Apple Crumble Cheesecake: The Dessert Mashup You NEED to Try!
Ever find yourself torn between apple crumble and cheesecake? Why choose when you can have BOTH in one showstopping dessert? This apple crumble cheesecake combines the warm, spiced goodness of baked apples with the creamy luxury of cheesecake, all topped with a buttery, crunchy streusel.
I’ve tested this recipe dozens of times (tough job, I know) to perfect the balance of textures and flavors. The result? A dessert that’s easier than traditional cheesecake but looks (and tastes!) just as impressive.
Why This Recipe Will Become Your New Favorite
✅ Best of both worlds – All the cozy flavors of apple crumble + creamy cheesecake
✅ No water bath needed – Unlike finicky cheesecakes, this one’s foolproof
✅ Make-ahead friendly – Tastes even better the next day
✅ Crowd-pleaser – Perfect for holidays, potlucks, or “just because” days
✅ Customizable – Swap pears for apples, add nuts to the crumble, etc.
Pro Tip: Use Granny Smith apples—their tartness balances the sweet filling perfectly!
The Ultimate Apple Crumble Cheesecake Recipe
*(Serves 10-12, 1 hour prep + 4 hours chilling)*
You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs (about 15 sheets)
- ½ cup melted butter
- 2 tbsp brown sugar
- ½ tsp cinnamon
For the Cheesecake Layer:
- 3 (8oz) blocks cream cheese, softened
- ¾ cup granulated sugar
- 3 eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream
For the Apple Crumble Layer:
- 3 medium apples, peeled and diced
- 2 tbsp lemon juice
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp cornstarch
For the Crumble Topping:
- ½ cup flour
- ½ cup rolled oats
- ¼ cup brown sugar
- ¼ cup cold butter, cubed
- ½ tsp cinnamon
Step-by-Step Instructions
1. Make the Crust
- Mix crumbs, melted butter, sugar, and cinnamon.
- Press firmly into a 9-inch springform pan (up the sides too!).
- Bake at 350°F (175°C) for 8 minutes, then cool.
2. Prepare the Cheesecake Filling
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing just until combined.
- Stir in vanilla and sour cream.
- Pour over cooled crust.
3. Cook the Apple Layer
- Toss apples with lemon juice, sugar, spices, and cornstarch.
- Sauté in a pan for 5-7 minutes until slightly softened.
- Let cool slightly, then spoon over cheesecake batter.
4. Add the Crumble Topping
- Combine flour, oats, sugar, and cinnamon.
- Cut in cold butter until pea-sized crumbs form.
- Sprinkle evenly over apples.
5. Bake to Perfection
- Bake at 325°F (160°C) for 50-60 minutes.
- The center should jiggle slightly when shaken.
- Cool completely, then refrigerate at least 4 hours.
Serving & Storage Tips
- Serve chilled with caramel drizzle or vanilla ice cream.
- Store covered in the fridge for up to 5 days.
- Freeze slices for up to 2 months (thaw overnight in the fridge).
Frequently Asked Questions
Q: Can I use store-bought apple pie filling?
A: Yes, but homemade tastes better! Just drain excess liquid.
Q: Why did my cheesecake crack?
A: Overmixing or oven too hot! Next time, mix gently and bake low and slow.
Q: Can I make this gluten-free?
A: Absolutely! Use GF graham crackers and flour.
Q: Can I prep this ahead?
A: Yes! Bake 1-2 days early and keep refrigerated.
Q: What if I don’t have a springform pan?
A: Use a deep pie dish, but slicing will be messier.
Recipe Variations
- Caramel Apple – Drizzle with salted caramel before serving
- Pear Ginger – Swap apples for pears + 1 tsp grated ginger
- Nutty Crunch – Add chopped pecans to the crumble
Final Thoughts
This dessert is pure magic—the creamy cheesecake, spiced apples, and buttery crumble create a texture and flavor explosion in every bite. My family now requests this instead of pumpkin pie at Thanksgiving!
Which variation will you try first? Snap a pic and tag me—I love seeing your baking wins!
P.S. If you love this, wait until you try my Lemon Posset Recipe & Key Lime Pie Recipe next! 🍏🍰✨
