Apple Crumble Cheesecake: Spiced Apple & Creamy Layers (Print Version)

Apple Crumble Cheesecake blends tart apples, creamy filling, and crunchy oat crumble. My recipe shares kitchen secrets for this comforting dessert.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Crust & Crumble Base

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted
04 - ¾ cup all-purpose flour
05 - ½ cup rolled oats
06 - ½ cup packed light brown sugar

→ Creamy Cheesecake Filling

07 - 24 oz (3 blocks) full-fat cream cheese, softened
08 - 1 cup granulated sugar
09 - ½ cup sour cream
10 - 1 teaspoon vanilla extract
11 - 3 large eggs, room temperature

→ Spiced Apple Topping

12 - 4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon lemon juice
15 - ¼ cup light brown sugar

→ Flavor Enhancers

16 - 1 teaspoon ground cinnamon (plus ½ tsp for apples)
17 - ¼ teaspoon ground nutmeg
18 - ⅛ teaspoon ground allspice

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, in a medium bowl, mix your graham cracker crumbs with melted butter and a spoonful of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to really compact it; you want a good, sturdy base for your Apple Crumble Cheesecake. Pop it in the fridge while you make the crumble. For the crumble, combine flour, oats, brown sugar, cinnamon, and cold butter pieces. Use your fingers to rub it all together until it looks like coarse crumbs. I always make a bit extra, because, you know, snacks.
02 - Now for the creamy part! In a large bowl, beat the softened cream cheese with granulated sugar until it's super smooth and fluffy. Scrape down the sides of the bowl often, because lumps are just no fun. Then, mix in the sour cream and vanilla extract. I always sneak a tiny taste here; it’s a habit. Add the eggs one at a time, mixing on low speed until just combined. Overmixing eggs can lead to cracks, and honestly, I learned that the hard way with a very sad, cracked cheesecake. Pour this luscious filling over your chilled crust.
03 - Time to bake! Place your springform pan on a baking sheet (just in case of any butter leakage, it saves your oven!). Bake the cheesecake for about 45-55 minutes, or until the edges are set but the center still has a slight wobble. This wobble is key, don't overbake it! I usually peek through the oven door, holding my breath a little. Once baked, turn off the oven, crack the door open, and let the cheesecake cool slowly inside for about an hour. This gradual cooling helps prevent cracks in your beautiful Apple Crumble Cheesecake.
04 - While the cheesecake is cooling, let's get those apples ready. Peel, core, and slice your apples into thin wedges. In a large skillet, melt a tablespoon of butter over medium heat. Add the sliced apples, a splash of lemon juice, a bit of brown sugar, cinnamon, nutmeg, and allspice. Cook, stirring occasionally, until the apples are tender-crisp, about 8-10 minutes. You want them soft but not mushy. The aroma in your kitchen right now? Oh, it's heavenly. Let them cool slightly before assembling.
05 - Once the cheesecake has cooled completely (seriously, completely!), gently spread the cooled spiced apple topping over the top. Try to get an even layer, it looks so pretty. Then, sprinkle that delicious crumble mixture all over the apples. Don't be shy with the crumble; it's the "crumble" in Apple Crumble Cheesecake, after all! At this point, I’m usually trying to resist just eating the crumble straight from the bowl. It’s tough, honestly.
06 - This is the hardest part: chilling! Cover the springform pan loosely with plastic wrap and refrigerate your Apple Crumble Cheesecake for at least 4-6 hours, or even better, overnight. This chilling time is essential for the cheesecake to fully set and for all those flavors to meld together perfectly. When you're ready to serve, carefully remove the sides of the springform pan. Slice it up, maybe add a dollop of whipped cream, and watch everyone's eyes light up. It’s so worth the wait, every single time.

# Notes:

01 - Use room temperature ingredients for a smooth cheesecake, always.
02 - Cool cheesecake slowly, then chill fully overnight for best results and clean slices.
03 - Greek yogurt can substitute sour cream, but the tang won't be quite the same, from my experience.
04 - Serve with a dollop of fresh whipped cream or a scoop of vanilla ice cream; it really elevates the whole experience.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - whisk
05 - spatula
06 - measuring cups and spoons
07 - small saucepan
08 - baking sheet

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 40g
Protein: 8g

Back