This apple crumble cheesecake has a creamy cheesecake layer stuffed with warm apple pie filling, topped with a crumble and caramel sauce.
This recipe combines the absolute best of two classic desserts: rich, velvety cheesecake and cozy, homemade apple pie.
It starts with a buttery cinnamon graham cracker crust, followed by a creamy cheesecake filling that sandwiches a layer of tender, spiced apples.
To give it that rustic bakery look, it's finished with a golden, crunchy oat crumble topping and a generous drizzle of caramel sauce after it cools.
It is the perfect show-stopping dessert for fall gatherings, Thanksgiving, or holiday baking.
One reader, Anne Mary Harvey, commented: “This is amazing and absolutely delicious. I have made it several times now and get many requests and compliments. ★★★★★”
One reader, Kelsey, commented: “This was a HUGE hit! Not one single slice was left. Very delicious. ★★★★★”
One reader, Laura, commented: “Made this for Thanksgiving and everyone loved it! Sooo delicious. ★★★★★”
For more apple desserts, check out my apple crumble cake, apple fritters, apple crumble muffins, easy apple cake, apple crumble pie, and apple turnovers!
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Why this recipe works
- Pre-Cooked Apple Filling: Cooking the apples first ensures they are perfectly tender, caramelized, and spiced before they go into the oven, so you don't end up with crunchy apples in your cake.
- Double Layer Cheesecake: Layering the apples right in the middle of the cheesecake batter ensures you get a perfect balance of creamy filling and spiced fruit in every bite.
- No Water Bath Required: This cheesecake is baked at a low temperature and cooled slowly in the oven, giving you a crack-free, ultra-creamy texture without the hassle of a water bath.
- Crunchy Oat Crumble Topping: The oat-based crumble topping adds a golden, crisp contrast to the silky cream cheese filling.
- Salted caramel drizzle: The crumble is topped with a generous drizzle of salted caramel on top. Can use a homemade or store-bought caramel sauce!
Ingredients
Before starting, measure out your ingredients to make the baking process easy. You can find the exact measurements in the recipe card at the bottom of this post.
For the Spiced Apple Filling
Apples: Peeled, cored, and sliced into medium-thick slices. I recommend using a firm, tart apple like Granny Smith or a crisp option like Honeycrisp.
Brown Sugar: I use light brown sugar for a warm, caramelized flavor, but dark brown sugar works perfectly too.
Cinnamon & Nutmeg: The classic spice pairing to create that cozy apple pie flavor.
Lemon Juice: Brightens up the filling and prevents the apples from browning.
Unsalted Butter: Melts with the sugar to create a rich sauce for the apples.
Cornstarch: Mixed with a little water to thicken the juices so the filling doesn't run inside the cake.
For the Cinnamon Crust
Graham Cracker Crumbs: Finely crushed to form the base. Can be replaced with digestive biscuits or Biscoff biscuits!
Unsalted Butter: Melted to bind the crumbs together.
Granulated Sugar: Adds a touch of sweetness to help the crust set.
Ground Cinnamon: Adds a warm spice that matches the apple filling.
For the Creamy Cheesecake Filling
Vanilla Extract: Use vanilla bean extract or a vanilla bean! Pure vanilla extract will work great too!
Cream Cheese: Use full-fat, brick-style cream cheese at room temperature for a smooth, crack-free texture.
Granulated Sugar: Sweetens the batter.
Sour Cream: Adds moisture, richness, and a slight tang to balance the cream cheese. Use full-fat sour cream.
Eggs: Large and at room temperature to bind the filling smoothly.
Cornstarch: Stabilizes the cheesecake batter for clean, sturdy slices. Make sure you sift it. Can be swapped with flour.
For the Oat Crumble Topping
All-Purpose Flour: This gives the crumble its structure.
Oats: Rolled oats or quick-cooking oats work perfectly to add texture.
Brown Sugar: I use light brown sugar here as well to get a sweet, golden crunch, but dark brown sugar is a great alternative.
Unsalted Butter: Melted to hold the crumble mixture together.
Kosher Salt: Balances the sweetness of the sugar and butter.
Instructions
Make the apple pie filling
Peel, core, and slice your apples into medium-thick slices. (Tip: an apple peeler/corer makes this quick!)
In a saucepan over medium heat, melt the butter with water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and a pinch of salt. Stir until the sugar dissolves.
Add the sliced apples and gently stir to coat without breaking them. Cover and cook on medium-low heat for 10 minutes until the apples are fork-tender.
Stir in your cornstarch slurry (cornstarch mixed with a splash of water) and cook for another minute until the juices thicken. Remove from the heat and let the filling cool completely.
Bake the Crust
Preheat your oven to 180°C (350°F) and line the bottom of a 10-inch springform pan with parchment paper.
Mix the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it looks like wet sand.
Press the mixture firmly into the bottom of the pan. Bake for 7 to 8 minutes, then remove and let it cool to room temperature.
Make the Cheesecake Batter
Reduce your oven temperature to 150°C (300°F). In a large bowl, beat the room-temperature cream cheese, sugar, and vanilla with a hand mixer on medium speed until smooth and free of lumps.
Mix in the sour cream until fully incorporated.
Whisk the eggs lightly in a separate bowl, then pour them into the batter. Mix on low speed just until combined to avoid trapping too much air.
Sift in the cornstarch and fold it in gently with a spatula until smooth.
Make the crumble topping
In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until chunky crumbs form.
Assembly
Pour half of the cheesecake batter over your cooled crust. Spoon the cooled apple slices evenly over the batter.
Gently pour the remaining cheesecake batter on top and smooth the surface. Sprinkle the crumble topping generously over the top.
Bake at 150°C (300°F) for 60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 to 2 hours. This slow cooling prevents cracks.
Once at room temperature, refrigerate the cheesecake for at least 5 hours (preferably overnight) to set.
Run a thin knife around the edges of the pan, release the springform sides, and drizzle with caramel sauce before slicing.
Expert Tips
- Use Room-Temp Ingredients: Your cream cheese, sour cream, and eggs must be at room temperature to mix smoothly. Cold cream cheese will leave you with a lumpy batter.
- Cool the Apples Completely: Never add warm apple filling to your cheesecake batter. The heat will melt the fats in the cream cheese, ruining the texture.
- Don't Overbeat the Batter: Once the eggs are added, mix on low speed and stop as soon as they are incorporated. Overbeating traps air in the batter, which causes the cheesecake to rise in the oven and then crack as it cools.
- Use a Springform Pan: I use a springform pan for all of my cheesecakes. It allows you to easily pop the sides off so you don't have to try flipping a delicate cheesecake upside down.
- The Jiggle Test: Don't wait for the center of the cheesecake to be completely firm before turning off the oven. It should still have a slight wobble in the middle; it will finish firming up as it cools and chills.
Troubleshooting
Why did my cheesecake crack?
Cheesecakes usually crack from sudden temperature changes or overbaking. Letting the cake cool slowly inside the turned-off oven with the door cracked is the best way to prevent this.
My apple filling is too runny. What should I do?
Make sure you cook the apples with the cornstarch slurry for a full minute on the stove. If it still looks wet, add another teaspoon of cornstarch mixed with water and cook until thick.
Excess liquid will make the cheesecake wet and soggy.
Faq's
You will know that your cheesecake is done baking when you see that the edges are set, but the middle still has a slight jiggle. The center will completely set as the cheesecake cools and chills.
I recommend using a firm, crisp, and tart apple like Granny Smith because they hold their shape beautifully and balances the sweetness of the cheesecake. Honeycrisp or Braeburn also work well.
Yes, but the cheesecake will be much thicker, so you will need to increase the baking time by 10 to 15 minutes. Keep a close eye on the jiggle in the center.
Storing
Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing
Once the cheesecake is completely chilled and set, you can freeze it whole or in individual slices. Wrap tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months.
Thaw overnight in the fridge and add the caramel drizzle just before serving.
Substitutions
Gluten-Free: Swap the graham crackers for gluten-free graham crackers, and use a 1:1 gluten-free baking flour in the crumble topping.
Digestive Biscuits: If you live outside the US and can't find graham crackers, digestive biscuits or Marie biscuits make a perfect crust.
Variations
Biscoff Twist: Swap the graham cracker crust for a Biscoff cookie crust to add a deep caramelized cookie flavor.
Pear: Swap the sliced apples for ripe, firm pears for a delicious seasonal variation.
Nutty Crumble: Add a ⅓ cup of chopped pecans or walnuts to the crumble topping for extra crunch.
The Quick Scaling Guide
To adjust your ingredients, multiply every single ingredient in the recipe by the percentage listed below for your chosen pan setup:
- 9-Inch Pan (For a standard-sized cheesecake): Multiply the entire recipe by 80% (or 0.8). Use 3 whole eggs. Bake at 140°C (280°F) for 55 to 65 minutes.
- 6-Inch Pan (For a mini, small-batch cheesecake): Cut the entire recipe in half (50% of the recipe). Use 2 whole eggs. Bake at 140°C (280°F) for 40 to 50 minutes.
- 8-Inch Pan (For an extra-tall, thick cheesecake): Multiply the entire recipe by 65% (or 0.65). Use 3 whole eggs. Bake at 140°C (280°F) for 65 to 75 minutes.
Equipment
- You will need a 10-inch springform pan for this cheesecake. I love this set from Amazon.
- Food processor or rolling pin- to crush graham crackers for the crust.
- Hand mixer or stand mixer- for blending the cheesecake filling smoothly.
- Whisk set- to mix ingredients like cornstarch or eggs.
- I recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this with a balloon attachment.
- Saucepan- for cooking the apple pie filling.
- Wooden spoon- for stirring the apple mixture.
- Apple corer and slicer- to quickly and easily prep apples.
- Rubber spatula- to scrape down the sides of bowls and spread layers evenly.
- Mixing bowl (set of 3)
More cheesecake recipes
Salted caramel cheesecake- Rich, velvety smooth cheesecake topped with homemade caramel sauce and flaky sea salt.
Tiramisu cheesecake- Made with a coffee-soaked ladyfinger center, an Oreo crust, and topped with a dusting of cocoa powder.
Pumpkin swirl cheesecake- A Biscoff cookie crust topped with creamy vanilla cheesecake swirled with spiced pumpkin.
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📖 Recipe
Apple Crumble Cheesecake
Ingredients
Apple filling
- 5 Apples cored and peeled
- ⅔ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 2 tablespoon Lemon juice
- 4 tablespoon Water
- ½ cup Butter unsalted
- 4 teaspoon Cornstarch mixed with a little bit of water
Crust
- 3 cups Graham crackers crumbs
- 5.2 oz Butter melted, unsalted
- 1 tablespoon Granulated sugar
- ½ teaspoon Cinnamon
Cheesecake filling
- 28 oz Cream cheese room temp
- 2 teaspoon Vanilla extract
- 1 ¼ cups Granulated sugar
- 1 cup Sour cream
- 4 Eggs
- 2 tablespoon Cornstarch
Crumble topping
- ¾ cup Flour AP
- ½ cup Oats rolled oats or quick oats will work
- 1 teaspoon Cinnamon
- ⅓ teaspoon Kosher salt
- 3.1 oz Butter melted
- ⅓ cup Brown sugar
Instructions
Make the apple pie filling
- Peel, core, and slice your apples into medium-thick slices. (Tip: an apple peeler/corer makes this quick!)
- In a saucepan over medium heat, melt the butter with water, brown sugar, cinnamon, lemon juice, vanilla extract, nutmeg, and a pinch of salt. Stir until the sugar dissolves.
- Add the sliced apples and gently stir to coat without breaking them. Cover and cook on medium-low heat for 10 minutes until the apples are fork-tender.
- Stir in your cornstarch slurry (cornstarch mixed with a splash of water) and cook for another minute until the juices thicken. Remove from the heat and let the filling cool completely.
Make the crust
- Preheat your oven to 180°C (350°F) and line the bottom of a 10-inch springform pan with parchment paper.
- Mix the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl until it looks like wet sand.
- Press the mixture firmly into the bottom of the pan. Bake for 7 to 8 minutes, then remove and let it cool to room temperature.
Make the cheesecake filling
- Reduce your oven temperature to 150°C (300°F). In a large bowl, beat the room-temperature cream cheese, sugar, and vanilla with a hand mixer on medium speed until smooth and free of lumps.
- Mix in the sour cream until fully incorporated.
- Whisk the eggs lightly in a separate bowl, then pour them into the batter. Mix on low speed just until combined to avoid trapping too much air.
- Sift in the cornstarch and fold it in gently with a spatula until smooth.
Make the crumble topping
- In a medium bowl, stir together the flour, oats, brown sugar, cinnamon, and salt. Pour in the melted butter and stir with a fork until chunky crumbs form.
Assembly
- Pour half of the cheesecake batter over your cooled crust. Spoon the cooled apple slices evenly over the batter.
- Gently pour the remaining cheesecake batter on top and smooth the surface. Sprinkle the crumble topping generously over the top.
- Bake at 150°C (300°F) for 60-75 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 to 2 hours. This slow cooling prevents cracks.
- Before serving, remove from the springform pan and top with caramel sauce or powdered sugar. Once at room temperature, refrigerate the cheesecake for at least 5 hours (preferably overnight) to set. Extra flavor.
- Run a thin knife around the edges of the pan, release the springform sides, and drizzle with caramel sauce before slicing.
Notes
- Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are completely at room temperature before you begin. This is the secret to a perfectly smooth, lump-free cheesecake batter.
- Cool the Apple Filling: Let the cooked apple slices cool completely to room temperature before layering them. If you add hot apples to the batter, it will melt the fats in the cream cheese and ruin the texture.
- Don't Overmix the Eggs: When adding the eggs, mix on low speed just until they are incorporated. Overmixing traps air in the batter, which causes the cheesecake to puff up in the oven and then sink and crack as it cools.
- Prevent Cracks (The Slow Cool): Do not skip the oven-cooling step. Leaving the cheesecake in the turned-off oven with the door cracked for 1 to 2 hours cools the cake down gently, preventing cracks without the hassle of a water bath.
- Chill to Set: I know it is hard to wait, but the cheesecake must chill in the fridge for at least 5 hours (preferably overnight) before slicing. This allows the filling to fully set and gives you beautiful, clean slices.
- Easy Pan Release: Run a thin knife or offset spatula around the edges of the cake before releasing the springform pan. This prevents the delicate crust and crumble from sticking and tearing.
Olive says
Sooo good oh my god!
Bronte Hughes says
Can I refrigerate the apple mixture the day before and make the rest the next day?
RichandDelish says
Yes!
Laura says
Made this for thanksgiving and every one loved it! Sooo delicious.
Lia says
Has anyone made this ahead of time ? It If I bake it on Thursday will it be okay to serve Sunday ??
Jane says
I used a 7.5inch spring foam pan and it barely fits, surprisingly it was able to fit in the first place! Aside from that, this is an amazing recipe. I normally don't love cheesecakes but I made this twice this week! I love the amount of apples you add to this cake, it's the perfect ratio for me.
Kelsey says
This was a HUGE hit! Not one single slice was left. Very delicious. I did a couple things different.... I added half biscoff cookies with the Graham crackers for my crust, and used a salted caramel topping, and I added ground cloves with the cinnamon and nutmeg. Absolutely delicious 😋
Karen says
Perfect!
Anne Mary Harvey says
This is an amazing and absolutely delicious. I have made it several times now.
I get many requests and compliments.
Laurie says
Unbelievably good. I did not use the cornstarch. I cooked the apples until the liquid was reduced. I added some biscoff cookies to the graham cracker crust. My bake time was a bit longer but I doubled the recipe for a large crowd. Rave reviews!
Janet says
I wish I read the previous comment before I made this.Way too much filling for the size of pan stated in the recipe. I think a 12 inch springform pan would have been perfect. I ended up with a small cheese cake and a heaping 9 inch spring form pan cheesecake. It is cooling now. Will taste later
Karen says
This cheesecake is delicious! Just a couple of notes,
1. made as the recipe states was way too much for a 9 inch spring form it overflowed, alot! Use a 10 inch or reduce the amount of apples, I will probably use only 3 apples next time. (This may not be enough difference to keep it in the pan)
2. For the crust I used ginger snaps and chopped up a handful of walnuts. Yum!
3. I used half white sugar and half brown sugar in the batter! Again yum!
4. I added some roughly chopped walnuts to the apple compote and to the crumble.
My family (and myself) loved it soooooo yummy! Thank you a I'm always looking for good, different cheesecake recipies and this was definitely a keeper!
Merav says
EXTRAORDINARY cheesecake. Yes, too much filling for the pan size, but other than that - brilliant recipe.