Apple Crumble Cheesecake

This Apple Crumble Cheesecake is the ultimate autumn indulgence, marrying the cozy flavors of apple pie with the creamy richness of a classic cheesecake. Featuring a spiced cinnamon-nutmeg cookie crust, a luscious cheesecake center, and a sweet, buttery crumble topping with cinnamon-sugar apples, every bite feels like fall in dessert form.

Why You’ll Love This Recipe

• Combines the best of both worlds: apple crumble and cheesecake

• Packed with warm fall spices like cinnamon and nutmeg

• Creamy, velvety cheesecake filling

• Crunchy, buttery crumble topping for irresistible texture

• Perfect make-ahead dessert for holidays and special occasions

• Great balance of sweetness and tart apple flavor

• Beginner-friendly with step-by-step instructions

• Customizable with different fruit or toppings

• Impressive yet easy to prepare

• Loved by both cheesecake and pie lovers alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Digestive biscuits or graham crackers

• Ground cinnamon

• Ground nutmeg

• Dark brown sugar

• Unsalted butter

• Apples (any kind like Granny Smith, Jonagold, Pink Lady)

• Granulated sugar

• All-purpose flour

• Cream cheese (full-fat, room temperature)

• Sour cream (14–18%, room temperature)

• Cornstarch

• Vanilla extract

• Eggs (room temperature)

Directions

1. Preheat oven to 160°C/325°F. Line a 22 cm (9-inch) springform pan with baking paper.

2. Make the crust:

   • Blend cookies, cinnamon, nutmeg, and brown sugar in a food processor until fine.

   • Add melted butter and pulse until combined.

   • Press the mixture into the base and sides of the pan.

   • Bake for 10 minutes, then allow to cool.

3. Prepare apple topping and crumble:

   • Dice apples and toss in granulated sugar and cinnamon.

   • In another bowl, mix flour, brown sugar, and butter until it forms a crumble texture. Set both aside.

4. Make the cheesecake filling:

   • Beat cream cheese until smooth. Gradually add sugar, mixing on low speed.

   • In a separate bowl, mix sour cream and cornstarch until smooth. Add to the cream cheese mixture with vanilla.

   • Add eggs one at a time, mixing on low until just incorporated.

5. Assemble the cheesecake:

   • Pour filling over the cooled crust.

   • Gently top with the cinnamon apples, then the crumble.

6. Bake using a water bath:

   • Place the springform pan inside a 10-inch cake pan, then place that into a larger pan filled with hot water about ⅔ up the sides.

   • Alternatively, wrap the pan tightly in aluminum foil and place directly into the water bath.

   • Bake for 1 hour and 20–30 minutes until the center slightly jiggles.

7. Cool gradually:

   • Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

   • Remove from the oven and water bath, cool to room temperature for another hour, then refrigerate for at least 6 hours or overnight.

Servings and timing

Servings: 10
Prep time: 45 minutes
Cook time: 1 hour 25 minutes
Resting/Chill time: 6 hours
Total time: Approximately 8 hours 10 minutes

Variations

• Fruit Swap: Use pears, peaches, or mixed berries instead of apples.

• Add Nuts: Sprinkle chopped pecans or walnuts into the crumble topping.

• Salted Caramel Drizzle: Top with a caramel sauce before serving.

• Mini Cheesecakes: Bake in muffin tins for individual portions (adjust baking time to ~23 minutes).

• No Nutmeg: Use all cinnamon if preferred.

• Crust Options: Try gingersnaps or Biscoff cookies for a different flavor profile.

• Gluten-Free: Use GF digestive cookies and flour alternatives.

• Spice it Up: Add cloves or allspice for extra depth.

• Topping Twist: Swap crumble for a streusel topping.

• Lighter Version: Use Greek yogurt instead of sour cream.

Storage/Reheating

Store the cheesecake in the refrigerator covered with plastic wrap or in an airtight container. It’s best enjoyed within 5 days.
To serve, remove from the fridge 30 minutes before slicing for easier cutting.
Avoid microwaving to reheat—serve cold or at room temperature for best texture.

FAQs

How do I know when the cheesecake is done?

Gently shake the pan—if the center jiggles slightly but the edges are set, it’s done. The cheesecake will firm up as it cools.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt can be used in a 1:1 ratio as a substitute.

What kind of apples work best for this recipe?

Granny Smith, Jonagold, Pink Lady, or Honeycrisp are great choices for their firm texture and flavor.

Can I skip the water bath?

It’s not recommended. The water bath ensures an even bake and prevents cracking. If you skip it, the cheesecake may overbake or dry out.

Can I make this cheesecake ahead of time?

Yes! It’s best made a day in advance and chilled overnight for ideal texture and flavor.

How long does it keep in the fridge?

It keeps well for up to 5 days if stored properly in an airtight container.

Can I freeze this cheesecake?

Yes. Wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge.

Can I make this gluten-free?

Yes, substitute the cookies and flour with gluten-free alternatives.

Can I add caramel sauce on top?

Absolutely. A drizzle of caramel before serving enhances the apple flavor and makes it extra decadent.

Can I use a different crust?

Yes, you can use gingersnaps, Biscoff cookies, or any spiced cookie base that complements the fall flavors.

Conclusion

Apple Crumble Cheesecake is a show-stopping dessert that perfectly captures the warmth and coziness of fall. With its rich cheesecake filling, warmly spiced crust, sweet-tart apples, and crunchy crumble, it offers a flavor and texture experience that’s unforgettable. Whether you’re hosting a holiday dinner or simply craving a fall-inspired treat, this cheesecake is sure to impress every time.

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