Apple Crumble Cheesecake

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5 from 1 review

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! 




  • 14 graham crackers
  • 8 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon


  • 3 (8oz) cream cheese
  • 1 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs, room temp
  • 2/3 cup sour cream
  • 3 tablespoons half and half
  • 1 teaspoon vanilla extract

Apple topping

  • 23 medium apples, chopped
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon

Crumble topping

  • 4 tablespoons unsalted butter, cold, cut into cubes
  • 2/3 cups old fashioned oatmeal
  • 1/4 cup all purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon


Apple topping and crumble  (prepare before making cheesecake)

  1. Mix chopped apples with sugar and ground cinnamon. Set aside.
  2. To a medium bowl add old fashioned oats, brown sugar, flour and cinnamon. Stir.
  3. 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

  1. Cover the 8 inch springform pan in foil multiple times. Set aside. Boil some water and set aside. Preheat oven to 325 F.
  2. 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. 
  3. Beat cream cheese, sugar and ground cinnamon on low/medium speed until smooth.
  4. Add sour cream and vanilla extract. Beat until just combined.
  5. On low/medium speed, add whisked eggs one at a time. Beat just until combined after each addition.
  6. Add half and half. Beat until cheesecake batter is combined and smooth.
  7. 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.
  8. Carefully top with apples, (leave the juices behind). I use a spoon to gently place over the cheesecake. Then carefully top with oatmeal crumble.
  9. Place the springform pan in a larger pan then place in the oven. Fill the large pan with 1 inch of boiling water.
  10. 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.
  11. 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. 


    • 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.