Irresistible Apple Crumble Cheesecake

This irresistible apple crumble cheesecake is a delicious union of creamy cheesecake and cozy apple crumble, making it perfect for fall gatherings or when you want something special that combines comfort and elegance. The layers of tender apples, tangy cream cheese, and a buttery crumble topping are pure joy with every bite and I often bake this when I want something that impresses without being fussy.

Great make-ahead dessert for entertaining. You get creamy tangy filling plus apple pie flavors and a crisp topping in each forkful and the best part I love is how the aroma fills the kitchen while baking a memory from my first autumn in a new city when I wanted to bring everyone together over dessert.

Gather Your Ingredients

• Graham cracker crumbs: They give a crunchy base and soak up butter for a sturdy cheesecake foundation seek out fresh crisp graham crackers for best flavor
• Unsalted butter: Adds richness throughout the crust and crumble topping choose European butter for extra flavor if possible
• Granulated sugar: Sweetens the crust and cheesecake layer as well as balancing tang
• Cream cheese: The hero creamy and tangy use full-fat bricks at room temperature and check the package date for freshness
• Eggs: Bind everything together bring them to room temperature for an even texture
• Sour cream: Adds tang and tenderness a full-fat sour cream keeps things luxuriously smooth
• Vanilla extract: Brings a warm bakery aroma and rounds out sweetness use pure vanilla
• Apples: The star of the show tart firm apples hold up best in baking so use varieties like Granny Smith or Honeycrisp
• Brown sugar: Adds caramel depth in both the apples and the crumble use moist clump-free sugar for best results
• Cinnamon: Classic spice for autumn warmth and apple flavor
• Cornstarch: Thickens the apple layer so it does not weep into the cheesecake
• Lemon juice: Lifts the apple flavor and keeps them from browning
• All-purpose flour: Structure for crumble choose a brand you trust for even results
• Cold unsalted butter for crumble: Keep it cold and cube for the perfect crumbly topping

How to Make It

Prepare the Crust:

Mix graham cracker crumbs with melted butter and a few spoonfuls of sugar. Press firmly into the bottom of your springform pan using the flat bottom of a measuring cup. Bake at 350 degrees fourteen minutes until set and golden around the edges. Cool while you prep the filling.

Make the Cream Cheese Filling:

Beat softened cream cheese on medium speed three minutes until silky and free of lumps. Sprinkle in sugar and add vanilla extract and beat another minute. Crack eggs one at a time into a bowl and add to the mixer letting each incorporate before the next and scrape the bowl well. Fold in sour cream just until blended. Do not overmix.

Cook the Apple Layer:

Peel and dice apples into small cubes. In a saucepan combine apples, brown sugar, cinnamon, and lemon juice. Bring to a simmer over medium heat stirring often about six minutes until apples soften slightly. Whisk cornstarch and water together pour into the pan and stir until juices thicken about two minutes. Remove from heat and cool ten minutes.

Assemble and Layer:

Pour cheesecake batter over the cool crust and smooth the top. Spoon apples evenly on top leaving a half inch border from the edge so it stays neat when unmolding.

Mix the Crumble Topping:

Combine flour, brown sugar, and cold cubed butter in a bowl. Rub ingredients together with fingertips until pea-sized clumps form and everything is coated with buttery flour. Scatter the crumble over the apple layer covering as much as possible.

Bake:

Place the pan on a baking sheet line with foil for easier cleanup. Bake at 350 degrees for thirty to thirty-five minutes or until the edges look set but the center still jiggles. Turn off oven prop open the door and let cheesecake rest eighteen minutes to reduce cracks.

Cool and Chill:

Cool cheesecake completely on a rack then cover and chill at least four hours or overnight for best slicing.

Decorate and Serve:

For a bakery finish dust with powdered sugar or drizzle with salted caramel. Cut slices with a hot dry knife for clean edges.

Can be made two days ahead. I always look forward to the brown sugar cinnamon apple filling as it reminds me of family apple picking trips and the way my mom always snuck an extra apple in for snacking while baking. The crumble topping is what nudges this into the irresistible category and my kids refuse to let me make cheesecake without it now.

Flavor Boosters

Once cooled store the cheesecake in an airtight container in the fridge where it will keep fresh for up to five days. I like to slice leftovers ahead of time so it is easy to grab a midday treat. For longer storage, wrap tightly and freeze slices up to two months, letting them thaw in the fridge overnight.

Serving Suggestions

Serve big slices with a scoop of vanilla ice cream or a generous dollop of whipped cream. For gatherings, spoon warm caramel over the top and scatter a few roasted pecans or walnuts for crunch. I always save a piece for breakfast with strong coffee—it holds up beautifully.

Creative Twists

You can swap graham crackers for digestive biscuits or a spiced cookie like Biscoff for a new base. Try pears instead of apples for a softer twist, or use a blend of apples for more flavor complexity. If out of sour cream full fat Greek yogurt brings a similar tang. In spring and summer swap apples for peaches or berries and skip the cinnamon for a lighter fruit flavor. Come winter spice it up with nutmeg and a pinch of clove along with the cinnamon. The base and filling stay the same so you can personalize to the season.

Let the cake chill thoroughly before slicing for neatest servings. Always use room temperature cream cheese for a lump free filling. Prebake the crust to avoid soggy bottoms. As tempting as it is to cut in early, chilling overnight makes all the difference for texture and clean slices. I found that a sharp knife dipped in hot water made for perfect picture-worthy portions every time.

Common Questions About This Recipe

→ How can I prevent cracks in my cheesecake?

Avoid overbeating after adding eggs and use a water bath during baking to ensure even moisture and temperature.

→ What type of apples work best?

Firm, tart apples like Granny Smith hold up well and complement the sweetness of the cheesecake and crumble.

→ Can I prepare the crumble topping ahead?

Yes, you can make the crumble in advance and refrigerate it until ready to bake, ensuring a crunchy texture.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to four days for optimal freshness.

→ Is room temperature cream cheese important?

Yes, softened cream cheese results in a smooth, lump-free filling and blends easily with other ingredients.

→ Can I use different crusts?

Absolutely, substitute graham crackers with digestive biscuits or ginger snaps for a unique flavor twist.