Irresistible Apple Crumble Cheesecake

ByMadison Rae
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Why Make This Recipe

If you’re looking for a dessert that combines the flavors of cream cheese, fresh apples, and crumbly goodness, this Irresistible Apple Crumble Cheesecake is just for you! It’s the perfect blend of creamy and crunchy, making it an absolute crowd-pleaser. Whether you’re hosting a special occasion or just want to treat yourself, this cheesecake is sure to satisfy your cravings.

How to Make Irresistible Apple Crumble Cheesecake

Ingredients

  • 2 cups (200g) graham cracker crumbs
  • ½ cup (115g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240ml) sour cream
  • 3 medium apples, peeled and diced
  • ⅓ cup (70g) brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) brown sugar
  • ½ teaspoon cinnamon
  • ½ cup (115g) cold unsalted butter, cubed

Directions

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
  3. In another bowl, beat the softened cream cheese until smooth and free of lumps. This step is essential for a velvety texture.
  4. Add in 1 cup of granulated sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed. Be sure to scrape down the sides of the bowl between additions.
  5. Fold in the sour cream until everything is fully incorporated.
  6. Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula. Set aside.
  7. In a medium bowl, combine the diced apples with ⅓ cup brown sugar, 1 teaspoon cinnamon, cornstarch, water, and lemon juice. Stir well to coat the apples.
  8. Spread the apple mixture evenly over the cheesecake filling.
  9. For the crumble topping, mix together the flour, ½ cup brown sugar, and ½ teaspoon cinnamon in a bowl. Cut in the cold butter until you get a crumbly texture. Sprinkle this mixture over the apples.
  10. Bake in the oven for about 1 hour, or until the center is set. Allow the cheesecake to cool before refrigerating for at least 4 hours or overnight.
  11. Serve chilled and enjoy!

How to Serve Irresistible Apple Crumble Cheesecake

Slice the cheesecake into pieces and serve chilled. You can top it with whipped cream or a drizzle of caramel sauce for an extra special touch. It pairs beautifully with a cup of coffee or tea.

How to Store Irresistible Apple Crumble Cheesecake

Store any leftovers in the refrigerator, covered tightly. It will stay fresh for up to 5 days. You can also freeze portions in an airtight container for up to 3 months. Just thaw in the fridge before serving.

Tips to Make Irresistible Apple Crumble Cheesecake

  • Make sure your cream cheese is well softened to avoid lumps in your cheesecake filling.
  • Don’t overbeat the mixture once the eggs are added to prevent cracks.
  • To maintain even moisture, consider placing a water bath in the oven while baking.

Variation

If you want to switch things up, try adding other fruits like pears or peaches into the mix. You can also use different types of nuts in the crumble for added crunch.

FAQs

Q: Can I use a different type of crust?
A: Yes! You can use Oreo crumbs or even a traditional pie crust if you prefer.

Q: How long do I need to chill the cheesecake?
A: It’s best to chill for at least 4 hours, but overnight is even better for improved texture.

Q: Can I make this ahead of time?
A: Absolutely! This cheesecake can be made up to three days in advance and stored in the refrigerator until you’re ready to serve.

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Irresistible Apple Crumble Cheesecake

  • Author: admin
  • Total Time: 90 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A decadent dessert combining cream cheese, fresh apples, and a crumbly topping, perfect for any occasion.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs
  • ½ cup (115g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240ml) sour cream
  • 3 medium apples, peeled and diced
  • ⅓ cup (70g) brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon lemon juice
  • ¾ cup (95g) all-purpose flour
  • ½ cup (100g) brown sugar
  • ½ teaspoon cinnamon
  • ½ cup (115g) cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a large bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well combined and press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  3. In another bowl, beat the softened cream cheese until smooth. Add in 1 cup of granulated sugar and vanilla extract, mixing until combined. Add the eggs one at a time, mixing on low speed.
  4. Fold in the sour cream until fully incorporated.
  5. Pour the cheesecake filling over the pre-baked crust and smooth the top.
  6. In a medium bowl, combine diced apples with ⅓ cup brown sugar, 1 teaspoon cinnamon, cornstarch, water, and lemon juice. Stir to coat the apples.
  7. Spread the apple mixture evenly over the cheesecake filling.
  8. For the crumble topping, mix together flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Cut in cold butter until crumbly. Sprinkle over the apples.
  9. Bake for about 1 hour, or until the center is set. Allow to cool before refrigerating for at least 4 hours or overnight.
  10. Serve chilled and enjoy!

Notes

Serve with whipped cream or caramel sauce, and store leftovers in the refrigerator for up to 5 days.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 30g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: apple cheesecake, crumble, dessert, creamy, baking, apple dessert

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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