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Apple Crumble Cheesecake

Apple crumble cheesecake with a creamy vanilla filling, cinnamon apples, and a buttery crumb topping. Baked at low heat until the center is just set, then chilled so clean slices hold their shape.
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Prep Time 1 hour
Cook Time 1 hour
chill 4 hours
Total Time 6 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cup graham cracker crumbs
  • 6 tbsp melted butter melted, for crust
Cheesecake filling
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
Apple layer
  • 2 apples peeled and diced
  • 2 tbsp brown sugar for apples
  • 1 tsp cinnamon for apples
Crumble topping
  • 0.5 cup flour for crumb topping
  • 0.33 cup brown sugar for crumb topping
  • 0.25 cup cold butter for crumb topping

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 mixing bowl

Method
 

Prepare the crust
  1. Heat the oven to 325°F and press graham cracker crumbs mixed with melted butter firmly into the bottom of a springform pan until evenly packed.
  2. Wrap the outside of the springform pan with foil so it can be placed in a water bath without leaking.
Make the cheesecake filling
  1. Beat cream cheese with granulated sugar until smooth and creamy, scraping the sides of the bowl as needed.
  2. Mix in eggs one at a time, then stir in vanilla extract until the batter is fully combined and silky.
Assemble with apples and topping
  1. Pour the cheesecake batter over the crust and smooth the top into an even layer.
  2. Toss diced apples with brown sugar and cinnamon, then scatter them over the batter so they’re evenly distributed.
  3. Mix flour, brown sugar, and cold butter until crumbly, then sprinkle the crumb topping over the apples.
Bake and cool
  1. Place the springform pan in a sheet pan and pour hot water around it to form a water bath, then bake at 325°F for 55-65 minutes until the center is just set with a slight jiggle.
  2. Cool the cheesecake to room temperature, then chill for at least 4 hours before slicing for cleaner cuts.

Notes

Pro tip: bake in a water bath (hot water outside the pan) to help prevent cracks on top and keep the texture silky. Store covered in the refrigerator for up to 5 days; freeze slices for up to 2 months if wrapped well. For a lighter option, swap half the cream cheese with low-fat cream cheese while keeping the sugar the same for a similar creamy texture.