🍎 Apple Cinnamon Cheesecake Crumble

Creamy cheesecake, cinnamon-spiced apples, and a buttery crumble come together over a crisp graham cracker crust. This dessert has all the cozy flavors of apple pie and the rich creaminess of cheesecake in one irresistible bake.

⏱ Recipe Information

Prep Time: 25 minutes
Bake Time: 45–55 minutes
Chill Time: 3 hours
Total Time: About 4 hours 20 minutes
Servings: 9–12
Difficulty: Easy–Medium

Ingredients

🍪 Graham Cracker Crust

200 g graham cracker crumbs
60 g unsalted butter, melted
40 g granulated sugar

🧀 Cheesecake Layer

450 g cream cheese, softened
100 g granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ cup (60 g) sour cream

🍎 Apple Layer

3 medium apples, peeled, cored, and diced
2 tablespoons light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon lemon juice
1 tablespoon all-purpose flour

🥧 Crumble Topping

¾ cup (95 g) all-purpose flour
½ cup (100 g) light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (113 g) unsalted butter, cold and cubed
½ cup chopped pecans or walnuts, optional

Instructions

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line an 8-inch or 9-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Lightly grease the parchment.

🍪 Make the Crust

2. Combine the Crust Ingredients

In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar.

Stir until the crumbs are evenly moistened and resemble wet sand.

3. Press Into the Pan

Transfer the mixture to the prepared pan.

Press firmly into an even layer using the bottom of a measuring cup or glass.

Bake for 8–10 minutes.

Remove from the oven and allow it to cool slightly while preparing the other layers.

🧀 Make the Cheesecake Layer

4. Beat the Cream Cheese

Place the softened cream cheese and sugar in a mixing bowl.

Beat until smooth and creamy.

Avoid overbeating once the eggs are added.

5. Add the Remaining Ingredients

Beat in the eggs one at a time.

Add:

Vanilla
Cinnamon
Sour cream

Mix just until smooth.

Set aside.

🍎 Prepare the Apple Layer

6. Season the Apples

Place the diced apples in a bowl.

Add:

Brown sugar
Cinnamon
Nutmeg
Lemon juice
Flour

Toss until evenly coated.

Tip:

Use firm apples such as Granny Smith, Honeycrisp, or Pink Lady so they retain some texture during baking.

🥧 Make the Crumble

7. Combine the Dry Ingredients

In another bowl, combine:

Flour
Brown sugar
Cinnamon
Salt
Pecans or walnuts, if using

8. Add the Butter

Add the cold cubed butter.

Use your fingertips or a pastry cutter to work the butter into the mixture until coarse crumbs form.

Leave some larger pieces for a more substantial crumble topping.

Assemble the Cheesecake

9. Add the Cheesecake Layer

Pour the cheesecake mixture over the cooled graham cracker crust.

Spread it gently into an even layer.

10. Add the Apples

Scatter the cinnamon apples evenly over the cheesecake.

Try not to pile them too heavily in one area.

11. Add the Crumble

Sprinkle the crumble topping evenly over the apples.

Don’t press it down.

Bake

12. Bake Until Set

Place the pan in the preheated oven.

Bake for approximately 45–55 minutes.

The edges should be set and lightly golden, while the center may still have a slight jiggle.

The crumble should be golden brown.

Cool & Chill

13. Cool Completely

Remove the cheesecake from the oven.

Let it cool at room temperature for approximately 1 hour.

Then cover and refrigerate for at least 3 hours, preferably overnight.

This is essential for the cheesecake layer to firm up enough for clean slices.

Slice & Serve

14. Cut Into Squares

Use the parchment overhang to lift the chilled cheesecake from the pan.

Cut into squares or bars using a sharp knife.

For cleaner cuts, wipe the knife between slices.

🍨 Optional Toppings

Serve each slice with:

Vanilla ice cream
Whipped cream
Caramel sauce
A dusting of powdered sugar
Extra cinnamon

A warm caramel drizzle is especially delicious with the apples and cinnamon.

⭐ Chef’s Tips

Don’t Overmix the Cheesecake

Overmixing can incorporate too much air and cause cracks as the cheesecake bakes.

Use Softened Cream Cheese

Cold cream cheese can leave lumps in the filling.

Don’t Overbake

The cheesecake should still have a slight wobble in the center when removed from the oven. It will continue setting as it cools.

Chill Thoroughly

For the best texture, don’t rush the chilling stage.

Keep the Crumble Chunky

Larger pieces of cold butter create a more rustic, crunchy topping.

🍎 Best Apple Choices

Granny Smith: Tart and firm, excellent for balancing the sweet cheesecake.

Honeycrisp: Sweet, crisp, and juicy.

Pink Lady: Sweet-tart with good structure.

Braeburn: Aromatic and slightly sweet.

For the best flavor, you can also combine two varieties.

Storage

Store covered in the refrigerator for up to 4 days.

Because of the cream cheese layer, keep the dessert refrigerated.

Freezing

Cut the chilled cheesecake into individual portions.

Wrap each piece tightly in plastic wrap and place in a freezer-safe container.

Freeze for up to 2 months.

Thaw overnight in the refrigerator.

🍎 Recipe Summary

This Apple Cinnamon Cheesecake Crumble combines everything you love about classic fall desserts: a buttery graham cracker crust, creamy cinnamon cheesecake, tender spiced apples, and a golden brown crumble topping.

Serve it chilled for a firm cheesecake texture or slightly warmed with vanilla ice cream and caramel.

Apple pie meets cheesecake—and the result is pure cozy dessert perfection.