Apple Crumble Cheesecake Recipe | Easy and Foolproof

Introduction

This is not just another Apple Crumble Cheesecake recipe. It is the definitive guide to creating a flawless cheesecake with no cracks, a crisp buttery crust, tender spiced apples, and a golden crumble topping. Even if this is your first cheesecake, you will succeed with these clear steps and proven tips. We have solved the common problems so you can skip the stress and enjoy bakery quality results every single time.

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Why This Recipe Works

This Apple Crumble Cheesecake is designed to be foolproof and beginner-friendly while still impressive enough for any special occasion. Every detail of this recipe has been tested and refined so you can bake with confidence.

It’s Genuinely Foolproof: By pre cooking the apples to prevent a watery filling and using our No Stress Steam Bath method, we have eliminated the two biggest risks of cheesecake failure.

We Solve Problems Before They Start: Our integrated pro tips and detailed troubleshooting FAQ give you expert guidance at every step. From avoiding cracks to keeping your crumble golden, you will always know what to do and why it matters.

Balanced Flavor and Texture: The buttery crust, smooth filling, tender apples, and crisp crumble topping create layers of contrast and harmony in every bite.

With these features, this recipe does more than tell you how to bake cheesecake. It ensures success from start to finish.

Ingredients

For the Crust

1 and 1/2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

24 ounces cream cheese, softened (three 8-ounce packages)
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup sour cream
1/2 teaspoon ground cinnamon (optional)

For the Apple Layer

3 medium apples, peeled, cored, and thinly sliced (Granny Smith or Honeycrisp work best)
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice

For the Crumble Topping

3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup brown sugar
6 tablespoons unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon

Optional Garnishes

Caramel sauce for drizzling
Whipped cream for serving

Step by Step Instructions

1. Prepare the Crust

Preheat the oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, brown sugar, and melted butter until the texture resembles wet sand.
Press the mixture firmly into the base of a 9 inch springform pan. Use the bottom of a glass to pack it evenly.
Bake for 10 minutes, then let it cool.

Pro Tip: Do not grease the pan before adding the crust. Greasing can make it soggy.

2. Make the Cheesecake Filling

In a large bowl, beat softened cream cheese until smooth.
Add sugar and vanilla extract. Mix until creamy.
Add eggs one at a time on low speed, mixing only until combined.
Gently fold in sour cream and cinnamon.
Pour the filling onto the cooled crust.

Pro Tip: Avoid overmixing once the eggs are added. Too much air in the batter can cause cracks.

3. Prepare the Apple Layer

In a skillet over medium heat, combine apple slices, brown sugar, cinnamon, and lemon juice.
Cook for 5 minutes until the apples are slightly softened but not mushy.
Spread the apples evenly on top of the cheesecake filling.

Pro Tip: Pre cooking the apples prevents excess moisture and guarantees even baking.

4. Make the Crumble Topping

In a bowl, combine flour, oats, brown sugar, and cinnamon.
Add cold cubed butter and rub it in with your fingers until small crumbs form.
Sprinkle the crumble evenly over the apples.

Pro Tip: Keep the butter cold. Warm butter leads to a greasy topping instead of a crisp crumble.

5. Bake the Cheesecake

Place the springform pan on a baking sheet to catch drips.
Bake at 325°F (160°C) for 60 to 70 minutes. The edges should be set while the center remains slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.

Pro Tip: Do not rush cooling. Slow cooling reduces cracks and improves texture.

6. Chill and Serve

Remove the cheesecake from the oven and let it reach room temperature.
Refrigerate for at least 6 hours, preferably overnight.
Before serving, release the springform pan and add optional garnishes like caramel drizzle or whipped cream.

Pro Tip: Use a hot knife for clean slices. Dip the knife in warm water and wipe dry before each cut.

The Water Bath Debate: Solved

Bakers often worry about whether a cheesecake needs a water bath. The goal is simple: a water bath creates steam in the oven, which helps the cheesecake bake gently and evenly. This reduces the risk of cracks and keeps the texture smooth.

There are two reliable methods:

Method 1: Traditional Water Bath

Wrap the outside of your springform pan with heavy duty foil to prevent leaks.
Place the pan inside a larger roasting pan.
Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
Bake as directed.

This method gives excellent results but requires careful wrapping to avoid water seeping into the crust.

Method 2: No Stress Steam Bath

Place your cheesecake pan on the middle rack of the oven.
On the lower rack, place a large baking dish filled with hot water.
Bake the cheesecake as usual.

This method creates steam without the risk of leaks. It is easier for beginners and still produces creamy results with fewer cracks.

Which Method Is Best for This Recipe?

For this Apple Crumble Cheesecake, the second method is the most practical. The crumble topping makes the cheesecake slightly more delicate, so avoiding leaks is important. Using the steam bath ensures gentle baking, prevents cracks, and keeps the texture rich and creamy without adding stress to the process.

Troubleshooting FAQ

Why did my cheesecake crack?

Cracks usually happen when the batter is overmixed or the oven is too hot. Mix only until ingredients are combined and use a steam bath to keep moisture in the oven. Always let the cheesecake cool slowly with the oven door slightly open.

Why is my crust soggy?

A soggy crust often comes from greasing the pan or skipping the pre bake step. Always bake the crust before adding the filling and avoid adding extra butter.

Why is my filling lumpy?

Cold cream cheese or eggs can cause lumps. Make sure both are at room temperature before mixing.

Why is my crumble topping browning too quickly?

If the topping looks too dark before the cheesecake is fully baked, cover it loosely with aluminum foil and continue baking.

Why is my cheesecake runny in the middle?

Cheesecake should jiggle slightly in the center when you remove it from the oven. It will firm up as it cools and chills. If the center moves like liquid, it needs more baking time.

Why did my apples release too much liquid?

This happens if apples are added raw. Always pre-cook them briefly with sugar and spices to remove excess juice before layering them on the cheesecake.

Variations

Variation	How to Make It	Flavor Result
Gluten Free	Use gluten-free graham crackers for the crust and swap flour in the crumble with a gluten-free blend.	Same cozy flavors without gluten.
Nutty Crunch	Add 1/2 cup chopped walnuts or pecans to the crumble topping.	Extra crunch with a nutty finish.
Caramel Lovers	Drizzle warm caramel sauce over the cheesecake before serving.	Sweet, buttery richness.
Pear Crumble Cheesecake	Replace apples with pears and add a pinch of nutmeg.	Softer fruit flavor with a spiced twist.
Berry Twist	Swap apples for blueberries, raspberries, or mixed berries.	Tart and fruity variation.
Mini Cheesecakes	Use a muffin tin with liners instead of a springform pan. Bake for 20 to 25 minutes.	Use gluten-free graham crackers for the crust and swap flour in the crumble with a gluten-free blend.

Serving Suggestions

Add a Drizzle: Pour warm caramel sauce over each slice for an indulgent finish.
Pair with Ice Cream: Vanilla, cinnamon, or caramel ice cream makes a perfect match with the spiced apple filling.
Top with Whipped Cream: A light swirl of whipped cream balances the richness of the cheesecake.
Fresh Fruit Garnish: Thinly sliced apples or a sprinkle of berries add color and freshness.
Perfect Pairings: Serve with hot coffee, spiced chai.
Serve a slice with coffee or alongside our Coffee Cake with Cream Cheese for the ultimate brunch spread.

These simple touches turn each slice of Apple Crumble Cheesecake into a restaurant-worthy dessert.

Storage and Freezing Tips

Refrigeration

Store leftover Apple Crumble Cheesecake in an airtight container or cover it tightly with plastic wrap.
It will stay fresh in the refrigerator for 4 to 5 days.

Freezing Whole Cheesecake

Chill the baked cheesecake completely in the refrigerator.
Remove the springform pan and wrap the cheesecake tightly in plastic wrap, followed by aluminum foil.
Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Freezing Individual Slices

Cut the cheesecake into slices after chilling.
Wrap each slice in plastic wrap and then in foil.
Place the slices in a freezer-safe bag for up to 2 months.
Defrost individual slices in the refrigerator for easy single serve desserts.

Pro Tip: Add caramel sauce or whipped cream only before serving. Freezing toppings can affect texture.

The Best Apple Crumble Cheesecake Recipe

A creamy cheesecake layered with spiced apples and topped with a buttery crumble for the ultimate comforting dessert.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1 5

Total Time 1 30

Course Dessert

Cuisine American

Servings 10 slices

Calories 380 kcal