Best Apple Crumble Cheesecake Recipe – Simply Irresistible!

Apple Crum extractble Cheesecake – have you ever dreamt of a dessert that perfectly marries the cozy comfort of a spiced apple crumble with the silky sophistication of a classic cheesecake? I know I have, and I’m absolutely delighted to share a recipe that turns that dream into a delectable reality. This isn’t just a dessert; it’s a celebration of textures and flavors, a culinary masterpiece that brings together two beloved classics into one irresistible creation.

A Fusion of Beloved Classics

While individual apple crumbles and cheesecakes boast rich histories as cherished comfort foods, their ingenious combination represents a modern twist, born from a desire for ultimate indulgence. People adore this dish for its incredible duality: the tangy, tender apples nestled beneath a sweet, crunchy crumble topping, all perfectly balanced atop a creamy, rich cheesecake base. Every spoonful offers a delightful contrast – the luscious smoothness of the cheesecake yielding to the warmth of the apples and the delightful crunch of the streusel. It’s a truly extraordinary treat that promises to impress guests and satisfy even the most discerning sweet tooth. Prepare yourself for the ultimate dessert experience with this exquisite Apple Crum extractble Cheesecake.

this Recipe

Ingredients:

• For the Graham Cracker Crust:
  • 1 ½ cups (about 180g) graham cracker crumbs (from about 12-14 full sheets of graham crackers, or digestive biscuits for a slightly different flavor profile)
  • ½ cup (113g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon fine sea salt
• For the Creamy Cheesecake Filling:
  • 3 (8-ounce/226g each) blocks full-fat cream cheese, softened to room temperature – this is crucial for a smooth filling!
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) full-fat sour cream or Greek yogurt, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon fresh lemon zest (from about 1 small lemon)
  • 3 large eggs, at room temperature
• For the Irresistible Apple Crumble Topping:
  • 2 medium-sized apples (I love a mix of Granny Smith for tartness and Honeycrisp for sweetness and texture), peeled, cored, and diced into ½-inch pieces
  • 2 tablespoons granulated sugar (adjust based on apple sweetness)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • For the Streusel Crumble:
    • ½ cup (60g) all-purpose flour
    • ½ cup (100g) packed light brown sugar
    • ½ cup (45g) old-fashioned rolled oats (not instant)
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon fine sea salt
    • 6 tablespoons (85g) cold unsalted butter, cut into small cubes
• Optional Garnish (highly recommended!):
  • Caramel sauce (homemade or good quality store-bought)
  • A dusting of powdered sugar
  • Whipped cream or a scoop of vanilla bean ice cream

Preparing the Perfect Crust:

The foundation of any spectacular cheesecake is a sturdy, flavorful crust, and for our Apple Crumble Cheesecake, we’re going with a classic graham cracker base. Trust me, it’s simple but makes all the difference.

1. First things first, let’s get our oven preheating to 350°F (175°C). While that’s heating up, grab a 9-inch springform pan. This type of pan is essential for easy removal later. To prevent any leaks (cheesecake batter is notorious for finding its way out!), I like to wrap the outside bottom and sides of my springform pan tightly with heavy-duty aluminum foil. You can use two layers for extra security, especially if you plan to use a water bath, which I highly recommend. You also have the option to line the bottom of the pan with parchment paper if you like; just secure it by clamping the springform side over it, then trimming the excess.
2. Now for the crumbs! If you’re starting with whole graham crackers or digestive biscuits, you’ll need to crush them. My favorite method is using a food processor for ultra-fine, even crumbs. Just pulse until you have a beautiful, fine powder. If you don’t have a food processor, no worries! Place the crackers in a large Ziploc bag, seal it, and use a rolling pin or the bottom of a heavy pan to smash them until they’re finely crushed. You’re aiming for about 1 ½ cups of crumbs.
3. In a medium bowl, combine your graham cracker crumbs, granulated sugar, and salt. Give them a good whisk to make sure everything is evenly distributed.
4. Next, pour in the melted butter. Use a fork or your clean hands to mix everything together until the crumbs are thoroughly moistened and resemble wet sand. Every crumb should be coated in that lovely butter!
5. Press this mixture firmly and evenly into the bottom of your prepared springform pan. I like to use the bottom of a flat-bottomed measuring cup or a glass to really compact the crumbs. Make sure it’s packed tightly, right up to the edges. A well-compacted crust is key to preventing crumbling later on.
6. Pop this crust into your preheated oven and bake for about 8-10 minutes. This brief bake sets the crust and helps prevent it from becoming soggy once the filling is added. Once baked, remove it from the oven and let it cool completely on a wire rack while you prepare the filling. This cooling step is important.

Crafting the Velvety Cheesecake Filling:

Achieving that perfectly smooth, rich, and crack-free cheesecake filling is an art, but it’s totally within your reach! The secret, my friends, lies in room temperature ingredients and gentle mixing. This is truly where the magic of our Apple Crumble Cheesecake comes alive.

1. Before you even think about mixing, ensure your cream cheese, sour cream, and eggs are all at absolute room temperature. I usually take them out of the fridge at least 1-2 hours before I plan to bake. This prevents lumps and ensures a smooth, uniform batter, which in turn helps prevent cracks during baking.
2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld electric mixer), add your softened cream cheese. Beat the cream cheese on medium speed for about 2-3 minutes, scraping down the sides of the bowl frequently, until it is incredibly smooth and creamy with no lumps whatsoever. This initial creaming is vital.
3. Gradually add the granulated sugar to the cream cheese, beating on medium-low speed until just combined and smooth. Continue to scrape down the sides of the bowl to ensure everything is incorporated. Be careful not to over-mix here; we want to avoid incorporating too much air, which can lead to cracks.
4. Next, mix in the room temperature sour cream (or Greek yogurt), pure vanilla extract, and fresh lemon zest. Mix on low speed until just combined. The lemon zest adds a beautiful, subtle brightness that cuts through the richness of the cheesecake, making each bite even more delightful in our Apple Crumble Cheesecake.
5. Now for the eggs. This is where patience is key. Add the eggs one at a time, mixing on the lowest speed possible, just until each egg is incorporated before adding the next. Overmixing the eggs will incorporate too much air, which expands during baking and then collapses as the cheesecake cools, leading to unsightly cracks. After the last egg is just barely mixed in, give the bowl one final scrape and turn off the mixer.
6. Prepare your water bath (bain-marie). This step is a game-changer for a silky, crack-free cheesecake. Place your foil-wrapped springform pan (with the cooled crust) inside a larger roasting pan. Bring a kettle of water to a boil.

Crafting the Irresistible Apple Crumble Topping:

What’s an Apple Crumble Cheesecake without a magnificent apple crumble topping? This layer adds texture, warmth, and a delightful autumnal flavor that perfectly complements the creamy cheesecake.

1. Let’s prepare the apples first. Peel, core, and dice your apples into ½-inch pieces. I find a mix of tart and sweet apples works best for complexity.
2. In a medium bowl, toss the diced apples with the 2 tablespoons of granulated sugar, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and 1 tablespoon of fresh lemon juice. The lemon juice prevents browning and brightens the apple flavor. Set this aside to let the flavors meld while you make the streusel.
3. Now for the streusel crumble. In a separate medium bowl, combine the all-purpose flour, light brown sugar, old-fashioned rolled oats, ½ teaspoon of ground cinnamon, and ¼ teaspoon of fine sea salt. Whisk these dry ingredients together thoroughly.
4. Add the cold, cubed unsalted butter to the dry ingredients. You can use a pastry blender, two knives, or my preferred method: your fingertips. Work the butter into the dry mixture until it forms coarse crumbs, resembling small peas. The key is to work quickly so the butter doesn’t get too warm. You want some larger clumps for that satisfying crumble texture. This step is essential for the “crumble” part of our Apple Crumble Cheesecake.

Assembling, Baking, and Chilling Your Masterpiece:

We’re in the home stretch! The assembly and baking process for this Apple Crumble Cheesecake requires a little attention to detail, but the results are absolutely worth it. Patience is your greatest virtue here, especially during the cooling phase.

1. Carefully pour the cheesecake filling over your cooled, pre-baked graham cracker crust in the foil-wrapped springform pan. Gently tap the pan on your counter a few times to release any large air bubbles.
2. Carefully transfer the roasting pan with the springform pan into your preheated 350°F (175°C) oven. Then, pour the hot water from your kettle into the roasting pan around the springform pan until the water comes about halfway up the sides of the springform pan. Be very careful not to get any water into the cheesecake itself. The water bath ensures even baking and a moist, crack-free cheesecake.
3. Bake the cheesecake in the water bath for 50 minutes.
4. After 50 minutes, carefully remove the roasting pan from the oven (the water will be hot!). Take the springform pan out of the water bath and gently dab any moisture off the foil with a clean kitchen towel.
5. Now it’s time for the apple crumble topping! Evenly spoon the prepared apple mixture over the partially set cheesecake. Then, sprinkle the streusel crumble over the apples. You might think the apples aren’t fully cooked, but they will finish cooking beautifully during the remaining bake time.
6. Return the springform pan (without the water bath this time, just on a baking sheet or directly on the oven rack) to the oven. Reduce the oven temperature to 325°F (160°C) and continue baking for another 30-40 minutes, or until the crumble topping is golden brown and the edges of the cheesecake are set, but the center still has a slight jiggle (about 2-3 inches in diameter) when gently shaken. Overbaking is the enemy of a creamy cheesecake!
7. Once baked, turn off the oven but leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling prevents drastic temperature changes that can lead to cracks.
8. After an hour, remove the cheesecake from the oven and carefully remove the foil wrapping. Place the cheesecake (still in its springform pan) on a wire rack to cool completely at room temperature for another 2-3 hours.
9. Once it’s cooled to room temperature, loosely cover the cheesecake with plastic wrap and transfer it to the refrigerator to chill for at least 6-8 hours, but ideally overnight. This chilling time is non-negotiable for a perfectly set and sliceable Apple Crumble Cheesecake. It allows the flavors to meld and the texture to firm up beautifully.
10. When you’re ready to serve, run a thin knife around the edge of the cheesecake before unlatching and removing the springform collar. This prevents the cheesecake from sticking to the sides and ensures a clean release.
11. Slice with a sharp, warm knife (run under hot water and wipe dry between slices for the cleanest cuts) and serve. I love to serve individual slices with a drizzle of warm caramel sauce, a dollop of fresh whipped cream, or even a small scoop of vanilla bean ice cream. The combination of cool, creamy cheesecake, tender spiced apples, and crunchy streusel is truly divine.

Enjoy every delightful bite of your homemade Apple Crumble Cheesecake!

<h2>Conclusion:</h2>

<p>Well, my friends, we’ve journeyed through the creation of something truly spectacular, a dessert that promises to transform your kitchen into a haven of sweet aromas and your dining table into a scene of pure delight. I truly believe that this <strong>Apple Crum extractble Cheesecake</strong> is more than just a recipe; it’s an experience, a symphony of textures and flavors that will captivate anyone lucky enough to take a bite. It’s the kind of dessert that gets people talking, that lingers in the memory long after the last crumb has been savored. Imagine the creamy, tangy lusciousness of a perfectly baked cheesecake, artfully married with the warm, comforting, spiced crunch of an apple crumble. It’s the best of both worlds, flawlessly combined into one show-stopping creation. This isn’t just another dessert; it’s a testament to the magic that happens when classic comfort meets sophisticated indulgence, elevated to an art form that’s surprisingly accessible to the home baker.</p>

<p>What makes this particular cheesecake a non-negotiable addition to your baking repertoire, you ask? It’s the way the crisp, buttery crumble topping, studded with tender, spiced apple pieces, provides the most exquisite contrast to the silky-smooth, rich cheesecake base. Every spoonful is a delightful interplay of soft and crunchy, sweet and subtly tart. The subtle notes of cinnamon and nutmeg woven throughout the apples and the crumble elevate the entire dish, ensuring it’s not just sweet, but deeply flavorful and aromatic. It’s a dessert that feels both familiar and excitingly new all at once, offering a comforting embrace with an elegant twist. Trust me when I say, the effort is undeniably worth the reward. This cheesecake is a guaranteed showstopper, whether you’re hosting a grand dinner party, a casual family get-together, or simply treating yourself to an extraordinary moment of culinary bliss.</p>

<h4>Serving Suggestions and Creative Variations:</h4>

<p>While this <strong>Apple Crum extractble Cheesecake</strong> is absolutely phenomenal on its own, there are so many wonderful ways to elevate your serving experience or put your own unique twist on it. For a truly decadent treat, I adore serving a slice slightly warmed (just a quick zap in the microwave for about 15-20 seconds will do the trick!) alongside a generous scoop of good quality vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of the warm crumble and cool creaminess is simply divine. A drizzle of warm caramel sauce or a sprinkle of toasted pecans would also add an extra layer of luxury and visual appeal that’s hard to resist. For a lighter touch, a dusting of powdered sugar or a sprig of fresh mint can make it presentation-ready for any occasion.</p>

<p>Feeling adventurous and want to make it truly your own? Don’t hesitate to experiment! You could swap out the apples for other seasonal fruits in your crumble topping – think juicy pears, tart berries (like raspberries or blackberries), or even a combination of different fruits for a vibrant burst of flavor. Imagine a peach crumble cheesecake in the summer or a mixed berry crumble version. You could also play with the spices; a hint of ginger or a touch of cardamom could add an intriguing warmth. For the crust, while graham crackers are classic, consider using gingersnaps or shortbread cookies for a different flavor profile. And if you’re a fan of nuts, incorporating some chopped walnuts or pecans into the crumble mixture will add another layer of texture and nutty goodness. For those special occasions, you might even consider baking individual cheesecakes in muffin tins lined with paper cups or small springform pans for perfectly portioned delights that are sure to impress your guests.</p>

<h4>Your Culinary Adventure Awaits!</h4>

<p>Now, dear bakers, it’s your turn! I’ve shared all my secrets and enthusiasm for this incredible <strong>Apple Crum extractble Cheesecake</strong>, and I genuinely hope you’re as excited as I am about it. Don’t just dream about it; roll up your sleeves, gather your ingredients, and dive into the joyful process of baking this magnificent dessert. There’s a unique satisfaction that comes from creating something so delicious from scratch, and I promise you, the aroma filling your home alone will be a reward in itself. This recipe is designed to be approachable and incredibly rewarding, even if you’re not a seasoned baker. Just follow the steps, infuse it with a little love, and you’ll be amazed at what you can create.</p>

<p>Once you’ve baked your own masterpiece, I would absolutely love to hear about your experience! Did you stick to the original, or did you put your own creative spin on it? What was your favorite part of the process, and more importantly, how did your friends and family react to this show-stopping dessert? Please, share your stories, your triumphs, and even your “aha!” moments. Baking is a journey, and it’s always more fun when we share it. So go forth, bake with abandon, and let the delicious adventure of the <strong>Apple Crum extractble Cheesecake</strong> begin! I can’t wait to hear all about it.</p>

Apple Crumble Cheesecake

A truly irresistible dessert combining the cozy comfort of spiced apple crumble with the silky sophistication of a classic cheesecake, offering a delightful fusion of textures and flavors.

Prep Time
50 Minutes

Cook Time
40 Minutes

Total Time
30 Minutes

Servings
12 servings

Ingredients

• 200g digestive or graham crackers
• 50g butter, melted
• 600g full-fat cream cheese, room temperature
• 200g granulated sugar
• 150g sour cream 14-18%, room temperature
• 1 tablespoon cornstarch
• 150g apple, diced small
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 100g all-purpose flour
• 80g dark brown sugar
• 70g butter, room temperature
• ½ teaspoon ground cinnamon

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Wrap a 9-inch springform pan with heavy-duty aluminum foil. Crush 200g crackers into fine crumbs. Combine crumbs with 50g melted butter. Press firmly into the pan bottom. Bake 8-10 minutes, then cool completely.
2. Step 2
   Ensure cream cheese and sour cream are at room temperature. Beat 600g softened cream cheese for 2-3 minutes until smooth. Gradually add 200g granulated sugar, mixing until just combined. Scrape bowl. Mix in 150g sour cream and 1 tablespoon cornstarch on low speed until just combined. Do not overmix.
3. Step 3
   Peel, core, and dice 150g apples into ½-inch pieces. In a medium bowl, toss diced apples with 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Set aside.
4. Step 4
   In a separate medium bowl, combine 100g all-purpose flour, 80g dark brown sugar, and ½ teaspoon ground cinnamon. Whisk well. Add 70g cold, cubed butter and work into the dry mixture until coarse crumbs resembling small peas form.
5. Step 5
   Carefully pour the cheesecake filling over the cooled crust in the foil-wrapped springform pan. Place the springform pan in a larger roasting pan. Transfer to the 350°F (175°C) oven, then pour boiling water into the roasting pan (water bath) until halfway up the springform pan. Bake for 50 minutes. Remove springform from water bath and dab dry.
6. Step 6
   Evenly spoon the prepared apple mixture over the partially set cheesecake. Sprinkle the streusel crumble over the apples. Return the springform pan (without the water bath) to the oven. Reduce oven temperature to 325°F (160°C). Continue baking for 30-40 minutes, or until crumble is golden and cheesecake edges are set with a slight jiggle in the center.
7. Step 7
   Once baked, turn off the oven but leave the cheesecake inside with the oven door ajar for 1 hour. Remove from oven, carefully remove foil, and cool completely at room temperature (2-3 hours) on a wire rack. Loosely cover and refrigerate for at least 6-8 hours, ideally overnight, for best setting and flavor.
8. Step 8
   When ready to serve, run a thin knife around the edge before unlatching the springform collar. Slice with a sharp, warm knife and serve. Garnish with caramel sauce, whipped cream, or vanilla bean ice cream if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.