the cheesecake filling

I beat the softened cream cheese with sugar until smooth and lump-free. Then I add the eggs one at a time, followed by vanilla and sour cream. Mixing gently at this stage keeps the cheesecake creamy and prevents cracks.

Assemble the layers

I pour the cheesecake filling over the cooled crust and smooth the top. Next, I spoon the apple mixture evenly over the cheesecake layer. This creates a beautiful contrast once baked.

Prepare the crumble topping

I rub cold butter into flour, brown sugar, and cinnamon until crumbly. The mixture should look rustic, not doughy. I sprinkle it generously over the apple layer for that classic crumble finish.

Bake the cheesecake

I bake the cheesecake until the center is just slightly wobbly. Overbaking can dry it out, so I keep a close eye near the end. Once done, I turn off the oven and let it cool gradually inside.

Chill and serve

After cooling to room temperature, I refrigerate the cheesecake for several hours. Chilling helps the layers set and makes slicing clean and easy. When planning a dessert spread, savory snacks like pumpkin beer pretzels with chipotle queso recipe pair really well alongside sweet bakes like this.

Additional Tips for Making This Recipe Better

After making this recipe several times, I’ve learned a few tricks that really elevate it.

I always use room-temperature cream cheese because it blends smoother and avoids lumps.
I let the apple mixture cool fully so it doesn’t sink into the cheesecake layer.
I bake the cheesecake in the center rack for even heat distribution.
I chill it overnight when possible because the flavors taste even better the next day.

How to Serve Apple Crumble Cheesecake Recipe?

I love serving this cheesecake slightly chilled with a clean, sharp knife for neat slices.
For extra presentation, I add a light dusting of powdered sugar or a drizzle of caramel sauce on top.
A dollop of whipped cream or a scoop of vanilla ice cream on the side makes it feel restaurant-worthy.

Nutritional Information

Here’s a general nutritional snapshot per serving.

Calories: Approximately 420 kcal
Protein: Around 7 g
Carbohydrates: About 45 g
Fat: Roughly 24 g

Make Ahead and Storage

This apple crumble cheesecake is a great make-ahead dessert because it needs chilling time anyway. You can prepare it a day in advance and keep it refrigerated until serving.

For storage, I keep leftovers covered in the refrigerator. It stays fresh and flavorful for up to 4 days without drying out.

To freeze, I wrap individual slices tightly in plastic wrap and then foil. Frozen cheesecake keeps well for up to 2 months and should be thawed overnight in the fridge before serving.

Why You’ll Love This Recipe?

This dessert combines the best of two classics in one show-stopping treat.

It delivers creamy cheesecake and warm apple crumble in every bite, making it incredibly satisfying.
The recipe is straightforward and approachable, even if you’re new to baking cheesecakes.
You can easily customize it with different apples, toppings, or dietary swaps.
It’s perfect for holidays, gatherings, or anytime you want a dessert that truly impresses.

If you love comforting flavors with a bakery-style finish, this apple crumble cheesecake recipe is one you’ll want to make again and again.

Ben Carraoli