Apple Crumble Cheesecake – Best Ever Dessert
A luscious layered dessert with a crisp graham cracker crust, rich cheesecake filling, spiced apple topping, and crunchy crumble—perfect for fall and gatherings.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Measuring cups & spoons
- Saucepan
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 Tbsp granulated sugar
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
Apple Layer
- 3 medium apples peeled and diced
- ⅓ cup brown sugar
- 1 tsp cinnamon
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 Tbsp lemon juice
Crumble Topping
- ¾ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ½ cup unsalted butter cold, cubed
Instructions
- Preheat oven to 325 °F (160 °C).
- Combine crust ingredients, press into bottom of a 9-inch springform pan, bake for 10 minutes. Cool.
- Prepare apples: mix apples, brown sugar, cinnamon, cornstarch, water, and lemon juice; set aside.
- Make cheesecake filling: beat cream cheese until smooth, add sugar and vanilla, mix in eggs one at a time, then fold in sour cream.
- Pour filling over cooled crust and smooth the top.
- Spoon apple layer evenly over the cheesecake.
- Prepare crumble topping: mix flour, brown sugar, cinnamon, and cold butter until coarse crumbs form; sprinkle over apples.
- Bake for 50-60 minutes until edges are set and center still slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool inside for about 1 hour to prevent cracking.
- Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Chilling overnight helps flavors meld and texture set. Serve with whipped cream, vanilla ice cream, or caramel drizzle. Store covered in fridge up to 5 days or freeze up to 3 months.