Name: Apple Crumble Cheesecake
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 10 h 10 min
Cuisine: American
Ingredients: 200 g digestive or graham crackers; 1/2 tsp ground nutmeg; 1.5 tsp ground cinnamon; 1.5 tbsp dark brown sugar; 50 g butter, melted; 150 g apple, diced small (1-2 apples); 1 tbsp granulated sugar; 1 tsp ground cinnamon; 100 g all-purpose flour; 80 g dark brown sugar; 70 g butter, room temperature; 600 g cream cheese, full fat, room temperature; 200 g granulated sugar; 150 g sour cream 14-18%, room temperature; 1 tbsp cornstarch; 2 tsp vanilla extract; 3 large eggs, room temperature

Why You’ll Love This Recipe

This cheesecake has the best mix of textures: a crunchy crust, smooth filling, tender apples, and crumbly topping.

It tastes like apple crumble and classic cheesecake in one dessert.

It’s make-ahead friendly, which makes it great for parties.

The cinnamon, nutmeg, brown sugar, and apples give it a warm, comforting flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

200 g digestive biscuits or graham crackers
1/2 tsp ground nutmeg
1.5 tsp ground cinnamon
1.5 tbsp dark brown sugar
50 g butter, melted

For the apple topping:

150 g apple, diced small
1 tbsp granulated sugar
1 tsp ground cinnamon

For the crumble:

100 g all-purpose flour
80 g dark brown sugar
70 g butter, room temperature

For the cheesecake filling:

600 g full-fat cream cheese, room temperature
200 g granulated sugar
150 g sour cream, room temperature
1 tbsp cornstarch
2 tsp vanilla extract
3 large eggs, room temperature

Directions

Preheat the oven to 160°C/325°F.

Make the crust by blending the biscuits or graham crackers with brown sugar, cinnamon, and nutmeg until finely crushed. Add the melted butter and blend again until the mixture resembles wet sand.

Line the bottom of a 22 cm springform pan with parchment paper. Press the crumb mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool.

For the apples, toss the diced apples with granulated sugar and cinnamon. Set aside, but avoid adding any excess liquid released by the apples later.

For the crumble, mix flour, brown sugar, and softened butter until crumbly. Set aside.

To make the cheesecake filling, beat the cream cheese on low speed for 1 minute. Gradually add the sugar and continue mixing until smooth. Scrape down the bowl.

Mix the sour cream and cornstarch together until smooth, then add it to the cream cheese mixture with the vanilla extract. Mix on low speed until combined.

Add the eggs one at a time, mixing gently after each addition. Scrape down the bowl and mix briefly until fully combined.

Pour the cheesecake batter into the cooled crust. Add the cinnamon apples evenly over the top, then sprinkle over the crumble.

Place the springform pan inside a larger cake pan, then place that into a roasting pan. Pour hot water into the roasting pan until it reaches about two-thirds up the side of the outer cake pan.

Bake for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set and the center still has a slight wobble.

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.

Remove from the water bath and cool at room temperature for about 1 hour. Refrigerate for at least 6 hours, preferably overnight, before slicing.

Servings and timing

Servings: 10 slices
Prep time: about 40 minutes
Bake time: about 1 hour 30 minutes
Cooling and chilling time: at least 8 hours
Total time: about 10 hours 10 minutes, including chilling

Variations

Use Biscoff cookies instead of digestive biscuits or graham crackers for a caramel-spiced crust.

Add chopped pecans or walnuts to the crumble for extra crunch.

Use a mix of tart and sweet apples for a deeper apple flavor.

Drizzle caramel sauce over each slice before serving.

Add a pinch of ginger or allspice to the crust for a warmer spice flavor.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days.

For longer storage, freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving.

This cheesecake is best served chilled. Reheating is not recommended because it can soften the filling and crumble too much.

FAQs

Can I make Apple Crumble Cheesecake ahead of time?

Yes. This cheesecake is best made a day ahead because it needs several hours to chill and set properly.

What apples work best for this cheesecake?

Firm apples such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady work well because they hold their shape while baking.

Can I skip the water bath?

You can, but a water bath helps the cheesecake bake gently and reduces the chance of cracks.

How do I know when the cheesecake is done?

The edges should look set, while the center should still wobble slightly when gently shaken.

Why did my cheesecake crack?

Cracks can happen from overmixing, overbaking, sudden temperature changes, or skipping the slow cooling step.

Can I use low-fat cream cheese?

Full-fat cream cheese is best for a rich, smooth texture. Low-fat versions may make the cheesecake softer.

Do I need to peel the apples?

Peeling is optional. Peeled apples give a softer texture, while unpeeled apples add a little more bite.

Can I use canned apple filling?

Fresh apples are best, but canned apple filling can be used in a small amount. Avoid adding too much liquid.

How long should the cheesecake chill?

Chill it for at least 6 hours, but overnight gives the best texture and cleanest slices.

Can I freeze Apple Crumble Cheesecake?

Yes. Freeze it in slices or as a whole cheesecake, wrapped well. Thaw in the refrigerator before serving.

Conclusion

Apple Crumble Cheesecake is a cozy, creamy dessert with warm cinnamon apples, buttery crumble, and a spiced cookie crust. It’s rich enough for special occasions but comforting enough for any time you want a bakery-style homemade treat.