Imagine the sweet aroma of baked apples, warm cinnamon, and creamy cheesecake filling your kitchen. 🍏 This Apple Crumble Cheesecake brings together everything we love about fall — buttery crumble topping, velvety cream cheese, and a golden crust that melts in your mouth. It’s the kind of dessert that feels like a warm hug on a cool October evening.
Perfect for autumn gatherings, cozy dinners, or even fall weddings, this cheesecake is rich, comforting, and surprisingly easy to make. Whether you’re craving something special for your next get-together or planning a show-stopper for Thanksgiving, this one always steals the spotlight!
- ✔️ Creamy cheesecake meets spiced apple crumble bliss
- ✔️ Easy prep — no water bath or fancy tools needed
- ✔️ Perfect for October Cheesecake menus or Fall Wedding Cheesecake tables
- ✔️ Customizable — try cherry, pecan, or Dutch apple versions
- ✔️ Freezer-friendly and make-ahead approved!
Want to play with flavors? Turn it into an Apple Cobbler Cheesecake for a Southern twist or go nutty with an Apple Pecan Cheesecake. Either way, this crumble-topped beauty will be the star of your Autumn Fall Recipes lineup!
Ingredients
Here’s what you’ll need to make this cozy Apple Crumble Cheesecake. Each ingredient plays a role in creating the perfect balance of creamy, crunchy, and spiced sweetness. For extra warmth, serve it with Cream Cheese Caramel Apple Dip — a match made in fall heaven!
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 2 cups (200 g) |
| Unsalted butter, melted | 1/2 cup (115 g) |
| Cream cheese, softened | 24 oz (675 g) |
| Granulated sugar | 3/4 cup (150 g) |
| Brown sugar (for crumble) | 1/3 cup (70 g) |
| All-purpose flour | 1 cup (120 g) |
| Apples, peeled and chopped | 2 medium (250 g) |
| Ground cinnamon | 1 1/2 tsp (3 g) |
| Vanilla extract | 2 tsp (10 ml) |
| Eggs | 3 large |
| Salt | Pinch |
| Caramel sauce (optional) | 1/4 cup (60 ml) |
Choosing the Best Ingredients
Cream Cheese: Use full-fat block-style for the richest texture — avoid whipped versions. It creates that smooth, bakery-style filling we crave in a fall cheesecake.
Apples: A blend of Honeycrisp and Granny Smith gives a perfect balance of sweet and tart. If you adore fruity cheesecakes, check out our Cherry Crumble Cheesecake too!
Crumble Topping: Use cold butter and your fingertips to mix until crumbly — this gives the perfect texture contrast on top.
Graham Crust: For extra flavor, use cinnamon graham crackers or a mix of graham and digestive biscuits.
Pro Tips & Swaps
- Low-carb: Use almond flour crust and erythritol instead of sugar.
- Gluten-free: Swap graham crackers for GF oat biscuits.
- Dairy-light: Try Neufchâtel cheese and coconut oil for a lighter texture.
- Vegan option: Use vegan cream cheese, flax eggs, and coconut oil crumble.
How to Make Apple Crumble Cheesecake
- Preheat: Set oven to 350°F (175°C). Line a 9-inch (23 cm) springform pan with parchment and grease the sides.
- Make the crust: Mix graham crumbs and melted butter. Press firmly into the pan and bake 8 minutes. Cool slightly.
- Prepare filling: Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over cooled crust.
- Top with apples: Mix chopped apples with cinnamon and a pinch of flour. Spread evenly over filling.
- Make crumble: Combine flour, brown sugar, butter, and a pinch of salt. Sprinkle over apples.
- Bake: Bake 45–50 minutes or until the center is set but slightly wobbly. Cool completely, then chill 4 hours.
Texture & Crispiness Tips
- Use cold butter for the crumble — it creates golden, crunchy bits.
- Bake on the middle rack for even cooking.
- Let the cheesecake cool slowly to prevent cracks.
- Chill overnight for best flavor and clean slices.
Want to serve it alongside something savory for balance? Pair with Rosemary Garlic Mashed Potatoes or Grandma’s Thanksgiving Stuffing — your guests will love the sweet-and-savory combo!
Sauces & Toppings
- Warm caramel drizzle or maple syrup
- Whipped cream or whipped Greek yogurt
- Chopped toasted pecans or walnuts
- Dusting of apple pie spice or cinnamon
- Apple slices caramelized in butter
- Vanilla ice cream for extra indulgence
Troubleshooting
- Crust separates: Press crust firmly and chill before adding filling.
- Crumble too soft: Bake longer or add extra flour to topping.
- Cracks in cheesecake: Avoid overmixing and cool gradually.
- Soggy apples: Use firmer varieties and drain any excess juice.
- Dry texture: Don’t overbake — stop when center slightly jiggles.
Storage & Freezing
Store in the refrigerator up to 5 days in an airtight container. Freeze slices for up to 2 months — wrap individually and thaw overnight in the fridge. To refresh, warm a slice at 300°F (150°C) for 4 minutes or enjoy chilled.
FAQ
Can I make this ahead?
Yes! This cheesecake is best made the day before — chilling enhances the flavor and texture.
Can I use canned apple pie filling?
Yes, but reduce added sugar by half. Homemade apples give fresher flavor and better texture.
Can I make this gluten-free?
Absolutely! Use GF graham crackers or almond flour crust.
Can I add caramel?
Definitely — drizzle homemade caramel on top for a bakery-style finish. Learn how via this quick caramel guide.
What’s the best way to slice cleanly?
Dip your knife in hot water between cuts for smooth, professional-looking slices.
Conclusion
This Apple Crumble Cheesecake captures everything cozy about fall — creamy cheesecake, buttery crumble, and spiced apples all in one heavenly dessert. 🍁 Serve it chilled with Cream Cheese Caramel Apple Dip or pair with Salted Caramel Apple Pie Cheesecake for a full autumn dessert table. Get the full recipe, bake it this weekend, and make your kitchen smell like fall!
Apple Crumble Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs (200 g)
- 1/2 cup unsalted butter melted (115 g)
Filling
- 24 oz cream cheese (675 g), softened
- 3/4 cup granulated sugar (150 g)
- 3 large eggs
- 2 tsp vanilla extract (10 ml)
Topping
- 2 medium apples peeled and chopped (250 g)
- 1 1/2 tsp ground cinnamon (3 g)
- 1/3 cup brown sugar (70 g)
- 1 cup all-purpose flour (120 g)
- 1/4 cup caramel sauce optional (60 ml)
Instructions
- Preheat oven to 350°F (175°C). Line a 9-inch (23 cm) springform pan with parchment paper.
- Mix graham crumbs with melted butter. Press into pan and bake for 8 minutes. Cool slightly.
- Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over crust.
- Combine chopped apples with cinnamon and sprinkle over cheesecake filling.
- Mix flour, brown sugar, and butter for crumble. Sprinkle evenly over apples.
- Bake 45–50 minutes until set but slightly jiggly. Cool completely, then chill 4 hours before serving.
