Delicious Apple Crumble Cheesecake is the perfect mix of creamy cheesecake, warm spiced apples, and a crunchy crumbly topping. It brings together the best flavors of apple pie and cheesecake in one tasty dessert that’s hard to resist. The soft, smooth cheesecake layer pairs beautifully with the cinnamon-spiced apple filling and that golden crumble on top.
I love making this cheesecake when the weather starts to cool down, because it feels so cozy and comforting. One of my favorite things is to let the apples soften just right so they’re juicy but still have a bit of bite. The crumble topping adds the perfect crunchy contrast that makes every bite extra special. I always find that a little sprinkle of cinnamon on top brings everything together.
When I serve this cheesecake, I like to offer a scoop of vanilla ice cream on the side or a dollop of whipped cream. It’s one of those desserts that always gets compliments, no matter the occasion. I’ve noticed that it’s a great way to impress friends or family because it looks fancy but is really simple to make. Plus, there’s something about that mix of creamy and crunchy that keeps everyone coming back for more.
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Key Ingredients & Substitutions
Graham cracker crumbs or digestive biscuits: These make the crunchy crust base. If you can’t find them, crushed shortbread or vanilla cookies work well too.
Cream cheese: The star of the cheesecake layer. Make sure it’s softened at room temperature for smooth mixing. You can swap sour cream with full-fat Greek yogurt to keep it creamy with a slight tang.
Apples: I like Granny Smith for their tartness and firm texture, but Honeycrisp or Fuji apples are great if you prefer sweeter flavors. Avoid overly soft apples that get mushy when cooked.
Butter: Used in the crust, apple topping, and crumble. Using unsalted butter helps control salt levels, but salted butter is fine — just skip adding extra salt.
Spices: Cinnamon and nutmeg add warmth and a cozy touch. Feel free to add a pinch of ground cloves or allspice for extra fall flavor.
How Do You Get the Perfect Crunchy Crumble Topping?
The crumble is all about mixing cold butter with dry ingredients until crumbly. Use these tips:
- Keep the butter very cold so it doesn’t melt during mixing.
- Use your fingers or a pastry cutter to rub the butter into the flour and sugar until the mix looks like coarse crumbs.
- Don’t overwork the crumble; small and medium chunks help create a nice crunchy texture after baking.
- Sprinkle the crumble evenly over the apple layer for even baking and crunch.
Baking the crumble on top until golden brown ensures crispiness. Watch it closely in the oven to prevent burning. This topping adds a lovely contrast to the creamy cheesecake below.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to release the cheesecake without breaking it.
- Mixing bowls – for combining crust, filling, apple topping, and crumble separately.
- Hand mixer or stand mixer – helps beat cream cheese smooth and mix batter evenly.
- Skillet or frying pan – perfect for cooking the apple topping until tender.
- Measuring cups and spoons – keep your ingredients accurate for best results.
- Spatula – great for spreading fillings and toppings evenly.
- Fine grater or microplane (optional) – if you want to add fresh nutmeg or zest lemon for extra flavor.
Flavor Variations & Add-Ins
- Use pears instead of apples for a softer, sweeter topping with a mild flavor.
- Add chopped walnuts or pecans to the crumble for extra crunch and a nutty taste.
- Mix in a teaspoon of ground ginger or cardamom to the apple topping for a warm, spicy twist.
- Swap caramel sauce for a drizzle of maple syrup or honey for natural sweetness.
Delicious Apple Crumble Cheesecake
Ingredients You’ll Need:
For the Crust:
- 250g (2 cups) graham cracker crumbs or digestive biscuits, crushed
- 100g (7 tbsp) unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 900g (32 oz) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or full-fat Greek yogurt
For the Apple Topping:
- 3 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 60g (4 tbsp) unsalted butter, cold and diced
Optional:
- Caramel sauce for drizzling
How Much Time Will You Need?
This dessert takes about 25 minutes to prepare and an hour for baking in two stages. Then, you need to let it cool and chill in the fridge for at least 4 hours or overnight to set completely. Plan for about 5 hours total, including chilling time.
Step-by-Step Instructions:
1. Preparing the Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
2. Making the Cheesecake Filling & Baking the Base:
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully combined. Pour this mixture over the baked crust and spread it out evenly. Bake for 40-45 minutes, until the edges are set but the center still gently wobbles. Remove and let it cool slightly.
3. Preparing the Apple Topping:
In a skillet over medium heat, melt the butter. Add diced apples, sugar, cinnamon, nutmeg, and lemon juice. Cook while stirring occasionally for 8–10 minutes, until apples soften but remain slightly firm. Remove from heat and let cool.
4. Making the Crumble Topping:
In a bowl, combine flour, brown sugar, cinnamon, and salt. Add the cold diced butter and, using your fingers or a pastry cutter, mix until the texture resembles coarse crumbs.
5. Assembling and Final Baking:
Once the cheesecake has cooled a bit, spread the cooked apple topping evenly over it. Sprinkle the crumble topping evenly on top of the apples. Bake again for 20-25 minutes, or until the crumble turns golden brown and crisp.
6. Cooling and Serving:
Remove the cheesecake from the oven and let it cool completely at room temperature. Then chill in the fridge for at least 4 hours or overnight to let it set fully. Before serving, you can drizzle caramel sauce over each slice if you like. Enjoy this rich, creamy, and delicious apple crumble cheesecake chilled.
Can I Use Frozen Apples for the Topping?
Yes, you can use frozen apples, but make sure to thaw and drain any excess liquid before cooking. This helps prevent the topping from becoming too watery.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, avoid freezing, as it may affect the crumble topping’s crunch.
Can I Make the Cheesecake Ahead of Time?
Absolutely! This cheesecake actually tastes better when made a day in advance, allowing flavors to meld and the cheesecake to set properly.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers or digestive biscuits, crushed vanilla wafers or shortbread cookies work well for the crust.
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