Creamy Apple Crumble Cheesecake: My Fall Favorite (Print Version)

Experience the cozy delight of homemade Apple Crumble Cheesecake. Rich, spiced apples meet creamy cheesecake and a buttery crumble. A true comfort bake!

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 75 Minutes minutes
Total Time: 120 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Essentials

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup granulated sugar
03 - 6 tablespoons unsalted butter, melted

→ Creamy Cheesecake Core

04 - 24 oz cream cheese, softened to room temperature
05 - 1 cup granulated sugar
06 - 3 large eggs, room temperature
07 - ½ cup sour cream, full-fat
08 - 1 teaspoon pure vanilla extract
09 - 1 teaspoon lemon zest

→ Apple Filling Fun

10 - 3 medium Granny Smith apples, peeled, cored, and sliced
11 - ¼ cup packed brown sugar
12 - 1 teaspoon ground cinnamon
13 - ¼ teaspoon ground nutmeg
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon cornstarch

→ Crumble Topping

16 - ½ cup all-purpose flour
17 - ¼ cup packed brown sugar
18 - ½ cup rolled oats (optional)
19 - ½ teaspoon ground cinnamon
20 - ¼ cup unsalted butter, cold and cubed

# Instructions:

01 - First things first, get your springform pan ready – I usually butter and flour it, or sometimes line the bottom with parchment paper. Mix graham cracker crumbs, melted butter, and a bit of sugar. Press that mixture firmly into the bottom of your pan. Honestly, getting this layer even is key for a good base. Pop it into a preheated oven at 350°F (175°C) for about 8-10 minutes. You want it just slightly golden, not burnt, like that one time I got distracted by a cat video. Let it cool a bit while you move on.
02 - In a large bowl, beat the softened cream cheese with sugar until it's super smooth and fluffy, no lumps allowed! This is where I always remind myself not to overmix, because too much air means cracks later, and we don't want that. Then, one by one, beat in the eggs, scraping down the sides after each addition. Finally, fold in the sour cream, vanilla, and lemon zest. The batter should be silky and luxurious. Pour this beautiful mixture over your cooled crust. Don't worry if it's not perfectly level, it'll sort itself out.
03 - Peel, core, and slice your apples – I like them about 1/4 inch thick. In a separate bowl, toss them with brown sugar, cinnamon, nutmeg, a squeeze of lemon juice, and a tablespoon of cornstarch. The cornstarch is important, it thickens the juices so your Apple Crumble Cheesecake isn't watery. This step smells incredible, by the way, like autumn just moved into your kitchen. Make sure every apple slice is coated; that's where all the flavor lives!
04 - Carefully spread the prepared apple filling evenly over the cheesecake batter. Yes, it feels a little precarious, but trust the process! This is where you might feel like you're playing Jenga with dessert, trying not to disturb the creamy layer beneath. Try not to press down too hard; we want those apples to nestle gently on top. I've definitely piled them too high before, leading to a slightly lopsided bake, but it still tasted amazing!
05 - In another bowl, combine flour, brown sugar, oats (if using), and more cinnamon. Cut in cold, cubed butter using your fingers or a pastry blender until it resembles coarse crumbs. I usually just use my hands; it's a bit messy but therapeutic, honestly. You want some bigger clumps, some smaller ones – that's what gives it character. Sprinkle this glorious crumble generously over the apples. Don't be shy; this is the 'crumble' part of our Apple Crumble Cheesecake!
06 - Place your masterpiece in a preheated oven, usually around 325°F (160°C). Baking time can vary, but it's often 60-75 minutes. You're looking for the cheesecake edges to be set and slightly puffed, with the center still having a slight jiggle. The crumble should be golden brown and smell absolutely divine. Once done, turn off the oven, crack the door, and let it cool slowly inside for an hour. This helps prevent cracks! Then, chill it completely in the fridge for at least 4 hours, or even better, overnight. Patience is a virtue here, my friend.

# Notes:

01 - Don't overmix the cheesecake batter; air bubbles mean cracks, and we don't want that after all your hard work, trust me on this one!
02 - This Apple Crumble Cheesecake actually tastes even better the next day, so it's a fantastic make-ahead dessert for gatherings, just keep it chilled.
03 - I've swapped out Granny Smiths for Honeycrisp apples before, and while it's sweeter, it still makes a delicious Apple Crumble Cheesecake.
04 - A warm slice with a scoop of vanilla bean ice cream? Pure bliss. Or, honestly, just a fork and a quiet moment to yourself works wonders.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - measuring cups and spoons
05 - spatula
06 - paring knife
07 - cutting board

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 45-55g
Protein: 8-12g

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