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This apple crumble cheesecake combines creamy cheesecake, spiced apples, and buttery crumble! Every bite tastes like the best of your favorite fall desserts!
Built with a spiced cookie crust, a velvety cheesecake center, a cinnamon apple layer, and a buttery crumble topping, this apple cheesecake is pure indulgence in both taste and texture.
It’s easier than it looks and captures the coziness and deliciousness of fall desserts perfectly!
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Did you know you can make an apple crisp without oats?
And if you want another fall-ready cheesecake but don’t have oven space, try a no-bake pumpkin cheesecake.
Why You’ll Love This Apple Crumble Cheesecake Recipe
- This apple crumble cheesecake combines 2 delicious desserts in one! It’s a nice change from your usual apple desserts.
- Featuring a spiced crust, smooth cheesecake filling, and cinnamon-spiced apple topping, this cheesecake apple crumble is a must-try for fall baking.
- This crumble apple cheesecake is adaptable! Try a different crust or apple variety, add your favorite spice, or serve it with caramel sauce.
Ingredients
Crust:
Digestive cookies – You can also make a classic graham cracker crust or use other cookies that will complement the spiced apple flavor of this apple crumble cheesecake. I think Biscoff cookies would be especially yummy!
Brown sugar – Sweetens the cheesecake crumble crust with a deep, caramel-like flavor.
Cinnamon and nutmeg – To add cozy, warm flavors to the apple crumb cheesecake.
Butter – For binding the crust together.
Apple crumble:
Apples – Use your favorite baking apple variety!
Granulated sugar and cinnamon – For a warm and luscious apple filling.
All-purpose flour, brown sugar, and unsalted butter – For the crumb topping.
Cheesecake:
Full-fat cream cheese – Use room-temperature cream cheese to make mixing easier and avoid overworking the cheesecake batter.
Granulated sugar – To sweeten the cheesecake filling.
Sour cream – Lightens the cream cheese and adds a delicious tang to the apple crumble cheesecake filling.
Cornstarch – For structure.
Vanilla extract – To keep our apple cheesecake crumble from tasting flat.
Eggs – To help our baked apple cream cheese dessert set.
Ingredient Substitutions For Apple Crumb Cheesecake
Shortbread cookies
If digestive cookies are unavailable, try a shortbread crust layer for this apple crumble baked cheesecake!
Pumpkin pie spice
Pumpkin pie spice works beautifully in fall recipes like apple crumble cheesecake! You can use it in the crust and crumb topping.
Greek yogurt
Give your cinnamon apple crumble cheesecake an extra boost of protein by using Greek yogurt instead of sour cream!
Tips For Making This Recipe
Pre-Bake Your Crust
It’s important to bake your crust for this apple crumble cheesecake! Otherwise, it won’t be sturdy enough for the filling.
Avoid Cracks
Make sure your ingredients are at room temperature as using them cold can lead to a lumpy batter you’re prone to overmix. You should also keep the apple crumb cheesecake in the oven with the door slightly opened so it can cool gradually.
Know When It’s Done
Your apple crumble cheesecake is done when the center is just slightly jiggly and the edges are set.
Crumble Apple Cheesecake Recipe FAQs
What are the best apples for apple crumble cheesecake?
We used Honeycrisp apples for this fruit crumble cheesecake because they’re sweet and hold their shape beautifully. If you prefer tart apples, try Granny Smith apples. They stay firm while baking, and their tartness complements the sweet crumble cheesecake.
Is a water bath necessary for this cinnamon crumble cheesecake?
Yes, this apple cheesecake recipe requires a water bath to ensure even cooking and avoid cracks.
What do I do if my baked apple crumble cheesecake is browning too much?
If you notice your cheesecake apple crumble browning too quickly, you can loosely tent it with foil.
Can I freeze apple crumble cheesecake?
Absolutely! Freeze the apple cream cheese dessert uncovered until solid, then wrap it in plastic wrap and foil. It will keep in the freezer for 1 to 2 months.
How far in advance should you make apple cheesecake?
You can make this crumble apple cheesecake up to 5 days in advance! Just store it in an airtight container in the fridge. Chilling actually makes the dessert’s texture even better!
More Delicious Holiday Dessert Recipes
- Libby’s Pumpkin Pie
- Apple Pie Cinnamon Rolls
- Mini Pecan Pies
- Southern Candied Yams
- Sweet Potato Bundt Cake
I found this recipe for Apple Cake that I HAVE to try!
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Apple Crumble Cheesecake
Ingredients
For the crust:
- 1 2/3 cups digestive cookies
- 1 1/2 tbsp brown sugar
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3 1/2 tbsp butter, melted
For the apple crumble:
- 1 1/4 cups apples, diced
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- 2/3 cup and 2 1/2 tbsp all-purpose flour
- 6 1/2 tbsp brown sugar
- 5 tbsp butter, room temperature
For the cheesecake:
- 21 oz cream cheese, room temperature
- 1 cup granulated sugar
- 2/3 cup sour cream, room temperature
- 1 tbsp cornstarch
- 2 tsp vanilla extract
- 3 eggs, room temperature
Instructions
- Preheat the oven to 325ºF and line your springform pan with parchment paper.
Crust:
- Blend the digestive cookies with brown sugar, cinnamon, and nutmeg until the mixture resembles sand.
- Add the melted butter and mix until combined to form the crust mixture.
- Press the cookie crust evenly into the bottom of the springform pan, making sure it’s flat.
- Bake for 10 minutes, then set aside to cool.
Apple crumble:
- Toss the apple chunks with granulated sugar and cinnamon, then set the apple mixture aside.
- In a separate bowl, combine flour, brown sugar, and butter to make the crumble layer.
Cheesecake:
- Preheat the oven to 320°F.
- Beat the cream cheese on low speed, then gradually add the granulated sugar.
- Scrape down the sides of the bowl and continue mixing on low speed for another minute.
- In a separate bowl, mix the sour cream and cornstarch until smooth.
- Add the sour cream mixture and vanilla extract to the cream cheese, then beat on low speed until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition.
- Once all the eggs are added, scrape down the sides of the bowl and beat the batter one final time to ensure everything is well incorporated.
- Pour the cheesecake batter over the prepared crust.
- Scatter the cinnamon sugar apples evenly over the cheesecake layer, then sprinkle the crumble on top.
- To prepare a water bath, place the springform pan inside a cake pan, then set that inside a larger roasting pan.
- Fill the roasting pan with hot water until it reaches about halfway up the sides of the cake pan.
- Bake the apple crumble cheesecake for 1 hour and 25 minutes, or until the center is slightly wobbly.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the warm oven for 1 hour.
- Transfer the cheesecake to a cooling rack and let it come to room temperature, about 1 hour.
- Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving.
Notes
- It’s important to bake your crust for this apple crumble cheesecake! Otherwise, it won’t be sturdy enough for the filling.
- Make sure your ingredients are at room temperature, as using them cold can lead to a lumpy batter and overmixing. Also, keep the apple crumble cheesecake in the oven with the door slightly open so it cools gradually.
- Your apple crumble cheesecake is done when the center is just slightly jiggly and the edges are set.
Nutrition
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