Apple Cinnamon Cheesecake Crumble

This apple cinnamon cheesecake crumble blends velvety cream cheese with a buttery graham crust, layered with caramelized apples spiced with cinnamon and nutmeg. A rustic oat and brown sugar crumble tops the smooth filling, offering a beautiful contrast in flavor and texture. The result is a dessert that balances creamy richness, apple sweetness, and comforting warmth, perfect for gatherings or cozy evenings at home.

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Updated on Sat, 26 Jul 2025 16:28:13 GMT
A slice of Apple Cheesecake with caramel drizzle on a white plate. Pin it
A slice of Apple Cheesecake with caramel drizzle on a white plate. | myhomemaderecipe.com

Every fall I find myself reaching for this apple cheesecake recipe whenever apples are overflowing at the market and cozy dessert cravings strike. The creamy vanilla cheesecake base pairs with tender cinnamon apples and a buttery oat crumble for a treat that always makes my kitchen smell like home.

I baked this for my dad’s birthday one chilly October and the warm scent had everyone hovering in the kitchen before it even cooled. It is one of those recipes friends ask for as soon as they have a bite.

Ingredients

  • Graham cracker crumbs: contribute a nutty and sweet base that supports the cake
  • Unsalted butter, melted: gives the crust and crumble richness without added salt
  • Granulated sugar: for the crust and cheesecake adds structure and sweetness
  • Fresh apples, peeled and sliced: choose crisp firm apples like Honeycrisp or Granny Smith for best texture and bright flavor
  • Brown sugar: deepens the apple filling and crumble with caramel notes
  • Ground cinnamon and nutmeg: both classic spices for apple desserts add warmth
  • Cream cheese: use full fat blocks for the most luscious and creamy filling
  • Vanilla extract: rounds out all the flavors with floral notes use pure extract if possible
  • Large eggs: bind the cheesecake filling and provide that signature silky texture
  • All purpose flour and oats: help give the crumble structure and add a bit of chew
  • Cold unsalted butter, cubed: creates pockets of buttery crunch in the crumble

Instructions

Prep the Crust:
Mix the graham cracker crumbs melted butter and sugar in a bowl with a fork until it resembles damp sand. Firmly press this mixture into the bottom of a 9 inch springform pan using your fingers or a measuring cup. Chill it while you make the filling.
Cook the Apples:
In a skillet over medium heat melt butter until sizzling but not browned. Add apples brown sugar cinnamon and nutmeg. Stir gently and cook until the apples are just turning tender but still hold their shape. This usually takes about 5 to 7 minutes. Let them cool so they do not melt the cheesecake filling.
Make the Cheesecake Batter:
Using an electric mixer or lots of elbow grease beat the cream cheese granulated sugar and vanilla extract until completely smooth and creamy. Scrape down the bowl regularly so you do not get any lumps. Beat in the eggs one at a time just until each is blended in. No overbeating here or you risk cracks later.
Layer the Cake:
Pour half of the cheesecake batter into the crust and spread evenly. Spoon half of the cooked apples on top in an even layer. Repeat with the remaining batter and apples.
Mix the Oat Crumble:
In a separate bowl combine flour oats brown sugar and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter in until you have pea sized crumbles.
Top and Bake:
Sprinkle the oat crumble over the top of the layered cheesecake. Bake on the center rack of your preheated oven for 50 to 60 minutes. You want the edges set but the center just a little wobbly when you jiggle the pan.
Cool and Chill:
Once out of the oven let the cheesecake cool fully in its pan on a wire rack. This helps prevent cracks from sudden temperature change. Move to the fridge and chill at least four hours but overnight is even better for that perfect creamy texture.
A slice of Apple Cheesecake with caramel drizzle on a white plate. Pin it
A slice of Apple Cheesecake with caramel drizzle on a white plate. | myhomemaderecipe.com

My favorite part is the oat crumble topping. It reminds me of the apple crisps my grandma would bake and always sneak onto a plate for an after school snack. The contrast between the silky cheesecake and crumbly oat topping gets rave reviews every single time.

Storage Tips

This cheesecake keeps beautifully for up to four days when covered and refrigerated. For longer storage slice and freeze individual pieces wrapped tightly so you can thaw them whenever the craving hits. The crumble holds up well even after chilling.

Ingredient Substitutions

You can use gingersnap cookies in place of graham crackers for a spicier crust. If apples are out of season try pear slices cooked just the same or even use canned apple pie filling in a pinch. Gluten free all purpose flour and certified oats can make the whole dessert gluten free.

Serving Suggestions

I love this cheesecake topped with a big dollop of freshly whipped cream or a drizzle of warm caramel sauce. It is a true standout for fall holidays but it also brings comfort to any gathering year round.

Recipe Roots

This recipe brings together two American dessert icons New York style cheesecake and classic apple crumble. Regional apple varieties and local cream cheese have long made this a nostalgic treat for many families including my own.

A slice of Apple Cheesecake with caramel drizzle on a white plate. Pin it
A slice of Apple Cheesecake with caramel drizzle on a white plate. | myhomemaderecipe.com

This apple cheesecake brings together comfort and celebration in every bite. Make it ahead and savor how each layer melds for a truly memorable dessert.

Frequently Asked Questions

→ How do I keep the cheesecake creamy?

Ensure all cream cheese is softened before mixing, and avoid overbeating the batter to maintain a smooth texture.

→ Do the apples need to be cooked before layering?

Yes, cook the apples with brown sugar and spices until just softened for best flavor and integration.

→ Can I use instant oats instead of old fashioned oats?

Old fashioned oats give a better crumble texture, but instant oats can work in a pinch though the result will be softer.

→ How can I tell if the cheesecake is ready to come out of the oven?

The center should be mostly set but still slightly jiggly; it will firm up as it cools and chills.

→ Should the cheesecake be chilled before serving?

Yes, refrigerate for at least 4 hours after cooling to ensure clean slices and the best flavor.

Apple Cheesecake Cinnamon Crumble

Classic cheesecake filled with spiced apples and a crisp oat crumble topping for layered indulgence.

Prep Time
35 Minutes
Cook Time
60 Minutes
Total Time
95 Minutes
By: Susan

Category: ~

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (One 23 cm cheesecake)

Dietary: Vegetarian

Ingredients

→ Base

01 190 grams graham cracker crumbs
02 70 grams unsalted butter, melted
03 50 grams granulated sugar

→ Apple Filling

04 3 large apples, peeled, cored, thinly sliced
05 28 grams unsalted butter
06 110 grams brown sugar
07 1 teaspoon ground cinnamon
08 1/4 teaspoon ground nutmeg

→ Cheesecake Filling

09 680 grams cream cheese, softened
10 200 grams granulated sugar
11 1 teaspoon vanilla extract
12 3 large eggs

→ Crumble Topping

13 95 grams all purpose flour
14 45 grams old fashioned oats
15 110 grams brown sugar
16 1/2 teaspoon ground cinnamon
17 60 grams unsalted butter, cold and cubed

Instructions

Step 01

Preheat oven to 175°C. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until incorporated. Firmly press the mixture onto the bottom of a 23 centimetre springform pan to form a uniform layer. Set aside.

Step 02

Melt unsalted butter in a skillet over medium heat. Add sliced apples, brown sugar, ground cinnamon, and nutmeg. Sauté until the apples are just softened, approximately 5 to 7 minutes. Remove from heat and allow to cool.

Step 03

In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add the eggs one at a time, mixing just until each is incorporated to avoid overbeating.

Step 04

Pour half of the cheesecake mixture over the prepared crust. Distribute half of the cooled apple filling evenly on top. Repeat with the remaining cheesecake mixture and apple filling, creating alternating layers.

Step 05

Combine all purpose flour, old fashioned oats, brown sugar, and ground cinnamon in a bowl. Incorporate cold, cubed butter, working it in with fingers or a pastry cutter until the mixture resembles coarse crumbs. Evenly sprinkle the crumble mixture over the layered cheesecake.

Step 06

Bake in the preheated oven for 50 to 60 minutes, until the centre is set but retains a slight jiggle. Cool completely on a wire rack without unmolding. Refrigerate for at least 4 hours before serving for optimal texture.

Notes

  1. Avoid over-mixing the cheesecake batter to preserve a creamy texture and prevent cracking during baking.

Tools You'll Need

  • 23 cm springform pan
  • Mixing bowls
  • Electric mixer
  • Skillet
  • Wire rack

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy, eggs, wheat (gluten).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 438
  • Total Fat: 23 g
  • Total Carbohydrate: 52 g
  • Protein: 7 g