Apple crisp meets cheesecake. This apple crumble cheesecake features 4 delicious layers combining 2 classic desserts: a crispy graham cracker crust, creamy cheesecake filling, tart apple layer, and crumbly oat topping! It's rich and decadent and full of texture and flavor.
what is apple crumble cheesecake?
The name says it all! This is basically all the best qualities of apple crumble and cheesecake COMBINED! We have 4 delicious layers making up this beauty:
- Classic graham cracker crust: Nothing fancy here, but still plenty delicious! We're using just a simple mixture of graham crackers, sugar, cinnamon, and butter to make that classic cheesecake crust.
- Cheesecake filling: Silky and smooth cream cheese filling is poured on top of the graham cracker crust, giving us the 2 components that make this cheesecake... well, a cheesecake! We're also using brown sugar and cinnamon in the cheesecake filling to add an extra layer of warm and cozy vibes.
- Apple filling: Sweet and tart apples sit on top of the cheesecake filling. The apple layer is very similar to an apple crisp / crumble / pie filling recipe! For cooking / baking, I always recommend using either Granny smith, honeycrisp, Braeburn, or Fuji apples. These are the best for baking with because they hold their shape well, don't release a lot of water, but still soften to the perfect texture.
- Crispy oat topping: This layer adds a beautifully crispy and chewy texture to the cheesecake. You can leave it as the final layer or add a generous drizzle of homemade caramel sauce on top of the completed cheesecake come serving time!
no water bath?
If you've ever made classic cheesecake before, you'll almost always see it baked with a water bath. The water bath creates a steamy and moist environment which does a few things: it helps prevent cracking on the surface, helps the cheesecake bake gently and evenly, and give us that classic creamy and silky smooth texture for the filling! So if it does all that, why aren't we using it for this cheesecake?
This cheesecake has apples, and apples already contain water. As the apples cook, they'll release steam and create a naturally moist environment in the oven which will double as a makeshift water bath without the need for an actual water bath. Additionally, we have 2 layers of protection on top of the cheesecake filling: the apple layer and crumbly oat layer. These 2 layers also help keep moisture trapped beneath and keeps the cheesecake filling from drying out.
how to make apple crumble cheesecake
*This is just a quick little breakdown of the steps for making this cheesecake - but you can find the full detailed recipe further down in this post*
There are quite a few features to this recipe, but it really is easy to make, and most of the work is just mixing and waiting!
The recipe starts off with the apple layer. It needs the longest to cool, so starting with it means it can get to work cooling while we prep all the other components. To make this layer, start by cooking the apples with butter, sugar and cinnamon until they reach your desired doneness. In a separate bowl, mix together cornstarch and water and then add this mixture to the apples. This will help thicken the sauce into a caramel consistency! Set the apple mixture aside to cool slightly while you work on the other cheesecake parts.
Next, it's time to make the crumble topping. All you have to do here is mix everything together until you have a crumbly mixture. Set that aside to work on the next layer.
With all the apple crumble components done, it's time for the cheesecake half of this recipe. Like any good cheesecake recipe, it starts with the crust. Throw together all the crust ingredients in a bowl and mix until combined and moistened. Drop the crust into a springform pan and partially bake it - this helps set the surface of the crust to ensure it stays nice and crisp! Set the crust aside to make the cheesecake filling.
For the cheesecake filling, start by creaming together cream cheese and brown sugar until the mixture is lump free. Next, mix in all the remaining ingredients for the filling (minus the eggs). To finish off the cheesecake filling, mix in the eggs one at a time until incorporated. It's important not to overmix the cheesecake batter to ensure it bakes up perfectly dense, velvety, and smooth!
With all the components whipped up, it's finally time to layer this bad boy! Pour the cheesecake filling over the slightly cooled crust - it's totally fine if it's still a little warm. Spoon the cooked apples on top and then sprinkle the crumble on top of everything. Once it's layered, it's time to bake, cool, and then dig in!
FAQs
Can I make this cheesecake gluten free?
Yes! You can substitute the all-purpose flour in the crumble topping for an equal amount of a cup-for-cup gluten free flour blend. I recommend measuring gf flour with a scale just because it is denser than all-purpose flour and is a bit tricker to measure properly using cups. Make sure to also use certified gluten free oats and swap the plain graham crackers for gluten free graham cracker crumbs.
Can I use a different type of oats?
No! The best oats for baking are old-fashioned rolled oats. They hold their shape best out of all the oat options and they'll offer the best texture as a result!
Can I use store-bought apple pie filling?
I haven't personally tried it, but it should work just fine. I would just recommend draining out the excess liquid from the can to ensure it doesn't impact the texture of the cheesecake or crumble topping.
Can I use different cookies for the crust?
Yes! Virtually any cheesecake cookie crust will work. Any sort of cookie with a dry and crumbly texture should work just fine - but do note that if the cookie contains any filling (like Oreos), you may need to use less butter for the crust.
Can I make cheesecake ahead?
Cheesecake needs time to chill and set in the fridge, so it makes an excellent make ahead dessert! Cheesecake will keep for up to 4 days in the fridge - it's not recommended to store cream cheese based desserts for any longer than that.
How do I store apple crumble cheesecake?
Keep your cheesecake covered with plastic wrap and stored in the fridge until you're ready to serve it. Cheesecake should be served nice and cold!
check out these other recipes!
• Baked Apple Donuts
• Pumpkin Pie Cheesecake Bars
• Caramel Cheesecake
• Perfect Pumpkin Cake
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Apple Crumble Cheesecake
- Total Time: 2 hours 15 minutes + 6 hour chill time
- Yield: 1 (9") cheesecake
Description
This apple crumble cheesecake features 4 delicious layers combining 2 classic desserts: a crispy graham cracker crust, creamy cheesecake filling, tart apple layer, and crumbly oat topping! It's rich and decadent and full of texture and flavor.
Ingredients
For the apple layer:
- 3 medium Granny Smith apples*
- 3 tablespoons (45g) unsalted butter
- ⅓ cup (70g) packed brown sugar, light or dark
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
For the crispy crumble topping:
- ½ cup (65g) all-purpose flour, spooned and leveled
- ½ cup (50g) old fashioned rolled oats**
- ¼ cup (50g) packed brown sugar, light or dark
- ½ teaspoon ground cinnamon
- ¼ cup (60g) unsalted butter, melted and cooled
For the crust:
- 2 cups (210g) graham cracker crumbs
- 2 tablespoons light or dark brown sugar
- ½ teaspoon ground cinnamon
- ½ cup (115g) unsalted butter, melted and cooled
For the cheesecake filling:
- (3) 8 ounce blocks full-fat cream cheese***, at room temperature (total of 24oz / 675g)
- ¾ cup (150g) packed brown sugar, light or dark
- ⅓ cup (80g) full-fat sour cream, at room temperature
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 large eggs, at room temperature
Instructions
Make the apple layer:
- Peel, core, and cut the apples. You can slice or dice the apples however you like, just try to make them around ¼ inch thick.
- In a medium sized skillet, combine apples, butter, brown sugar, and cinnamon.
- Place on medium heat and cook, stirring constantly, until the butter and sugar melt, the apples start releasing juice, and the mixture starts simmering gently.
- Simmer, stirring occasionally, for 8 to 10 minutes or until fork tender.
- In a separate small bowl, mix the cornstarch into water to dissolve. Add this mixture to the cooked apples and start stirring constantly to prevent lumps. Cook for an additional 30 to 60 seconds or until thickened.
- Transfer the cooked apples to a heat safe bowl and set aside to cool slightly while you prep the other cheesecake components.
Make the crumble topping:
- In a medium bowl, combine all the crumble topping ingredients (flour, oats, brown sugar, cinnamon, and melted butter).
- Mix together using a fork until you have a moistened, crumbly mixture. Set aside.
Make the crust:
- Preheat your oven to 325F. Line the bottom of a 9 inch springform pan with parchment paper.
- In a medium bowl, mix together all the ingredients for the crust (graham cracker crumbs, brown sugar, cinnamon, and butter). The mixture should resemble wet sand.
- Drop the crust mixture into your springform pan and pack it tightly into the bottom and about halfway up the sides of the pan. I find it's easiest to pack in the sides using my fingers and pack the bottom crust using the bottom of a cup.
- Bake the crust in the center of your preheated 325F oven for 8 minutes. It won't look very different, but this helps keep it nice and crisp! Set aside to cool slightly while you make the filling. Keep the oven set to 325F.
Make the cheesecake filling:
- In a large bowl, combine cream cheese and brown sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, mix together until combined and lump free.
- Whisk in the sour cream, cornstarch, salt, cinnamon, and vanilla.
- If using a mixer, make sure to do the next step on LOW speed. If mixing by hand, it's best to switch to a whisk.
- Add the eggs in one at a time, mixing after each addition until the egg just disappears into the batter before adding in the next egg. Take care not to overmix.
- Pour the cheesecake filling over your slightly cooled crust (it's OK if it's still warm). Spoon the cooked apples evenly on top of the cheesecake layer then sprinkle the oat crumble on top.
- Transfer the layered cheesecake into the center of your preheated 325F oven. Bake for 65 to 75 minutes. To test if it's done, gently shake the pan - the center of the cake should jiggle but the edges should remain firm. The crumbly topping should also be a nice golden brown color.
- Leave the cheesecake in the oven. Turn the oven off and crack the door open so it's just slightly ajar. Cool the cheesecake in the oven for about 30 minutes, then go in and carefully run a thin pairing knife around the edges just to make sure none of the cheesecake is stuck to the sides of the pan. Continue cooling the cheesecake in the oven for another 30 minutes (for a total of 1 hour of cooling in the oven).
- After the hour is up, take the cheesecake out of the oven and cool for another 1 to 2 hours or until it's room temperature. Once it's room temperature, transfer it to the fridge and chill for at least 6 hours to allow it to fully set and firm up.
- After chilling in the fridge, unlatch the sides of the springform pan and transfer the cheesecake to your serving plate or cake stand. Keep the cheesecake in the fridge until you're ready to slice and serve!
Notes
* For baking, I always recommend using Granny smith, honeycrisp, Braeburn, or Fuji apples. These are the best apples to use because they hold their shape well, don't contain a lot of moisture, but still soften to the perfect texture.
** Make sure to use old fashioned rolled oats and not any other cut of oat. These are the best for baking with because of their shape and size - making them ideal for achieving the perfect texture!
*** Always use cream cheese that's sold in brick or block shape and NOT cream cheese spread. Block cream cheese is firmer and better for baking - cream cheese spread is too soft and can make the filling overly soft as well.
- Prep Time: 30 minutes
- Bake Time: 65 minutes
- Cook Time: 10 minutes
- Category: Cheesecakes
Enjoy!
Ina says
You didn’t say for example 3 apples can you tell the ingredients with measurements
Elizabeth S Volz says
Absolutely wonderful . This is for my Granddaughter for her birthday she is 20. She picked it out . It tastes so creamy .
Joelle says
I made this Apple Crumble Cheesecake this weekend, and everyone loves it. You may not think apples and cheesecake go together, but they’re a great combination. It’s very flavorful, and the different textures really just add to it. So good.