Apple Crumble Cheesecake

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Isn’t it frustrating when you want to eat something delicious but can’t decide between a rich cheesecake and a cozy apple crumble?

It’s a problem that many of us face—two beloved desserts, each tempting in its own way. But what if you didn’t have to choose?

Apple crumble cheesecake brings together the smoothness of cheesecake with the warm, comforting flavors of apples and cinnamon.

Each slice offers a perfect balance—crunchy topping, soft apples, and creamy filling—all wrapped into one.

Whether it’s for a family dinner or a special treat, this dessert feels like a warm invitation to take it easy and enjoy the moment.

Table of Contents

Apple Crumble Cheesecake Recipe

Equipment

9-inch springform pan
Large roasting pan

Ingredients

Graham Cracker Crust

1½ cups crushed graham crackers (about 12 sheets)
2 tbsp brown sugar
½ tsp cinnamon
6 tbsp unsalted butter, melted

Apples

2 cups peeled and diced apples (around 2-3 apples)
3 tbsp brown sugar
1 tsp cinnamon
⅕ tsp nutmeg

Crumble Topping

½ cup all-purpose flour
½ cup quick oats
⅓ cup brown sugar, packed
½ tsp cinnamon
3 tbsp unsalted butter, melted

Cheesecake

20 oz cream cheese (full fat), softened
1¼ cups brown sugar, packed
1½ tbsp all-purpose flour
½ tsp cinnamon
¼ tsp nutmeg
3 large eggs, room temperature
2 tsp vanilla extract
¼ cup sour cream, room temperature

Instructions

Graham Cracker Crust

Preheat your oven to 350°F (175°C).
Prepare your 9-inch springform pan by lining it with parchment paper.
Crush the graham crackers using a food processor. Mix in the brown sugar and cinnamon, then stir in the melted butter.
Pour the mixture into the pan, pressing it firmly on the bottom and slightly up the sides. Make sure it’s even but not packed too tightly.
Bake for 10 minutes. Once done, let it cool.

Preparing the Water Bath

Lower the oven temperature to 325°F (160°C).
Boil water in a kettle. Prepare a large roasting pan where your springform pan will sit.
Once the crust is cool enough to handle, wrap the outside of the springform pan with aluminum foil, ensuring the sides are tightly sealed to prevent water from seeping in. For extra protection, place the wrapped pan in a slow cooker liner or an oven-safe bag and secure it tightly.

Apples

In a bowl, mix the diced apples with the brown sugar, cinnamon, and nutmeg. Let the apples sit for a few minutes to release some of their juices, which you will not need for the recipe. Set aside.

Crumble Topping

Combine the flour, oats, brown sugar, and cinnamon in a small bowl. Add in the melted butter and stir until the mixture becomes crumbly. Set aside.

Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese for 2-3 minutes until smooth.
Add the brown sugar, flour, cinnamon, and nutmeg, mixing until everything is fully combined.
Beat in the eggs one by one, ensuring each egg is well blended before adding the next.
Mix in the vanilla extract and sour cream until the mixture is silky smooth.

Assembly

Pour the cheesecake filling into the cooled graham cracker crust.
Evenly spread the diced apples (without the extra juices) over the top of the cheesecake batter.
Sprinkle the crumble topping over the apples.
Place the springform pan inside the prepared roasting pan. Fill the roasting pan with boiling water, enough to reach halfway up the sides of the springform pan.
Bake the cheesecake for 65-80 minutes, or until the center is slightly jiggly but the edges are set.
Carefully remove the roasting pan from the oven and allow the cheesecake to cool in the water bath.
Once fully cooled, transfer the cheesecake to the refrigerator to chill for at least 6 hours or overnight.

Serve

Slice and serve with your favorite toppings like ice cream, caramel sauce, or enjoy it plain. Be sure to keep any leftovers refrigerated.

Why You’ll Fall In Love With This Apple Crumble Cheesecake Recipe?

This recipe brings together everything you could want in a dessert: creamy cheesecake, spiced apples, and a crunchy crumble topping. Here’s why this cheesecake will win you over:

Perfect Flavor Combo: It blends the smooth, rich taste of cheesecake with the cozy flavors of apple pie and cinnamon crumble.
Texture Heaven: The crunchy crumble, soft apples, and creamy cheesecake make every bite a perfect mix of textures.
Easy to Make: Even though it looks fancy, this recipe is beginner-friendly with simple steps that anyone can follow.
Great for Any Occasion: Whether it’s a holiday, birthday, or a special treat just because, this cheesecake fits right in.
Make-Ahead Friendly: You can prepare it the night before, giving you more time to relax on the day you’re serving it.

Expert Tips For Making The Best Apple Crumble Cheesecake

A few extra tips can make your cheesecake even more delicious. These tricks will help ensure success:

Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature. This helps them blend smoothly and makes the cheesecake extra creamy.
Wrap the Pan Well for the Water Bath: To keep the cheesecake from cracking, bake it in a water bath. Wrap the springform pan tightly with foil to keep water out.
Don’t Overmix the Batter: Mix until smooth, but don’t overbeat the ingredients. Too much air can cause cracks in the cheesecake.
Avoid Overbaking: Cheesecake should have a little jiggle in the center when it’s done. Overbaking can dry it out.
Let It Cool Gradually: After baking, let the cheesecake cool slowly to prevent cracks. Turn off the oven, leave the door slightly open, and let it rest in the warm oven for a bit.

How To Know If Your Apple Crumble Cheesecake Is Done Baking?

Checking if a cheesecake is fully baked can be tricky, but these simple tips will help you get it just right:

Check the Jiggle: Give the pan a gentle shake. The edges should be set, but the center should jiggle slightly like jello. This means it’s perfectly cooked and will firm up as it cools.
Internal Temperature: You can also use a thermometer to check the middle of the cheesecake. It should reach 150°F (65°C) when done.
Touch Test: Lightly touch the center of the cheesecake with a clean finger. It should feel firm but still soft, without being liquidy or sticky.
Cooling and Chilling: Remember, cheesecake sets as it cools, so don’t worry if the center doesn’t look fully firm right out of the oven. Let it cool in the water bath and then chill in the fridge for the best results.

Why Did My Apple Crumble Cheesecake Crack?

Cheesecake cracks can happen, but understanding the cause can help you avoid them in the future. Here are the most common reasons why:

Overbaking: If the cheesecake is baked too long, it can dry out and crack. The key is to bake until the center has a slight jiggle.
Not Using a Water Bath: A water bath helps the cheesecake bake evenly and prevents it from drying out, which can cause cracks.
Rapid Temperature Changes: Taking the cheesecake out of a hot oven and placing it in a cold room can cause cracks. Let it cool slowly by turning off the oven and keeping the door slightly open.
Overmixing the Batter: Too much air in the batter can cause it to rise and fall unevenly, leading to cracks. Mix just until the ingredients are combined.

How To Store And Freeze Apple Crumble Cheesecake?

Cheesecake tastes great even days after baking if stored properly. Here’s how you can keep it fresh:

Storing in the Fridge

Wrap it Well: Once the cheesecake has cooled completely, cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Use an Airtight Container: If you have an airtight container, store the cheesecake in it to keep it fresh for up to 5 days.
Refrigerate Right Away: Always keep your cheesecake refrigerated. It should never be left out for more than 2 hours at room temperature.

Freezing Cheesecake

Freeze in Slices or Whole: You can freeze the entire cheesecake or cut it into individual slices. Wrap each slice tightly with plastic wrap, then cover it with aluminum foil or place it in a freezer-safe bag.
Label and Date: Always label your cheesecake with the date so you know how long it’s been in the freezer. Cheesecake can stay fresh in the freezer for up to 3 months.
Thaw Properly: To thaw, place the cheesecake in the fridge overnight. Avoid thawing it at room temperature to maintain its texture.

Substitutions And Variations For Apple Crumble Cheesecake

Want to make this recipe fit your preferences or dietary needs? Here are some simple swaps and fun twists you can try:

Substitutions

Cream Cheese: You can use light cream cheese to cut down on the fat content, though the texture may be slightly less rich.
Brown Sugar: Swap brown sugar with white sugar if you don’t have brown on hand. The flavor will be a bit different, but still delicious.
Gluten-Free: Use gluten-free graham crackers and gluten-free flour to make this cheesecake suitable for those with gluten sensitivities.

Variations

Caramel Apple Crumble Cheesecake: Drizzle caramel sauce over the top for an extra indulgent treat.
Nutty Crumble: Add chopped pecans or walnuts to the crumble topping for a crunchy twist.
Berry Crumble Cheesecake: Swap the apples for your favorite berries (like blueberries or raspberries) for a fresh, fruity variation.
Spiced Cheesecake: Add more warm spices like ginger or cloves to the cheesecake batter to give it a fall-inspired flavor.

Why Is My Apple Crumble Cheesecake Runny In The Middle?

If your cheesecake is runny in the middle, it might not be fully baked yet. Here are a few common reasons why this happens:

Undercooked Center: Cheesecake should be slightly jiggly in the center but not runny. If it’s too soft, it likely needs more time in the oven.
Temperature Issues: Baking at too low a temperature can cause the cheesecake to cook unevenly. Make sure you’re following the recipe’s recommended baking temperature.
Not Enough Time to Set: Cheesecake needs time to set after it comes out of the oven. Let it cool completely, then refrigerate for at least 4-6 hours (or overnight) to help it firm up.
Too Much Liquid in the Batter: If the cheesecake mixture has too much liquid, it can result in a runny center. Make sure ingredients like eggs, sour cream, and cream cheese are measured accurately.

Why Does Apple Crumble Cheesecake Need A Water Bath?

A water bath, also called a “bain-marie,” helps cheesecake bake gently and evenly. Here’s why using one makes such a big difference:

Prevents Cracking: The steam from the water bath keeps the cheesecake moist and prevents it from drying out, which reduces the chance of cracks forming.
Even Baking: Cheesecake is dense, and the water bath helps heat it slowly and evenly. This ensures that the edges don’t bake faster than the center.
Smooth Texture: The gentle, moist heat from the water bath keeps the cheesecake soft and creamy, rather than grainy or overcooked.
Avoids Overbaking: The steam from the water bath helps prevent the cheesecake from becoming too firm or rubbery.

What Type Of Apples Should I Use For Apple Crumble Cheesecake?

Choosing the right apples for your cheesecake can make a big difference in flavor and texture. Here’s what to look for:

Granny Smith Apples: These are the best choice for apple crumble cheesecake. They’re tart and firm, which means they won’t turn mushy while baking, and their tartness balances out the sweetness of the cheesecake.
Honeycrisp Apples: Another great option, Honeycrisp apples are sweet and crisp, which adds a nice texture to the cheesecake.
Golden Delicious: These apples have a mild sweetness and hold up well when baked, making them a good option if you want something a little sweeter.
Avoid Soft Apples: Stay away from softer varieties like Red Delicious or Gala apples, as they can become too mushy during baking.