Dive into this Apple Crumble Cheesecake recipe. It’s creamy cheesecake, tender cinnamon apples, and a buttery crumble topping in every bite.
This Apple Crumble Cheesecake recipe combines a rich, creamy cheesecake filling with tender cinnamon-spiced apples and a buttery crumble topping. Each bite has the perfect balance of smooth, tangy, sweet, and warmly spiced flavors, with a crisp topping that adds just the right amount of texture. I will tell you, this recipe is a hefty one, but is completely worth it after your first bite of apple crumble goodness!
I love cheesecake! It is probably one of my favorite desserts. For more cheesecake recipes you have to check out my Eggnog Cheesecake, Banana Pudding Cheesecake, and Perfect Chocolate Cheesecake.
Table of Contents
Why We Love This Recipe
- It combines three classic desserts in every slice; creamy cheesecake, tender spiced apples, and a buttery crumble topping bring together the best parts of cheesecake, apple pie, and apple crumble.
- The Granny Smith apple’s natural tartness keeps the brown sugar, cinnamon, cheesecake, and caramel sauce from making the dessert overly sweet.
- Homemade salted caramel adds a sweet and salty finish that complements both the cinnamon apples and tangy cream cheese filling.
Recipe Ingredients
Granny Smith Apples – Sweet and tangy apples that bring out the apple flavor in this recipe.
Cream Cheese – The base for the cheesecake layer.
Graham Crackers – A mild sweetness and the main ingredient for the homemade graham cracker crust.
For a full list of ingredients and amounts see the recipe card below.
How to Make Apple Crumble Cheesecake
For the Crust
Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Add the graham crackers to a zip top bag and using a rolling pin crush them into crumbs.
Step 3: Next, add the graham cracker crumbs to a bowl, add the cinnamon and melted butter and mix everything together until combined.
Step 4: Press the mixture evenly into the bottom and sides of an 8 or 9 inch springform pan and use the bottom of a measuring cup to smooth everything out.
Step 5: Bake in the preheated oven for 8-10 minutes until lightly golden and set. Remove it from the oven and let it cool completely before adding in the cheesecake batter.
For the Apples
Step 1: Peel, core, and slice the apples into even pieces.
Step 2: Next, cook the apples in a skillet over medium heat along with the brown sugar and cinnamon for 3-5 minutes until the apples are coated and slightly softened.
Step 3: Remove the apples from the heat and set them aside to cool.
For the Crumble
Step 1: Cut the butter into small pieces and add them to a medium bowl with the flour, granulated sugar, brown sugar, and cinnamon.
Step 2: Combine everything with a spatula until it’s coated with butter. Then press the mixture together with your fingers to create large crumbs.
Step 3: Then, set the crumble in the fridge to chill before baking.
For the Cheesecake Batter
Step 1: Add the full-fat cream cheese to the bowl of a stand mixer with a paddle attachment and mix on low for 3 minutes until it is smooth.
Step 2: Next add the granulated sugar and cream for another 2 minutes until smooth. Scrape down the sides of the bowl as needed.
Step 3: Then add the sour cream, lemon juice, and pure vanilla extract and mix until everything has combined.
Step 4: Next, lightly whisk the eggs in a small bowl and then pour them into the cheesecake batter and mix until everything is smooth.
Assembling the Cheesecake
Step 1: Preheat your oven to 325 degrees Fahrenheit.
Step 2: Wrap the outside of the springform pan with the cooled crust with aluminum foil. I recommend wrapping it at least 4-5 times to ensure the water bath doesn’t seep into the cheesecake.
Step 3: Pour the cheesecake batter in an even layer on top of the cooled crust. Be sure to leave enough room for the apples and crumble.
Step 4: Next, add the cooled diced apples on top of the cheesecake and disperse evenly over the top.
Step 5: Then sprinkle your crumble over the top until it is completely covering the apples and cheesecake.
Step 6: Place your cheesecake in a roasting pan and in your oven.
Step 7: Pour warm water into the roasting pan about ¼ of the way up the springform pan.
Step 8: Bake in the oven for 75-85 minutes until the edges are set and the middle is jiggly and the crumble is golden brown.
Step 9: Once baked, leave the oven door closed and turn off the heat. Let the cheesecake continue to sit in the closed oven for 1 hour.
Step 10: After 1 hour, remove the cheesecake from the water bath and remove the foil. Allow the cheesecake to come to room temperature. About 1 hour.
Step 11: Once the cheesecake is room temperature, place it in your fridge for at least 6 hours or overnight to chill.
Step 12: Remove the cheesecake from the fridge and allow it to sit for 10-20 mins before slicing.
Make the Caramel Sauce
Step 1: While the cheesecake is baking, make the caramel sauce.
Step 2: Combine the sugar and water in a saucepan and briefly stir to combine.
Step 3: Turn the burner to medium high heat. Then, do not stir or touch the pan until the sugar has caramelized. The sugar will go from clear, to a champagne color, and then to an amber color (like a copper penny). Once it has reached this color, remove it from the heat.
Step 4: Right away, add in the heavy cream and whisk while doing so to combine.
Step 5: Then, add the butter and whisk until combined.
Step 6: Next, add the vanilla and sea salt and whisk until combined.
Serving the Cheesecake
Step 1: Finally, cut a slice of cheesecake and pour caramel sauce over the top and enjoy!
FAQs
No. I personally like using tart apples but you can use any apple you prefer. Others I would recommend would be honeycrisp, pink lady, or even a Braeburn.
It is recommended to peel the apples so that you have the softest filling for your cheesecake. If you leave the skin on the apples the apple layer will be tougher.
Storage Information
You can store any leftovers of this apple crumble cheesecake in an airtight container in your refrigerator for 4-5 days.
For longer storage you can freeze this cheesecake in your freezer for up to 2 months. When ready to serve thaw overnight in the fridge.
More Recipes to Love
Apple Crumble Cheesecake Recipe
Ingredients
For the Crust
- 7 oz graham crackers - 13 full graham crackers
- 8 Tbsp butter - melted
- 1/2 tsp cinnamon
For the Apple Topping
- 4 medium granny smith apples
- 1/2 cup brown sugar
- 1 Tbsp cinnamon
For the Crumble
- 1/2 cup butter - softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup + 3 Tbsp all-purpose flour
- 1/4 tsp cinnamon
For the Cheesecake Batter
- 24 oz cream cheese
- 1 cup granulated sugar
- 3/4 cup sour cream
- 1 Tbsp fresh lemon juice
- 2 tsp vanilla extract
- 3 eggs
For the Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 1/4 cup butter - softened
- 1 tsp vanilla extract
- 1 tsp fine sea salt
Instructions
For the Crust
- Preheat your oven to 350 degrees Fahrenheit.
- Add the graham crackers to a zip top bag and using a rolling pin crush them into crumbs.
- Next, add the graham cracker crumbs to a bowl, add the cinnamon and melted butter and mix everything together until combined.
- Press the mixture evenly into the bottom and sides of an 8 or 9 inch springform pan and use the bottom of a measuring cup to smooth everything out.
- Bake in the preheated oven for 8-10 minutes until lightly golden and set. Remove it from the oven and let it cool completely before adding in the cheesecake batter.
For the Apples
- Peel, core, and slice the apples into even pieces.
- Next, cook the apples in a skillet over medium heat along with the brown sugar and cinnamon for 3-5 minutes until the apples are coated and slightly softened.
- Remove the apples from the heat and set them aside to cool.
For the Crumble
- Cut the butter into small pieces and add them to a bowl with the flour, granulated sugar, brown sugar, and cinnamon.
- Combine everything with a spatula until it’s coated with butter. Then press the mixture together with your fingers to create large crumbs.
- Then, set the crumble in the fridge to chill before baking.
For the Cheesecake Batter
- Add the cream cheese to a stand mixer and mix on low for 3 minutes until it is smooth.
- Next add the granulated sugar and cream for another 2 minutes until smooth.
- Then add the sour cream, lemon juice, and vanilla and mix until everything has combined.
- Next, lightly whisk the eggs in a small bowl and then pour them into the cheesecake batter and mix until everything is smooth.
Assembling the Cheesecake
- Preheat your oven to 325 degrees Fahrenheit.
- Wrap the outside of the springform pan with the cooled crust with aluminum foil. I recommend wrapping it at least 4-5 times to ensure the water bath doesn't seep into the cheesecake.
- Pour the cheesecake batter on top of the cooled crust. Be sure to leave enough room for the apples and crumble.
- Next, add the cooled apples on top of the cheesecake and disperse evenly over the top.
- Then add your crumble over the top until it is completely covering the apples and cheesecake.
- Place your cheesecake in a roasting pan and in your oven.
- Pour warm water into the roasting pan about ¼ of the way up the springform pan.
- Bake in the oven for 75-85 minutes until the edges are set and the middle is jiggly.
- Once baked, leave the oven door closed and turn off the heat. Let the cheesecake continue to sit in the closed oven for 1 hour.
- After 1 hour, remove the cheesecake from the water bath and remove the foil. Allow the cheesecake to come to room temperature. About 1 hour.
- Once the cheesecake is room temperature, place it in your fridge for at least 6 hours or overnight to chill.
- Remove the cheesecake from the fridge and allow it to sit for 10-20 mins before slicing.
For the Caramel Sauce
- While the cheesecake is baking, make the caramel sauce.
- Combine the sugar and water in a saucepan and briefly stir to combine.
- Turn the burner to medium high heat. Then, do not stir or touch the pan until the sugar has caramelized. The sugar will go from clear, to a champagne color, and then to an amber color (like a copper penny). Once it has reached this color, remove it from the heat.
- Right away, add in the heavy cream and whisk while doing so to combine.
- Then, add the butter and whisk until combined.
- Next, add the vanilla and sea salt and whisk until combined.
Serving the Cheesecake
- Finally, cut a slice of cheesecake and pour caramel sauce over the top and enjoy!
