Apple Crumble Cheesecake Recipe

Apple crumble cheesecake with caramel drizzle on white kitchen counter

Apple Crumble Cheesecake Recipe

This apple crumble cheesecake combines creamy cheesecake, spiced apples, and a buttery oat crumble for the ultimate fall dessert. Each bite brings cozy warmth and comforting texture, perfect for holidays or cozy weekends.

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 15

Chill Time: 6

Total Time: 7 40

Servings: slices

Calories: 460kcal

Cost: $14

Equipment

9-inch springform pan Wrapped with foil for water bath
Electric mixer Stand or hand mixer
Large roasting pan For the water bath
Pastry cutter To create crumble texture
Mixing bowls For crust, filling, and topping
Spatula For smooth batter and scraping sides
Apple peeler and corer Optional, for quicker prep

Ingredients

For the Graham Cracker Crust

2 cups graham cracker crumbs about 16 crackers
⅓ cup granulated sugar
½ cup unsalted butter melted
¼ teaspoon salt

For the Cheesecake Filling

24 oz cream cheese softened to room temperature
¾ cup granulated sugar
3 large eggs room temperature
½ cup sour cream
2 teaspoon vanilla extract
¼ cup all-purpose flour

For the Apple Layer

3 medium Granny Smith apples peeled and diced
2 tablespoon unsalted butter
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice

For the Crumble Topping

1 cup old-fashioned oats
¾ cup all-purpose flour
½ cup brown sugar packed
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoon cold butter cubed

Instructions

Preheat oven to 325°F and wrap springform pan with foil to prepare for water bath.
Mix crust ingredients, press into pan, and bake for 10 minutes; let cool.
Beat cream cheese and sugar until smooth, add eggs, sour cream, vanilla, and flour; mix gently.
Cook apples with butter, brown sugar, cinnamon, nutmeg, and lemon juice until tender; cool slightly.
Spoon apples over cheesecake filling, leaving a small border.
Combine crumble ingredients with cold butter until coarse crumbs form.
Sprinkle crumble topping over apples evenly.
Bake cheesecake in water bath for 65–75 minutes until edges set and center jiggles slightly.
Cool 1 hour in oven, 1 hour at room temperature, then refrigerate for at least 6 hours.
Slice, drizzle with caramel (optional), and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition