This Apple Crumble Cheesecake is a cozy fall dessert that combines a crisp graham cracker crust with layers of spiced apples and a creamy cheesecake filling, finished with a buttery oat crumble. It’s the best of apple pie and cheesecake in one showstopping recipe—perfect for Thanksgiving or any autumn gathering.
This apple crisp cheesecake is baked without the traditional wrapped water bath. Instead of wrapping the pan, you place a large pan of boiling water on the bottom rack of the oven to introduce gentle steam while the cheesecake bakes. This adds moisture to the oven and helps prevent cracking without risking water seeping into the cake.
That simple trick makes baking a cheesecake much less stressful—no leaks, no fuss. Use it for this recipe and you’ll likely use it for all baked cheesecakes going forward.
For more apple-inspired desserts, try variations such as Apple Streusel Coffee Cake, Cinnamon Apple Crumble Muffins, Apple Blueberry Crisp, Dutch Caramel Apple Pie with Crumb Topping, or Apple Crisp Bars—each offers its own take on spiced apples and crunchy topping.
Why You’ll Love This Recipe
Fall flavors: Thinly sliced apples are cooked with brown sugar and cinnamon to concentrate flavor, then layered between creamy cheesecake for a classic autumn profile.
No water bath hassles: Rather than inserting a wrapped pan into a water bath, this method places a pan of boiling water on the bottom oven rack to keep the baking environment humid and reduce cracking.
Creamy, tangy filling: The cheesecake filling uses full-fat cream cheese and sour cream for a rich, silky New York–style texture with a pleasant tang from the sour cream.
Ingredients
- Graham crackers: Use sturdy graham crackers for the crust to avoid sogginess.
- Apples: Choose firm baking apples like Granny Smith, Gala, Braeburn, Honeycrisp, or Pink Lady so they hold texture while baking.
- Sour cream: Adds a subtle tang to the filling. Full-fat sour cream or Greek yogurt may be used—bring to room temperature.
- Cornstarch: Thickens the apple juices and helps the cheesecake filling set.
- Cream cheese: Use full-fat, brick-style cream cheese at room temperature for best texture.
- Cinnamon: A classic spice for both the apple filling and the crumble topping.
See the recipe card below for the full ingredient list with quantities and grouped components.
Best Apples to Use for Baking
Firm, slightly tart apples are ideal so they soften but don’t turn to mush. Recommended varieties include Granny Smith, Braeburn, Gala, Honeycrisp, or Pink Lady. Any similar firm baking apple will work well here.
Substitutions and Variations
- Make individual mini cheesecakes by layering the components in jumbo muffin tins.
- Drizzle store-bought or homemade caramel over slices for extra richness.
- Turn this into bars by layering everything in a 9×13 pan.
- Substitute Greek yogurt in place of sour cream if preferred.
How to Make This Recipe
A quick note: The images that follow illustrate the major steps. For full timing and the exact sequence, follow the recipe card instructions below.
One: Cook the sliced apples with brown sugar and cinnamon until they soften and start to release juices. Stir in a cornstarch slurry to thicken, then stir in vanilla and chill the filling so it cools quickly.
Two: Line a 9″ springform pan with parchment on the bottom and strips up the sides so they extend about 1″ above the rim. This helps contain the layered filling and makes release easier.
Three: Mix the graham cracker crumbs, sugar, cinnamon, salt, and melted butter until fully moistened.
Four: Press the crumbs into the bottom and up the sides of the prepared pan until compact. Bake briefly, then cool before adding the filling.
Hot tip! Use a straight-sided 1/3 cup measure to press the crust evenly into the pan for a neat, compact edge.
Five: Combine the crumble ingredients (butter, flour, brown sugar, oats, cinnamon, and salt) with a fork until small and medium-sized clumps form. Set aside.
Six: Beat the room-temperature cream cheese on low speed until smooth and lump-free. Add sugar and cornstarch and continue beating on low.
Seven: With the mixer on low, add the sugar and cornstarch, scraping the bowl as needed until smooth.
Eight: Slowly add the whisked eggs with the mixer running on low, mixing until the eggs disappear into the batter. Scrape the sides again.
Cheesecake Assembly
Nine: Fold in the sour cream and vanilla by hand with a rubber spatula, scraping to the bottom so the mixture is uniform.
Ten: Spread half the cheesecake batter into the cooled crust and smooth to the edges.
Eleven: Arrange half the cooked apple slices in an even layer over the batter, handling them gently so the layer stays neat.
Twelve: Spread the remaining cheesecake batter over the apples and smooth to the edges.
Thirteen: Top with the remaining apples and any accumulated juices, distributing them evenly.
Fourteen: Gently sprinkle the crumble topping evenly over the entire cheesecake. Bake and cool according to the recipe card instructions below.
Expert Tips
- Use fully room temperature ingredients so the filling blends smoothly. Let cream cheese sit out for several hours before mixing.
- Mix the cheesecake low and slow to avoid incorporating extra air, which can lead to cracks. Scrape the bowl between steps.
- Cool the cheesecake gradually: first in the turned-off oven with the door ajar, then at room temperature, then chilled in the refrigerator. Slow cooling reduces sinking and cracking.
- Precook the apples to remove excess moisture and concentrate flavor—this keeps the filling from becoming soggy.
- Press the crust well up the sides—about two-thirds to three-quarters of the way—to support the layers.
- Leave the parchment strips at least 1″ above the pan edge; they help hold in the layers and make removing the cake easier.
- To slice cleanly, use a serrated knife and a gentle sawing motion through the crumble, then slice straight down through the filling to the crust.
- Wipe the knife clean between cuts for tidy slices.
Recipe FAQs
A crumble topping is typically made from butter, sugar, flour, and often oats. The ingredients are combined until crumbly, then baked to create a chewy, slightly crisp topping.
A runny center usually means the cheesecake wasn’t fully baked or it wasn’t chilled long enough. The filling continues to set as the cheesecake cools in the fridge.
You can make this cheesecake several days ahead. For best quality, serve within 2–3 days.
The edges should be set and slightly puffed while the center retains a slight jiggle—similar to gelatin. It will finish setting as it cools and chills.
A water bath provides an even, moist baking environment and reduces cracking. This recipe achieves the same benefit by placing a pan of boiling water on the bottom oven rack.
Storage
Store the apple crumble cheesecake covered in the refrigerator for up to one week.
To freeze, wrap whole cakes or individual slices tightly in plastic wrap, then in foil, and place in a freezer-safe bag. Freeze for up to three months. Thaw fully in the refrigerator before serving.
More Cheesecake Recipes You’ll Love
-
Chocolate Marble Cheesecake
-
Caramel Pecan Cheesecake
-
No-Bake Baileys Irish Cream Cheesecake
-
Mini Biscoff Cheesecake
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📖Recipe
Apple Crumble Cheesecake
Callan Wenner
Equipment
- 9″ springform pan
- Parchment paper
- Food processor or strong rolling method for crumbs
- Stand mixer with paddle attachment or handheld mixer
- Rubber spatula
- 9×13 inch casserole dish (for water bath)
Ingredients
Apple Filling
- 5 cups baking apples, peeled, cored, and very thinly sliced (⅛” thick), about 3–4 large apples
- ¼ cup light brown sugar, packed
- 1 teaspoon cinnamon
- ½ tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon vanilla
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 2 sleeves)
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted
Crumble Topping
- 6 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- ⅔ cup light brown sugar, packed
- ½ cup rolled oats
- 2 teaspoons cinnamon
- ½ teaspoon kosher salt
Cheesecake Batter
- 32 oz full-fat cream cheese, very soft at room temperature (four 8-oz blocks)
- 1 ¼ cups granulated sugar
- 3 tablespoons cornstarch
- 4 large eggs, room temperature, whisked
- 1 tablespoon vanilla extract
- 1 cup full-fat sour cream, room temperature
Instructions
Apple Filling
- Combine the prepared apples, brown sugar, and cinnamon in a large skillet over medium heat. Cook, stirring occasionally, until apples begin to release juices and soften, about 5 minutes.
- Whisk cornstarch with water, stir into the apples, and continue to cook while stirring until the juices thicken. Stir in vanilla. Transfer apples to a plate and refrigerate uncovered to cool.
- Preheat the oven to 350°F. Spray a 9″ springform pan with cooking spray. Line the bottom with a round of parchment and fit 2–3 parchment strips up the sides so they extend slightly over the pan edge.
Graham Cracker Crust
- In a bowl, mix graham cracker crumbs, granulated sugar, cinnamon, salt, and melted butter with a fork until the crumbs are thoroughly moistened.
- Press the crumb mixture into the bottom and up the sides of the prepared 9″ pan, packing it tightly.
- Bake the crust for 10 minutes, then cool completely on a wire rack. Lower the oven temperature to 315°F and place a 9×13″ pan on the bottom rack for the water bath.
Crumble Topping
- Stir melted butter, flour, brown sugar, oats, cinnamon, and salt together with a fork until loose crumbles form. Set aside.
- Bring 6–8 cups of water to a boil for the pan that will sit on the bottom oven rack during baking.
Cheesecake Batter
- In a stand mixer fitted with the paddle (or using a hand mixer on low), beat the cream cheese on low until smooth and free of lumps. Scrape the bowl.
- Add sugar and cornstarch and mix on low until combined and smooth. Scrape the bowl again.
- With the mixer on low, slowly pour in the whisked eggs and mix until no streaks remain. Scrape the sides.
- Fold in vanilla and sour cream by hand with a rubber spatula, making sure to incorporate any batter on the bottom of the bowl.
Assembly
- Spoon half the cheesecake batter into the cooled crust and spread to the edges.
- Gently arrange half of the cooked, chilled apple slices over the batter in an even layer.
- Spoon the remaining cheesecake batter over the apples and smooth. Tap the pan gently on the counter to remove air bubbles.
- Top with the remaining apples and then evenly sprinkle the crumble topping across the surface.
Baking
- Carefully pull out the bottom oven rack and fill the 9×13″ pan with the boiling water. Slide the rack back in, taking care not to splash.
- Place the cheesecake on the center rack and bake at 315°F for about 1 hour 20 minutes. The edges should be set while the center retains a slight jiggle (not sloshy). If overly loose, bake an additional 10–15 minutes.
- Turn the oven off, crack the door, and let the cheesecake cool in the oven for 1 hour. Then cool on the counter for 30–60 minutes.
- Refrigerate uncovered and chill at least 6 hours, preferably overnight, before slicing and serving.
Notes
Use a serrated knife and a gentle sawing motion to cut through the crumble topping, then cut straight down to the crust. Clean the knife between each cut for neat slices.
Store covered in the fridge for up to one week. To freeze, wrap slices tightly and freeze for up to three months; thaw in the refrigerator before serving.