Name: Creamy Apple Crumble Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: For the crust:; 1 ½ cups crushed graham crackers or digestive biscuits; 5 tablespoons melted butter; For the apple filling:; 2 cups peeled and diced apples (Granny Smith, Honeycrisp, or Fuji); ⅓ cup brown sugar; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 tablespoon lemon juice; For the cheesecake filling:; 24 oz cream cheese (softened); ¾ cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; For the crumble topping:; ½ cup all-purpose flour; ⅓ cup brown sugar; 4 tablespoons cold butter (cubed)

Jump to Recipe·Leave a Review

This Creamy Apple Crumble Cheesecake combines the comforting warmth of apple crumble with the rich indulgence of a classic cheesecake. It’s smooth, spiced, and topped with a buttery crumble that gives every bite a mix of creamy and crunchy textures.

Why You’ll Love This Recipe

I love how this dessert brings together two favorites—apple crumble and cheesecake—into one beautiful, layered creation. The spiced apples melt into the cheesecake while the crumble topping adds a satisfying crunch. It’s ideal for holidays, dinner parties, or any time I want a fall-inspired showstopper.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese
Granulated sugar
Eggs
Vanilla extract
Sour cream
Apples (peeled and diced)
Brown sugar
Ground cinnamon
Nutmeg
Lemon juice
All-purpose flour
Butter (cold, for the crumble)
Graham crackers or digestive biscuits (for the crust)

Directions

I start by mixing crushed graham crackers with melted butter and pressing the mixture into a springform pan to create the crust. I bake it briefly to set.
In a skillet, I cook the diced apples with brown sugar, cinnamon, nutmeg, and lemon juice until they’re tender and caramelized, then I let them cool.
I beat the cream cheese with sugar until smooth, then add eggs, vanilla, and sour cream.
I pour the cheesecake filling over the crust and spoon the spiced apple mixture evenly on top.
For the crumble, I combine flour, brown sugar, and cold butter, rubbing it together with my fingers until crumbly, then sprinkle it generously over the apples.
I bake the cheesecake in a water bath until set with a slight jiggle in the center.
After cooling completely, I chill it in the fridge for at least 4 hours—or overnight—before slicing.

Servings and timing

This recipe yields about 10–12 servings. It takes around 30 minutes to prep, 1 hour to bake, and at least 4 hours to chill before serving.

Variations

When I want to change things up, I use pears instead of apples for a twist. I also like swapping the graham cracker crust for a cinnamon cookie crust to deepen the spice. For a gluten-free option, I use almond flour in the crumble and a gluten-free cookie base.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. To freeze it, I wrap individual slices tightly in plastic and foil, then freeze for up to 1 month. I always thaw slices in the fridge overnight before serving. I don’t reheat this one—it’s best served chilled.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always do. It’s best chilled overnight, which makes it a perfect make-ahead dessert.

What type of apples work best?

I prefer using Granny Smith apples for their tartness and firmness, but Honeycrisp or Fuji work well too.

Can I skip the crumble topping?

Technically yes, but I never do—it adds texture and makes this cheesecake stand out.

Do I need a water bath to bake it?

I always use a water bath to prevent cracks and to ensure even baking.

Can I use store-bought apple pie filling?

I can, but I think making the apple layer from scratch gives much better flavor and texture.

Conclusion

Creamy Apple Crumble Cheesecake is a dessert that never fails to impress. With its luscious filling, spiced apples, and crunchy topping, it’s a true comfort dessert with a sophisticated twist. Whether I’m baking for guests or just treating myself, this one always disappears fast.