Apple Crumble Cheesecake Recipe
This Apple Crumble Cheesecake combines everything you love about classic cheesecake and warm apple crisp in one decadent dessert. Featuring a buttery graham cracker crust, rich cinnamon cheesecake filling, tender apple crumble layers, and a crunchy streusel topping, this dessert is perfect for fall gatherings, holidays, and special occasions.
Why You'll Love This Apple Crumble Cheesecake
Rich and creamy cheesecake filling
Homemade apple crumble topping
Perfect fall dessert
Great for Thanksgiving and holidays
Layers of cinnamon, apple, and brown sugar flavor
Bakery-quality results at home
Ingredients
Graham Cracker Crust
1½ cups graham cracker crumbs
¼ cup brown sugar
6 tablespoons unsalted butter, melted
Apple Crumble Filling
2 cups chopped apples (about 3 apples)
¾ cup all-purpose flour
⅓ cup brown sugar
1 teaspoon ground cinnamon
4½ tablespoons unsalted butter, softened
Cheesecake Batter
32 ounces cream cheese, softened
1 cup brown sugar
¼ cup granulated sugar
½ cup sour cream
⅓ cup applesauce
3 large eggs
1 large egg yolk
1 tablespoon vanilla extract
½ teaspoon salt
½ teaspoon ground cinnamon
Instructions
Prepare the Graham Cracker Crust
Preheat oven to 325°F.
In a food processor, pulse graham crackers into fine crumbs.
Add brown sugar and mix well.
Stir in melted butter until the mixture resembles wet sand.
Line the bottom of an 8-inch or 9-inch springform pan with parchment paper.
Press the crust mixture firmly into the bottom and slightly up the sides of the pan.
Bake for 10 minutes.
Remove from the oven and allow the crust to cool completely.
Make the Apple Crumble Mixture
Peel, core, and finely chop the apples.
Place apples in a large bowl.
In a separate bowl, combine flour, brown sugar, and cinnamon.
Add softened butter and mix with a fork until crumbly.
Add 1 cup of the crumble mixture to the apples and stir until combined.
Refrigerate the apple mixture and the remaining crumble topping until ready to use.
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese on medium speed for 2 minutes until smooth and creamy.
Add brown sugar and granulated sugar and continue mixing for another 2 minutes.
Scrape down the sides of the bowl.
Add sour cream and applesauce and mix until incorporated.
Add eggs one at a time, mixing just until combined after each addition.
Add the egg yolk, vanilla extract, salt, and cinnamon.
Mix until smooth, being careful not to overmix.
Assemble the Cheesecake
Wrap the outside of the springform pan with several layers of aluminum foil to prevent water from leaking into the cheesecake.
Bring a kettle of water to a boil.
Pour half of the cheesecake batter over the cooled crust.
Spoon half of the apple crumble mixture evenly over the batter.
Add the remaining cheesecake batter.
Top with the remaining apple mixture.
Finish by sprinkling the reserved crumble topping evenly across the surface.
Bake the Cheesecake
Place the springform pan inside a larger roasting pan.
Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
Bake at 325°F for 60 to 75 minutes, or until the center is slightly jiggly and the edges are set.
Turn off the oven and leave the cheesecake inside for 1 hour.
Remove from the oven and cool completely on a wire rack.
Refrigerate for at least 6 hours, preferably overnight.
Storage
Store Apple Crumble Cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices for up to 2 months.
Recipe Tips
Use Granny Smith or Honeycrisp apples for the best flavor.
Avoid overmixing after adding the eggs.
The water bath helps prevent cracks and creates a silky texture.
Chill overnight for clean slices and maximum flavor.
Nutrition
Calories and nutritional values will vary depending on serving size.