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apple-crumble-cheesecake

Apple Crumble Cheesecake

A cozy dessert combining creamy cheesecake, cinnamon‑spiced apples, and a buttery crisp crumble topping — pure fall comfort.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Chill Time (overnight) 8 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Cheesecake, Dessert
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust / Base
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 5 tbsp unsalted butter, melted
Cheesecake Filling
  • 24 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
Apple Filling
  • 3 medium apples, peeled & sliced e.g. Granny Smith or Fuji
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp brown sugar
Crumble Topping
  • 3/4 cup rolled oats
  • 1/2 cup all‑purpose flour
  • 1/3 cup brown sugar
  • 4 tbsp unsalted butter, cold & cubed

Equipment

  • Springform Pan
  • Mixing Bowls
  • Skillet / Saucepan

Method
 

  1. Preheat oven to 325 °F (160 °C). Grease a 9‑inch (23 cm) springform pan.
  2. Mix graham cracker crumbs and melted butter; press firmly into the bottom of the pan to form the crust.
  3. In a bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
  4. Add eggs one at a time and vanilla extract; mix until just combined. Pour the batter over the crust.
  5. In a skillet, melt butter and sauté apple slices with cinnamon, nutmeg, and brown sugar until just tender. Allow to cool slightly.
  6. Spread the cooked apple filling over the cheesecake layer.
  7. In a bowl, mix oats, flour, brown sugar, and cubed butter. Use fingers to crumble and sprinkle evenly over the apples.
  8. Bake for about 50–60 minutes, until edges are set but center still slightly jiggly.
  9. Let cheesecake cool to room temperature, then refrigerate for at least 8 hours (overnight).

Notes

This cheesecake tastes best after chilling overnight. You can adapt with Greek yogurt, coconut sugar, or gluten‑free swaps as noted in the story.