Apple Crumble Cheesecake: My Cozy Fall Favorite (Print Version)

Bake the best Apple Crumble Cheesecake with my easy, personal recipe. This creamy, spiced dessert brings all the comfort of fall into one perfect bite.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cheesecake Crust Foundation

01 - 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
02 - ¼ cup granulated sugar
03 - ½ cup unsalted butter, melted

→ Creamy Cheesecake Dream

04 - 24 oz (3 blocks) full-fat cream cheese, softened
05 - 1 cup granulated sugar
06 - ½ cup sour cream
07 - 1 tsp vanilla extract
08 - 3 large eggs, room temperature

→ Apple Crumble Topping Stars

09 - 4 medium apples (mix of Granny Smith, Honeycrisp, or Fuji), peeled, cored, and sliced
10 - ¼ cup granulated sugar
11 - ¼ cup packed light brown sugar
12 - 1 tsp ground cinnamon
13 - 1 tbsp all-purpose flour
14 - 1 tbsp lemon juice
15 - ¾ cup all-purpose flour
16 - ½ cup packed light brown sugar
17 - ½ tsp ground cinnamon
18 - ¼ tsp ground nutmeg
19 - ½ cup (1 stick) cold unsalted butter, cut into small pieces

→ Finishing Touches

20 - Optional: Vanilla bean ice cream for serving
21 - Optional: Caramel sauce for drizzling

# Instructions:

01 - First things first, let's get that crust ready for your Apple Crumble Cheesecake. Combine the graham cracker crumbs, melted butter, and a bit of granulated sugar in a bowl. Press this mixture firmly into the bottom of a 9-inch springform pan. I use the bottom of a glass to really get it packed in there – trust me, it prevents crumbling later. Pop it into the fridge for at least 15 minutes while you get the other stuff going. This chilling step is where I always want to rush, but it’s so important for a solid base!
02 - Now for the creamy goodness! In a large bowl, beat the softened cream cheese with granulated sugar until it's super smooth and fluffy. Then, gently mix in the sour cream and vanilla extract. Don't overmix here, hon; you don't want too much air. Add the eggs one at a time, mixing just until combined after each. This is where your Apple Crumble Cheesecake starts to get its velvety texture. I always take a moment to smell that vanilla and cream cheese – pure bliss!
03 - Time for the star of the show – the apples! Peel, core, and slice your apples, then toss them with a bit of granulated sugar, brown sugar, cinnamon, and a splash of lemon juice. I like my apple slices to still have a little bite after baking, so don't slice them too thin. Spread this apple mixture evenly over your chilled graham cracker crust. It’ll smell amazing already, and honestly, this is where I usually sneak a taste or two of the raw apple mixture!
04 - In a separate bowl, combine the flour, brown sugar, more cinnamon, and a tiny pinch of nutmeg. Cut in cold unsalted butter until the mixture resembles coarse crumbs. You can use your fingers or a pastry blender for this step. I find using my fingertips is best because I can really feel when it's the right consistency – not too fine, not too chunky. This crumble will bake up golden and crispy, giving your Apple Crumble Cheesecake that irresistible texture contrast.
05 - Pour the cream cheese mixture over the apple layer in the springform pan. Then, evenly sprinkle the crumble topping over the cream cheese. Place the springform pan on a baking sheet (just in case of any leaks, it happens!). Bake in a preheated oven at 350°F (175°C) for about 60-70 minutes, or until the edges are set but the center still has a slight jiggle. Honestly, I always peek through the oven door like a hawk, hoping it doesn't crack!
06 - Once baked, turn off the oven and prop the door open slightly, letting the Apple Crumble Cheesecake cool slowly inside for about an hour. This helps prevent cracking. Then, remove it from the oven, run a thin knife around the edge of the pan, and let it cool completely on a wire rack before chilling it in the fridge for at least 4 hours, or preferably overnight. Patience is key here, even though you’ll want to dig in immediately! It will look so beautiful and smell heavenly when it’s finally ready to slice.

# Notes:

01 - Don't overmix the cheesecake batter! It'll get too airy and crack. Been there, done that, learned my lesson.
02 - You can prep the apple topping a day ahead; it saves so much time and lets the flavors meld. Just keep it covered in the fridge.
03 - No graham crackers? Digestive biscuits work great for the crust, or even shortbread! I tried it once, and it was a pleasant surprise.
04 - A dollop of vanilla bean ice cream or a drizzle of caramel sauce makes this Apple Crumble Cheesecake next level. Trust me!

# Tools You'll Need:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - baking sheet
05 - wire rack

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 7g

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