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Apple Crumble Cheesecake

Apple crumble cheesecake with a silky vanilla filling, cinnamon-spiced caramelized apples, and a buttery crumble topping. Bakes until the center is just set for a gooey texture where apple juices meet creamy cheesecake.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
chill 4 hours
Total Time 6 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Graham cracker crust
  • 2 cup graham cracker crumbs
  • 0.5 cup melted butter
Cheesecake filling
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
Apple layer
  • 3 apples, peeled and sliced
  • 2 tbsp brown sugar, 1 tsp cinnamon, for apples
Crumble topping
  • 0.5 cup flour, 1/3 cup brown sugar, 1/4 cup cold butter, for crumble

Equipment

  • 1 springform pan
  • 1 water bath

Method
 

Prep crust
  1. Preheat oven to 325°F. Press graham cracker crumbs mixed with melted butter into a springform pan, packing firmly for an even crust.
Make cheesecake batter
  1. Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then mix in vanilla extract until glossy and lump-free.
Assemble cheesecake
  1. Pour cheesecake batter over the crust. Tap the pan lightly to settle the batter into an even layer.
Add apples
  1. Toss sliced apples with brown sugar and cinnamon. Arrange apples over the batter in an even layer so they bake into a top layer.
Add crumble topping
  1. Mix crumble ingredients until crumbly and sprinkle over the apples. Ensure the topping covers most of the surface so it crisps as it bakes.
Bake
  1. Bake for 55-60 minutes at 325°F. Bake until the center is just set with a slight wobble when the pan is gently shaken.
Cool and chill
  1. Cool the cheesecake completely at room temperature. Chill at least 4 hours (or overnight) before slicing for clean, firm pieces.

Notes

Pro tip: for a smoother, crack-resistant cheesecake, bake in a water bath by placing the filled springform pan inside a larger pan and adding hot water to reach about halfway up the sides. For best texture and clean slices, chill overnight; refrigerated storage is up to 4 days, and freezing is not recommended because the apple and crumble texture softens.