Apple Crumble Cheesecake

I still remember the first time I attempted to bake a cheesecake. The crust crumbled too much, the middle sank a bit, and I had no idea how to know when it was actually “done.” But despite all the hiccups, that imperfect slice tasted like triumph. What made it memorable wasn’t the flawless finish—it was the warm apples, the hint of cinnamon, and that surprising crunch from the crumble topping. That experience inspired me to simplify this Apple Crumble Cheesecake recipe so it’s easy, clear, and confidence-building for beginner bakers.

Whether you’re brand new to baking or just craving a comforting, café-style dessert, this easy sheet pan dinner-style cheesecake delivers. There’s no need for a complicated water bath or special tools—just simple ingredients, a few bowls, and some patience. Plus, the recipe uses wholesome ingredients like apples, oats, and cinnamon, making it a more wholesome choice for those seeking quick and healthy meals that still feel indulgent.

Why This Recipe is Special

This Apple Crumble Cheesecake is all about balance. Creamy meets crunchy. Tart apples meet sweet vanilla cheesecake. It’s a dessert that looks bakery-worthy but is surprisingly manageable for home cooks. And what truly sets it apart?

• Beginner-friendly prep: No water bath required.
• Familiar flavors: Think apple pie meets creamy cheesecake.
• Flexible ingredients: Easy swaps for every pantry.
• Built-in texture: The crumble topping adds contrast and charm.

This isn’t just a recipe—it’s a confidence booster. Let’s break it down.

Ingredients and Preparation

This recipe is made up of three parts: the crust, the creamy cheesecake layer, and the apple crumble topping. Here’s what each component brings to the table:

Crust

• Graham crackers or alternatives (like digestive biscuits) – The base of your cheesecake, bringing a nutty, buttery crunch.
• Butter – Binds the crust and enhances its richness.
• Granulated sugar – Adds a touch of sweetness to complement the tart apples.
• Cinnamon – Gives warmth and cozy aroma right from the first bite.

Cheesecake Layer

• Cream cheese (full-fat) – The star ingredient for that signature smooth, tangy texture.
• Sour cream – Lightens the texture and adds subtle tartness.
• Granulated sugar – Keeps the filling pleasantly sweet but not overpowering.
• Eggs – Help the cheesecake set while maintaining a custard-like softness.
• Cornstarch or flour – Stabilizes the batter to prevent cracking.
• Vanilla extract – Rounds out the flavor with a warm, sweet note.

Apple Filling

• Firm apples (like Granny Smith) – Their tartness balances the richness of the cheesecake.
• Brown sugar – Adds a caramel undertone and depth.
• Butter – Helps soften the apples while adding richness.
• Lemon juice – Cuts through the sweetness with acidity.
• Cinnamon and nutmeg – Classic apple pie spices that bring aroma and warmth.
• Cornstarch – Thickens the filling so it doesn’t sink into the cheesecake layer.

Crumble Topping

• Flour and oats – Create a rustic, hearty topping.
• Brown sugar – Gives the crumble a deeper flavor and crisp texture.
• Butter – Helps the crumble crisp up in the oven.
• Cinnamon and salt – Balance the sweetness and add depth.

Ingredient Swaps and Flexibility

• No graham crackers? Use crushed vanilla wafers or tea biscuits.
• No sour cream? Greek yogurt works as a substitute.
• Prefer pears? Swap out the apples for a fall-friendly twist.
• Want extra crunch? Toss in chopped pecans or almonds into the crumble.

Step-by-Step Instructions

Step 1 Start by making the apple filling. Peel and slice your apples into thin, even wedges. In a saucepan over medium heat, combine butter, brown sugar, cinnamon, nutmeg, lemon juice, vanilla, and a splash of water. Stir gently until the butter melts and everything comes together. Add the apples, cover, and let them soften for 10 minutes. Stir in a cornstarch slurry (cornstarch mixed with water) to thicken. Set aside to cool.

Step 2 For the crust, crush the graham crackers into fine crumbs using a food processor or a sealed bag and rolling pin. Mix the crumbs with melted butter, sugar, and cinnamon until well combined. Press this mixture into the base of a springform pan lined with parchment paper. Bake at 350°F (180°C) for 7–8 minutes, then cool completely.

Step 3 Lower the oven temperature to 280°F (140°C). In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla, and mix until creamy. Blend in sour cream. Lightly whisk the eggs in a separate bowl, then add them gradually to the mixture, stirring until just incorporated. Sift in the cornstarch and stir gently until smooth.

Step 4 Pour half of the cheesecake batter over the cooled crust. Spoon the cooled apple filling on top, spreading it out evenly. Pour the remaining batter over the apples and smooth the top.

Step 5 In a separate bowl, combine flour, oats, brown sugar, cinnamon, salt, and melted butter to make the crumble topping. Sprinkle generously over the cheesecake.

Step 6 Bake at 280°F (140°C) for about 1 hour, or until the edges are set and the center has a slight jiggle. Turn the oven off, crack the door, and let the cheesecake cool inside for 1–2 hours.

Step 7 Refrigerate the cheesecake, covered, for at least 5 hours or overnight before serving. Optional: drizzle with caramel sauce or dust with powdered sugar.

Beginner Tips and Notes

• Lumpy batter? Always start with room-temperature cream cheese and eggs for a smoother texture.
• Cracks in your cheesecake? Avoid overmixing the batter and never open the oven door during baking.
• No springform pan? Use a deep pie dish lined with parchment—but be extra cautious when unmolding.
• Apple too watery? Simmer a bit longer before adding to the cheesecake to ensure the filling sets properly.
• Make-ahead option: You can prep the apple filling and crumble topping a day ahead to save time.

Serving Suggestions

Pair this cheesecake with a scoop of vanilla ice cream or a dollop of whipped cream for a cozy dessert. A drizzle of warm caramel sauce can take it to the next level. Want a fall-inspired presentation? Add a few thin apple slices or crushed walnuts on top just before serving.

Storage Tips: Store leftovers in the refrigerator in an airtight container for up to 4 days. You can also freeze individual slices wrapped in plastic and foil for up to 3 months. Just thaw overnight in the fridge.

Conclusion

If you’ve ever felt intimidated by the idea of baking cheesecake, this is the perfect recipe to start with. It’s rich but not overly sweet, satisfying without being complicated, and packed with comforting flavors like apple, cinnamon, and vanilla. Try this Apple Crumble Cheesecake simple, reliable, and utterly delicious.

Have you tried this Apple Crumble Cheesecake? I’d love to hear how it turned out for you! Drop your experience in the comments below, and don’t forget to share your baking wins with your friends.

FAQ About Apple Crumble Cheesecake

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