Go Back
–+ servings
Apple Crumble Cheesecake

Indulgent Apple Crumble Cheesecake for Cozy Fall Nights

This Apple Crumble Cheesecake combines creamy cheesecake with spiced apples and a crunchy crumble topping—a perfect fall dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers Use gluten-free crackers for a gluten-free option
  • 0.25 cups granulated sugar
  • 1 teaspoon cinnamon Consider nutmeg or pumpkin spice for a twist
  • 6 tablespoons unsalted butter Can be substituted with coconut oil for a dairy-free alternative
For the Filling
  • 16 oz cream cheese Full-fat is preferred for the best texture
  • 0.75 cups sour cream Greek yogurt can be used as a substitute
  • 2 units eggs Ensure they are at room temperature
  • 2 tablespoons cornstarch Tapioca starch works as a gluten-free alternative
  • 1 teaspoon vanilla extract Swap for almond extract for a unique twist
  • 3 medium apples Use a mix like Granny Smith and Honeycrisp
  • 0.5 cups brown sugar Light or dark brown sugar can be used interchangeably
  • 0.25 teaspoon nutmeg Optional but adds extra warmth
  • 1 tablespoons lemon juice Fresh lemon is best
For the Crumble Topping
  • 0.5 cups rolled oats Almond flour is a great substitute for gluten-free needs
  • 0.5 cups flour Opt for gluten-free flour if required

Equipment

  • 9-inch Springform Pan
  • skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Prepare Apple Filling: Peel and slice the apples, place them in a skillet with 2 tablespoons of butter over medium heat. Add ½ cup of brown sugar, 1 teaspoon of cinnamon, and juice of half a lemon. Cook for 8-10 minutes until tender. Sprinkle in a cornstarch slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Stir until combined and set aside to cool.
  2. Make Crust: Combine 1 and ½ cups of crushed graham crackers, ¼ cup of granulated sugar, and 1 teaspoon of cinnamon. Melt 6 tablespoons of unsalted butter, mix it with dry ingredients until crumbly. Press into a 9-inch springform pan. Bake at 350°F for 8-10 minutes until edges are golden. Cool.
  3. Make Cheesecake Filling: Beat 16 oz of cream cheese with ¾ cup of granulated sugar and 1 teaspoon of vanilla extract until smooth. Gradually add 2 eggs, mixing on low speed. Fold in 1 cup of sour cream and 2 tablespoons of cornstarch until creamy.
  4. Assemble Cheesecake: Spread half of the cheesecake filling over the cooled crust. Spoon the apple filling onto this layer. Pour the remaining cheesecake filling over the apples. Sprinkle the crumble topping over the top layer.
  5. Bake: Lower oven temperature to 325°F and bake for 50-60 minutes until edges set. Center should jiggle slightly.
  6. Cool and Chill: Turn off oven, open door slightly, and let cheesecake cool for about 1 hour. Transfer to refrigerator and chill for at least 5 hours or overnight.
  7. Serve: Drizzle warm caramel sauce over the cheesecake, slice with a sharp knife, and enjoy!

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 50gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 240mgPotassium: 160mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure cream cheese and sour cream are at room temperature for a smooth filling. Avoid overmixing after adding eggs to prevent cracks. Cool slowly in the oven after baking.

Tried this recipe?

Let us know how it was!