Description

This Apple Crumble Cheesecake combines the creamy, rich texture of classic cheesecake with the warm, spiced flavors of diced apples and cinnamon, topped with a crunchy oat and pecan crumble. It’s the perfect dessert to celebrate fall or any cozy occasion, offering a delightful balance of sweet, creamy, and crispy textures.

Ingredients

Scale

For the Cheesecake:

2 cups cream cheese (softened)
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 tablespoons all-purpose flour
2 cups peeled and diced apples (such as Granny Smith or Honeycrisp)
1 teaspoon cinnamon

For the Crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
¼ cup granulated sugar

For the Crumble Topping:

1 cup rolled oats
½ cup all-purpose flour
½ cup brown sugar
½ teaspoon cinnamon
½ cup unsalted butter (cold and cubed)
¼ cup chopped pecans (optional)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C). This ensures your cheesecake bakes evenly.
Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and let cool.
Prepare the Filling: In a large bowl, beat softened cream cheese until smooth. Gradually add granulated and brown sugar, mixing well. Add eggs one at a time, beating well after each. Stir in vanilla extract, sour cream, flour, diced apples, and cinnamon until just combined.
Pour the Filling: Pour the cheesecake filling over the cooled crust, smoothing it evenly.
Make the Crumble Topping: In a separate bowl, combine rolled oats, flour, brown sugar, cinnamon, and cold cubed butter. Use fingers or a pastry cutter to create a crumbly texture. Fold in chopped pecans if using.
Add the Topping: Sprinkle the crumble topping evenly over the cheesecake filling.
Bake the Cheesecake: Bake for 50-60 minutes until the center is set and edges are lightly browned but the center still jiggles slightly.
Cool and Chill: Turn off the oven, crack the door open, and let cheesecake cool inside for 30 minutes. Remove, cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

Use firm apples like Granny Smith or Honeycrisp for best texture and tartness.
Ensure cream cheese is softened to avoid lumps in the batter.
For a nut-free version, omit the pecans in the crumble topping.
To prevent cracking, cool the cheesecake gradually by leaving it in the turned-off oven as it cools.
Leftovers keep well refrigerated for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 380 kcal
Sugar: 28 g
Sodium: 220 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 8 g
Trans Fat: 0.3 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 95 mg

Keywords: apple crumble cheesecake, fall dessert, baked cheesecake, apple dessert, crumb topping, creamy cheesecake