Apple Crumble Cheesecake

The first time I baked this apple crumble cheesecake, my entire kitchen smelled like warmth and peace — the mix of baked apples, cinnamon, and buttery crumbs wrapping around a creamy cheesecake center.

It brought back that quiet kind of joy that comes only from baking something slowly, without rushing, where every step feels worth the wait.

When it came out of the oven, the crumble was golden, the apples had softened into a smooth filling, and the cheesecake layer had that gentle wobble that promises a melt-in-your-mouth texture.

The moment I cut the first slice, the layers stood perfectly — a buttery crust at the base, a rich creamy center, and a crumbly top that added just the right crunch.

This cheesecake doesn’t shout for attention. It sits on the table looking humble yet irresistible, and the taste speaks for itself.

The apple filling gives it a soft sweetness, the cheesecake brings smooth richness, and the crumble ties it all together in the most satisfying way.

It’s the kind of dessert that makes people pause mid-bite, look up, and smile — not because it’s fancy, but because it feels real, homemade, and deeply good.

Table of Contents

Apple Crumble Cheesecake Recipe

Ingredients

For The Crust

1 ½ cups digestive biscuit crumbs (or graham crackers, finely crushed)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For The Cheesecake Filling

16 oz (450 g) cream cheese, softened to room temperature
½ cup granulated sugar
2 large eggs, at room temperature
½ cup sour cream
1 teaspoon vanilla extract
1 tablespoon all-purpose flour

For The Apple Layer

3 medium apples, peeled, cored, and thinly sliced
2 tablespoons unsalted butter
2 tablespoons brown sugar
½ teaspoon ground cinnamon
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 teaspoon water

For The Crumble Topping

¾ cup all-purpose flour
½ cup brown sugar
½ teaspoon ground cinnamon
6 tablespoons unsalted butter, cold and cubed

Instructions

Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper. In a bowl, mix biscuit crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of the pan using the back of a spoon. Bake for 10 minutes, then set aside to cool slightly.
In a medium skillet over medium heat, melt butter and add sliced apples, brown sugar, cinnamon, and lemon juice. Cook for about 5–7 minutes until the apples soften slightly. Stir in the cornstarch mixture and cook another minute until the sauce thickens. Remove from heat and let it cool.
In a bowl, combine flour, brown sugar, and cinnamon. Add the cold butter cubes and rub them in using your fingertips until the mixture looks like coarse crumbs. Refrigerate while preparing the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until blended. Stir in sour cream, vanilla, and flour. Scrape the sides of the bowl to make sure everything is combined evenly.
Pour half of the cheesecake batter over the baked crust. Spread the cooked apple mixture evenly on top, then pour the remaining cheesecake batter over it. Smooth the top gently. Sprinkle the crumble mixture evenly over the cheesecake layer.
Place the pan on a baking tray to catch any drips. Bake for 60–70 minutes or until the center is mostly set but still slightly wobbly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
Once cooled to room temperature, cover and refrigerate for at least 5 hours or overnight. Remove the cheesecake from the pan carefully before serving. Slice with a clean, warm knife for neat layers of crust, apple filling, and crumble.

What Are The Best Apples To Use For Apple Crumble Cheesecake?

Choosing the right apples is very important because they decide how your cheesecake filling will taste and feel. You want apples that stay slightly firm after baking, so they don’t turn into mush.

Use Firm, Slightly Tart Apples: Varieties like Granny Smith, Honeycrisp, or Braeburn are excellent choices because they balance the sweetness of the cheesecake with a mild tartness.
Avoid Soft Apples: Apples like Red Delicious become too soft and lose their texture after baking.
Mix Two Types For Balance: Combining one tart and one sweet apple gives the cheesecake a naturally balanced flavor that isn’t overly sweet.

The best apples are those that hold their shape, keep a bit of bite, and blend beautifully with the creamy filling and crunchy crumble.

How To Prevent The Crust From Getting Soggy?

A soggy crust can ruin the whole texture, but this can easily be avoided with a few careful steps.

Pre-Bake The Crust: Always bake your crust before adding the filling. It helps create a barrier that keeps it firm and crisp.
Let The Apple Filling Cool: Hot apple filling can release steam and moisture, making the crust soggy. Let it cool to room temperature before layering.
Avoid Too Much Liquid: If your apple filling looks watery, cook it a little longer until the sauce thickens naturally.
Use A Slightly Thicker Base: A thicker biscuit base holds up better against the moist cheesecake and apple layers.

This small effort keeps your crust buttery yet firm, giving a satisfying bite with every forkful.

How To Make The Crumble Perfectly Crunchy?

That golden crumble layer on top adds a beautiful texture contrast to the smooth cheesecake. Here’s how to keep it crisp.

Use Cold Butter: Cold butter helps form small crumbs that crisp up beautifully while baking.
Don’t Overmix: Stop mixing as soon as the mixture looks crumbly; overmixing can make it doughy instead.
Bake Long Enough: The crumble should bake until golden brown, as underbaking will keep it soft.
Cool Properly: Let the cheesecake cool completely before covering or refrigerating to prevent moisture from softening the crumble.

A perfect crumble has a delicate crisp texture that breaks easily but doesn’t crumble into dust.

Can I Make Apple Crumble Cheesecake Ahead Of Time?

Yes, and in fact, it tastes even better when made a day ahead because the flavors deepen and the texture sets beautifully.

Refrigerate Overnight: After baking, let the cheesecake cool completely and then refrigerate it for at least 5–6 hours or overnight.
Add Crumble Fresh (Optional): If you prefer a very crunchy topping, you can bake extra crumble separately and sprinkle it over before serving.
Serve Chilled: This cheesecake tastes best when cold because the apple filling and creamy layer firm up perfectly.

Making it ahead not only saves time but also enhances the overall flavor and consistency.

How Long Should I Bake Apple Crumble Cheesecake?

Getting the right bake ensures a creamy center and properly set texture.

Bake For About 60–70 Minutes: The center should look slightly jiggly but not wet when you gently shake the pan.
Cool Gradually: Turn off the oven and let the cheesecake rest inside with the door slightly open for one hour.
Avoid Overbaking: Overbaking makes the cheesecake dry and can cause cracks on the surface.

A gentle bake and slow cooling are key to that smooth, creamy texture every cheesecake lover wants.

How To Store Apple Crumble Cheesecake Properly?

Proper storage keeps your cheesecake fresh and flavorful for several days.

In The Refrigerator: Store the cheesecake in an airtight container or cover it loosely with foil. It will stay fresh for up to 5 days.
For Freezing: Cut the cheesecake into slices, wrap each piece tightly in plastic wrap, and store in a freezer-safe container. It can last up to 2 months.
Thaw Slowly: Move it to the refrigerator and thaw overnight before serving. Avoid microwaving, as it can change the texture.
Keep The Crumble Crisp: To prevent the crumble from turning soft, avoid wrapping it too tightly. Lightly tent with foil or store in a container with small air holes.

With proper storage, your cheesecake will keep its creamy texture and crisp topping for days.

Can I Add Other Fruits To This Cheesecake?

Yes, but it’s important to choose fruits that blend well with the base flavors of apple and cinnamon.

Best Options: Pears, blueberries, or raspberries work nicely with the apple layer.
Avoid Watery Fruits: Fruits like melon or pineapple release too much moisture, which can change the texture of the cheesecake.
Adjust The Sugar: If your added fruits are sweet, reduce the sugar slightly in the apple filling to maintain balance.

Adding the right fruit combination can make this dessert even more interesting while keeping its natural charm.

Why Does Cheesecake Crack And How To Prevent It?

Cracks can appear if the batter is overmixed or cooled too quickly, but they’re easy to avoid with care.

Mix On Low Speed: Overmixing adds air bubbles that expand during baking and cause cracks.
Use A Water Bath (Optional): Placing the pan in a larger baking dish with hot water helps the cheesecake bake evenly and stay moist.
Cool Gradually: A sudden temperature change can make it crack, so let it rest in the oven before cooling at room temperature.

Even if small cracks appear, they won’t affect the taste — and the crumble topping hides them beautifully.

How To Serve Apple Crumble Cheesecake?

Serving it properly makes all the difference in how it looks and tastes.

Serve Chilled: A cold cheesecake slices neatly and holds its shape.
Use A Warm Knife: Dip the knife in hot water, wipe it dry, and then slice for clean, even cuts.
Add Finishing Touches: A small drizzle of caramel sauce or a scoop of whipped cream can make it even more indulgent.

This cheesecake looks beautiful on its own, but a simple touch before serving makes it unforgettable.