Apple Crumble Cheesecake with Cookie Crust stole the show at my block party; it tastes like silky vanilla cheesecake layered with cinnamon apples and a buttery cookie-crumble crunch. It suits holiday bakers, weeknight show-offs, and apple lovers, and it takes about 6 hours 30 minutes total, most of that chill time.
Easy Apple Crumble Cheesecake with Cookie Crust
Apple Crumble Cheesecake with Cookie Crust uses store-bought cookies, one skillet of apples, and a quick crumble. The steam-bath method keeps the process simple and still gives a creamy texture. The crumble topping hides any cracks, so you bake with confidence.
You mix the filling in one bowl and avoid fancy techniques. I use common pantry staples and flexible apples, so you skip specialty shopping. Clean-up stays manageable with smart sequencing.
Ingredients You’ll Need
- Cookie crust:
- 2 cups fine cookie crumbs (cinnamon grahams, speculoos/Biscoff, or vanilla wafers; gluten-free cookies work too)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine salt
- Cheesecake filling:
- 24 ounces full-fat cream cheese, room temp (use brick style; Philadelphia or store brand bricks both work)
- 3/4 cup granulated sugar
- 2/3 cup sour cream, room temp (Greek yogurt works)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 large eggs, room temp
- 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
- Apple layer:
- 3 cups peeled, diced apples (firm-tart like Granny Smith or Honeycrisp)
- 2 tablespoons unsalted butter
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 2 teaspoons lemon juice
- 1 tablespoon cornstarch
- Crumble topping:
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats (optional but crunchy)
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 4 tablespoons cold unsalted butter, diced
- Optional finish:
- Equipment:
- 9-inch springform pan
- Parchment paper
- Food processor or rolling pin for crumbs
- Stand mixer or hand mixer
- Skillet
- Roasting pan or 9×13 pan for hot water on a lower rack (steam bath)
- Cooling rack
- Thin knife or offset spatula
How to Make Apple Crumble Cheesecake with Cookie Crust
- Prep: 35 minutes
- Cook: 75 minutes
- Total: About 6 hours 30 minutes (includes 4 hours chill time)
- Heat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment and grease the sides. Set a roasting pan or 9×13 pan on a lower oven rack and fill it halfway with hot water for a simple steam bath.
- Make the crust. Pulse cookies into fine crumbs, then stir in melted butter, sugar, and salt. Press the mixture firmly into the pan, going slightly up the sides, and bake for 8 minutes; set it aside to cool.
- Cook the apples. Melt butter in a skillet over medium heat, then add apples, brown sugar, cinnamon, nutmeg, and salt. Stir until the apples soften and the juices bubble, 5–7 minutes.
- Thicken the apple mixture. Whisk lemon juice and cornstarch together, then stir the slurry into the apples and cook 1 minute until glossy and thick. Take the skillet off the heat and let the apples cool to lukewarm.
- Mix the crumble. Combine flour, oats, brown sugar, cinnamon, and salt in a bowl. Work in the cold butter with your fingers until clumps form; chill the bowl while you mix the filling.
- Make the cheesecake batter. Beat cream cheese and sugar on medium-low until smooth and creamy, 1–2 minutes. Scrape the bowl, then mix in sour cream, vanilla, and lemon juice.
- Add eggs. Mix in the eggs one at a time on low until just combined. Sprinkle in flour or cornstarch and mix on low until no streaks remain; stop mixing as soon as it looks smooth.
- Assemble. Pour the cheesecake batter over the crust and smooth the top. Spoon the cooled apples evenly over the batter, then crumble the topping across the surface.
- Bake. Place the springform on the middle rack (with the hot water pan still on the lower rack) and bake 55–65 minutes, until the edges look set and the center jiggles slightly.
- Protect the crumble if it browns fast. Tent the top loosely with foil during the last 15 minutes if needed. Keep the foil off the crumble to avoid sticking.
- Cool gradually. Turn off the oven, crack the door a few inches, and let the cheesecake sit for 30 minutes. Move the pan to a rack and cool for 1 hour.
- Chill and release. Refrigerate at least 4 hours or overnight. Run a thin knife around the edge, release the ring, and slice with a warm, dry knife.
Pro Baking Tips
- Use block cream cheese at room temp for a smooth batter; tub style turns runny.
- Mix on low and stop when the batter turns silky; too much air invites cracks.
- Pack the crust firmly with a flat-bottom cup; loose crumbs cause slippage.
- Cook the apples until the juices thicken; watery apples sog out the top.
- Choose firm apples like Granny Smith or Honeycrisp; softer apples turn mushy.
- Keep the crumble cold; cold butter gives crunchy clusters.
- Bake with a steam bath on the lower rack; moisture helps prevent cracks.
- Tent the top if it browns early; scorched crumble tastes bitter.
- Chill fully before slicing; warm cheesecake looks messy and collapses.
- Slice with a hot, dry knife and wipe between cuts for clean wedges.
Variations I’ve Tried
- Gluten-free: Use GF cookies for the crust and a 1:1 GF flour blend in the crumble.
- Vegan: Use vegan cream cheese, plant butter, and coconut cream instead of sour cream; replace eggs with 3 tablespoons cornstarch whisked into the batter and bake until the center jiggles slightly.
- Add-ins: Stir 1/2 cup toasted pecans into the crumble, or drizzle 1/3 cup caramel over the apples before adding the crumble.
- Flavor swaps: Use gingersnaps for the crust, add a pinch of cardamom to the apples, or swap vanilla for maple extract.
How to Serve Apple Crumble Cheesecake with Cookie Crust
Serve it well-chilled for tidy slices, then let each slice sit 5 minutes to take the chill off. Add a drizzle of warm caramel and a pinch of flaky salt, or crown it with whipped cream. I like a side of hot coffee or chai and a few toasted pecans for crunch.
Make-Ahead and Storage
Bake the cheesecake 1–2 days ahead and keep it covered in the fridge. Store slices in the fridge for up to 5 days. Freeze whole or sliced pieces (well wrapped) for up to 2 months; thaw overnight in the fridge. Warm a slice in a 275°F oven for 8–10 minutes to refresh the crumble, or microwave for 15–20 seconds if you prefer it cool and creamy.
Ingredients
Instructions
- Preheat the oven to 325°F (165°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8 minutes. Let cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Blend in vanilla extract and sour cream.
- Pour filling over the cooled crust.
- Toss diced apples with sugar, cinnamon, and lemon juice.
- Spread evenly over the cheesecake filling.
- Mix flour, oats, brown sugar, cinnamon, and melted butter together until crumbly.
- Sprinkle crumble evenly over the apples.
- Bake for 60 minutes, or until the center is almost set.
- Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate cheesecake for at least 4 hours before removing from the pan.
- Slice and serve chilled.
Notes
For best results, make a day ahead and chill overnight. Use tart, crisp apples for the topping. Serve with caramel sauce or whipped cream if desired.