Apple Crumble Cheesecake Recipe: My Cozy Autumn Treat (Print Version)

This Apple Crumble Cheesecake Recipe is pure autumn magic! A creamy cheesecake base, spiced apples, and a buttery crumble. My go-to cozy dessert.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 105 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Graham Cracker Crust

01 - Graham Crackers: 1 ½ cups crumbs
02 - Unsalted Butter: 6 tablespoons, melted
03 - Granulated Sugar: 2 tablespoons

→ For the Creamy Cheesecake Filling

04 - Cream Cheese: Three 8-ounce blocks, full-fat, softened
05 - Granulated Sugar: 1 cup
06 - Large Eggs: 3, at room temperature
07 - Sour Cream: ½ cup, full-fat
08 - Vanilla Extract: 1 teaspoon

→ For the Spiced Apple Topping

09 - Apples: 3-4 medium (Honeycrisp or Granny Smith), peeled, cored, diced
10 - Brown Sugar: ¼ cup, packed
11 - Ground Cinnamon: 1 teaspoon
12 - Ground Nutmeg: ¼ teaspoon
13 - Lemon Juice: 1 tablespoon

→ For the Buttery Crumble Topping

14 - All-Purpose Flour: ½ cup
15 - Brown Sugar: ¼ cup, packed
16 - Rolled Oats: ¼ cup
17 - Cold Unsalted Butter: ¼ cup (½ stick), cut into small pieces
18 - Pinch of Salt

# Instructions:

01 - First things first, let's get that crust ready for our amazing <strong>Apple Crumble Cheesecake Recipe</strong>. Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. Crush your graham crackers into fine crumbs – I usually just use my food processor, but a Ziploc bag and a rolling pin work too, and it’s a great stress reliever! Melt your butter, then combine it with the crumbs and 2 tablespoons of sugar. Press this mixture firmly into the bottom of the springform pan. I always use the bottom of a measuring cup to get it nice and even. Pop it in the oven for about 8-10 minutes until it's lightly golden. Let it cool a bit while you move on.
02 - Now for the star of the show! In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar together until it's super smooth and creamy, no lumps allowed! This is where you want to scrape down the sides of the bowl often. Then, beat in the sour cream and vanilla extract. Don't overmix here, hon, or you'll incorporate too much air, which can lead to cracks later. Add the eggs one at a time, beating just until combined after each addition. Seriously, don't overmix after the eggs go in, or you’ll be sad about cracks, and nobody wants a sad cheesecake!
03 - While your oven is still warm (or re-heated to 350°F after the crust), let's get those apples spiced up for the <strong>Apple Crumble Cheesecake Recipe</strong>. In a medium bowl, combine your diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Give it a good toss until all the apples are coated. You could sauté these for a few minutes to soften them slightly if you like a very tender apple, but I actually prefer them to have a little bite after baking. The smell right now? Oh, it's already heavenly, like a cozy autumn day!
04 - Pour the cheesecake filling over your cooled graham cracker crust in the springform pan. Gently spread it out evenly. Now, here's where it gets exciting: spoon your spiced apple mixture over the top of the cheesecake filling. Try to spread it somewhat evenly, but don't worry about perfection, a little rustic charm is welcome. You might think, "Wow, that's a lot of apples!" but trust me, they bake down beautifully. This step always makes me so excited for the final reveal!
05 - In a separate bowl, whisk together the flour, brown sugar, rolled oats, and a pinch of salt. Now, for the cold butter. Cut it into small pieces and add it to the dry ingredients. Use your fingertips or a pastry blender to cut the butter into the mixture until it resembles coarse crumbs. This is where I always get a little messy, but it’s part of the fun! You want pea-sized pieces of butter throughout. If your butter gets too warm, pop it in the fridge for a few minutes. This crumble is what makes our <strong>Apple Crumble Cheesecake Recipe</strong> truly special.
06 - Sprinkle the crumble topping evenly over the apples on your cheesecake. Place the springform pan on a baking sheet (just in case of any leaks, trust me, I've learned the hard way!). Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly. The crumble should be golden brown and smell amazing. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour. This helps prevent cracks. Then, remove it, cool completely on a wire rack, and chill in the fridge for at least 6 hours, or even better, overnight. Patience is key for this <strong>Apple Crumble Cheesecake Recipe</strong>!

# Notes:

01 - Always use room temperature cream cheese and eggs; it's the secret to a smooth, lump-free filling – I learned this the hard way with a lumpy disaster once.
02 - Storage advice that actually works from my kitchen trials: use an airtight container and chill overnight for best flavor.
03 - Substitution I've tried that worked surprisingly well: Greek yogurt for sour cream in a pinch, but the texture is slightly denser.
04 - Serving suggestion that makes this dish extra special: a dollop of fresh whipped cream and a drizzle of warm caramel sauce. So good!

# Tools You'll Need:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - baking sheet
05 - food processor (optional)

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 8g

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