Decadent Apple Crumble Cheesecake

I know school isnt even out yet, but I’m already dreaming about my apple crumble cheesecake!

Is that weird?

Maybe its because Im so done with the heat and humidity already and its only May!

This Apple Crumble Cheesecake is seriously my absolute favorite dessert to make once September hits and the first hint of fall weather arrives.

Its like all the best parts of apple pie and cheesecake had a baby and then topped it with buttery crumble because why not go all out?

The flavor combination is absolutely INCREDIBLE.

The tangy cream cheese filling is so smooth and rich it practically melts in your mouth.

Then theres the warm cinnamon-spiced apples that add this perfect sweet-tart balance.

And dont even get me started on that buttery crumble topping with the little bits that get extra crispy on the edges!

The middle layer of tender caramelized apples adds this amazing moisture that keeps the cheesecake from being too heavy.

Its seriously like the perfect bite every time with all those different textures happening at once.

Let me share this fall favorite that’ll have your whole house smelling like a fancy bakery.

Ingredients for Easy Apple Crumble Cheesecake

For the Apple Layer:

• Peeled, cored and chopped firm baking apples (I like Granny Smith or Honeycrisp)
• Granulated sugar
• Ground cinnamon

For the Crust & Crumble:

• All-purpose flour
• Rolled oats (the old-fashioned kind, not quick oats)
• Brown sugar (I prefer dark but light works too)
• Ground cinnamon
• Baking powder
• Salt
• Unsalted butter, melted and cooled slightly

For the Cheesecake Filling:

• Cream cheese, room temperature (this is super important – cold cream cheese = lumpy cheesecake!)
• Brown sugar
• Granulated sugar
• Vanilla extract (the real stuff, not imitation)
• Salt
• Sour cream, room temperature
• Large eggs, room temperature

For the Topping:

• Caramel sauce (store-bought is fine but homemade is even better if you have time!)

The secret to this recipe is making sure all your refrigerated ingredients are truly at room temperature before mixing.

I usually set everything out while I’m making breakfast and by the time the kids are off to school, everything’s ready to go!

How to Make Your Apple Crumble Cheesecake Recipe

Prepare those Apples:

1. Peel, core and chop your apples into small chunks, then place in a medium bowl. Sprinkle with sugar and cinnamon, toss until coated, and set aside. This resting time draws out the apple juices which you’ll want to leave behind when adding the apples later (otherwise hello soggy cheesecake!).

Make that Awesome Crust:

2. Place a baking sheet on the bottom rack of your oven to catch any potential leaks (trust me on this lifesaver step!), and preheat to 350°F. Grease JUST the bottom of a 9″ springform pan.
3. In a large bowl, mix all dry crust ingredients, then stir in the melted butter until it resembles wet sand. My youngest calls this her “sand castle mix” and it smells absolutely heavenly!
4. Press about half this mixture firmly onto the bottom of your springform pan, then bake for 15 minutes. Let cool for 15 minutes on a rack while you make the filling.

Create that Creamy Filling:

5. Beat cream cheese and both sugars with an electric mixer at medium speed just until smooth. DON’T overmix or you’ll get air bubbles that cause cracks!
6. Beat in vanilla, salt and sour cream on low speed until combined, then add eggs one at a time, mixing on low just until incorporated after each. The filling should look smooth and silky.
7. Pour this gorgeous filling over your cooled crust.

Putting It All Together:

8. Using a SLOTTED SPOON (crucial step!), distribute those cinnamon apples evenly over the filling, leaving those juices behind in the bowl.
9. Sprinkle the remaining oat mixture over the apples, patting down very gently so nothing burns during baking.
10. Bake for about 40 minutes. The center will still jiggle a bit when you take it out – that’s normal and it’ll continue to set while cooling.
11. Cool on a rack for 2 hours, then refrigerate for at least 8 hours before slicing.
12. When ready to serve, remove the whole cheesecake to a serving plate first. The crust is firm so you need to press down hard to cut through it.
13. Drizzle with caramel sauce right before serving for that extra touch of decadence!
14. Store any leftovers (if there are any!) covered in the fridge for up to 4 days or freeze for up to 3 months.
15. Watch your family fight over the last piece and feel like a baking superhero!

This cheesecake is seriously worth every single step!

My husband’s coworkers have offered to pay me to make this for their family gatherings – thats how good it is!

Baking Tips for the Perfect Apple Crumble Cheesecake

If your cheesecake isn’t coming out perfect, maybe there’s something you aren’t or are doing.

Weighing Is Way Better Than Measuring

Kitchen scale = game changer! I resisted forever (who needs another gadget right?) but after too many dense birthday cakes I caved and bought one.

Best $15 I ever spent on Amazon.

Measuring cups are so inconsistant especially with flour.

Sometimes you pack it sometimes you don’t and then your cookies are completly different each time.

The Spatula Scrape Saves Everything

Don’t overmix your batter! I always use a rubber spatula at the end to gently fold everything together one last time.

Gets all the flour hiding at the bottom of the bowl without making your cake tough.

Choose Your Pans Wisely

Light colored pans are your friend! Those dark non-stick ones burn everything I swear.

The aluminum ones might not look as fancy but they heat more gentle and you get a softer cake without the crispy edges.

Unless you like crispy edges then ignore me completely!

Room Temperature Ingredients Matter

This one took me forever to figure out! Cold butter and eggs straight from the fridge make lumpy batters.

Set your stuff out before the kids soccer practice and its perfect when you get home.

Or if your like me and always forget just put the eggs in warm water for 5 minutes and microwave the butter for like 8 seconds (not too long or you get butter soup trust me).

Parchment Paper Is Your Best Friend

Listen I was a cheap parchment paper denier for years. Thought it was a waste of money.

But nothing is worse than spending all that time baking something and having half of it stick to the pan!

I buy the precut sheets now and they save so much frustration.

Vanilla Is Worth The Splurge

The real vanilla extract costs more but using the cheap imitation stuff is like putting ketchup on steak. Just not right.

FAQs

1. How do I know when my cheesecake is done?

The jiggle test never fails! Give your pan a gentle shake and look at the center.

If it wiggles just a tiny bit in the middle (like jello not like a wave pool) then it’s ready to come out.

The center should look set around the edges but have a slight wobble in the very middle. It’ll firm up as it cools so don’t worry!

2. Is there a replacement for sour cream?

Full-fat Greek yogurt works perfectly! Use exactly the same amount.

Don’t use non-fat though. The texture was all wrong and nobody was happy.

3. Can I use another fruit than apples?

Absolutely! Peaches and pears work amazing in this recipe.

Just make sure whatever fruit you use isn’t too watery or your crumble gets soggy.

4. Can I make this ahead of time?

YES and you should! This cheesecake actually tastes better after a night in the fridge.

I always make it the day before we need it which saves so much stress.

It keeps great for about 3 days in the fridge but honestly it’s never lasted that long in our house.

5. Why did my cheesecake crack?

Probably because it cooled too quickly! Don’t feel bad this happens to me alot.

Turn the oven off when it’s done but leave the cheesecake in there with the door cracked open for about an hour.

Dramatic temperature changes make it crack. But honestly if it does crack just cover it with more apple topping and nobody will know!

That’s my secret trick when I’m in a hurry and don’t have time for the slow cooling.

6. Can I freeze leftover cheesecake?

You can! Cut it into slices first then wrap each piece in plastic wrap then foil.

It keeps for about a month and makes the best emergency dessert when unexpected guests show up or when your kid tells you at 9pm they need something for the school bake sale tommorrow (happens to me at least once a month I swear).

Just thaw in the fridge overnight not on the counter or it gets weird and soggy.

7. My crumble topping melted into the cheesecake. What went wrong?

Sounds like your butter was too warm or you mixed it too much.

The crumble ingredients should be cold and just barely mixed so they stay crumbly.

Also make sure you’re adding it for just the last 15 minutes of baking not the whole time.

8. Can I make this without a springform pan?

In theory yes but honestly its going to be really hard to get out of a regular pan.

The springform is worth buying if you can. I found mine at Target for like $12 years ago and use it all the time now.

If you absolutely cant get one you could try a deep dish pie plate but you’ll need to reduce the recipe by about a third and it wont look as impressive.

The Best Apple Crumble Cheesecake For Your Celebration!

I hope you try this recipe whether it’s in the fall or right smack in the middle of the August heat!

This cheesecake tastes great at any time!

For more desserts and meal ideas, make sure to follow me on Pinterest!