This apple crumble cheesecake is the perfect way to start fall! The cheesecake filling is creamy with a hint of cinnamon. Topped with cinnamon sugar apples and crunchy oatmeal streusel. Drizzle with caramel for the best fall treat!
This apple crumble cheesecake is what you need this fall. It’s so tasty. It’s the perfect way to combine apples and cheesecake.
Why you’ll love this recipe
- Creamy cheesecake filling: With the addition of a few simple ingredients, the cheesecake turns out so creamy and smooth.
- Packed with apple flavor. Every bit is filled with cinnamon sugar apples. Yum!
- Topped with crunchy streusel topping. You can never go wrong with a delicious streusel topping.
- It’s a showstopper! Everyone is going to love it.
Jump to:
Ingredients needed for apple crumble cheesecake
Crust
- Graham crackers: I use honey graham crackers.
- Butter: You’ll need unsalted butter
- Sugar: Granulated sugar. This will help bind the crust.
- Cinnamon: Just to add a hint of cinnamon flavor to the crust.
Cheesecake
- Cream cheese: You’ll need full fat block cream cheese.
- Sugar: Granulated sugar to add sweetness.
- Sour cream: To add creaminess and flavor to the cheesecake.
- Half and half: To make the cheesecake even more creamier.
- Ground cinnamon: To add a little bit of flavor.
- Vanilla extract
Apple crumble topping
- Apples: I prefer using honeycrisp or granny smith apples. They don’t get soggy once baked.
- Oatmeal: Use old fashioned oatmeal. Not instant or quick oatmeal.
- Butter: Unsalted butter that is cold and cut into cubes.
- Sugar: Granulated sugar will be tossed with the apples. Brown sugar will go with the oatmeal crumble topping.
- Flour: All purpose flour for the crumble topping.
- Ground cinnamon: You’ll use cinnamon for the apples and the crumble topping.
Making the crust
- Crush graham crackers using a food processor.
- Mix with butter, sugar and ground cinnamon.
- Press firmly into prepared pan and set aside.
How to make apple topping and crumble
Apple topping:
- Mix apples, sugar and cinnamon. Set aside while preparing the rest of the crumble and cheesecake.
Crumble:
- Whisk together old fashioned oats, flour, brown sugar and cinnamon.
- Add cubed butter.
- Using a pastry cutter, or your hands crumble the mixture until medium crumbles form. Set aside.
How to make apple crisp cheesecake
- Beat cream cheese, sugar and ground cinnamon on low/medium speed until combined and smooth.
- Add the sour cream and vanilla extract. Beat on low speed until smooth and combined.
- Add whisked eggs one by one, mixing until incorporated after each addition.
- Add the half and half and beat on low speed until combined and cheesecake batter is smooth.
- Pour over graham cracker crust.
- Carefully top with apples. You’ll want to use a spoon, discarding any juices from the apples. The apples may slightly sink.
- Then carefully top with crumble mixture.
- Bake for 50-55 minutes or until cheesecake is almost set. It should still be jiggly in the center. Turn off the oven and let cheesecake sit in oven for 30 minutes. Then open the door and let the cheesecake cool in the oven for about 20 minutes.
- Take out of oven and cool completely. Then place in refrigerator.
Tips for success
- Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.
- Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.
- Carefully add the apples and crumble topping. You’ll want to gently place the apples on the cheesecake batter. I use a spoon. They may slightly sink, but you’ll still be able to see them.
- Whisk the eggs first before adding to the cheesecake batter. Whisking the eggs first reduces the chance of air bubbles in the batter which will result in a smooth and creamy cheesecake texture.
- Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.
- For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up.
Frequently asked questions
No. I would not recommend skipping the water bath. The steam from the water ensures that the cheesecake bakes slowly and evenly. It also reduces the chances of cheesecake sinking and cracking.
I wrap the cheesecake in foil a multiple times, around 4-5 times, making sure the foil goes all the way up to to top of the springform pan. This ensures that the cheesecake is secure and water won’t sip into the foil as it bakes. I have seen others place the springform pan into oven safe turkey bag. However, I have not tried this method yet.
Cream cheese:
Remove from packaging and place in oven safe bowl. Microwave in 10 second intervals until cream cheese is just soft. Don’t over do it! OR You can cut the cream cheese into cubes and spread out on a plate. Let it sit at room temp for 15-20 minutes.
Eggs:
Place eggs in bowl. Fill with warm water. Let the eggs sit in water for 10-15 minutes.
Sour cream/half and half:
Microwave in 5 second intervals until ingredients aren’t cold anymore. It should not take long. So be careful not too overheat.
There is a few tricks you can do to prevent cracking.
Don’t over bake the cheesecake: Bake until sides are set, but middle is still jiggly.
Don’t rush the cooling process. You’ll want to cool in the oven with door closed and oven turned off for 30 minutes, then with the oven door open for 20 minutes.
Do make a water bath. This ensures slow, even baking.
The cheesecake is done once it is set in on the sides, but is still jiggly in the center. It will continue baking as it cools off in the oven. Don’t over bake!
Best apples for baking
- Honeycrisp: Which is what I used for the apple cheesecake. They’re crunchy, sweet and slightly tart.
- Granny smith: They’re tart and crisp. Use these if you prefer something a little more tart.
- Golden delicious: These are mild and sweet. Good to mix with other apples.
- Pink lady: Tart and crisp.
Which apples should I avoid? I wouldn’t bake with red delicious, as they can become mushy and the texture will be off once baked.
Other recipes you may like
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PrintRecipe
Apple Crumble Cheesecake
This apple crumble cheesecake is the perfect way to start fall! The cheesecake filling is creamy with a hint of cinnamon. Topped with cinnamon sugar apples and crunchy oatmeal streusel. Drizzle with caramel for the best fall treat!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 12 slices 1x
- Category: dessert
Ingredients
Crust
- 14 graham crackers
- 8 tablespoons unsalted butter
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
Cheesecake
- 3 (8oz) cream cheese
- 1 cup granulated sugar
- ¼ teaspoon ground cinnamon
- 3 large eggs, room temp
- â…” cup sour cream
- 3 tablespoons half and half
- 1 teaspoon vanilla extract
Apple topping
- 2–3 medium apples, chopped
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Crumble topping
- 4 tablespoons unsalted butter, cold, cut into cubes
- â…” cups old fashioned oatmeal
- ¼ cup all purpose flour
- â…“ cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
Apple topping and crumble (prepare before making cheesecake)
- Mix chopped apples with sugar and ground cinnamon. Set aside.
- To a medium bowl add old fashioned oats, brown sugar, flour and cinnamon. Stir.
- Then add cubed butter. Cut the cold butter into the mixture using a butter knife, pastry cutter or your hands until mixture resembles medium crumbs. Set aside.
Crust and Cheesecake
- Cover the 8 inch springform pan in foil multiple times. Set aside. Boil some water and set aside. Preheat oven to 325 F.
- In a food processor process the graham crackers. Stir crushed graham crackers with sugar, melted butter and ground cinnamon. Press into prepared springform pan and set aside.
- Beat cream cheese, sugar and ground cinnamon on low/medium speed until smooth.
- Add sour cream and vanilla extract. Beat until just combined.
- On low/medium speed, add whisked eggs one at a time. Beat just until combined after each addition.
- Add half and half. Beat until cheesecake batter is combined and smooth.
- Pour over crust. Tap the pan a few times on the counter to remove any more air bubbles, or pop any air bubbles with toothpick.
- Carefully top with apples, (leave the juices behind). I use a spoon to gently place over the cheesecake. Then carefully top with oatmeal crumble.
- Place the springform pan in a larger pan then place in the oven. Fill the large pan with 1 inch of boiling water.
- Bake the cheesecake for 50 minutes – 1 hour 10 minutes. Or until almost set. The cheesecake will be set on the sides but still jiggly in the center.
- Turn off the oven. With the door shut, let the cheesecake sit in the oven for 30 minutes. Then open the oven door and let the cheesecake cool in the oven for 20 more minutes. Take out of oven and cool completely on counter top before placing in refrigerator.
Notes
-
- Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.
-
- Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.
-
- Carefully add the apples and crumble topping. You’ll want to gently place the apples on the cheesecake batter. If you don’t, they make sink to the bottom of the cheesecake.
-
- Whisk the eggs first before adding to the cheesecake batter. Whisking the eggs first reduces the chance of air bubbles in the batter which will result in a smooth and creamy cheesecake texture.
-
- Don’t overbake. Bake until cheesecake is just set, but still jiggly in the center. It will continue baking as it cools off in the oven.
-
- Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.
-
- For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up.
Keywords: Cheesecake, apple cheesecake, apple crumble cheesecake
Luba
This is a great recipe!!! Thank you so much! 😊
★★★★★