Apple Crumble Cheesecake Recipe

I absolutely love this Apple Crumble Cheesecake Recipe because it combines two of my favorite desserts into one showstopper—creamy, dreamy cheesecake topped with that irresistible cinnamon-spiced apple crumble. Whenever I make this, it feels like a warm hug from the inside out, perfectly suited for cozy evenings or holiday celebrations with family and friends.

You’ll find that this recipe balances the tartness of the apples with the rich texture of the cheesecake and a buttery, crunchy crumble that adds the perfect finishing touch. Whether it’s a weekend treat or an impressive dessert for your next dinner party, you’re going to want to keep this Apple Crumble Cheesecake Recipe in your baking arsenal.

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Ingredients You’ll Need

Every ingredient in this Apple Crumble Cheesecake Recipe is chosen to build layers of flavor and texture—from the spiced cookie crust to the creamy cheesecake and the cinnamon-kissed apple crumble topping. When shopping, try to pick fresh, firm apples that hold their shape well while baking.

• Digestive or graham crackers: These form the base crust; digestive have a nice nutty taste, graham crackers work great too.
• Ground nutmeg: Adds a warm, aromatic spice that deepens the crumble’s flavor.
• Ground cinnamon: Essential for the classic apple crumble spice aroma you’ll love.
• Dark brown sugar: Gives a rich, molasses note that balances the tart apples and cheesecake.
• Butter (melted and room temperature): Keeps the crust and crumble buttery and tender.
• Apples (diced): Choose tart varieties like Granny Smith or a mix for depth of flavor.
• Granulated sugar: Sweetens the apples and cheesecake softly without overpowering.
• All-purpose flour: Binds the crumble topping to perfect crumbly texture.
• Cream cheese (full fat): The star of the cheesecake—room temperature helps achieve a smooth batter.
• Sour cream: Adds a subtle tang and creaminess that lifts the cheesecake flavor.
• Cornstarch: Helps thicken and stabilize the cheesecake for a perfect set.
• Vanilla extract: Enhances the cheesecake’s richness with sweet floral notes.
• Eggs (large): Binds the filling and gives it structure; room temperature eggs mix more smoothly.

Variations

I’ve played around with this Apple Crumble Cheesecake Recipe a lot, and one of the best parts is how easy it is to make it your own. Feel free to switch up the apple variety or even make it gluten-free by swapping the crust and crumble flours.

• Apple Varieties: Mixing sweeter apples like Fuji with tart ones like Granny Smith gives a fantastic complex flavor.
• Gluten-Free: Use gluten-free crackers and flour for the crust and crumble; it still tastes amazing!
• Spice it Up: Add a pinch of ground cloves or ginger to the crumble for extra warmth during fall.
• Mini Cheesecakes: I once made this recipe in muffin tins for cute individual portions—worked like a charm and disappeared fast!

How to Make Apple Crumble Cheesecake Recipe

Step 1: Create and Bake the Cookie Crust

Start by preheating your oven to 160ºC (325ºF). In a food processor, pulse your digestive or graham crackers with brown sugar, cinnamon, and nutmeg until you get a fine, sandy texture. Pour in melted butter and pulse again just to combine—don’t overmix. Press this mixture firmly into the bottom and up the sides of a 22 cm springform pan lined with parchment paper. Baking it for 10 minutes locks in the buttery flavor and prevents sogginess later. Let it cool completely before adding the fillings to keep that crust crisp.

Step 2: Prep the Apples and Crumble Topping

While the crust cools, dice your apples small and toss them with granulated sugar and cinnamon. You’ll notice some liquid starts to draw out—that’s normal! Make sure to drain off this juice to keep your cheesecake from getting soggy.
For the crumble, mix together the flour, dark brown sugar, and room temperature butter by hand or with an electric mixer until it looks crumbly but holds together if pressed. Set both your apples and crumble aside while you whip up the cheesecake filling.

Step 3: Whip Up the Cheesecake Batter

In a stand mixer or with a handheld mixer, beat the cream cheese on low speed for about a minute until it’s smooth and creamy. Gradually add granulated sugar, scraping the bowl occasionally. In a small bowl, whisk sour cream with cornstarch until smooth, then add it to the cream cheese along with vanilla extract. Beat until combined.
Now, add eggs one at a time, mixing gently after each addition to avoid incorporating too much air. Once all eggs are in, scrape down the sides and mix again briefly to make sure everything is blended perfectly smooth.

Step 4: Assemble and Bake in a Water Bath

Pour the cheesecake batter over the cooled crust, smoothing the top gently. Evenly sprinkle the cinnamon sugar apples over the filling, then top with the crumble mixture.
Here’s a key trick: place your springform pan inside a larger baking dish and fill it with hot water about two-thirds up the sides to create a water bath. This helps the cheesecake bake evenly without cracking. If you want, wrap the pan with triple layers of aluminum foil to prevent leaks.
Bake for 1 hour and 20–30 minutes. The cheesecake might wiggle slightly in the center—that’s perfect. Turn off the oven, leave the door slightly open, and let it cool in the oven for 1 hour to prevent cracks.

Step 5: Cool and Chill for the Perfect Set

Remove the cheesecake from the oven and water bath, unwrap the foil, and place it on a cooling rack to come to room temperature—about 1 hour.
Once cooled, refrigerate for at least 6 hours, preferably overnight. This resting time lets the flavors meld and the cheesecake set up beautifully for that clean, luxurious slice you’re aiming for.

How to Serve Apple Crumble Cheesecake Recipe

Garnishes

I like to sprinkle a little extra cinnamon sugar on top just before serving for a sparkly finish. Fresh apple slices with a light glaze or a dollop of whipped cream bring lightness that balances the richness beautifully. Sometimes, a drizzle of caramel sauce is my secret indulgence—super easy and so delicious!

Side Dishes

This cheesecake stands well on its own but pairs wonderfully with a cup of spiced chai tea or a robust coffee. If I’m serving a meal beforehand, I like simple vanilla ice cream or a cinnamon-spiced fruit compote on the side to echo the apple theme without overpowering.

Creative Ways to Present

For birthdays, I’ve topped the cheesecake with fresh edible flowers and thin apple ribbons curled on top for elegance. Mini versions in mason jars or clear cups are fun for gatherings and let guests easily take a portion home. It’s also great for gifting when nicely wrapped with a handwritten tag boasting the “Apple Crumble Cheesecake Recipe” name!

Make Ahead and Storage

Storing Leftovers

I keep leftover cheesecake tightly covered in the fridge—this keeps it fresh and moist for up to 5 days. Always use plastic wrap or place it in an airtight container to avoid it absorbing any fridge odors.

Freezing

Freezing works well with this cheesecake. I slice it first, wrap individual pieces tightly in plastic wrap and then foil, then pop them in the freezer. When I want a treat, I let them thaw overnight in the fridge for the best texture.

Reheating

If you prefer a slightly warm slice, I gently reheat leftovers in the oven at low temperature for about 10 minutes. Avoid microwaving as cheesecake can separate or become rubbery. A little warmth really brings out the aroma of the apples and spices!

FAQs

Final Thoughts

This Apple Crumble Cheesecake Recipe has honestly become one of my go-to desserts when I want something both comforting and a little fancy. It’s approachable enough for a weekend bake but special enough to wow guests without stressing you out. I hope you try making it soon—you’ll love how the layers come together in a perfect harmony of creamy, crunchy, and spicy flavors. Trust me, your friends and family will be asking for the recipe once they take their first bite!

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