Apple Crumble Cheesecake

Step into fall with this irresistible Apple Crumble Cheesecake! Packed with cozy autumn flavors, this dessert combines the best of both worlds—creamy cheesecake and classic apple pie. It features a warm, spiced cookie crust, a velvety cheesecake filling, and a topping of cinnamon-sugar apples with a generous layer of crunchy crumble. Each bite is a perfect balance of rich, creamy, and crisp textures.

Why You’ll Love This Recipe

• Bursting with apple flavor – Diced apples coated in cinnamon sugar provide a comforting fall taste.
• Spiced crust – A buttery crust infused with cinnamon and nutmeg enhances every bite.
• Crunchy crumble topping – Adds the perfect texture contrast to the creamy cheesecake.
• Smooth and creamy filling – The luscious cheesecake base ties everything together beautifully.

Ingredients You’ll Need

Here are some key ingredients for this Apple Crumble Cheesecake. For a full list, refer to the recipe card below.

• Digestive biscuits or graham crackers – Forms the base of the crust.
• Cream cheese – Use full-fat for the best texture and flavor.
• Sour cream – Ensures a creamy consistency; can be substituted with full-fat Greek yogurt.
• Apples – Choose your favorite variety, such as Jonagold, Granny Smith, or Pink Lady.
• Cinnamon and nutmeg – Essential for that warm, spiced fall flavor.
• Butter, brown sugar, and flour – Creates a crisp, golden crumble topping.

Step-by-Step Instructions

1. Make the Crust

1. Preheat the oven to 160ºC/325ºF. Line a 22 cm (9-inch) springform pan with parchment paper.
2. In a food processor, blend digestive biscuits, brown sugar, cinnamon, and nutmeg until finely ground. Add melted butter and mix until combined.
3. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool.

2. Prepare the Apples and Crumble

1. Dice the apples into small cubes and toss them with granulated sugar and cinnamon. Let them sit while preparing the crumble.
2. In a separate bowl, mix flour, brown sugar, and butter until crumbly. Set both aside.

3. Make the Cheesecake Filling

1. Using a stand or hand mixer, beat the cream cheese on low speed for 1 minute until smooth. Gradually add granulated sugar and mix for another minute.
2. In a small bowl, combine sour cream, vanilla extract, and cornstarch until smooth. Add to the cream cheese mixture and mix on low.
3. Add eggs one at a time, mixing until just combined. Scrape down the sides and gently fold the batter together.

4. Assemble and Bake

1. Pour the cheesecake batter into the cooled crust.
2. Evenly distribute the cinnamon-sugar apples over the cheesecake, followed by the crumble topping.
3. Prepare a water bath: Place the springform pan inside a 25 cm (10-inch) cake pan, then place it inside a larger baking or roasting pan. Fill the outer pan with hot water up to 2/3 of the way up the sides.
4. Bake for 1 hour and 20-30 minutes. The center should still have a slight jiggle.
5. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
6. Remove from the water bath, transfer to a cooling rack, and let cool to room temperature for another hour.
7. Refrigerate for at least 6 hours or overnight before serving.

Expert Baking Tips

• Use a kitchen scale – Measuring in grams ensures precise results.
• Avoid overmixing – Mix at low speed to prevent incorporating too much air.
• Choose the right pan – Light-colored aluminum pans bake more evenly than dark ones.

FAQ

• How do I know when the cheesecake is done? A slight jiggle in the center means it’s perfectly baked.
• Can I replace sour cream? Yes! Use full-fat Greek yogurt as a 1:1 substitute.
• Can I use other fruits? Absolutely! Pears or peaches work well.
• Can I drizzle caramel on top? Yes! A caramel drizzle adds extra indulgence.

Why Bake Cheesecake in a Water Bath?

A water bath ensures slow, even baking, preventing cracks and a curdled texture. It helps achieve a silky, smooth cheesecake every time.

Storage

Store the cheesecake in an airtight container or covered with plastic wrap in the fridge for up to 5 days.

More Cheesecake Recipes to Try

• Aperol Spritz Cheesecake
• Espresso Chocolate Cheesecake
• Raspberry Cheesecake

Enjoy this Apple Crumble Cheesecake as the ultimate fall dessert! If you loved this recipe, leave a star review and tag me on Instagram @juliemarieeats. Follow me on Pinterest for more delicious inspiration!

A creamy cheesecake with a cinnamon-nutmeg cookie crust, layered with cinnamon sugar apples, and topped with a crunchy crumble. The perfect blend of apple pie and cheesecake!

Ingredients

Crust

• 200g digestive biscuits or graham crackers
• ½ tsp ground nutmeg
• 1½ tsp ground cinnamon
• 1½ tbsp dark brown sugar
• 50g butter, melted

Apples & Crumble

• 150g apple, diced (Jonagold, Granny Smith, or Pink Lady)
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 100g all-purpose flour
• 80g dark brown sugar
• 70g butter, room temperature

Cheesecake Filling

• 600g full-fat cream cheese, room temperature
• 200g granulated sugar
• 150g sour cream (14-18%), room temperature
• 1 tbsp cornstarch
• 2 tsp vanilla extract
• 3 large eggs, room temperature

Instructions

1. Prepare the Crust

1. Preheat oven to 160ºC (325ºF). Line a 22cm (9-inch) springform pan with parchment paper.
2. In a food processor, blend cookies, brown sugar, cinnamon, and nutmeg until fine. Mix in melted butter.
3. Press the mixture into the pan’s bottom and slightly up the sides.
4. Bake for 10 minutes, then let cool.

2. Prepare Apples & Crumble

1. Toss diced apples with sugar and cinnamon. Let sit to release excess juices.
2. In a bowl, mix flour, brown sugar, and butter until crumbly.

3. Make Cheesecake Filling

1. Using a stand or hand mixer, beat cream cheese on low for 1 minute.
2. Gradually add sugar, mixing until smooth.
3. Mix sour cream with cornstarch, then add with vanilla extract.
4. Add eggs one at a time, mixing on low speed.

4. Assemble & Bake

1. Pour cheesecake batter over cooled crust.
2. Gently distribute apples on top, followed by crumble.
3. Place the springform pan in a larger cake pan, then into a roasting pan.
4. Fill roasting pan with boiling water until it reaches ⅔ up the sides (or wrap the springform pan with foil to prevent leaks).
5. Bake for 1 hour 20-30 minutes, until the center is slightly jiggly.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

5. Cool & Serve

1. Remove from the water bath and cool at room temperature for 1 hour.
2. Refrigerate for at least 6 hours (preferably overnight) before serving.

Storage

• Store in the fridge, covered, for up to 5 days.

Optional

• Serve with caramel sauce or swap apples for pears or peaches.