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Apple Crumble Cheesecake Recipe
Ben Carraoli

Apple Crumble Cheesecake Recipe

I still remember the first time I pulled this apple crumble cheesecake 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.
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Total Time 1 hour 40 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 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
  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. After cooling to room temperature, I refrigerate the cheesecake for several hours. Chilling helps the layers set and makes slicing clean and easy.

Notes

  • 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.