Apple Crumble Cheesecake Recipe

If you like the idea of two classic desserts teaming up, this apple crumble cheesecake recipe is your new best friend. It brings together the creamy goodness of cheesecake with the warm, cinnamon-spiced apple crumble topping that feels like a cozy hug. Trust me, once you try it, you’ll wonder why you didn’t make this sooner.

Why You Should Try This Apple Crumble Cheesecake

Ever had a dessert that hits all the right notes? This cheesecake does just that. The smooth, tangy cream cheese filling balances perfectly with the sweet, tender apple layer and crunchy crumble. It’s like a flavor party where everyone gets along. Plus, it’s a great way to impress guests without spending all day in the kitchen.

Variations I’ve Tried

I’ve played around with this recipe quite a bit. Sometimes I swap out Granny Smith apples for Honeycrisp to get a sweeter bite. Other times, I add a splash of bourbon to the filling for a little kick. If you’re feeling adventurous, sprinkle some chopped pecans into the crumble topping for extra texture. Each tweak gives it a fresh twist without losing the original charm.

Adaly Kandice

Apple Crumble Cheesecake

A delicious fusion of classic cheesecake topped with a warm apple crumble, combining creamy, sweet, and crunchy textures.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 420

Ingredients

  

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream

• 3 cups peeled and diced apples
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and diced

Instructions

 

1. Preheat the oven to 350°F (175°C).
2. Mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake crust for 10 minutes, then remove from oven and set aside.

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract and sour cream until fully incorporated.
4. Pour filling over the pre-baked crust and smooth the top.

1. Combine apples, brown sugar, flour, oats, cinnamon, and salt in a bowl.
2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Sprinkle the apple crumble topping evenly over the cheesecake filling.

1. Bake for 45-50 minutes or until the topping is golden brown and the filling is mostly set with a slight jiggle in the center.
2. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
3. Remove from oven and cool completely at room temperature.
4. Refrigerate for at least 4 hours or overnight before serving.

Notes

Use tart apples like Granny Smith for the topping for the best flavor balance. Ensure cream cheese is softened to avoid lumps in the filling. Keep the butter cold when making crumble topping for better texture.

Serving The Apple Crumble Cheesecake

This dessert tastes amazing on its own, but if you want to fancy it up, add a dollop of whipped cream or a scoop of vanilla ice cream. A drizzle of caramel sauce never hurts either. It’s perfect for sharing at family dinners or bringing to potlucks where it’ll disappear fast.

Helpful Tips for Apple Crumble Cheesecake

• Use room temperature cream cheese to avoid lumps in your filling.
• Don’t overbake! The cheesecake will firm up as it cools.
• If you want extra flavor, toss the apples in a little lemon juice before layering to keep them fresh and bright.
• Chill the cheesecake for at least 4 hours, or overnight if you can wait that long (I know it’s tough).

Leftovers and Storage

Store leftovers in an airtight container in the fridge. It keeps well for up to 4 days, although it rarely lasts that long in my house. You can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Just thaw in the fridge before serving.

Common Mistakes to Avoid

• Skipping the crumb base chill: It helps the crust set and prevents sogginess.
• Adding too many apples: Overloading can make the cheesecake unstable.
• Using warm ingredients: Cold eggs or cream cheese can cause lumps.
• Baking at too high a temperature: This can crack the cheesecake or dry it out.

Nutrition Facts (per serving)

• Calories: 420 kcal
• Carbohydrates: 45 g
• Protein: 6 g
• Fat: 25 g
• Fiber: 2 g
• Sugar: 28 g