Published: · Modified: by RichandDelish · This post may contain affiliate links ·
Jump to Recipe Print Recipe
This apple crumble cheesecake is made with a creamy cheesecake filled with apple pie filling, topped with crumble topping and caramel sauce.
This decadent treat features a smooth and velvety cheesecake filling, topped with a generous layer of spiced apple compote and finished off with a crunchy crumble topping.
The combination of sweet apples, creamy cheesecake, and buttery crumble creates a harmonious blend of textures and flavors that is sure to satisfy any sweet tooth.
Whether enjoyed on its own or paired with a scoop of vanilla ice cream, this cheesecake is an irresistible indulgence for dessert lovers.
If you like apple desserts as we do, you should try out ourapple crumble cake,apple fritters,apple crumble muffins,easy apple cake,apple crumble pie,andapple turnovers!
Jump to:
- Why this recipe works
- Ingredients
- Instructions
- Expert Tips
- Faq's
- Storing
- Freezing
- Substitutions
- Variations
- Equipment
- 📖 Recipe
- 💬 Comments
Why this recipe works
- Texture- this cheesecake is made with a buttery graham cracker crust, topped with creamy cheesecake, filled with moist caramelized apples, and topped with crumble topping!
- Apple pie filling- this cheesecake is filled with an easy and delicious apple pie filling which gives this cheesecake a dreamy flavor and texture.
- Crumble topping- this cheesecake is topped with a crumble topping that is spiced with cinnamon and nutmeg which gives this cheesecake a delicious flavor and crunchy texture.
- No water bath cheesecake-this recipe is made without a water bath. It is baked at a low temperature for a long time which gives you the most perfect cheesecake.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers-you will need about 3 cups of graham crackers. If you don’t have graham crackers, you can use tea biscuits,vanilla wafers, anddigestive biscuits.
Granulated sugar-the sugar will add sweetness to the crust.
Melted butter-melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the cheesecake
Cream cheese-the most important ingredient in this recipe, is cream cheese.
Make sure that you are using full-fat cream cheese, for a cheesecake with no cracks, it's important that you use full-fat cream cheese and make sure that it’s at room temperature.
Granulated sugar-you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs-you will need 4 large eggs for this recipe. To get a perfect classic cheesecake, make sure that the eggs are at room temperature.
Cornstarch-we usedcornstarch, you can use flour instead.
Vanilla extract-vanilla extractadds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Cinnamonandnutmeg-use your favorite brand of groundcinnamonandnutmegfor an extra flavor that compliments the caramel flavor perfectly.
Sour cream-we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
For the apple filling
Apples- we like to use sturdy apples for apple pie filling. Our favorite are granny smith apples.
Brown sugar- we use brown sugar for this recipe. Brown sugar adds a caramelly flavor. You can use dark brown sugar as well.
Butter- you will need unsalted butter for this recipe.
Lemon- helps to balance the sweet flavor.
Cinnamonandnutmeg- give a delicious flavor and compliments the apples perfectly.
Cornstarch-to thicken up the mixture so it will be easy to work with.
Kosher saltand water-you will need water to cook the apples and a pinch of salt to balance the flavors.
Instructions
Make the apple pie filling
Peel, core, and slice the apples into medium-sized slices (not too thinly). I use anapple peelerand corer to make this process quick and easy.
Into a saucepan over medium heat, add the butter, brown sugar, cinnamon, lemon juice, vanilla extract, water, nutmeg, and kosher salt, and mix using a wooden spoon until the butter is melted.
Add the sliced apples and mix them gently without breaking them. Lower the heat to medium-low, cover with a lid, and cook for about 10 minutes, until the apples have softened.
Add thecornstarchmixed with a little bit of water and mix until there are no lumps ofcornstarchvisible. Set aside to cool completely.
Prepare a 10-inchspringform panwithparchment paper, and preheat an oven to 180c (350f).
Pulsegraham crackersin afood processoruntil fine crumbs form. If you don’t have afood processoron hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to mediummixing bowl, add thegraham crackerscrumbs, granulated sugar, cinnamon, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 10-inch springform pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a largemixing bowl, add the room-temperature cream cheese, granulated sugar, andvanilla extract, and mix with anelectric hand mixeruntil is creamy.
Add the sour cream, and mix until well combined.
Whiskthe eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
Sift thecornstarchinto the mixture and mix until combined and there are no lumps ofcornstarchshowing.
Make the crumble topping
In a mediummixing bowl, add the flour, oats, brown sugar, kosher salt,cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.
Assembly
Pour ½ of the cheesecake mixture onto the crust and gently top it with the apple filling.
Top the apple filling with the other half of the cheesecake mixture. Top it with the crumble topping.
Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Carefully release the cheesecake from the pan, and top it with a drizzle of caramel sauce or lots of powdered sugar.
Expert Tips
- Make sure that you are usingroom-temperature cream cheesein this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin.We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheeseor the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chillin the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you areusing room-temperature ingredients.Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture!It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowlfrequently to ensure that you have a hom*ogeneous mixture that has no cream cheese lumps.
- Don't open the oven doorbefore the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
How to tell if my cheesecake is done baking?
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
Why did my cheesecake crack?
Overbaked, overmixed, or stuck to the sides of the pan, there are a lot of reasons for the cheesecake to crack. To prevent the cheesecake from cracking, follow out tips written in the notes.
How to release the cheesecake from the pan?
To prevent the cheesecake from cracking, it is important to release it carefully from the pan. Use a butter knife or a thin knife and run it around the edges of the cake to release it from the pan.
Then release the spring from the edges.
Storing
Store this cheesecake in the fridge (since it contains dairy) covered tightly with plastic wrap for up to 4 days.
Freezing
To freeze this cheesecake, bake it according to the instructions, then allow it to set to room temperature and chill in the fridge according to the instructions.
When the cheesecake is completely cooled, you can freeze it covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months.
I recommend freezing this cheesecake without the caramel sauce on top.
Substitutions
Gluten-free-This recipe is really easy to turn gluten-free, simply replace thegraham crackerswith gluten-free graham crackers, or with gluten-freedigestive biscuits.
Digestive biscuits-People outside of America usually don’t havegraham crackers. You can use tea biscuits,vanilla wafers, and digestive biscuits.
Variations
Fruit- swap the apples with pears and make this pear crumble cheesecake!
Nuts- add ⅓ cup of your favorite chopped nuts to the crumble mixture for extra crunch like chopped pecans, almonds, or walnuts.
Vanilla bean-add the inside of the vanilla bean and add it to the cheesecake mixture instead of thevanilla extract. Or use a vanilla bean extract.
Glaze-top this cheesecake with a simple glaze instead of caramel sauce.
Citrus-you can add a delicious citrus touch to this cheesecake by adding the zest of lemon, or orange, or any of your favorite citrus.
Equipment
- You will need a10-inch springform panfor this cheesecake. I lovethis setfrom Amazon.
- You will also need afood processorto make the crust (if you are not using a store-bought crust).
- I recommend using anelectric hand mixerto make sure your cheesecake mixture is smooth and perfect. You can also use astand mixerfor this with a balloon attachment.
- Saucepan to cook the apples
- Apple corer and slicer
- Mixing bowl (set of 3)
More cheesecake recipes
Salted caramel cheesecake- This salted caramel cheesecake is rich and velvety smooth and is topped with homemade caramel sauce andflakey salt.
Tiramisu cheesecake- This creamy no bake tiramisu cheesecake is made with cream cheese and mascarpone filling, has a coffee-soaked ladyfinger middle, oreo crust, and is topped with lots of cocoa powder.
Pumpkin swirl cheesecake- This pumpkin swirl cheesecake features a biscoff cookie crust topped with creamy cheesecake swirled with pumpkin spice swirl.
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Apple Crumble Cheesecake
This apple crumble cheesecake is made with a creamy cheesecake filled with apple pie filling, topped with crumble topping and caramel sauce.
5 from 13 votes
Print Recipe Pin Recipe
Prep Time 40 minutes mins
Cook Time 1 hour hr
chill time 4 hours hrs
Total Time 5 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 14 slices
Calories 720 kcal
Ingredients
Apple filling
- 5 Apples cored and peeled
- ⅔ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 tablespoon Lemon juice
- 4 tablespoon Water
- ½ cup Butter unsalted
- 4 teaspoon Cornstarch mixed with a little bit of water
Crust
- 3 cups Graham crackers crumbs
- 5.2 oz Butter melted, unsalted
- 1 tablespoon Granulated sugar
- ½ teaspoon Cinnamon
Cheesecake filling
- 28 oz Cream cheese room temp
- 2 teaspoon Vanilla extract
- 1 ¼ cups Granulated sugar
- 1 cup Sour cream
- 4 Eggs
- 2 tablespoon Cornstarch
Crumble topping
- ¾ cup Flour AP
- ½ cup Oats rolled oats or quick oats will work
- 1 teaspoon Cinnamon
- ⅓ teaspoon Kosher salt
- 3.1 oz Butter melted
- ⅓ cup Brown sugar
Instructions
Make the apple pie filling
Peel, core, and slice the apples into medium-sized slices (not too thinly). I use anapple peelerand corer to make this process quick and easy.
Into a saucepan over medium heat, add the butter, water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and kosher salt, and mix using a wooden spoon until the butter is melted.
Add the sliced apples and mix them gently without breaking them. Lower the heat to medium-low, cover with a lid, and cook for about 10 minutes, until the apples have softened.
Add thecornstarchmixed with a little bit of water and mix until there are no lumps ofcornstarchvisible. Set aside to cool completely.
Make the crust
Prepare a 10-inch springform panwithparchment paper, and preheat an oven to 180c (350f).
Pulsegraham crackersin afood processoruntil fine crumbs form. If you don’t have afood processoron hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to mediummixing bowl, add thegraham crackerscrumbs, granulated sugar, cinnamon, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 10-inch pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 7-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Make the cheesecake filling
Lower the temperature to 140c (280f). In a largemixing bowl, add the room-temperature cream cheese, granulated sugar, andvanilla extract, and mix with anelectric hand mixeruntil is creamy.
Add the sour cream, and mix until well combined.
Whiskthe eggs in a small bowl add them to the cheesecake mixture and mix until the mixture is smooth.
Sift thecornstarchinto the mixture and mix until combined and there are no lumps ofcornstarchshowing.
Make the crumble topping
In a mediummixing bowl, add the flour, oats, brown sugar, kosher salt,cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.
Assembly
Pour ½ of the cheesecake mixture onto the crust and gently top it with the apple filling.
Top the apple filling with the other half of the cheesecake mixture. Top it with the crumble topping.
Bake it in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Carefully release the cheesecake from the pan, and top it with a drizzle of caramel sauce or lots of powder sugar.
Notes
- Make sure that you are usingroom-temperature cream cheesein this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin.We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheeseor the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chillin the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you areusing room-temperature ingredients.Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture!It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowlfrequently to ensure that you have a hom*ogeneous mixture that has no cream cheese lumps.
- Don't open the oven doorbefore the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Nutrition
Calories: 720kcalCarbohydrates: 71gProtein: 8gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 167mgSodium: 550mgPotassium: 267mgFiber: 3gSugar: 48gVitamin A: 1591IUVitamin C: 4mgCalcium: 124mgIron: 2mg
Keyword Apple Crisp Cheesecake, Apple Crumble Cheesecake
Tried this recipe?Let us know how it was!
« Easy Coconut Balls (Chocolate Covered | 3 Ingredients)
41+ Best Puff Pastry Desserts That Are More Than Easy »
Reader Interactions
Comments
Laurie
Unbelievably good. I did not use the cornstarch. I cooked the apples until the liquid was reduced. I added some biscoff cookies to the graham cracker crust. My bake time was a bit longer but I doubled the recipe for a large crowd. Rave reviews!Reply
Janet
I wish I read the previous comment before I made this.Way too much filling for the size of pan stated in the recipe. I think a 12 inch springform pan would have been perfect. I ended up with a small cheese cake and a heaping 9 inch spring form pan cheesecake. It is cooling now. Will taste later
Reply
Karen
This cheesecake is delicious! Just a couple of notes,
1. made as the recipe states was way too much for a 9 inch spring form it overflowed, alot! Use a 10 inch or reduce the amount of apples, I will probably use only 3 apples next time. (This may not be enough difference to keep it in the pan)
2. For the crust I used ginger snaps and chopped up a handful of walnuts. Yum!
3. I used half white sugar and half brown sugar in the batter! Again yum!
4. I added some roughly chopped walnuts to the apple compote and to the crumble.
My family (and myself) loved it soooooo yummy! Thank you a I'm always looking for good, different cheesecake recipies and this was definitely a keeper!Reply
5 from 13 votes (11 ratings without comment)
