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Apple Crumble Cheesecake

Irresistible Apple Crumble Cheesecake for Cozy Fall Evenings

This Apple Crumble Cheesecake blends creamy cheesecake with spiced apples and crunchy crumble, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs
  • 2 tablespoons Sugar Adjust if using pre-sweetened option
  • 1/2 cup Unsalted Butter Melted
For the Cheesecake Filling
  • 16 ounces Cream Cheese Room temperature
  • 3 large Eggs Add one at a time
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
For the Apple Layer
  • 4 cups Apples Mixed tart and sweet varieties, sliced
  • 1 tablespoon Lemon Juice
For the Crumble Topping
  • 3/4 cup All-Purpose Flour
  • 1/2 cup Rolled Oats
  • 1/2 cup Brown Sugar
  • 1/4 cup Unsalted Butter Cold and cubed

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • large mixing bowl
  • Whisk
  • Pastry cutter

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with unsalted butter or non-stick spray.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl, then press firmly into the prepared pan. Bake for 10 minutes.
  3. Beat cream cheese and sugar until smooth, then add eggs one at a time, mixing well. Stir in vanilla extract and ground cinnamon.
  4. Toss sliced apples with lemon juice, sugar, and cinnamon, then arrange over the cheesecake filling.
  5. Whisk together flour, oats, brown sugar, and cinnamon, then cut in cold butter until crumbly. Distribute over apple layer.
  6. Bake for 60-70 minutes until edges are golden and center is slightly jiggly.
  7. Cool in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 420kcalCarbohydrates: 50gProtein: 6gFat: 24gSaturated Fat: 14gCholesterol: 95mgSodium: 350mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 800IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Allowing cheesecake to cool gradually prevents cracks. This dessert can be made ahead and stored in the fridge for up to 5 days.

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