Why You’ll Love This Recipe

I adore how this cheesecake delivers all the warmth of apple pie wrapped in creamy cheesecake. The crust is subtly spiced, the apples are tender and perfectly sweetened, and the crumble topping adds a delightful crunch—together, it feels like a luxurious dessert crafted with fall in mind .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookie Crust
- 200 g graham or digestive crumbs
- ½ tsp ground nutmeg
- 1½ tsp ground cinnamon
- 1½ Tbsp dark brown sugar
- 50 g melted butter
Apples & Crumble Topping
- 150 g diced apple (about 1–2 apples), tossed in 1 Tbsp sugar + 1 tsp cinnamon
- Crumb: 100 g flour, 80 g dark brown sugar, 70 g butter (cubed)
Cheesecake Filling
- 600 g full‑fat cream cheese, room temp
- 200 g granulated sugar
- 150 g sour cream, room temp
- 1 Tbsp cornstarch
- 2 tsp vanilla extract
- 3 large eggs, room temp

directions

Preheat oven to 325 °F (160 °C).
Make crust: Pulse crumbs, spices, sugar; add melted butter, blend. Press into a 9″ springform pan. Bake 10 min; cool.
Prepare apples & crumble: Toss diced apples with sugar and cinnamon. Mix flour, brown sugar, and butter for crumb; set aside.
Make filling: Beat cream cheese on low, adding sugar. Mix in sour cream, cornstarch, vanilla. Add eggs one at a time.
Assemble: Pour filling over crust. Sprinkle apples evenly and top with crumble.
Water bath: Wrap pan with foil; place in larger pan with hot water reaching two-thirds up.
Bake 1 hr 20–30 min until center jiggles slightly.
With oven off, crack the door; let cake rest 1 hr inside. Outside, cool 1 hr then chill ≥6 hr or overnight.

Servings and timing

Servings: 10 slices
Prep time: ~45 minutes
Bake time: ~1 hr 20–30 min
Rest & Chill: ~6 hr (overnight better)
Total time: ~8–9 hours

Variations

Swap apples for diced peaches or pears for a different fruity twist.
Use gluten‑free crumbs in the crust and crumble to make it GF.
Add a caramel drizzle before serving for extra sweetness.
Turn into minis using muffin tins—bake ~25 min accordingly.

storage/reheating

I store leftovers covered in the fridge for up to 5 days. To freeze, I wrap slices tightly and freeze for up to 3 months. Thaw overnight in the fridge. Before serving, I drizzle a bit of caramel or warm slightly to revive that crumble crunch.

FAQs

1. Do I need a water bath?

I do recommend it—it helps the cheesecake bake evenly and keeps the filling luscious and crack‑free

2. How do I know it’s done?

It should still wiggle slightly in the center when shaken—it’ll set as it cools .

3. Can I swap sour cream?

Yes—full‑fat Greek yogurt works beautifully in its place

4. How do I prevent a soggy crust?

Make sure the crust is packed tightly and pre-baked. Drain excess apple juices before layering.

5. Can I prep ahead?

Definitely. I bake and chill it ahead; it tastes even better after resting. Just wrap well for storage.

Conclusion

This Apple Crumble Cheesecake brings together the best of apple pie, crumble topping, and creamy cheesecake into one unforgettable dessert. With its spiced base, fruit, and buttery crumb, it’s my favorite cozy treat for fall get‑togethers. I can’t wait for you to make it and enjoy each comforting, sweet bite.