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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty foil.
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.
Toss diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Set aside to macerate while preparing the crumble.
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.
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.
Pour cheesecake filling over crust.
Spoon apple mixture evenly over the filling.
Sprinkle crumble topping generously over apples.
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.
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.
Toppings
Caramel sauce or salted caramel drizzle
Vanilla whipped cream
Vanilla ice cream (served warm-style)
Beverages
Hot coffee or espresso
Chai latte or spiced tea
Apple cider or bourbon (small pour)
12 servings