This Apple Crumble Cheesecake is full of fall flavors! It has a crunchy graham cracker crust, a creamy cheesecake filling, and an apple layer with a sprinkle of cinnamon and nutmeg. The crumble topping is perfection!
Check out my Strawberry Cheesecake Cookies and my Strawberry Cream Cheese Muffins for more cream cheese recipes!
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This apple crumble cheesecake recipe is off the charts! The crust, filling, apple layer and crumble topping are all a breeze to make.
After a bit of time in the oven and some time in the fridge, it's ready to slice and savor. It's the perfect fall dessert!
Why You'll Love This Recipe
This dessert is surprisingly simple to put together. You don't need to be a baking pro to nail it! You can choose to cut into bars or use a round pan 9-inch springform pan and serve as traditional cheesecake slices!
It's perfect for special occasions, celebrations, apple season or just treating yourself. Prepare it in advance and let it chill in the fridge, which makes it a great dessert for planning ahead.
Ingredients You Need
- Graham cracker crumbs: Provides the sweet, crumbly base for the crust.
- Granulated sugar: Used both in the crust and cheesecake filling.
- Unsalted butter: Melted and combined with the graham cracker crumbs, butter binds the crust together. It's also used in the crumble topping.
- Cream cheese: Gives that iconic creamy texture.
- Eggs: Adds structure and richness to the cheesecake.
- Vanilla extract: Brings warmth and depth.
- Apples: Granny Smith apples or Honeycrisp apples become tender and slightly caramelized.
- Brown sugar: Used in both the apple filling and crumble topping, brown sugar adds a rich caramel flavor.
- Ground cinnamon & nutmeg: These spices infuse the apple layer.
- All-purpose flour: In the crumble topping, flour helps create that desirable crumbly texture.
- Old-fashioned rolled oats: Brings a oat-y texture to the crumble topping and add a subtle nuttiness.
Step By Step Photos
Add crust ingredients to mixing bowl.
Combine well.
Press firmly in pan and bake.
Add apple filling ingredients to pan.
Cook until caramelized.
Mix crumble topping ingredients.
Add cheesecake ingredients to bowl.
Mix well.
Pour over baked crust.
Spread on apple filling.
Add crumble topping.
Bake!
How To Make Apple Crumble Cheesecake From Scratch
Step 1. Preheat oven: Preheat your oven to 350 °F. Grease a 9-inch pan.
Step 2. Make the cheesecake crust: In a large bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan and bake for 8-10 minutes. Cool while preparing the filling.
Step 3. Cheesecake filling: With an electric mixer, beat cream cheese until smooth, add sugar, then eggs one at a time. Stir in vanilla. Don't overmix.
Step 4. Prepare apple filling: In a medium saucepan, melt butter, add sliced apples, brown sugar, cinnamon, and nutmeg. Cook until apples are softened and set aside.
Step 5. Layering: Spread the creamy cheesecake mixture in an even layer over the top of the crust. Top with the cooked apple filling.
Step 6. Make crumble topping: Mix flour, granulated sugar, brown sugar, oats, and softened butter until crumbly. Sprinkle the oat crumble over the top of the apples.
Step 7. Bake: Bake cheesecake for 45-50 minutes or until edges are set and the center is slightly jiggly. The crumble topping should be golden brown.
Step 8. Cool: Let the crisp cheesecake cool in the pan for 20-30 minutes. Run a knife around the edges, then refrigerate for at least 4 hours, preferably overnight.
Step 9. Serve: Remove from the pan, slice, and serve chilled. Optionally, garnish with apple slices or whipped cream.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Be sure your cream cheese and eggs are at room temperature before starting. This helps create a smoother and creamier cheesecake filling, preventing lumps.
- When creating the crust, press it firmly and evenly into the bottom of the pan. You can use the bottom of a glass or measuring cup to help achieve a compact, even crust layer.
- Allow the crust to cool completely after baking before adding the cheesecake filling. This prevents the filling from melting and creating a soggy crust.
- Let the cheesecake cool in the pan before transferring it to the fridge. It helps the cheesecake set properly and makes it easy to slice.
- To make graham cracker crumbs, place graham crackers in a food processor and process into crumbs.
- Make individual mini cheesecakes in muffin tins for easy serving.
Frequently Asked Questions About Apple Crumble Cheesecake
If the crumble topping is too dry, you can add a bit more softened butter to moisten it. If it's too wet, sprinkle in a little more flour and oats to balance the consistency.
Yes, you can use canned apple pie filling in a pinch, but keep in mind that the texture and flavor won't be quite the same as using fresh, caramelized apples.
No, it's best to store cheesecake in the refrigerator.
Wrap it tightly with plastic wrap or place it in an airtight container and store in the refrigerator for 3-5 days.
Yes, you can freeze cheesecake. Wrap it tightly in plastic wrap, followed by aluminum foil or an airtight container, and freeze for up to 1-2 months.
More Cream Cheese Recipes You Might Enjoy
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Apple Crumble Cheesecake Bars
Ingredients
For Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For Cheesecake Filling
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
For Apple Filling
- 3 large apples, such as Granny Smith or Honeycrisp peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter softened
- ¼ cup brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For Crumble Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup old-fashioned rolled oats
- ¼ cup unsalted butter softened
Instructions
- Preheat the oven to 350°F. Line a 9-inch pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust in the oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue to beat until well combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until incorporated. Be careful not to overmix.
- In a skillet or frying pan, melt the 2 tablespoons of butter over medium heat. Add the sliced apples, brown sugar, ground cinnamon, and ground nutmeg.
- Cook the apples, stirring occasionally, until they are softened and the sugar has caramelized slightly, about 5-7 minutes. Remove from heat and let it cool slightly.
- Pour the cheesecake filling over the cooled crust in the springform pan. Spread the apple filling evenly over the cheesecake layer.
- In a small bowl, mix the all-purpose flour, granulated sugar, brown sugar, rolled oats, and softened butter until the mixture resembles coarse crumbs. Sprinkle the crumble topping over the apple filling.
- Bake the cheesecake in the oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly. The crumble topping should be golden brown.
- Remove the cheesecake from the oven and let it cool in the pan for about 20-30 minutes. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Once the cheesecake has set, lift it from the pan using the parchment paper. Slice and serve chilled. You can garnish it with additional apple slices or a dollop of whipped cream, if desired.
Notes
- Be sure your cream cheese and eggs are at room temperature before starting. This helps create a smoother and creamier cheesecake filling, preventing lumps.
- When creating the crust, press it firmly and evenly into the bottom of the pan. You can use the bottom of a glass or measuring cup to help achieve a compact, even crust layer.
- Allow the crust to cool completely after baking before adding the cheesecake filling. This prevents the filling from melting and creating a soggy crust.
- Let the cheesecake cool in the pan before transferring it to the fridge. It helps the cheesecake set properly and makes it easy to slice.
- Storing: Cover the cheesecake tightly with plastic wrap or aluminum foil and place in the refrigerator. For the best taste and texture, eat within 3 to 5 days.
- Freezing: Wrap the fully chilled cheesecake in plastic wrap, then wrap it in an additional layer of aluminum foil. Place the wrapped cheesecake in an airtight container or a large resealable freezer bag. Place in the freezer for up to 1 to 2 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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