Name: Apple Crumble Cheesecake Recipe
Prep time: 40 min
Cook time: 70 min
Total time: 360 min
Ingredients: 2 cups graham cracker crumbs; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 8 tablespoons unsalted butter, melted; 24 ounces cream cheese, softened; 1 cup granulated sugar; 3 large eggs, room temperature; 1 cup sour cream, room temperature; 1 teaspoon pure vanilla extract; 2 tablespoons all purpose flour; 1 teaspoon ground cinnamon; 1 pinch fine sea salt; 3 medium apples, peeled, cored, and thinly sliced; 2 tablespoons unsalted butter; 3 tablespoons brown sugar, packed; 1 teaspoon ground cinnamon; 1 pinch ground nutmeg; 1 teaspoon lemon juice; 1 teaspoon cornstarch; 1 cup old fashioned rolled oats; 3/4 cup all purpose flour; 1/2 cup brown sugar, packed; 1 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 8 tablespoons cold unsalted butter, cut into small cubes; warm caramel sauce; extra sautéed apples; whipped cream

Apple Crumble Cheesecake Recipe tastes like a cozy fall hug with creamy tangy cheesecake, buttery cinnamon apples, and a crunchy oat crumble on top. It suits holiday dinners, potlucks, or any weekend baking project when you want a showstopper dessert in about 6 hours total including chilling. I tested this version in my tiny apartment kitchen while my dog judged my crumble skills from the couch.

Why Make This Apple Crumble Cheesecake Recipe at Home

This cheesecake packs three desserts into one: classic New York style cheesecake, apple pie, and crumble topping. You get creamy, crunchy, and saucy in every bite, and it slices beautifully for parties.

You also control the sweetness, spice level, and crust thickness. Store bought versions often taste too sweet or too bland, while this one balances tart apples, warm spices, and a not-too-sweet filling.

“This Apple Crumble Cheesecake Recipe tastes like the best parts of apple pie and cheesecake in one slice, and my family now requests it for every holiday. ★★★★★”

Ingredients You Need

For the crust

2 cups graham cracker crumbs
- Use about 16 full sheets; I like Honey Maid for consistent texture.
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
8 tablespoons unsalted butter, melted
- If you only have salted butter, reduce added salt in the recipe by a pinch.

For the cheesecake filling

24 ounces cream cheese, brick style, softened
- Use full fat; low fat turns out rubbery. Philadelphia or store brand both work.
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
- Greek yogurt works in a pinch, use full fat for best texture.
1 teaspoon pure vanilla extract
2 tablespoons all purpose flour
- This helps prevent cracks and gives a slightly firmer slice.
1 teaspoon ground cinnamon
1 pinch fine sea salt

For the apple layer

3 medium apples, peeled, cored, and thinly sliced
- Use firm, tart apples like Granny Smith or Honeycrisp so they hold shape.
2 tablespoons unsalted butter
3 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon lemon juice
1 teaspoon cornstarch
- This thickens the juices so the cheesecake does not turn soggy.

For the crumble topping

1 cup old fashioned rolled oats
3/4 cup all purpose flour
1/2 cup brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
8 tablespoons cold unsalted butter, cut into small cubes
- You can use half butter and half coconut oil for a slightly lighter feel.

Optional toppings

Warm caramel sauce
Extra sautéed apples
Whipped cream

Equipment list

9 inch springform pan
Large mixing bowls
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Small skillet for apples
Small bowl for crumble
Baking sheet
Aluminum foil
Cooling rack
Sharp knife and thin spatula for slicing

Tips & Mistakes

Line the bottom of the springform pan with parchment so slices release cleanly.
Wrap the outside of the pan tightly with heavy duty foil to protect from water if you use a water bath.
Use room temperature cream cheese, eggs, and sour cream so the batter mixes smooth and creamy.
Mix the cheesecake batter on low speed and stop when combined to avoid extra air and cracks.
Do not overbake; pull the cheesecake when the center still jiggles slightly, since it finishes setting as it cools.
Cool the cheesecake slowly in the oven with the door cracked to prevent sudden temperature shock and surface cracks.
Slice the apples thin so they soften fully during baking and do not turn crunchy.
Chill the cheesecake at least 4 hours, and overnight if possible, so the layers firm up and flavors blend.
Run a thin knife around the edge after baking so the cheesecake does not stick to the pan and tear.
Store crumble topping ingredients cold so the topping bakes crisp and crumbly, not greasy.

How to Make Apple Crumble Cheesecake Recipe

Step 1: Prepare the pan and oven

Preheat the oven to 325°F. Line the bottom of a 9 inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan with a double layer of foil and set it on a baking sheet.

Step 2: Make the graham cracker crust

Stir the graham cracker crumbs, sugar, and cinnamon in a bowl. Pour in the melted butter and mix until the crumbs feel evenly moistened and clump when you squeeze them. Press the mixture firmly into the bottom of the pan and slightly up the sides, then bake for 8 to 10 minutes until fragrant.

Let the crust cool while you prepare the filling and toppings. Keep the oven at 325°F.

Step 3: Cook the apple layer

Melt the butter in a skillet over medium heat. Add the sliced apples, brown sugar, cinnamon, and nutmeg, then stir to coat. Cook 5 to 7 minutes until the apples soften slightly and release juices.

Stir in the lemon juice and cornstarch and cook 1 to 2 more minutes until the juices thicken and look glossy. Remove from heat and let the apples cool to room temperature so they do not melt the cheesecake batter.

Step 4: Mix the crumble topping

Combine oats, flour, brown sugar, cinnamon, and salt in a bowl. Add the cold butter cubes and rub them into the dry ingredients with your fingers or a pastry cutter until the mixture forms clumps and pea sized bits. Place the bowl in the fridge while you mix the cheesecake filling so the butter stays cold.

Step 5: Mix the cheesecake filling

Beat the softened cream cheese in a large bowl on medium low speed until smooth and lump free. Add the sugar and salt and mix until creamy, scraping the bowl as needed. Mix in the flour and cinnamon.

Add the eggs one at a time, mixing on low just until each one blends in. Stir in the sour cream and vanilla by hand with a spatula so you do not add extra air. The batter should look thick, silky, and smooth.

Step 6: Assemble the layers

Pour about two thirds of the cheesecake batter over the cooled crust and smooth the top. Spoon the cooled apples evenly over the batter, leaving a small border at the edge so apples do not stick to the pan. Gently pour the remaining cheesecake batter over the apples and smooth again.

Sprinkle the chilled crumble topping evenly over the surface. Press very lightly so it adheres but still keeps texture.

Step 7: Bake the cheesecake

Place the springform pan on the baking sheet in the center of the oven. If you want extra insurance, set a separate pan of hot water on the lower rack to add moisture to the oven. Bake 55 to 70 minutes until the edges look set and the center still jiggles like soft pudding when you nudge the pan.

If the crumble browns too quickly, tent the top loosely with foil. Turn off the oven, crack the door slightly, and let the cheesecake sit inside for 45 to 60 minutes so it cools slowly.

Step 8: Chill and slice

Move the cheesecake to a cooling rack and run a thin knife around the edge to loosen it from the pan. Let it reach room temperature, then cover and chill at least 4 hours, or overnight for best texture. When you feel ready to serve, release the springform ring, slice with a sharp knife, and wipe the blade between cuts for clean layers.

Variations I've Tried

I swap half the apples for pears when I want a slightly floral twist, and it tastes amazing with the cinnamon crumble. I also tried a gingersnap crust instead of graham crackers, which adds a spicy kick that pairs well with the apples. If you like extra crunch, toss a small handful of chopped toasted pecans into the crumble topping.

You can swirl a few tablespoons of thick caramel sauce into the top of the cheesecake batter before you add the crumble. I also tested a lighter version with Greek yogurt in place of sour cream, and it still turned out creamy, just a bit tangier.

How to Serve Apple Crumble Cheesecake Recipe

Serve slices chilled or just slightly cooler than room temperature so the cheesecake feels creamy and the apple layer tastes bright. Add a spoonful of warm caramel sauce on each slice and a dollop of whipped cream for a bakery style finish. Fresh apple slices, a sprinkle of cinnamon, or a drizzle of maple syrup also work nicely.

This Apple Crumble Cheesecake Recipe fits holiday dessert tables, fall birthdays, or cozy Sunday dinners. I often cut smaller slices than a standard cheesecake, since the crumble and apples make it feel extra satisfying.

How to store

Store leftover cheesecake covered in the fridge for up to 4 days; keep it in the springform base or a flat airtight container.
Chill slices uncovered for 30 minutes first so the crumble firms up, then cover to avoid condensation.
Freeze individual slices on a parchment lined tray until solid, then wrap each slice tightly in plastic and place in a freezer bag for up to 2 months.
Thaw frozen slices in the fridge overnight, then let them sit at room temperature 20 to 30 minutes before serving.
Reheat single slices gently in the microwave on low power for 10 to 15 seconds if you want a slightly warmer, softer texture, but keep the crumble from turning soggy by heating in short bursts.