If you can't choose between apple crumble and cheesecake, this apple crumble cheesecake gives you both. You get a buttery crust, creamy cheesecake filling, warmly spiced apples, and a crumble topping with oats.
This is one of those recipes that people ask for again. It's rich without being too heavy, and just different enough to stand out from a classic apple cheesecake.
Why this apple crumble cheesecake works
If you've ever baked cheesecake, you probably know the usual complaints:
- "My cheesecake cracked"
- "The center didn't set"
- "It turned out too dense"
This recipe is designed to avoid those common pitfalls. Unlike many traditional cheesecakes baked in a water bath, this one is made in a rectangular pan and layered with apples and crumble. That means:
- No complicated water bath
- Less risk of cracking
- A more forgiving bake
The flavor: cozy, layered, and perfectly balanced
This crumble cheesecake is all about contrast:
- Creamy cheesecake filling
- Soft, spiced apples with cinnamon and cardamom
- Crunchy oat crumble topping
- Buttery crust that holds everything together
It's essentially a fall dessert, but honestly, it works year-round.
If you love layered desserts like this, you'll probably also enjoy my no bake lemon curd cheesecake for something fresh and citrusy, or my chocolate ganache Oreo cake when you're in the mood for something richer.
The biggest mistake people make with cheesecake
Reading through Reddit threads and baking forums, one issue comes up again and again:
"I baked it until it looked done-and then it turned out dry."
Here's the key:
Cheesecake should still jiggle slightly in the center when you take it out of the oven.
It will continue to set as it cools.
Choosing the right apples
For this apple cheesecake, go with tart, firm apples like:
- Granny Smith
- Honeycrisp
- Braeburn
They hold their shape during baking and balance the sweetness of the cheesecake.
Make-ahead friendly (and freezer-friendly too)
This dessert is perfect for planning ahead:
- Bake it the day before serving
- Store in the fridge overnight
- Slice when fully chilled for clean edges
You can also freeze individual slices, which makes it ideal if you're baking for a crowd.
Frequently Asked Questions
No. This cheesecake recipe doesn't require a water bath.
Yes, but avoid very soft apples, they can become mushy. Firm, tart apples work best for this apple cheesecake.
Yes. Freeze slices individually for up to 2 months.
Apple Crumble Cheesecake
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer
Ingredients
Crust
- 1½ cups all-purpose flour
- ½ cup brown sugar
- 1 cup unsalted butter (softened)
- pinch of salt
Cheesecake layer
- 24 oz cream cheese (softened)
- ¾ cup granulated sugar
- 3 large eggs
- 1 tablespoon ground cinnamon
Apple Layer
- 3 apples (Granny Smith or similar), peeled and diced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
Crumble Topping
- 1 cup brown sugar
- 1 cup all-purpose flour
- ½ cup rolled oats
- ½ cup unsalted butter (cold and cubed)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
Make the crust
Mix 1½ cups all-purpose flour, a pinch of salt and ½ cup brown sugar. Add 1 cup unsalted butter and combine until crumbly dough forms.Press into the pan and bake for 15 minutes until lightly golden.Make the cheesecake layer
Beat 24 oz cream cheese and ¾ cup granulated sugar until smooth.Add 3 large eggs one at a time, mixing well after each. Stir in 1 tablespoon ground cinnamon.Prepare the apples
Toss 3 apples (peeled and diced) with 1 teaspoon ground cinnamon and ½ teaspoon ground cardamom.Assemble
Pour cheesecake batter over the crust.Scatter apples evenly over the top.Make the crumble
Mix 1 cup brown sugar, 1 cup all-purpose flour, ½ cup rolled oats, and ½ cup unsalted butter with your hands until crumbly. Sprinkle over the apples.Bake
Bake for 40-45 minutes until the center is slightly jiggly.Cool completely, then refrigerate before slicing.
Notes
- Don't overbake, the center should still wobble slightly.
- Chill before slicing for clean, neat bars.
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