Name: Apple Crumble Cheesecake
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 200 g digestive or graham crackers; 1/2 tsp ground nutmeg; 1 1/2 tsp ground cinnamon; 1 1/2 tbsp dark brown sugar; 50 g butter, melted; 150 g apple, diced small (1–2 apples); 1 tbsp granulated sugar; 1 tsp ground cinnamon; 100 g all-purpose flour; 80 g dark brown sugar; 70 g butter, room temperature; 600 g cream cheese, full-fat, room temperature; 200 g granulated sugar; 150 g sour cream (14–18%), room temperature; 1 tbsp cornstarch; 2 tsp vanilla extract; 3 large eggs, room temperature

This Apple Crumble Cheesecake combines the comforting flavors of a classic apple pie with the creamy richness of cheesecake. A spiced cookie crust made with cinnamon and nutmeg sets the stage for a luscious cheesecake filling, all crowned with cinnamon-sugar apples and a buttery crumble topping. Perfect for autumn gatherings or any time you crave a cozy, indulgent dessert.

Why You’ll Love This Recipe

Fall flavor overload: Packed with apples, cinnamon, and nutmeg—this is fall in dessert form.
Crunchy topping: A buttery brown sugar crumble gives every bite a satisfying crunch.
Creamy center: The cheesecake is silky smooth and perfectly balanced.
Beautiful presentation: Layered and topped to impress guests and family alike.
Make-ahead friendly: Prepare it the night before and serve chilled the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Digestive biscuits or graham crackers
Ground nutmeg
Ground cinnamon
Dark brown sugar
Butter
Apples (such as Jonagold, Granny Smith, or Pink Lady)
Granulated sugar
All-purpose flour
Full-fat cream cheese, room temperature
Sour cream, room temperature
Cornstarch
Vanilla extract
Eggs, room temperature

Directions

Preheat oven to 160ºC (325ºF), conventional setting. Line a 22 cm (9-inch) springform pan with parchment paper on the bottom.
Make the crust: Blend digestive biscuits (or graham crackers), brown sugar, cinnamon, and nutmeg in a food processor until fine. Add melted butter and mix. Press the mixture into the pan bottom and sides. Bake for 10 minutes, then cool.
Prepare the apples: Dice apples and toss with granulated sugar and cinnamon. Let them sit to release some juices, but don’t add excess liquid to the cheesecake.
Make the crumble: Combine flour, brown sugar, and softened butter. Mix until crumbly and set aside.
Make the cheesecake filling:
- Cream the cream cheese on low speed. Gradually add granulated sugar.
- In a separate bowl, mix sour cream and cornstarch until smooth. Add it to the cream cheese mixture along with vanilla.
- Mix in the eggs one at a time, scraping the bowl as needed. Don’t overmix.
Assemble: Pour the cheesecake batter over the cooled crust. Top with the cinnamon-sugar apples, then the crumble.
Prepare the water bath:
- Boil water. Place the springform pan into a 25 cm (10-inch) cake pan, then set that into a larger roasting pan.
- Pour hot water into the roasting pan until it comes ⅔ up the sides of the inner cake pan. Alternatively, wrap the springform pan in aluminum foil to prevent water from seeping in.
Bake for 1 hour and 20–30 minutes. The center should jiggle slightly.
Cool: Turn off the oven and crack the door open. Let the cheesecake sit inside for 1 hour.
Chill: Remove from the water bath and cool completely at room temperature (about 1 hour), then refrigerate for at least 6 hours, preferably overnight.

Servings and timing

Servings: 10 people
Prep time: 45 minutes
Cook time: 1 hour 25 minutes
Chill/rest time: 6 hours
Total time: About 8 hours 10 minutes (including chilling) Apple Crumble Cheesecake

Variations

Caramel drizzle: Top with homemade or store-bought caramel before serving for an extra sweet finish.
Gluten-free: Use gluten-free digestive biscuits and 1:1 gluten-free flour for the crumble.
Fruit swap: Replace apples with diced pears or peaches for a different seasonal flavor.
Spiced upgrade: Add a pinch of cloves or allspice for deeper warmth.
Mini cheesecakes: Use a cupcake tin to make individual portions (adjust baking time accordingly).

Storage/Reheating

Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It stays fresh for up to 5 days. Serve cold or let sit at room temperature for 15–20 minutes before serving. Cheesecake does not reheat well, so enjoy it chilled.

FAQs

How do I know when the cheesecake is done?

The center should still jiggle slightly when you gently shake the pan. It will continue to set as it cools.

Can I make this ahead of time?

Yes, this cheesecake is ideal for making ahead. Chill overnight for the best texture.

Do I have to use a water bath?

It’s highly recommended. A water bath ensures even baking and prevents cracks.

What kind of apples work best?

Jonagold, Granny Smith, and Pink Lady are all great options for flavor and texture.

Can I freeze this cheesecake?

Yes, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.

Can I substitute the sour cream?

Yes, full-fat Greek yogurt works as a 1:1 replacement.

Why did my crust get soggy?

If water seeps in during baking, it can cause a soggy crust. Ensure the pan is properly sealed if using foil, or double-pan the springform.

Can I reduce the sugar?

You can slightly reduce sugar in the filling or topping, but it may affect flavor and texture.

What if I don’t have a springform pan?

A deep cake pan may work, but unmolding will be more difficult. Lining with parchment helps.

How do I make it gluten-free?

Use gluten-free cookies and gluten-free flour in the crust and crumble topping.

Conclusion

This Apple Crumble Cheesecake is everything you want in a fall dessert—warm spices, tender apples, crunchy topping, and velvety cheesecake all in one showstopping dish. Whether for a holiday table or a cozy weekend treat, it’s sure to become a new seasonal favorite.