Apple Crumble Cheesecake
This Apple Crumble Cheesecake is a delightful combination of a buttery graham cracker crust, a rich and creamy cheesecake filling loaded with tender apple chunks, and a crunchy spiced apple crisp topping.
Each bite of this dessert delivers the perfect balance of creamy cheesecake and the warm flavors of baked apples with a crunchy crumb topping. It’s a decadent twist on classic cheesecake that’s sure to impress and perfect for the fall season!
Whether you’re serving it as a special treat or bringing it to a gathering, this cheesecake is sure to be a hit for any occasion. If you need some more tips on how to master the art of making cheesecakes, check out my Best Cheesecake Tips!
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Best Apple Crumble Cheesecake Recipe
In this post, I’ll guide you through each step to create this indulgent Apple Crumble Cheesecake that perfectly combines creamy, tangy cheesecake with a crisp, spiced apple topping. This recipe strikes the ideal balance between sweet and tart, rich and refreshing, with layers of flavors and textures that will delight your taste buds.
Whether you’re a cheesecake pro or a beginner in the kitchen, this recipe comes with all the tips and tricks you need to achieve a perfect bake every time. From choosing the best apples to mastering the art of the crumb topping, you’ll find detailed instructions and insights to help you along the way.
This recipe makes one 8” or 9” cheesecake, perfect for sharing with family and friends — though you might want to keep it all for yourself!
I use the 8″ Fat Daddio springform pan, it’s my favorite pan for cheesecake. If using an 8″ pan, it should be at least 3″ in height.
Making the Graham Cracker Crust
Preheat your oven to 325ºF.
In a food processor, process the graham crackers into fine crumbs. Add the brown sugar and melted butter, mixing until fully combined.
Press the mixture evenly into the bottom of the springform pan. Bake the crust for 10 to 12 minutes, then remove from the oven and let it cool completely.
I should also point out that I don’t grease the pan before I add the graham cracker crust in. Greasing the pan will make the crust soggy. I grease the sides of the pan after the crust has baked, before pouring the cheesecake batter in.
Meanwhile make the apple crumble topping and the cheesecake batter.
Apple Crumble Topping
While the crust is cooling, peel and chop the apples into small pieces. In a bowl, mix the flour, brown sugar, and cinnamon together. Add the room temperature butter and use a fork to mix until the mixture is crumbly. Toss one cup of this crumb mixture with the chopped apples to form the apple/crumb mixture. Set aside the remaining crumb mixture.
Refrigerate both the apple mixture and the remaining crumb mixture until ready to use. We will be topping the cheesecake with the remaining crumb mixture.
Making the Cheesecake Batter
In a large mixing bowl, beat the cream cheese for 2 minutes on medium speed until creamy with an electric hand mixer or in the bowl of a stand mixer. Add the brown sugar and granulated sugar, and continue beating for another 2 minutes.
Scrape the sides of the bowl and beat for an additional 30 seconds. Mix in the sour cream and apple sauce until fully combined, scraping the bowl as needed.
Add the eggs one at a time, beating until just incorporated after each addition. Make sure to scrape the bowl so all ingredients are fully incorporated.
Finally, mix in the egg yolk, vanilla extract, salt, and cinnamon.
Baking
We will be baking the cheesecake in a water bath. So before you add the cheesecake batter, prepare the springform pan. Wrap the bottom of the pan with a few layers of aluminum foil to prevent water from leaking in. Get water boiling in a kettle. For reasons on why I use a water bath, check out this article!
Pour half of the cheesecake batter over the cooled graham cracker crust. Spread half of the apple/crumb mixture over the cheesecake batter.
Pour the remaining cheesecake batter on top, followed by the remaining apple mixture. Sprinkle the reserved crumb mixture evenly over the top.
Place the pan in a larger roasting pan and add the hot water to the bottom of the roasting pan. This creates a water bath, which helps prevent the cheesecake from cracking.
Carefully load the cheesecake in the 325ºF preheated oven and bake for 60 to 75 minutes. The cheesecake should jiggle slightly in the center but look set around the edges.
Turn the oven off and leave the cheesecake in the oven for 1 hour to cool gradually. You can slightly prop open the oven door if you like.
Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 6 hours or overnight.
Storage
Store the Apple Crumble Cheesecake in the fridge for up to 4 days, in an airtight container.
You can freeze the cheesecake for up to 2 months. To freeze, you can slice the cheesecake, and wrap each slice in plastic wrap, then place in an airtight container. Or wrap the whole cheesecake in plastic wrap and then place it in a container. Pre-slicing makes it easier to store the cheesecake, and also whenever you want a piece, you can just pull a slice out of the freezer, let it sit on the counter for about 1 hour or so, or in the fridge overnight, and serve.
Tips & Tricks for Apple Crumble Cheesecake
- Prevent Cracking: To avoid cracks in your cheesecake, be sure not to overmix the batter after adding the eggs. A water bath also helps to create a moist baking environment, reducing the risk of cracks. Another important step to prevent cracking is to turn the oven off and leave the cheesecake in the oven for one hour after it’s done baking.
- Apples: Granny Smith, Honeycrisp, Gala, or Pink Lady apples work well in this recipe. You’ll need about 3 medium apples.
- Room Temperature Ingredients: Ensure your full-fat cream cheese, eggs, and butter are at room temperature before mixing. This helps to achieve a smooth and creamy batter without lumps.
- Water Bath: To prevent the cheesecake from cracking and to ensure even baking, use a water bath. Wrap the bottom of the springform pan in foil to prevent water from seeping in, and place the pan in a larger baking dish filled with hot water.
- Check for Doneness: The cheesecake is done when the center is slightly jiggly, but the edges are set. It will continue to firm up as it cools. If it seems like it’s browning too much, you can tent with aluminum foil.
Serving Suggestions and Pairings
This Apple Crumble Cheesecake is versatile enough to be served on its own or dressed up for special occasions.
For an extra indulgent touch, drizzle a generous amount of caramel sauce over each slice before serving. The warm, sweet caramel perfectly complements the spiced apples and crunchy topping.
You can also serve the cheesecake with a scoop of vanilla ice cream or a dollop of freshly whipped cream for added creaminess.
As for drinks, pair it with a spiced chai latte, a warm apple cider to enhance the flavors of fall.
Why You’ll Love This Apple Crumble Cheesecake
This cheesecake combines the richness of a creamy cheesecake with the comforting flavors of apple crumble, making it a show-stopping dessert for any occasion. It’s perfect for special occasions, or simply indulging in a slice of something delicious.
Moreover, this cheesecake is perfect for fall or winter.
Fall is synonymous with warm spices, comforting desserts, and the irresistible aroma of baked apples. This Apple Crumble Cheesecake perfectly captures the essence of the season with its combination of tart apples, cozy spices like cinnamon, and a buttery crumb topping. Whether you’re hosting a holiday dinner, celebrating with loved ones, or simply craving a slice of autumn comfort, this cheesecake is a show-stopping dessert that delivers all the flavors of fall in one bite.
And of course, at this cheesecake is also perfect for winter, with its comforting combination of warm spices and baked apples that evoke the cozy, festive flavors of the season. It’s an indulgent dessert that pairs beautifully with winter gatherings, offering a decadent and heartwarming treat on chilly days.
Apple Crumble Cheesecake Variations
- Add Nuts: Mix chopped walnuts or pecans into the apple crisp topping for added crunch.
- Use Different Spices: Add a pinch of cardamom or allspice to the apple mixture for a unique flavor twist.
- Top with Caramel: Drizzle the cheesecake with caramel sauce before serving for an extra indulgent touch.
- Add Oats to the Topping: Add some toasted oats to your remaining crumb mixture to give it a toasty flair!
- Try it with Peaches or Other Fruit: This recipe will work just as well with any other fruit you may have on hand!
If you enjoy this recipe, you might also like these other apple desserts:
- Apple Crumb Cake
- Apple Crumble Bars
- Apple Upside Down Cake
- Apple Blondies
- Apple Cinnamon Rolls
- Apple Dulce de Leche Cheesecake
- Caramel Apple Cheesecake
I’d love to hear what you think! Share your photos and feedback on Instagram or Facebook!
Apple Crumble Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs 180 grams, or digestive biscuits
- 1/4 cup brown sugar 55 grams
- 6 tbsp unsalted butter melted 85 grams
Apple Crumble Topping
- 2 cups chopped apples about 3 apples (220 grams)
- 3/4 cup all-purpose flour 95 grams
- 1/3 cup brown sugar 73 grams
- 1 tsp cinnamon
- 4.5 tbsp unsalted butter room temperature (63 grams)
Cheesecake Batter
- 907 grams cream cheese softened 4 packages of 8 oz.
- 1 cup brown sugar 220 grams
- 1/4 cup granulated sugar 50 grams
- 1/2 cup sour cream 120 grams
- 1/3 cup apple sauce 83 grams
- 3 large eggs room temp
- 1 large egg yolk
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp cinnamon powder
Instructions
Graham Cracker Crust
- Pre-heat the oven to 325ºF.
- Place the graham cracker in a food processor and process to obtain fine crumbs.
- Add the brown sugar and mix to combine.
- Melt the butter and mix with the crumbs and sugar.
- Line the bottom of an 8” or 9” cheesecake pan with parchment paper. If using an 8” springform pan, it must be deep. Press the graham cracker mixture into the pan evenly and going up the sides a little bit.
- Bake the crust in the oven for 10 minutes.
- Remove it from the oven and let it cool down.
Apple Crumble Topping
- Peel and core the apples, chop into small pieces. Place the chopped apples in a bowl, and set aside.
- In a separate bowl, mix the flour, brown sugar, and cinnamon together.
- Add the butter to the flour and sugar, and use a fork to mix until incorporated.
- Add one cup of the crumb mixture to the apples, and stir to combine to form an apple/crumb mixture. Place it in the fridge. Also place the remaining crumbs in the fridge.
Cheesecake Batter
- Beat the cream cheese for 2 minutes with a mixer at medium speed, until creamy.
- Add the brown sugar and granulated sugar to the cream cheese and beat for another 2 minutes at medium speed.
- Scrape the bowl and beat for another 30 seconds.
- Add the sour cream and apple sauce, mix to combine.
- Make sure to scrape the bowl a few times during the mixing process.
- Add the eggs one at a time to the bowl, mixing until incorporated before adding the next one.
- Avoid over mixing once the eggs are added, to prevent cracking of the cheesecake.
- Add the final egg yolk with the vanilla, salt, cinnamon and mix until combined.
To Assemble
- We will be baking the cheesecake in a water bath. So before you add the cheesecake batter, prepare the springform pan. Wrap the bottom of the pan with a few layers of aluminum foil to prevent water from leaking in. Get water boiling in a kettle.
- Pour half of the cheesecake batter in the pan, over the baked and cooled crust.
- Spread half of the apple/crumb mixture on top of the cheesecake batter.
- Pour the remaining cheesecake batter on top to make another cheesecake layer.
- Spread the remaining apple crumb mixture on top.
- Top with the remaining crumbs that you reserved that you didn’t mix with the apples. Spread them on an even layer.
Baking the Cheesecake
- Place the pan in a larger roasting pan and add the hot water to the bottom of the roasting pan. This creates a water bath, which helps prevent the cheesecake from cracking.
- Carefully load the cheesecake in the 325ºF preheated oven for 60 to 75 minutes until the cheesecake is slightly jiggly in the center, but set around the edges.
- Turn the oven off, and leave the cheesecake in there for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 6 hours or overnight.
I just made this for my mom’s birthday and it was a huge hit! Absolutely delicious! I made a salted caramel sauce to drizzle over it, soo yummy. I had reached out with a question prior to making it and was answered almost right away and it was very much appreciated. I will definitely make this again!
Awesome to hear that Hillary!!! Thank you!!!
Do you use regular or unsweetened applesauce?
I used unsweetened, you can also use sweetened, it will just be slightly sweeter, but nothing too crazy
Made this for our Canadian Thanksgiving, and it was a HUGE hit!
Awesome to hear!!! Thank you!!!
Can I use apple butter in place of the apple sauce?
Yes, you can use apple butter in place of applesauce in this cheesecake recipe. Apple butter has a thicker, more concentrated consistency and a richer flavor than applesauce, which can enhance the apple flavor in your cheesecake. However, because it’s denser and sweeter, it may slightly affect the texture and sweetness of the batter.
Here’s how to adjust for the substitution:
Quantity: Use slightly less apple butter than the applesauce called for, about 1/4 cup instead of 1/3 cup, to avoid overpowering the batter with sweetness and thickness.
Flavor: Apple butter may add a warm spiciness (if it contains spices), which can enhance the flavors already present in the recipe.
The apple butter substitution should result in a creamier, more intense apple flavor, making for a delicious twist on this cheesecake!
Have you tried this recipe with the apples cooked before adding to the cheesecake batter? Worried that the raw apples may add excess moisture to the cheesecake
I haven’t tried with cooked apples but it will work great.
Can I leave out the applesauce? If yes is the recipe fine as is? Don’t want it to be so apple forward. Also can I make a traditional crumb topping with oats.
You can leave it out. use 4 eggs instead of 3 eggs and one yolk to make up for the loss of moisture.
yes you can make another crumb topping recipe that includes oats.
I literally have been cooking this thing for over 2 hours. the temperature in the oven is accurate. I checked it with a thermometer. I’m wondering if it’s because the apples create moisture. I did everything to a t, towel Dried the apples. It seems to be somewhat firm around the ends, but still real jiggly in the middle. I am now going to shut the oven off. Let it sit for an hour cool off and then refrigerate it. I can’t continue to cook this thing. maybe it doesn’t firm up as well with the apples.?
It will firm up, it’s not supposed to be super firm in the middle. if you want to send a video to my email or instagram dm i can help see if it’s done baking.
Did you dice or slice the apples?
diced
Is the crumb part of the recipe meant to be a paste consistency or actually crumbly?
It’s actually crumbly. but if you didnt measure correctly, or the butter was too soft it can become a paste, so you can put it in the fridge and allow for it to get colder. also, check if you used the proper amount of flour, because sometimes if not using a scale to measure the amount will not be accurate.
Delicious! This was my first-ever attempt at baking a cheesecake, but certainly not the last. My family and friends are begging me to make another one! Followed the recipe to a tee down to weighing each ingredient to the exact gram and it came out perfectly. I will never ever buy another cheesecake again now that I can just whip one up! Thanks!
That’s so wonderful to hear! Thank you!
Made this yesterday and it came out so good. Coworkers loved it too. A+
Instructions and recipe were on point. Took the cheesecake into work and it was a huge hit. Only thing I did differently, was I made more crumble for the topping, otherwise I followed the recipe to a T and had no issues whatsoever and it turned out delish!
Hello!
Just a question. When I bake cheesecake I usually look for recipes that make mini/ individual sized ones, so I use a standard size muffin/ cupcake pan (because I don’t have a full size pan to make a whole cheesecake). Can I do that with this recipie? If so, is the baking time the same or does it change? And if I do it in a muffin pan, so I still need to do the water bath?
You can, but this recipe will yield something like 36 cheesecakes. You will also need a bit more crust (I’d make 1.5x) the amount of crust.
Baking time will be about 25 minutes, no water bath needed. You can bake in parts if you only have one tray, just might take a while because the cheesecakes will have to cool down before you remove them from the pan.