Apple Cheesecake Crumble

Apple Cheesecake Crumble combines creamy cheesecake with spiced apples and buttery crumble. Master this show-stopping dessert with our tested recipe.

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. Last October, I accidentally dropped my grandmother’s apple pie on the kitchen floor right before Thanksgiving dinner.

Well… that’s when desperation turned into destiny. I grabbed the cheesecake I’d made for backup and wondered: what if I combined both desserts? After twelve attempts—including one spectacular crumble-avalanche moment—I finally nailed this Apple Crumble Cheesecake.

This dessert changed everything. Moreover, it solved my eternal dilemma of choosing between apple pie and cheesecake at holiday gatherings.

The magic happens when creamy cheesecake meets cinnamon-spiced apples and a buttery crumble topping. Therefore, you get three incredible textures in one bite: smooth, tender, and crispy. Let me tell you… this recipe became my most-requested dessert within weeks.

Whether you’re planning your Thanksgiving menu or simply craving something extraordinary, this Apple Pie Crumble Cheesecake delivers. Plus, I’ve tested every shortcut and troubleshooting trick so you can succeed on your first try.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes This Apple Crumble Cheesecake Special

This recipe stands apart because it uses a water bath method that prevents cracks. Additionally, the spiced cookie crust adds depth that regular graham cracker bases can’t match.

I’ve incorporated techniques from Thomas Keller’s precise temperature control methods. Consequently, your cheesecake will have that signature creamy texture without any graininess.

The apple layer gets tossed in cinnamon sugar ahead of time. This step draws out excess moisture, preventing a soggy middle. Furthermore, the crumble topping stays crispy even after refrigeration.

Ingredients You’ll Need

Here’s everything broken down for easy shopping at your local grocery store:

Component	Ingredient	US Measure	Metric	Notes
Cookie Crust	Digestive or graham crackers	7 oz	200 g	Honey grahams work beautifully
	Ground nutmeg	½ tsp	½ tsp	Fresh-grated is exceptional
	Ground cinnamon	1½ tsp	1½ tsp	Use Ceylon for smoother flavor
	Dark brown sugar	1½ tbsp	1½ tbsp	Light brown works too
	Butter, melted	3½ tbsp	50 g	Unsalted preferred
Apple Filling	Apples, diced small	1 cup	150 g	Granny Smith or Honeycrisp
	Granulated sugar	1 tbsp	1 tbsp	Draws out moisture
	Ground cinnamon	1 tsp	1 tsp	Balances tartness
Crumble Topping	All-purpose flour	¾ cup	100 g	Creates perfect texture
	Dark brown sugar	⅓ cup + 1 tbsp	80 g	Adds molasses notes
	Butter, room temp	5 tbsp	70 g	Must be soft
Cheesecake	Cream cheese, full fat	21 oz	600 g	Philadelphia brand is reliable
	Granulated sugar	1 cup	200 g	Don’t reduce amount
	Sour cream (14-18%)	⅔ cup	150 g	Room temperature essential
	Cornstarch	1 tbsp	1 tbsp	Prevents weeping
	Vanilla extract	2 tsp	2 tsp	Pure, not imitation
	Large eggs	3	3	Room temperature crucial

Shopping Tips for Best Results

Visit your local grocery store’s baking aisle for high-quality vanilla extract. Meanwhile, check the dairy section for Philadelphia cream cheese—it truly makes a difference in texture.

For apples, choose firm varieties like Granny Smith or Honeycrisp. These hold their shape during baking and provide the right tartness. Oops! I once used Red Delicious and ended up with apple mush.

Bold Add-ins & Variations:

• Caramel sauce drizzle for extra decadence
• Chopped pecans in the crumble for nutty depth
• Maple syrup instead of sugar in apples (Julie Marie Eats Apple Crumble Cheesecake style)
• Ginger snap cookies for a spicier crust

Ingredient Quality Indicators

Select cream cheese blocks without any separation visible through the foil. Additionally, press the package gently—it should feel uniformly firm.

For butter, European-style varieties with higher fat content create richer results. However, regular unsalted butter works perfectly fine.

Choose apples that feel heavy for their size and have no soft spots. Furthermore, they should make a crisp sound when tapped.

Essential Equipment and Preparation

You’ll need a 9-inch (22 cm) springform pan for this recipe. Additionally, grab a food processor for the crust and a roasting pan for the water bath.

Equipment List:

• 9-inch springform pan
• Food processor or sturdy zip-lock bag with rolling pin
• Electric hand mixer or stand mixer
• Medium mixing bowls (3)
• 10-inch cake pan (for double-pan method)
• Large roasting pan
• Parchment paper
• Aluminum foil
• Cooling rack

DIY Alternative: Don’t have a food processor? Place cookies in a heavy-duty zip-lock bag and crush them with a rolling pin. It takes a few extra minutes but works great.

Step-by-Step Instructions

Building the Spiced Cookie Crust

Preheat your oven to 325°F (160°C) using conventional settings. This temperature ensures even baking without burning the edges.

Add graham crackers, brown sugar, cinnamon, and nutmeg to your food processor. Pulse until the mixture resembles fine sand—about 30 seconds. Then, melt the butter in your microwave for 20 seconds.

Pour melted butter into the processor and pulse again. The mixture should hold together when squeezed. Therefore, if it’s too dry, add another tablespoon of melted butter.

Line your springform pan bottom with parchment paper. Press the crust mixture firmly into the bottom using a flat glass. Furthermore, press it slightly up the sides—about half an inch high.

Bake for 10 minutes until it smells fragrant and toasty. Let it cool completely before adding the filling. Man, oh man… rushing this step creates a soggy bottom.

Preparing the Apple and Crumble Layers

Dice your apples into small cubes, about ¼-inch pieces. Toss them immediately with granulated sugar and cinnamon in a small bowl. Set aside while preparing the crumble.

The sugar will draw out apple juice as it sits. Consequently, you’ll drain this liquid before adding apples to prevent a watery cheesecake.

In another bowl, combine flour, brown sugar, and room-temperature butter. Use your fingers to rub the butter into the dry ingredients. You know… this hands-on method creates the best texture.

The mixture should form pea-sized clumps. Additionally, it should hold together when squeezed but still look crumbly. Set this aside while making your filling.

Creating the Perfect Cheesecake Batter

Ensure your cream cheese sits at room temperature for at least one hour. Cold cream cheese creates lumps that never fully disappear. Moreover, it requires overmixing, which incorporates too much air.

Beat cream cheese alone for one minute on low speed using a paddle attachment. Then, gradually add sugar in three additions. Scrape down the bowl sides between additions.

In a separate small bowl, whisk together sour cream and cornstarch until completely smooth. This step prevents lumpy spots in your finished cheesecake. Add this mixture to the cream cheese along with vanilla extract.

Mix on low speed until just combined. Then, add eggs one at a time, mixing only until each disappears. Overmixing eggs creates bubbles that turn into cracks later.

Julia Child always emphasized gentle handling at this stage. Therefore, resist the urge to beat vigorously.

Assembly and Water Bath Setup

Pour the smooth cheesecake batter into your cooled crust. Tap the pan gently on your counter twice to release air bubbles.

Drain the liquid from your sugared apples. Then, scatter apple pieces evenly across the cheesecake surface. Follow with the crumble topping, distributing it uniformly.

Now comes the crucial water bath setup. Boil water in your kettle while preparing the pans.

Place your springform pan inside a 10-inch cake pan. This creates a protective barrier against leaks. Then, set both pans inside your large roasting pan.

Pour hot water into the roasting pan until it reaches two-thirds up the outer cake pan’s side. This method keeps water away from your crust while providing even heat.

Alternative method: Wrap your springform pan in three layers of heavy-duty aluminum foil. However, water sometimes still seeps through, so I prefer the double-pan method.

Baking and Cooling Process

Bake at 325°F (160°C) for 1 hour and 20 to 30 minutes. The cheesecake is ready when the edges look set but the center still jiggles slightly when gently shaken.

Turn off your oven and crack the door open about four inches. Let the cheesecake cool inside for one full hour. This gradual temperature change prevents cracking from thermal shock.

After one hour, remove the cheesecake from the oven and water bath. Take off any aluminum foil and place it on a cooling rack. Let it reach room temperature completely—about another hour.

Once cool, refrigerate for at least six hours. Overnight chilling works best for clean slicing. Furthermore, the flavors meld beautifully during this time.

Expert Tips for Success

Always bring ingredients to room temperature before starting. Cold ingredients don’t blend smoothly and create texture issues. Additionally, they require longer mixing, which incorporates excess air.

Use a sharp knife dipped in hot water for clean slices. Wipe the blade between cuts for professional-looking pieces. Moreover, this technique works for any cheesecake.

Don’t open the oven door during the first hour of baking. Sudden temperature drops cause the cheesecake to sink or crack. Therefore, trust your timer and resist peeking.

The cornstarch in this recipe prevents “weeping,” that watery layer some cheesecakes develop. It’s a game-changer for make-ahead desserts.

Creative Variations to Try

Caramel Apple Version: Drizzle store-bought caramel sauce over each slice before serving. This addition transforms the dessert into something truly decadent.

Maple Pecan Twist: Replace brown sugar in the crumble with maple sugar. Add chopped pecans for extra crunch. This variation pairs beautifully with salted maple pecan pie bars for a dessert spread.

Holiday Cranberry Apple: Add dried cranberries to the apple mixture. The tartness cuts through the rich cheesecake perfectly for Thanksgiving.

Individual Servings: Make this recipe in a muffin tin lined with cupcake papers. Reduce baking time to 25-30 minutes. These work wonderfully for parties.

Gluten-Free Option: Substitute gluten-free graham crackers and use a gluten-free flour blend for the crumble. Everything else remains the same.

Storage and Make-Ahead Instructions

This Apple Cheesecake Crumble stays fresh in the refrigerator for up to five days. Cover it tightly with plastic wrap or store in an airtight container.

For freezing, wrap individual slices in plastic wrap, then aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator before serving.

Storage Method	Duration	Best Practice
Refrigerator	5 days	Cover tightly, away from strong odors
Freezer (whole)	2 months	Wrap pan in plastic, then foil
Freezer (slices)	3 months	Individual wrapping prevents freezer burn
Room temperature	2 hours max	After that, refrigerate immediately

Make-Ahead Strategy: Prepare the crust and crumble topping two days ahead. Store separately in airtight containers. Mix the filling and bake the day before serving.

Perfect Pairings and Serving Suggestions

Serve this dessert with freshly whipped cream or vanilla ice cream. Additionally, a drizzle of caramel sauce never disappoints.

For a complete fall menu, pair it with sweet apple cinnamon rolls for brunch. Alternatively, follow dinner with this cheesecake after serving Texas chocolate pecan pie.

Hot coffee or spiced apple cider makes an excellent beverage pairing. Furthermore, a dessert wine like late-harvest Riesling complements the apple flavors beautifully.

For a fun twist, try serving it alongside apple pie tacos at a dessert bar. Guests love having variety.

Apple Cheesecake Crumble FAQs

Final Thoughts: Your New Signature Dessert

This Apple Crumble Cheesecake combines everything we love about fall desserts into one stunning creation. It captures the essence of apple pie while delivering the luxurious creaminess of cheesecake.

Remember that kitchen disaster I mentioned at the beginning? That dropped pie became my greatest baking breakthrough. Sometimes our best recipes come from happy accidents and creative problem-solving.

The combination of spiced crust, creamy filling, tender apples, and crispy crumble creates something extraordinary. Moreover, it’s surprisingly forgiving for home bakers who follow the steps carefully.

Make this dessert for Thanksgiving, holiday parties, or any occasion deserving something special. Your guests will ask for the recipe immediately. Furthermore, you’ll feel proud serving something this impressive.

Try pairing it with delicious pumpkin cupcakes for a complete fall dessert table. Alternatively, serve lemon brioche donuts for brunch and this cheesecake for dinner.

Don’t be intimidated by the steps. Take your time, follow the process, and trust the method. The water bath might seem fussy, but it guarantees success.

I’d love to see your Apple Crumble Cheesecake creations. Share them on social media and tag us at Tasty at Home. Tell me about your favorite variation or any creative twists you discovered.