Apple Cinnamon Cheesecake Crumble

A luscious fusion of spiced apple crisp and creamy cheesecake, layered over a buttery graham crust and crowned with a golden oat crumble. This fall-inspired dessert brings the warmth of cinnamon apples and the richness of cheesecake into one unforgettable slice.

Why You’ll Love This Recipe

This isn’t just cheesecake—it’s comfort in a pan. With layers of tender cinnamon apples, velvety cream cheese, and a crunchy oat topping, it tastes like apple pie and cheesecake had a delicious lovechild. Baked in a springform pan for elegance, yet easy enough for weeknights, it’s perfect for holidays, dinner parties, or when you need a little sweet solace.

Ingredients

Base

• 190g (about 2 cups) graham cracker crumbs
• 70g (5 tbsp) unsalted butter, melted
• 50g (¼ cup) granulated sugar

Apple Filling

• 3 large apples (Granny Smith or Honeycrisp), peeled, cored, thinly sliced
• 28g (2 tbsp) unsalted butter
• 110g (½ cup packed) brown sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

Cheesecake Filling

• 680g (3 packages) full-fat cream cheese, softened to room temperature
• 200g (1 cup) granulated sugar
• 1 tsp pure vanilla extract
• 3 large eggs, room temperature

Crumble Topping

• 95g (¾ cup) all-purpose flour
• 45g (½ cup) old-fashioned oats
• 110g (½ cup packed) brown sugar
• ½ tsp ground cinnamon
• 60g (4 tbsp) cold unsalted butter, cubed

Step-by-Step Instructions

1. Prep oven and pan:
   Preheat oven to 350°F (175°C). Grease the sides of a 9-inch springform pan and wrap the outside bottom tightly with aluminum foil to prevent leaks.
2. Make the crust:
   In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan using the back of a spoon or flat glass. Set aside.
3. Cook the apples:
   Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Sauté 5–7 minutes until apples are just softened but still hold shape. Remove from heat and let cool completely.
4. Prepare the cheesecake filling:
   In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes). Add sugar and vanilla; beat until fully blended. Scrape down sides. Add eggs one at a time, mixing just until incorporated after each. Do not overmix—this prevents cracks.
5. Layer the filling:
   Pour half of the cheesecake mixture over the crust. Spread evenly. Top with half of the cooled apple mixture. Repeat: remaining cheesecake batter, then remaining apples.
6. Add the crumble topping:
   In a small bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter using a pastry cutter, fork, or fingers until mixture resembles coarse crumbs. Sprinkle evenly over the top layer.
7. Bake:
   Place pan on a baking sheet (in case of drips). Bake 50–60 minutes, until edges are set and center jiggles slightly when nudged. Turn off oven, crack door open, and let cool inside for 1 hour to reduce cracking.
8. Chill:
   Remove from oven. Cool completely on a wire rack. Refrigerate at least 4 hours, preferably overnight, before serving.
9. Serve:
   Carefully release the springform. Slice with a warm, clean knife for clean cuts. Serve chilled.

You Must Know

• Use room-temperature ingredients — especially cream cheese and eggs, to avoid lumps and cracks.
• Cool apples completely — warm fruit can cause condensation and texture issues.
• Don’t overmix the batter — this incorporates too much air, leading to cracks.
• Chill thoroughly — ensures clean slices and allows flavors to meld.
• Warm the knife — dip in hot water and wipe dry between cuts.

Storage Tips

• Store covered in the refrigerator for up to 5 days.
• Freeze untopped cheesecake (without crumble) for best results: wrap tightly and freeze up to 2 months. Thaw overnight in fridge.
• Add crumble fresh if making ahead, or bake, chill, then freeze whole.

Ingredient Substitutions

Serving Suggestions

• Top with whipped cream, caramel drizzle, or extra apple slices.
• Serve with vanilla ice cream for ultimate indulgence.
• Pair with spiced coffee, chai tea, or mulled cider.
• Great for Thanksgiving, fall gatherings, or cozy weekend treats.

Cultural Context

Born from the American love of both apple pie and cheesecake, this hybrid reflects our kitchen creativity—where tradition meets innovation. The crumble topping nods to crisp desserts popularized in the Midwest, while the layered style echoes New York cheesecake. It’s a celebration of autumn, abundance, and the joy of combining two classics into one showstopper.

Pro Tips

• Peel apples thinly — thick peels don’t soften well.
• Slice apples uniformly — ensures even cooking.
• Double the recipe? Use a 10-inch pan and adjust baking time (+10 mins).
• Prevent cracks: Bake in a water bath (place springform in a larger pan with 1 inch of hot water).
• Make ahead: Assemble 1–2 days in advance for stress-free entertaining.

Frequently Asked Questions

Q: Can I make this without a springform pan?
A: Not recommended — it’s essential for clean removal. A deep pie dish may work but will be harder to serve.

Q: Why did my cheesecake crack?
A: Likely due to overmixing, high heat, or sudden cooling. Use a water bath and cool gradually in the oven.

Q: Can I use canned apples?
A: No — they’re too soft and watery. Fresh is best for texture and flavor.

Q: Is this gluten-free?
A: Only if using GF graham crackers, flour, and oats. Always check labels.

Q: Can I skip the crumble?
A: Yes — it’ll taste more like traditional cheesecake. Or sprinkle topping on half for contrast.

Allergy Information

Contains: dairy, wheat (unless substituted), eggs.
Gluten-free option: Use certified GF graham crumbs, flour, and oats.
Dairy-free option: Substitute with plant-based butter, cream cheese, and egg replacers (results may vary).
Always verify ingredient labels if serving those with allergies.

Nutrition Facts (Per Serving – Approximate)

Based on 12 servings

• Calories: 480
• Fat: 28g
• Saturated Fat: 16g
• Carbohydrates: 52g
• Fiber: 2g
• Sugar: 36g
• Protein: 7g
• Sodium: 320mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This dessert doesn’t whisper. It hums with cinnamon, sings with cream, and finishes with a crunch that says, “I’m worth the wait.” That’s how the best ones begin—not with fuss, but with love, layer by layer.