There’s something magical about combining a warm apple crumble with the silky smoothness of cheesecake.
The buttery crust, cinnamon-sugar apples, and crunchy crumble topping come together over a rich cream cheese base for the ultimate dessert comfort.
Every time I make this, my kitchen fills with the smell of autumn spices and sweet baked apples—it’s my go-to showstopper when I want something both classic and indulgent.
Why You’ll Love This Recipe
Perfect texture contrast – Creamy filling, crisp topping, and buttery crust.
Fall flavors in every bite – Apple, cinnamon, nutmeg, and brown sugar.
Elevated but familiar – Feels like apple pie meets classic cheesecake.
Great for gatherings – Looks impressive, slices cleanly, and serves a crowd.
Make-ahead friendly – Best when chilled overnight, perfect for planning ahead.
What You’ll Need (Ingredient Highlights)
Cookie Crust
Digestive or graham crackers – Crushed into a fine base.
Warm spices – Nutmeg and cinnamon bring cozy depth.
Brown sugar + melted butter – Adds sweetness and richness.
Apple Layer & Crumble
Diced apples – Small pieces for even baking.
Cinnamon + sugar – Classic sweet-spicy combo.
Flour, brown sugar, butter – Mix into a chunky, buttery crumble.
Cheesecake Batter
Full-fat cream cheese – Smooth and rich texture.
Granulated sugar – Sweetens the base.
Sour cream + cornstarch – Adds tang and stability.
Eggs + vanilla extract – Create the classic cheesecake structure.
Pro Tips Before You Start
Use room-temperature ingredients – Helps everything blend smoothly.
Don’t overmix the batter – Keep the texture creamy, not airy.
Let the crust cool fully – Prevents the filling from melting into it.
Keep the water bath outside – Prevents soggy crust while still baking gently.
Chill overnight – Time in the fridge sets the cheesecake beautifully.
How to Make Apple Crumble Cheesecake
Step 1: Make the Crust
Preheat oven to 160ºC (325ºF).
Blend cookies, brown sugar, cinnamon, and nutmeg until fine. Mix in melted butter.
Press firmly into bottom and sides of a 22 cm springform pan lined with parchment.
Bake 10 minutes. Let cool.
Step 2: Prep Apples & Crumble
Toss diced apples with sugar and cinnamon.
In a separate bowl, combine flour, brown sugar, and room-temp butter. Mix until crumbly. Set both aside.
Step 3: Make the Cheesecake Batter
Cream the cream cheese for 1 minute on low speed.
Add sugar gradually, scrape bowl, and beat 1 more minute.
Mix sour cream with cornstarch, then add to batter with vanilla.
Add eggs one by one, mixing gently until smooth.
Step 4: Assemble the Cheesecake
Pour batter into cooled crust. Gently layer on apples, followed by the crumble.
Step 5: Water Bath & Bake
Place springform in a 10-inch pan, then in a larger roasting pan.
Pour hot water into the roasting pan to reach ⅔ up the sides.
(Or wrap the pan in 3 layers of foil and place in water bath.)
Bake for 1h20–30min, until the center is just slightly wobbly.
Step 6: Cool Gradually
Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
Remove from water bath, place on a rack, and cool to room temperature (~1 hour).
Refrigerate at least 6 hours or overnight.
What to Serve It With
A drizzle of caramel sauce
Whipped cream or vanilla bean ice cream
A sprinkle of chopped toasted nuts
Fresh apple slices on the side
Hot coffee or spiced chai tea
Variations / Substitutions
Switch apples for pears for a softer, floral twist.
Use gingersnaps instead of graham crackers for a spicy crust.
Add chopped walnuts or pecans to the crumble for crunch.
Swap sour cream for Greek yogurt if preferred.
Try maple syrup as a topping instead of caramel.
Storage & Leftovers
Fridge: Store covered for up to 5 days.
Freezer: Freeze slices individually wrapped up to 1 month.
Thaw overnight in fridge and serve chilled.
Do not microwave – it changes texture.
FAQs
Can I make this cheesecake in advance?
Yes! It’s actually better after chilling overnight.
Can I use store-bought crust?
You can, but homemade has a better flavor and structure.
Do I need a water bath?
Yes, it helps the cheesecake bake gently and prevents cracking.
What apples work best?
Firm varieties like Honeycrisp or Granny Smith hold up best.
Can I leave off the crumble topping?
Sure, but it adds great texture and visual appeal.
How do I know when it’s done baking?
The edges will be set, and the center will jiggle slightly.
Can I use a hand mixer?
Yes—just keep the speed low and don’t overmix.
Final Thoughts
This Apple Crumble Cheesecake has become one of my signature desserts—and it never fails.
The mix of creamy filling, tender apples, and buttery crumble is everything I love about fall flavors in one perfect slice.
It’s comforting, elegant, and totally crowd-pleasing. Make it once, and it’ll be your go-to too.
