When fall rolls around and apples are in peak season, I can’t resist combining my love for cosy spices and creamy indulgence. That’s where this Apple Crumble Cheesecake comes in—a decadent fusion of rich cheesecake, spiced apples, and a buttery, crunchy topping. It’s the apple dessert that always earns a “Wow!” at the table.

This cheesecake is a triple threat: a crunchy cookie crust, a silky apple cinnamon cheesecake filling, and that glorious crumble topping dessert Whether you’re baking for Thanksgiving, a fall birthday, or just because the mood strikes, this dessert is your golden ticket.

Why You’ll Love This Apple Crumble Cheesecake

Creamy, dreamy filling with just the right tang
Warm, spiced apples for autumn flavour
Buttery crumble topping for texture and charm
A stunning centrepiece for any fall cheesecake recipe lineup

Ingredients You’ll Need

Cookie Crust:

200 g (7 oz) digestive or graham crackers
½ tsp ground nutmeg
1½ tsp ground cinnamon
1½ tbsp dark brown sugar
50 g (3.5 tbsp) unsalted butter, melted

Apple Topping & Crumble:

150 g (1–2) apples, diced
1 tbsp granulated sugar
1 tsp ground cinnamon
100 g (3/4 cup) all-purpose flour
80 g (1/3 cup) dark brown sugar
70 g (5 tbsp) unsalted butter, room temp

Cheesecake Filling:

600 g (21 oz) full-fat cream cheese, room temp
200 g (1 cup) granulated sugar
150 g (2/3 cup) sour cream, room temp
1 tbsp cornstarch
2 tsp vanilla extract
3 large eggs, room temp

How to Make Apple Crumble Cheesecake

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment.
Crush cookies with nutmeg, cinnamon, and brown sugar. Mix in melted butter. Press into the bottom and sides of the pan. Bake 10 minutes, then cool.
Toss diced apples with sugar and cinnamon.
For crumble, combine flour, brown sugar, and butter. Mix until crumbly. Set aside.
In a mixer, beat cream cheese for 1 minute. Gradually add sugar.
In a small bowl, combine sour cream and cornstarch. Add to the cream cheese with vanilla.
Beat in eggs one at a time. Mix just until smooth.
Pour filling into crust. Top with apples, then the crumble.
Place the springform pan into a larger cake tin. Set inside a water bath (or wrap tightly in foil before placing in water).
Bake for 1 hour 20–30 minutes. Center should jiggle slightly.
Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour.
Cool at room temp for another hour, then chill at least 6 hours or overnight.

Tips for the Perfect Fall Cheesecake Recipe

Use room-temperature ingredients for a smoother batter.
Don’t overmix once eggs are added—less air means fewer cracks.
A water bath helps bake evenly and gently.
Chill overnight for the best flavour and texture.

Why This Dessert is a Family Favourite

This beauty came to life one fall when I couldn’t choose between baking a cheesecake or apple crumble—so I chose both. One bite in, my family declared it the new holiday tradition. Now I make it for every fall gathering, and there are never leftovers.

What to Serve With Apple Crumble Cheesecake

A scoop of vanilla or cinnamon ice cream
Warm caramel sauce drizzle
A mug of hot cider or chai latte
Whipped cream and a sprinkle of extra crumble (yes, please!)

How to Store & Slice Like a Pro

Chill at least 6 hours before slicing.
Use a warm knife for clean cuts.
Store covered in the fridge for up to 5 days.
Can freeze (without topping) for up to 1 month. Thaw in fridge overnight.

FAQs

Can I use different apples?

Yes! Granny Smith, Honeycrisp, or Braeburn work well.

Is a water bath necessary?

Highly recommended for even baking and a crack-free top.

Can I make it ahead?

Definitely. It actually tastes better the next day.

What if I don’t have a springform pan?

Use a deep cake pan with parchment and plan to serve slices from the pan.

Your Fall Dessert Crown Jewel

This Apple Crumble Cheesecake brings together everything you love about fall in one glorious dessert: spiced apples, creamy cheesecake, and a crumbly topping that brings it all home. Whether you’re baking for a crowd or savouring it with a hot drink on a crisp afternoon, it’s a seasonal showstopper you’ll make again and again.

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Apple Crumble Cheesecake

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Author: Olivia Hartwellen
Total Time: 8 hours (includes chilling)
Yield: 12 slices 1x
Diet: Vegetarian

Print Recipe

Description

Apple Crumble Cheesecake is the ultimate fall dessert, layering a buttery spiced cookie crust, creamy cheesecake filling, cinnamon-diced apples, and a golden crumble topping. This showstopping treat is a perfect blend of apple pie comfort and rich cheesecake indulgence—ideal for holidays, special occasions, or cosy weekend baking.

Ingredients

Scale

Cookie Crust:

200 g (7 oz) digestive or graham crackers
½ tsp ground nutmeg
1½ tsp ground cinnamon
1½ tbsp dark brown sugar
50 g (3.5 tbsp) unsalted butter, melted

Apple Topping & Crumble:

150 g (1–2 apples), diced
1 tbsp granulated sugar
1 tsp ground cinnamon
100 g (¾ cup) all-purpose flour
80 g (⅓ cup) dark brown sugar
70 g (5 tbsp) unsalted butter, room temperature

Cheesecake Filling:

600 g (21 oz) full-fat cream cheese, room temperature
200 g (1 cup) granulated sugar
150 g (⅔ cup) sour cream, room temperature
1 tbsp cornstarch
2 tsp vanilla extract
3 large eggs, room temperature

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Instructions

Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
Crush cookies and mix with nutmeg, cinnamon, and brown sugar. Stir in melted butter. Press into pan. Bake 10 minutes, then cool.
Toss diced apples with sugar and cinnamon. Set aside.
Combine flour, brown sugar, and butter with fingers or fork to make crumble topping.
Beat cream cheese until smooth (1 minute). Gradually add sugar.
Mix sour cream with cornstarch, then add to the cream cheese with vanilla.
Add eggs one at a time, mixing gently after each—avoid overbeating.
Pour filling into crust. Top with apples, then sprinkle crumble on top.
Place the springform pan inside a larger pan and use a water bath (or wrap tightly in foil and place in a hot water bath).
Bake for 1 hour 20–30 minutes, until center is slightly jiggly.
Turn off the oven, crack the door, and cool inside for 1 hour.
Cool at room temperature for 1 hour, then refrigerate at least 6 hours or overnight.

Notes

Room temp ingredients ensure a smooth, lump-free batter.

A water bath helps prevent cracking and bakes gently.

Chill thoroughly for clean slicing and best texture.

Apples like Granny Smith or Honeycrisp hold up well when baked.

This cheesecake can be made a day in advance for the best flavour.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Apple Crumble Cheesecake: A Fall Dessert Showstopper