Apple crumble cheesecake is the ultimate dessert mash-up that brings together creamy cheesecake, spiced apples, and a buttery oat crumble topping. I love how every bite layers smooth richness with cozy, cinnamon-spiced fruit and a golden crunch. Whether I’m baking for a special occasion or just craving something indulgent, this cheesecake never disappoints.

Why You’ll Love This Recipe

I love how this dessert checks all the boxes—creamy, crunchy, fruity, and sweet. The cheesecake layer is silky and smooth, the apple filling is like warm pie, and the crumble topping gives it the perfect texture contrast. It’s a beautiful twist on traditional cheesecake and apple crumble, and it always impresses with both flavor and presentation. Plus, I can make it ahead and let the flavors settle in perfectly by the next day. Apple Crumble Cheesecake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Melted butter

For the cheesecake filling:

Cream cheese (softened)
Granulated sugar
Sour cream or Greek yogurt
Eggs
Vanilla extract
All-purpose flour (optional, for stability)

For the apple layer:

Apples (peeled, cored, and diced)
Brown sugar
Cinnamon
Nutmeg (optional)
Lemon juice
Cornstarch or flour (to thicken)

For the crumble topping:

All-purpose flour
Rolled oats
Brown sugar
Butter (cold and cubed)
Cinnamon
Pinch of salt

Directions

I preheat the oven to 325°F (163°C) and grease a springform pan.
For the crust, I mix the graham cracker crumbs, sugar, and melted butter, then press it firmly into the bottom of the pan. I bake it for 8–10 minutes and let it cool.
For the apple layer, I cook the diced apples, brown sugar, cinnamon, lemon juice, and cornstarch in a pan over medium heat until the apples are soft and the mixture thickens. I let it cool slightly.
For the filling, I beat the cream cheese and sugar until smooth, then mix in the sour cream, eggs, vanilla, and a spoonful of flour. I pour this mixture over the crust.
I spoon the apple mixture evenly over the cheesecake layer.
For the crumble, I mix flour, oats, brown sugar, cinnamon, and salt. I cut in the cold butter until the mixture is crumbly, then sprinkle it evenly over the apples.
I bake the cheesecake for 55–65 minutes, or until the center is just set.
I let it cool at room temperature, then refrigerate for at least 4 hours or overnight before slicing.

Servings and timing

This recipe serves 10–12 people.

Prep time: 30 minutes
Cook time: 60 minutes
Chill time: 4+ hours (best overnight)
Total time: About 6 hours (including chilling)

Variations

I use crushed digestive biscuits or vanilla wafers instead of graham crackers for the crust.
I mix pecans or walnuts into the crumble for a nutty crunch.
I swirl a little caramel sauce into the apple layer for extra indulgence.
I swap the apples for pears or mix in berries for a seasonal twist.
I bake the whole thing in a square pan for easier slicing into bars.

Storage/Reheating

I store the cheesecake covered in the fridge for up to 5 days. The flavors get even better as it sits.

To freeze, I wrap individual slices or the whole cheesecake tightly and freeze for up to 2 months. I thaw it overnight in the fridge before serving.

This cheesecake is best served cold or slightly chilled. I don’t reheat it—though I sometimes warm the slice for just a few seconds if I want a softer texture. Apple Crumble Cheesecake

FAQs

What type of apples work best?

I usually go for firm apples like Granny Smith, Honeycrisp, or Fuji—they hold their shape and add a nice sweet-tart flavor.

Can I make this cheesecake without a water bath?

Yes, I skip the water bath and just bake low and slow at 325°F. I don’t mind a small crack or two since the crumble topping hides it beautifully.

Do I have to pre-cook the apples?

Yes, I always pre-cook the apples so they soften and release their juices. That way, they don’t make the cheesecake soggy.

How do I know when the cheesecake is done?

I check that the center is mostly set but still slightly jiggly. It will firm up as it cools. Overbaking can cause cracks or dryness.

Can I make this ahead of time?

Absolutely. I actually prefer making it the day before so the flavors have time to develop. It slices much cleaner once it’s fully chilled.

Conclusion

Apple crumble cheesecake is a cozy, decadent dessert that brings together the best of two classics. I love how creamy, spiced, and textured it is, and how easy it is to make ahead. Whether I’m baking for the holidays, a dinner party, or just because I’m craving something special, this cheesecake always delivers a slice of comfort and joy.