Homemade Apple Crumble Cheesecake made with a buttery graham cracker crust, creamy baked cheesecake filling, cinnamon-spiced apples, and a crunchy oat crumble topping. This cozy dessert is perfect for fall, holidays, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 40 minsCook Time 1 hr 20 minsTotal Time 2 hrsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Cinnamon Apple Layer
3 medium apples (Granny Smith or Honeycrisp), peeled and diced
⅓ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tbsp cornstarch
Crumble Topping
¾ cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
½ tsp cinnamon
6 tbsp cold unsalted butter, cubed
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool slightly.
Prepare the Apple Layer
3
Toss diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Set aside to macerate while preparing the crumble.
Make the Crumble Topping
4
In a bowl, mix flour, oats, brown sugar, and cinnamon.
Cut in cold butter using fingers or a pastry cutter until crumbly.
Refrigerate until ready to use.
Make the Cheesecake Filling
5
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble
6
Pour cheesecake filling over crust.
Spoon apple mixture evenly over the filling.
Sprinkle crumble topping generously over apples.
Bake (Water Bath)
7
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 80 minutes , until edges are set and center slightly jiggles.
Cool Gradually
8
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Cinnamon Apple Layer
3 medium apples (Granny Smith or Honeycrisp), peeled and diced
⅓ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tbsp cornstarch
Crumble Topping
¾ cup all-purpose flour
½ cup rolled oats
½ cup brown sugar
½ tsp cinnamon
6 tbsp cold unsalted butter, cubed
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then set aside to cool slightly.
Prepare the Apple Layer
3
Toss diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Set aside to macerate while preparing the crumble.
Make the Crumble Topping
4
In a bowl, mix flour, oats, brown sugar, and cinnamon.
Cut in cold butter using fingers or a pastry cutter until crumbly.
Refrigerate until ready to use.
Make the Cheesecake Filling
5
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble
6
Pour cheesecake filling over crust.
Spoon apple mixture evenly over the filling.
Sprinkle crumble topping generously over apples.
Bake (Water Bath)
7
Place pan into a roasting pan and pour hot water halfway up the sides.
Bake for 80 minutes , until edges are set and center slightly jiggles.
Cool Gradually
8
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool completely, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
