As a mom of three, I firmly believe that food is love. Some of my most cherished memories revolve around the warm, sweet aromas wafting from my kitchen. I remember one crisp autumn afternoon, my youngest, Lily, came home from school feeling a little down. The solution? We decided to create magic in the kitchen. We combined her two favorite desserts—my classic, creamy cheesecake and my husband’s beloved, rustic apple crumble. The result was pure joy. This Apple Crumble Cheesecake became an instant family legend. It’s the dessert we make to celebrate, to comfort, and to simply say “I love you.” It’s a simple, nourishing treat that brings everyone together.
Why You’ll Love This Apple Crumble Cheesecake Recipe
You will absolutely adore this recipe. First, it masterfully combines two iconic desserts into one show-stopping treat. The creamy, tangy cheesecake layer perfectly balances the sweet, spiced apple filling and the buttery, crunchy oat topping. Furthermore, this recipe is surprisingly straightforward. You don’t need any fancy equipment or complicated techniques. It uses simple, wholesome ingredients you likely already have in your pantry. Ultimately, this dessert is a guaranteed crowd-pleaser. It will make your family and guests feel truly special and loved.
Ingredients You’ll Need
| Component | Ingredient | Quantity |
|---|---|---|
| Crumble Topping & Crust | All-purpose flour | 1 ½ cups |
| Old-fashioned rolled oats | 1 cup | |
| Light brown sugar, packed | ¾ cup | |
| Unsalted butter, melted | ½ cup (1 stick) | |
| Ground cinnamon | 1 teaspoon | |
| Apple Filling | Granny Smith apples, peeled and diced | 3 medium |
| Granulated sugar | ⅓ cup | |
| Lemon juice | 1 tablespoon | |
| Ground nutmeg | ¼ teaspoon | |
| Cheesecake Layer | Cream cheese, softened | 16 oz (2 blocks) |
| Granulated sugar | ½ cup | |
| Large eggs, room temperature | 2 | |
| Sour cream | ½ cup | |
| Vanilla extract | 1 teaspoon |
Substitutions & Variations
Feel free to get creative with this recipe. For a gluten-free version, simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. You can also use different apples. Try a mix of Honeycrisp and Granny Smith for a more complex flavor. If you’re out of rolled oats, quick oats work in a pinch. For a nuttier crumble, add half a cup of chopped pecans or walnuts to the topping. You can even experiment with the spices. A pinch of cardamom or allspice adds a wonderful warmth.
Step-by-Step Instructions
1. Prepare the Crumble Base: First, preheat your oven to 350°F (175°C). Then, grab a medium bowl. Combine the flour, oats, brown sugar, and cinnamon for the crumble. Next, pour in the melted butter. Mix everything with a fork until the mixture resembles coarse crumbs. Finally, press about two-thirds of this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. Cook the Apple Filling: Meanwhile, toss the diced apples with lemon juice, sugar, and nutmeg in a saucepan. Cook this over medium heat for about 8-10 minutes. You want the apples to soften slightly but still hold their shape. Set them aside to cool.
3. Make the Cheesecake Layer: Now, using an electric mixer, beat the softened cream cheese and sugar until it’s completely smooth and creamy. This is crucial for a lump-free cheesecake. Then, beat in the eggs, one at a time. Finally, mix in the sour cream and vanilla extract until just combined.
4. Assemble the Dessert: Pour the creamy cheesecake batter over the prepared crust. Spoon the cooled apple filling evenly over the cheesecake layer. Lastly, sprinkle the remaining crumble mixture over the top.
5. Bake to Perfection: Carefully place the pan in the preheated oven. Bake for 45-55 minutes. The edges should be set, but the center will still have a slight jiggle. Turn off the oven. Then, crack the oven door open and let the cheesecake cool inside for one hour. This prevents cracking.
Pro Tips for Success
Always use room temperature ingredients for the cheesecake. This ensures a silky, smooth batter without any lumps. Do not overmix the batter after adding the eggs. Overmixing incorporates too much air and can cause the cheesecake to rise and fall dramatically. Furthermore, make sure your apple filling is completely cool before adding it to the cheesecake layer. A hot filling will start to cook the eggs prematurely. Most importantly, resist the urge to open the oven door during the first 40 minutes of baking. The sudden temperature change can make your beautiful Apple Crumble Cheesecake crack.
Storage & Reheating Tips
Store any leftovers covered tightly in the refrigerator. They will stay fresh for up to 4 days. For longer storage, you can freeze individual slices. First, wrap them tightly in plastic wrap. Then, place them in an airtight container or freezer bag. They will keep for up to 2 months. Thaw overnight in the refrigerator before serving. You can enjoy this dessert cold straight from the fridge. Alternatively, for a warm, comforting treat, reheat a single slice in the microwave for 15-20 seconds. This gently warms the cheesecake and makes the crumble topping crispy again.
What to Serve With This Recipe
This Apple Crumble Cheesecake is fantastic all on its own. However, a simple pairing can elevate it into a truly spectacular dessert. I love serving a warm slice with a generous scoop of vanilla bean ice cream. The contrast between the cold ice cream and the warm, spiced apples is divine. A dollop of freshly whipped cream is another classic and delicious option. For a touch of elegance, drizzle a little caramel sauce or salted caramel over the top right before serving. A hot cup of coffee or a glass of cold milk completes this cozy experience perfectly.
FAQs for Apple Crumble Cheesecake
Can I make this Apple Crumble Cheesecake ahead of time?
Absolutely! In fact, it often tastes even better the next day. The flavors have more time to meld together. You can bake it up to two days in advance. Just keep it covered in the refrigerator until you are ready to serve.
Why did my cheesecake crack?
Cracking usually happens from a sudden temperature change or from overbaking. Following the “cool in the oven” step is the best defense against cracks. Remember, a small crack doesn’t affect the delicious taste, and the crumble topping hides it beautifully!
Can I use a different type of fruit?
Yes, you can. Pears work wonderfully with the warm spices. You could also try a berry version using a mix of blueberries and raspberries. Just adjust the sugar in the fruit filling based on the tartness of your chosen fruit.
Do I need to use a water bath?
For this particular recipe, a water bath is not necessary. The inclusion of sour cream and the specific baking method help create a creamy texture without the extra step. This makes the recipe much simpler and more approachable for busy families.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges look set and puffed, but the center still has a slight jiggle when you gently shake the pan. It will firm up significantly as it cools. If the center is completely firm, it is likely overbaked.
Nutrition Information (per serving)
Based on 12 servings.
| Nutrient | Amount |
|---|---|
| Calories | ~415 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 85mg |
| Sodium | 180mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 2g |
| Sugars | 32g |
| Protein | 6g |
Apple Crumble Cheesecake
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Apple Crumble Cheesecake is a delightful combination of creamy cheesecake, spiced apple filling, and buttery oat crumble topping. It’s the perfect dessert for cozy gatherings or special family occasions, offering a comforting balance of sweetness and texture.
Ingredients
Crumble Topping & Crust:
1 ½ cups all-purpose flour
1 cup old-fashioned rolled oats
¾ cup packed light brown sugar
½ cup (1 stick) unsalted butter, melted
1 teaspoon ground cinnamon
Apple Filling:
3 medium Granny Smith apples, peeled and diced
⅓ cup granulated sugar
1 tablespoon lemon juice
¼ teaspoon ground nutmeg
Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs, room temperature
½ cup sour cream
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). In a medium bowl, combine flour, oats, brown sugar, and cinnamon. Stir in melted butter until mixture resembles coarse crumbs. Press two-thirds of the crumble mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a saucepan, toss diced apples with lemon juice, sugar, and nutmeg. Cook over medium heat for 8-10 minutes until slightly softened. Set aside to cool.
3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Blend in sour cream and vanilla extract.
4. Pour cheesecake batter over prepared crust. Spoon cooled apple filling evenly over the top. Sprinkle remaining crumble mixture over the apples.
5. Bake for 45-55 minutes until edges are set but center slightly jiggles. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour to prevent cracking.
6. Remove from oven and cool completely before refrigerating for at least 4 hours or overnight before serving.
Notes
Use room temperature ingredients for the cheesecake to ensure a smooth texture.
Do not overmix after adding eggs to prevent cracks.
Let apple filling cool before layering to avoid cooking the cheesecake prematurely.
Store leftovers covered in the refrigerator for up to 4 days or freeze slices for up to 2 months.
Serve with vanilla ice cream, whipped cream, or caramel sauce for an indulgent finish.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg