If you’re anything like me, nothing says cozy and comforting quite like an Apple Crumble Cheesecake Recipe that marries the best of both worlds: creamy, dreamy cheesecake with the warm, nostalgic flavors of spiced apple crumble. I love this recipe because it’s the perfect dessert for fall gatherings, holiday celebrations, or whenever you want to impress friends with something a little extra special. Plus, that buttery cookie crust adds a delightful crunch that keeps you coming back for more.
When I first tried this Apple Crumble Cheesecake Recipe, I was blown away by how the tart apples and cinnamon meld perfectly with the rich cheesecake. The crumble topping adds this irresistible texture contrast that makes each bite just a tiny celebration. Trust me, you’ll find that once you nail the layering and baking steps, it’s a guaranteed crowd-pleaser that’s totally worth the effort!
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The tangy cheesecake paired with warm cinnamon-spiced apples is simply irresistible.
- Crowd-Pleasing Dessert: Whether it’s a family dinner or a party, everyone asks for seconds.
- Simple Yet Elegant: Uses everyday ingredients but delivers a gorgeous, bakery-worthy finish.
- Baking Made Easy: Water bath technique prevents cracks and ensures a silky texture.
Ingredients You’ll Need
All the ingredients come together to create layers of texture and flavor — from the crunchy cookie crust to the luscious cheesecake filling, topped with sweet-spiced apples and crumbly topping. Here’s what you’ll want to pick up to nail this Apple Crumble Cheesecake Recipe.
- Digestive or Graham crackers: These form the buttery, crunchy crust that holds everything together perfectly.
- Ground nutmeg: Adds a subtle warm spice that complements the cinnamon beautifully.
- Ground cinnamon: This is key for that classic apple crumble flavor in both the crust and apple topping.
- Dark brown sugar: Adds depth of caramel-like sweetness and moisture to the crust and crumble.
- Butter (unsalted): Make sure it’s melted for the crust and softened for the crumble for ease of mixing.
- Apples: I recommend a firm variety like Granny Smith or Honeycrisp for the best texture after baking.
- Granulated sugar: Sweetens the apple cubes and the cheesecake filling without overpowering other flavors.
- All-purpose flour: Used for the crumble topping to provide that classic crisp texture.
- Cream cheese (full fat): The star of the cheesecake — room temperature cream cheese blends smoothly for that creamy texture.
- Sour cream (14-18% fat): Adds tanginess and helps keep the cheesecake moist and tender.
- Cornstarch: Helps stabilize the filling and gives a nice set to the cheesecake without any chalkiness.
- Vanilla extract: Brings a lovely fragrance and enhances all the sweeter notes.
- Eggs (large): These bind the filling and help it hold together after baking.
Variations
One of my favorite things about this Apple Crumble Cheesecake Recipe is how easy it is to twist according to your mood or what you have on hand. Feel free to get creative or make it fit your dietary needs!
- Gluten-Free: Swap out the digestive crackers for gluten-free biscuits and use gluten-free flour for the crumble.
- Spiced Up: Add a pinch of ground cloves or allspice to the apple mix for extra warmth and depth.
- Fruit Swap: Use pears or mixed berries instead of apples for a fresh twist I tried at Christmas—delicious!
- Lower Sugar: Cut back the brown sugar slightly and add a splash of maple syrup to keep sweetness balanced but less intense.
How to Make Apple Crumble Cheesecake Recipe
Step 1: Prepare the Cookie Crust
Start by preheating your oven to 160ºC (325ºF). Pop the digestive or graham crackers, ground nutmeg, cinnamon, and dark brown sugar into a food processor and blitz them until you get a fine, sandy texture. Melt the butter and pour it into the crumb mixture, pulsing again until the crumbs hold together when pressed. Then press this mixture firmly and evenly into the bottom and sides of a 22 cm springform pan—using the bottom of a glass really helps to compact it. Bake for 10 minutes and then set aside to cool completely before adding the filling. This step is crucial to avoid a soggy crust later on!
Step 2: Prepare Apples and Crumble Topping
While the crust cools, dice your apples into small cubes and toss them with granulated sugar and cinnamon. You’ll notice the apples release some juice; you’ll want to drain that off carefully so the cheesecake doesn’t get watery. For the crumble, combine flour, brown sugar, and softened butter in a bowl, mixing with your hands or a mixer until it forms coarse crumbs. Set both aside—these will add texture and sweetness to the top layer.
Step 3: Make the Cheesecake Filling
Lower your mixer speed for this step for best texture. Beat the room temperature cream cheese for about a minute until smooth, then gradually add granulated sugar, scraping down your bowl to avoid lumps. In a small bowl, whisk together sour cream and cornstarch until smooth, then add it along with vanilla extract to the cream cheese mixture. Beat until just combined. Add eggs one at a time, mixing gently after each to avoid incorporating too much air, which can cause cracking. Give the batter a final scrape and gentle mix to ensure everything’s uniform and silky.
Step 4: Assemble and Bake
Pour the cheesecake batter onto your cooled crust and smooth it out gently. Scatter the cinnamon-sugar coated apples evenly on top, then sprinkle the crumble topping over everything. Now for the water bath — I always fill a bigger baking dish with hot water about two-thirds up the sides of the springform pan. This keeps the cheesecake moist and prevents cracks. Wrap the cake pan in a triple layer of aluminum foil if you’re worried about leaks. Bake at 160ºC (325ºF) for 1 hour and 20-30 minutes. The cheesecake should be slightly wobbly in the center when done.
Step 5: Cooling and Setting
Once baked, turn off the oven and leave the door slightly ajar, letting your cheesecake cool in there for an hour. This slow cooling helps prevent cracks. Then, remove the cheesecake from the water bath and let it cool fully at room temperature for another hour. Finally, refrigerate it for at least 6 hours or overnight — this step is key for achieving that perfect sliceable texture we all love.
Pro Tips for Making Apple Crumble Cheesecake Recipe
- Room Temperature Ingredients: I learned the hard way that cream cheese, sour cream, and eggs MUST be at room temp to avoid lumpy filling.
- Gentle Mixing: Mix low and slow to avoid air bubbles, which can cause cracking while baking.
- Water Bath Wrapping: Wrap the pan with foil carefully to prevent water leaks that might ruin the crust.
- Cooling Patience: Giving the cheesecake time to cool slowly in the oven and then in the fridge ensures smooth texture and neat slices.
How to Serve Apple Crumble Cheesecake Recipe
Garnishes
I like to keep garnishes simple so the cheesecake remains the star. A light dusting of powdered sugar or a drizzle of caramel sauce elevates every slice perfectly. Sometimes, I add a few toasted pecans or chopped walnuts on top for extra crunch and a nutty contrast that’s delightful.
Side Dishes
Pair this cheesecake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to amp up the indulgence. On a brisk day, a cup of spiced chai tea or rich coffee makes an unforgettable duo with the dessert’s warm apple and cinnamon flavors.
Creative Ways to Present
For holiday dinners, I’ve served this cheesecake in individual mason jars layered with extra crumble and apple slices for a rustic look. Another fun idea I tried was cutting small star shapes from extra crumble bits and placing them over the top for a festive touch. It’s a real conversation starter!
Make Ahead and Storage
Storing Leftovers
I always keep leftover Apple Crumble Cheesecake covered tightly with plastic wrap or in an airtight container in the fridge. It stays fresh and creamy for up to 4 days—which rarely happens because it disappears fast in my house!
Freezing
This cheesecake freezes really well, which is great if you want to prep ahead. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the fridge, and it’ll taste just like freshly baked.
Reheating
I usually skip reheating since the cheesecake is best cold, but if you want to warm it slightly, I recommend a few seconds in the microwave—just enough to take the chill off without melting that perfect crumble top.
FAQs
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Can I use other types of apples for this Apple Crumble Cheesecake Recipe?
Absolutely! While firmer apples like Granny Smith or Honeycrisp are recommended for their texture, you can use varieties like Fuji or Braeburn. Just be mindful that softer apples may release more juice, so drain them carefully to avoid a soggy cheesecake.
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Why is a water bath necessary for baking this cheesecake?
The water bath creates gentle, even heat during baking, which prevents cracks and helps the cheesecake set with a smooth texture. It also keeps the crust from drying out or burning.
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Can I make this Apple Crumble Cheesecake Recipe dairy-free?
Yes, but it takes some adjustments. Use dairy-free cream cheese and sour cream alternatives, plus plant-based butter substitutes. The texture and flavor will be slightly different, but still delicious.
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How do I know when the cheesecake is done?
The cheesecake should be set around the edges but still have a slight jiggle in the center when gently shaken. This ensures it won’t be overbaked and will set perfectly as it cools.
Final Thoughts
This Apple Crumble Cheesecake Recipe has become a beloved staple in my home and I truly hope you enjoy making it as much as I do. It’s a wonderful way to celebrate seasonal flavors while treating yourself and guests to something elegant yet approachable. Don’t hesitate to make it your own and remember — the best part of cooking is sharing the results with those you care about. Happy baking!
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Apple Crumble Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Crumble Cheesecake combines a buttery cookie crust with a smooth, creamy cheesecake filling topped with cinnamon-sugar apples and a buttery crumble. Baked in a water bath for perfect texture and finished with a crisp, flavorful apple crumble topping, it’s a delightful dessert perfect for gatherings and festive occasions.
Ingredients
Cookie Crust
- 200 g digestive or graham crackers
- 1/2 teaspoon ground nutmeg
- 1.5 teaspoon ground cinnamon
- 1.5 tablespoon dark brown sugar
- 50 g butter, melted
Apples and Crumble
- 150 g apple, diced small (about 1-2 apples)
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 100 g all-purpose flour
- 80 g dark brown sugar
- 70 g butter, room temperature
Cheesecake Filling
- 600 g full-fat cream cheese, room temperature
- 200 g granulated sugar
- 150 g sour cream (14-18% fat), room temperature
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
Instructions
- Prepare Cookie Crust: Preheat your oven to 160ºC (325ºF) conventional. In a food processor, combine the digestive or graham crackers, dark brown sugar, ground cinnamon, and nutmeg, pulsing until the mixture has a fine sand-like texture. Melt the butter and add it to the food processor, blending until everything is evenly mixed. Line a 22 cm springform pan with parchment paper at the bottom. Press the cookie mixture firmly into the bottom and up the sides of the pan using the bottom of a glass to compact and flatten it. Bake the crust for 10 minutes, then allow it to cool until just cool to the touch.
- Prepare Apples and Crumble Topping: While the crust cools, dice the apples into small cubes. Toss them in granulated sugar and cinnamon, and set aside allowing the sugar to draw out some liquid. In a separate bowl, combine the flour, dark brown sugar, and room temperature butter. Mix by hand or with an electric mixer until the mixture forms a crumbly texture. Set both the apple topping and crumble mixture aside for later use.
- Make Cheesecake Filling: Preheat the oven again to 160ºC (325ºF). Using a hand or stand mixer fitted with a paddle attachment, beat the cream cheese on low speed for 1 minute until smooth. Gradually add granulated sugar while mixing, then scrape down the bowl and mix for another minute on low speed. In a small bowl, whisk together the sour cream and cornstarch until smooth, then add this mixture along with the vanilla extract to the cream cheese mixture. Mix on low speed until combined. Add eggs one at a time, mixing after each addition until fully incorporated. Scrape down the sides and mix again to ensure everything is well combined.
- Assemble Cheesecake: Pour the cheesecake batter into the prepared springform pan over the cooled cookie crust. Evenly distribute the cinnamon-sugar coated apples on top of the batter, then sprinkle the crumble topping over the apples.
- Bake in Water Bath: Boil water in a kettle. Place the springform pan inside a 25 cm (10 inch) cake pan. Place this cake pan inside another larger baking or roasting pan and carefully fill the outer pan with hot water until it reaches two-thirds up the sides of the cake pan. This water bath will help prevent cracks and ensure even baking. Optionally, wrap the cake pan in triple layers of aluminum foil to prevent water leakage into the pan, ensuring a tight seal. Bake for 1 hour and 20-30 minutes until the cheesecake is mostly set but still slightly wobbly in the center.
- Cool and Set Cheesecake: After baking, gently shake the pan to test for slight wobble in the middle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and take off the aluminum foil if used. Transfer the cake to a cooling rack and let cool completely to room temperature, about 1 hour. Finally, refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set before serving.
Notes
- Ensure all dairy ingredients are at room temperature to avoid lumps in the cheesecake batter.
- Press the cookie crust firmly to prevent crumbling when slicing.
- Do not add the liquid released from apples to the cheesecake as it can make it soggy.
- The water bath is key to a smooth, crack-free cheesecake; ensure the pan is well sealed if wrapping with foil.
- Allow the cheesecake to chill thoroughly for best texture and flavor.
- Use a springform pan lined with parchment paper for easy removal.
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 240 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg
