Apple crumble cheesecake

Apple crumble cheesecake

There’s something undeniably comforting about the aroma of baked apples wafting through the kitchen, mingling with the sweet scent of a buttery crumble. And when you combine that with the rich creaminess of cheesecake, you get a dessert that’s nothing short of heavenly – the Apple Crumble Cheesecake. This delightful fusion of flavors and textures is the perfect treat for any occasion, whether it’s a cozy night in or a special celebration. So, let’s dive into the recipe and learn how to create this irresistible indulgence!


For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Apple Filling:

  • 3 large apples, peeled, cored, and thinly sliced (use a variety like Granny Smith for tartness)
  • 2 tablespoons unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice

For the Crumble Topping:

  • ½ cup all-purpose flour
  • ¼ cup rolled oats
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter, chilled and cubed


  • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
  • In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Press the mixture into the bottom of the prepared pan evenly. Place it in the refrigerator to chill while you prepare the filling.
  • In a skillet, melt 2 tablespoons of butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook until the apples are tender, about 5-7 minutes. Set aside to cool slightly.
  • In another bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula.
  • Arrange the cooked apple slices on top of the cheesecake filling.
  • In a separate bowl, combine the flour, oats, sugars, and cinnamon for the crumble topping. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Sprinkle the crumble topping over the apple layer.
  • Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  • Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 30 minutes to cool gradually.
  • Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight to set.

Serve slices of the chilled apple crumble cheesecake on dessert plates, optionally topped with whipped cream or a drizzle of caramel sauce.