Warm, rich, and full of cozy flavor—this apple crumble cheesecake delivers creamy decadence with a bit of cinnamon-spiced crunch. If you’re craving a dessert that’s velvety smooth with just the right amount of texture and spice, this one is for you.
This recipe layers a classic creamy cheesecake over a cinnamon graham cracker crust, tops it with fresh apple slices tossed in cinnamon sugar, and finishes with a buttery oat streusel. It’s the perfect dessert to highlight those fall flavors you love.
Crispy crumble toppings take desserts to the next level—just like in our mini apple pie tarts.
Ingredients
For the crust:
- Graham Cracker Crumbs
- Brown Sugar
- Cinnamon
- Unsalted Butter, melted
For the cinnamon apples:
- Granny Smith Apples
- Brown Sugar
- Cinnamon
For the oat crisp topping:
- All-Purpose Flour
- Brown Sugar
- Cinnamon
- Quick Oats
- Unsalted Butter, melted
For the cheesecake filling:
- Cream Cheese
- Granulated Sugar
- Brown Sugar
- Cinnamon
- All-Purpose Flour
- Vanilla Extract
- Sour Cream
- Eggs
- Water (for the water bath)
- Salted Caramel Sauce (optional for topping)
See recipe card for quantities.
Substitutions & Variations
Want to tailor the recipe to your preferences? Here are some ideas:
- Use a pre-made crust – A store-bought graham cracker crust will save time.
- Switch the apple variety – Granny Smith adds tartness, but Fuji, Honeycrisp, or Pink Lady work well too.
- Change the apple cut – Instead of slices, chop the apples for a more rustic, blended topping.
- Add decadent toppings – A drizzle of salted caramel or a scoop of whipped cream or vanilla ice cream will make it even more indulgent.
Love fresh apple desserts but need something quicker? Check out our apple empanadas or apple pie cookies.
Instructions
Follow these detailed steps for perfect results.
Step one: Preheat the oven to 350°F. Line the inside of a 9-inch springform pan with two overlapping sheets of foil.
Step two: Wrap the outside of the pan with 5 layers of foil, covering all seams to prevent water from leaking in during baking. Lightly spray the inside with nonstick spray. Set aside.
For the graham cracker crust + apples:
Step one: Combine graham cracker crumbs, brown sugar, and cinnamon.
Step two: Stir in melted butter until mixture resembles wet sand.
Step three: Press mixture into the bottom and sides of the pan and bake for 10 minutes.
Step four: Peel, core, and thinly slice the apples. Toss them with cinnamon and brown sugar in a bowl. Set aside.
For the crumble topping + cheesecake filling:
Step one: Mix flour, brown sugar, and cinnamon in a bowl.
Step two: Add oats and stir to combine.
Step three: Add melted butter and mix until crumbly. Set aside.
Step four: In a large bowl, beat softened cream cheese with granulated and brown sugar until smooth.
Step five: Add flour and cinnamon, mixing on low and scraping down the sides.
Step six: Mix in sour cream and vanilla until fully incorporated.
Step seven: Add eggs and beat on medium until well combined.
Step eight: Pour the cheesecake batter into the prepared crust.
Step nine: Arrange apple slices in a single layer over the top of the batter.
Step ten: Evenly spread the crisp topping over the apples.
To bake:
Step one: Place the pan inside a large roasting pan. Fill the roasting pan halfway up the side of the springform with hot water.
Step two: Bake for 60 minutes at 350°F.
Step three: Remove from oven and let the cheesecake and water bath cool to room temperature.
Step four: Cover the cheesecake with foil and refrigerate for at least 8 hours before serving.
Recipe Tips for Success
- Single apple layer – When layering the apples, do so one slice at a time to avoid adding excess liquid from the bowl.
- Carefully foil wrap – A solid foil barrier around the pan prevents water from leaking in and ruining the crust.
- Break up clumps – Use a fork to break apart any lumps when mixing the dry crisp ingredients.
- Room temp cream cheese – Let cream cheese soften before mixing to prevent overbeating and achieve a smooth batter.
Storage
- Refrigerate – Store cheesecake in an airtight container in the fridge for up to 3 days.
- Freeze – Wrap slices individually and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Apple Crumble Cheesecake
Equipment
- 9 inch Springform Pan
- Large Roasting Pan
- aluminum foil
- Knife
- Mixing bowl
- Hand or Stand Mixer
- Measuring cups + spoons
Ingredients
For the crust
- 3 cups Graham crackers crushed into crumbs
- 3 tablespoon Brown sugar
- ½ teaspoon Cinnamon
- ½ cup Butter unsalted + melted
For apples
- 2 large Granny smith apples peeled, cored + sliced
- 2 tablespoon Brown sugar
- 1 ½ teaspoon Cinnamon
For crumble topping
- ½ cup .Flour
- ½ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ cup Quick oats
- ¼ cup Butter unsalted + melted
For cheesecake filling
- 24 oz Cream cheese, softened 3 - 8 oz boxes
- ¾ cup Granulated sugar
- ¼ cup Brown sugar
- ½ teaspoon Cinnamon
- 2 tablespoon Flour
- 1 teaspoon Vanilla
- ½ cup Sour cream
- 3 Eggs
- Water for water bath
Instructions
- Preheat the oven to 350°F. Line the inside of a 9-inch springform pan with two overlapping sheets of foil.
- Wrap the outside of the pan with 5 layers of foil, covering all seams to prevent water from leaking in during baking. Lightly spray the inside with nonstick spray. Set aside.
Make the crust
- Combine graham cracker crumbs, brown sugar, and cinnamon.
- Stir in melted butter until mixture resembles wet sand.
- Press mixture into the bottom and sides of the pan and bake for 10 minutes.
Prep the apples
- Peel, core, and thinly slice the apples. Toss them with cinnamon and brown sugar in a bowl. Set aside.
Make crumble topping
- Mix flour, brown sugar, and cinnamon in a bowl.
- Add oats and stir to combine.
- Add melted butter and mix until crumbly. Set aside.
Make cheesecake filling
- In a large bowl, beat softened cream cheese with granulated and brown sugar until smooth.
- Add flour and cinnamon, mixing on low and scraping down the sides.
- Mix in sour cream and vanilla until fully incorporated.
- Add eggs and beat on medium until well combined.
- Pour the cheesecake batter into the prepared crust.
- Arrange apple slices in a single layer over the top of the batter.
- Evenly spread the crisp topping over the apples.
To bake
- Place the pan inside a large roasting pan. Fill the roasting pan halfway up the side of the springform with hot water.
- Bake for 60 minutes at 350°F.
- Remove from oven and let the cheesecake and water bath cool to room temperature
- Cover the cheesecake with foil and refrigerate for at least 8 hours before serving.
Notes
- Single apple layer – When layering the apples, do so one slice at a time to avoid adding excess liquid from the bowl.
- Carefully foil wrap – A solid foil barrier around the pan prevents water from leaking in and ruining the crust.
- Break up clumps – Use a fork to break apart any lumps when mixing the dry crisp ingredients.
- Room temp cream cheese – Let cream cheese soften before mixing to prevent overbeating and achieve a smooth batter.
- Refrigerate – Store cheesecake in an airtight container in the fridge for up to 3 days.
- Freeze – Wrap slices individually and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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