Introduction
The first time I pulled a creamy apple crumble cheesecake from my oven, I swear the house smelled like a little slice of autumn heaven. Warm cinnamon, buttery apples, and that classic tang of cheesecake—it was impossible not to sneak a forkful before it cooled. You know how some desserts just feel like pure comfort? This is one of those. I started making this recipe a few years ago after a friend insisted apple and cheesecake belong together (she was so right!). Now, it’s my go-to Thanksgiving dessert and honestly, it’s become a bit of a legend at our family table.
There’s something magical about the creamy filling meeting the sweet, spiced apples and that crunchy crumble on top. It’s got everything: silkiness, crunch, and a little bit of tartness. Plus, making this apple crumble cheesecake is such a fun project—especially if you love traditional apple pie but crave something new for the holiday spread. I’ve tested it at least a dozen times, tweaking the crumble and adjusting the spice mix, so you get the best flavor in every bite. If you’re after a show-stopping Thanksgiving dessert that’s easy but never boring, this is the one. The best part? It works for experienced bakers and newbies alike.
As someone who loves cozy, crowd-pleasing recipes with a twist, I can honestly say this creamy apple crumble cheesecake always gets a wow. It’s packed with seasonal flavor, easy to make ahead, and perfect for sharing. Whether you’re hosting a big group or just want a special treat with coffee, this recipe is about to earn a permanent spot on your holiday menu.
Why You’ll Love This Recipe
- Quick & Easy: Prep takes less than 30 minutes and you don’t need to fuss over fancy techniques—perfect for busy Thanksgiving mornings.
- Simple Ingredients: Everything you need is probably in your kitchen already. No oddball specialty items or last-minute store runs!
- Perfect for Thanksgiving: Nothing says fall like apples and cinnamon, and this cheesecake is always a hit at holiday potlucks or family dinners.
- Crowd-Pleaser: Kids love the sweet crumble, adults go wild for the creamy filling, and everyone asks for seconds. It’s the kind of dessert people sneak extra slices of when no one’s looking.
- Unbelievably Delicious: The texture is divine—smooth cheesecake, juicy apples, and a crispy crumble topping. It’s comfort food with a little elegance.
What sets my creamy apple crumble cheesecake apart? I blend the apples with a touch of lemon for brightness, and the crumble gets an extra crunch from chopped pecans (optional, but highly recommended!). I use full-fat cream cheese for that classic, melt-in-your-mouth richness, and always bake in a water bath for a flawless finish. The result is a dessert that’s not too sweet, not too heavy, and just the right amount of festive.
Honestly, I think this cheesecake feels special because it’s both nostalgic and new. It reminds me of apple pie but with a decadent twist. If you’re the kind of person who wants a dessert that feels like a warm hug, this recipe is for you. It’s also flexible, so you can adapt it for gluten-free guests or swap in your favorite nuts. The best part? You don’t have to be a baking pro—just follow my steps and you’ll have a dessert that’ll make everyone’s Thanksgiving extra memorable.
What Ingredients You Will Need
This creamy apple crumble cheesecake recipe uses simple, wholesome ingredients for bold flavor and that perfect texture. Most of these are pantry staples, and you can substitute as needed—no need to stress if you’re missing something! Here’s everything you’ll need:
- For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted
- Pinch of salt
- For the Apple Filling:
- 2 medium apples (about 1 1/2 cups/200g diced), peeled and chopped (I like Granny Smith for tartness)
- 2 tbsp (25g) brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp (15ml) fresh lemon juice
- For the Cheesecake Batter:
- 24 oz (680g) cream cheese, softened (full-fat for best texture)
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120g) sour cream (adds richness and tang)
- 1/4 cup (60ml) heavy cream
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tbsp (8g) all-purpose flour (helps set the cheesecake)
- For the Crumble Topping:
- 3/4 cup (95g) all-purpose flour
- 1/3 cup (70g) brown sugar
- 1/2 tsp ground cinnamon
- 1/3 cup (75g) unsalted butter, cold and cubed
- 1/2 cup (50g) chopped pecans (optional, adds crunch and flavor)
- Pinch of salt
Ingredient Notes & Substitutions:
If you’re gluten-free, swap the graham crackers and flour for gluten-free versions—simple! For dairy-free, use plant-based cream cheese and sour cream. You can use any apple variety, but tart ones keep the dessert balanced. Want extra spice? Add a dash of allspice to the apple filling. No pecans? Walnuts or almonds work too, or leave them out for a nut-free version. I usually stick to Philadelphia cream cheese for reliable, creamy results.
This recipe is easy to tweak based on what you have. In summer, sometimes I toss in a handful of fresh berries with the apples for a fun twist. If you’re feeling adventurous, a drizzle of caramel sauce over the finished cheesecake is next-level (not mandatory, but everyone loves it!).
Equipment Needed
You don’t need a fancy kitchen setup for this creamy apple crumble cheesecake—just a few basics, plus some handy alternatives if you’re short on gear:
- 9-inch (23cm) springform pan (essential for easy release; if you don’t have one, use a deep cake pan lined with parchment and lift out carefully—just don’t expect perfect edges!)
- Mixing bowls (at least two: one for the crust/crumble, one for the cheesecake batter)
- Electric mixer (stand or handheld; mixing by hand works but will take longer)
- Rubber spatula (for scraping down the sides and smoothing batter)
- Measuring cups and spoons (accuracy matters for cheesecake—trust me, I’ve eyeballed before and regretted it)
- Small saucepan (if you want to sauté the apples for extra softness)
- Baking sheet (for the water bath and to catch drips)
- Aluminum foil (to wrap the outside of the springform pan and prevent water bath leaks)
If you’re on a budget, you don’t need top-of-the-line gear. I’ve made cheesecakes for years using basic mixing bowls and a $20 handheld mixer. Just make sure your springform pan’s latch is tight—leaky pans are the bane of every cheesecake baker! For cleaning, soak pans right after use; cheesecake residue can be stubborn if left to dry. Oh, and if you love making cheesecakes often, investing in a nonstick springform is worth every penny.
Preparation Method
This creamy apple crumble cheesecake is easier than it looks! Here’s my step-by-step guide (with all my tried-and-true tips):
- Prepare the crust: Mix 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) sugar, and a pinch of salt in a medium bowl. Stir in 6 tbsp (85g) melted butter until evenly combined. Press firmly into the bottom of your 9-inch (23cm) springform pan. Use the bottom of a measuring cup to get a flat, compact layer. Chill in the fridge while you prep the filling (10 minutes).
- Make the apple filling: Peel and chop 2 medium apples (about 1 1/2 cups/200g). Toss with 2 tbsp (25g) brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tbsp (15ml) lemon juice. For extra softness, sauté in a small saucepan over medium heat for 5-7 minutes (just until tender, not mushy). Let cool—this keeps the apples from sinking into the batter.
- Prepare the cheesecake batter: In a large bowl, beat 24 oz (680g) cream cheese with an electric mixer until smooth (about 2 minutes). Add 3/4 cup (150g) sugar and beat again until creamy. Mix in 1/2 cup (120g) sour cream, 1/4 cup (60ml) heavy cream, and 2 tsp vanilla. Scrape down the bowl so everything blends evenly. Add 3 eggs, one at a time, beating just until combined after each. Finally, beat in 1 tbsp (8g) flour. Batter should be silky and lump-free. Pro tip: Overmixing can cause cracks, so stop when it’s just smooth.
- Assemble the cheesecake: Pour half the cheesecake batter over chilled crust. Scatter half the apple mixture on top. Add remaining batter, then finish with the rest of the apples. Smooth the surface gently with a spatula.
- Make the crumble topping: In a bowl, combine 3/4 cup (95g) flour, 1/3 cup (70g) brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Cut in 1/3 cup (75g) cold, cubed butter using your fingers or a pastry blender until mixture is crumbly. Stir in 1/2 cup (50g) chopped pecans if using. Sprinkle evenly over cheesecake surface.
- Bake: Preheat oven to 325°F (160°C). Wrap the outside of the springform pan in foil to prevent leaks. Set pan in a baking sheet or roasting pan, then fill with 1 inch (2.5cm) of hot water to create a water bath (this keeps cheesecake moist and crack-free). Bake for 55-65 minutes, until edges are set but center is slightly jiggly. If crumble browns too quickly, tent loosely with foil after 40 minutes.
- Cool: Remove from oven and let cheesecake sit in water bath for 10 minutes. Transfer to a rack and cool completely. Run a thin knife around the edge to loosen. Chill in fridge for at least 4 hours (overnight is best for slicing and flavor!).
- Serve: Release springform pan, slice with a sharp knife (wipe between cuts for neat slices), and enjoy! If desired, dust with powdered sugar or drizzle with caramel sauce.
Troubleshooting Tips:
If your cheesecake cracks, don’t panic—the crumble topping hides it beautifully. Batter too runny? Double-check your measurements. If the crust feels soggy, bake it for 8 minutes before adding the filling. Apples sinking? Make sure they’re cool before layering. Trust me, the first time I made this, my apples all sank; now I always let them cool first.
Prep Notes:
Always use room-temperature ingredients for the batter; cold eggs or cream cheese can cause lumps. Don’t rush the chilling step—cheesecake needs time to set for perfect slices. And honestly, the flavors get even better after a night in the fridge!
Cooking Tips & Techniques
Over the years, I’ve picked up a few tricks to make this creamy apple crumble cheesecake foolproof. Here’s what I’ve learned—sometimes the hard way!
- Water bath is key: It keeps the texture ultra-creamy and prevents unsightly cracks. If you skip it, expect a drier cheesecake (still tasty, but not quite as dreamy).
- Don’t overmix: It’s tempting to beat the batter forever, but stop once it’s smooth. Too much air makes the cheesecake puff in the oven and collapse later.
- Use parchment paper: Lining the bottom of the pan makes serving easier—no sticking or broken crust.
- Chill overnight: This isn’t optional if you want flawless slices. Warm cheesecake will fall apart; patience pays off!
- Apples should be cool: Hot apples cause the batter to curdle. Learned this the hard way during a distracted holiday prep.
- For extra flavor: Toast nuts before adding to the crumble. It’s a small thing but makes a big difference in taste.
- Multitasking tip: Prep the crust and crumble while apples cook. I usually set up a little assembly line—saves time and minimizes mess.
Common mistakes? Forgetting to wrap the pan for the water bath (hello, soggy crust!) and rushing the chilling process (the cheesecake becomes gluey). If your cheesecake does crack, don’t stress—the crumble topping covers it up. And if you want every slice picture-perfect for Pinterest, run your knife under hot water for each cut. One last thing: always let the cheesecake cool slowly. Sudden temperature changes cause cracks, so I leave mine in the oven with the door ajar for 30 minutes after baking. That’s a trick I picked up from a pastry chef friend and it works every time!
Variations & Adaptations
This creamy apple crumble cheesecake recipe is flexible, so you can tweak it for different diets, seasons, and taste buds. Here are a few of my favorite adaptations:
- Gluten-Free: Use gluten-free graham crackers and substitute the flour in the batter and crumble with a gluten-free blend. I’ve made it this way for a celiac friend and it turned out perfect!
- Dairy-Free: Swap in vegan cream cheese and sour cream, plus plant-based butter. The texture changes slightly, but the flavor is still amazing. Use almond milk or coconut cream for the heavy cream.
- Seasonal Twists: Try pears instead of apples for a wintery vibe, or fresh berries in spring for a lighter taste. In summer, peaches are fabulous.
- Nut-Free: Skip the pecans in the crumble or use sunflower seeds for crunch.
- Flavor Additions: Add a tablespoon of caramel sauce to the apple layer for a richer, sweeter cheesecake. Or sprinkle a little sea salt on top after baking for a sweet-salty finish.
I once made this cheesecake with maple syrup stirred into the batter and it was a total hit—super cozy and perfect for autumn. If you’re serving a crowd, you can double the recipe and bake in a larger pan; just increase baking time and keep an eye on the center. For mini cheesecakes, use muffin tins—these are adorable for parties and easy to portion.
Honestly, don’t be afraid to experiment. Every family has different tastes, and this recipe is forgiving. If you love spice, add extra cinnamon or a little ginger. If you’re not into nuts, leave them out. The cheesecake will still be decadent and festive!
Serving & Storage Suggestions
For best results, serve your creamy apple crumble cheesecake cold, straight from the fridge. It’s easiest to slice after several hours of chilling—overnight is ideal for neat, Pinterest-worthy slices. I like to present it on a pretty cake stand and dust with a little powdered sugar for a festive touch. A drizzle of caramel sauce or whipped cream on the side never hurts, especially for Thanksgiving!
This cheesecake pairs perfectly with coffee, chai, or even a light dessert wine. If you’re serving a crowd, slice thin and offer alongside other seasonal treats like pumpkin pie or cranberry bars. The sweet cinnamon crumble is a natural match for warm drinks and cozy gatherings.
Storage: Store leftovers tightly covered in the refrigerator for up to 5 days. The flavors actually deepen over time, so the second-day cheesecake is even better! For longer storage, wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight—don’t microwave or the texture will suffer. If the crumble softens, pop a slice in the oven at 350°F (175°C) for 5 minutes to revive the crunch.
I’ve brought this cheesecake to potlucks and holiday parties, and it travels well. Just keep it cool and slice on arrival. If you’re making ahead for a big event, bake, chill, and store in the pan until ready to serve. The sturdy crumble topping protects the delicate filling, so you won’t end up with a messy dessert at the table.
Nutritional Information & Benefits
This creamy apple crumble cheesecake is definitely a treat, but it’s made with real, wholesome ingredients. Each slice (about 1/12 of the cake) has roughly:
- 340 calories
- 22g fat (mostly from cream cheese and butter)
- 30g carbohydrates
- 5g protein
- 2g fiber
Apples add vitamin C and fiber, while nuts contribute healthy fats and a bit of protein. You can lighten things up by using reduced-fat cream cheese and skipping the nuts. For gluten-free or nut-free diets, see the substitutions above. The main allergens here are dairy, eggs, and nuts (if using pecans). Always double-check ingredient labels if you’re baking for someone with allergies.
From a wellness perspective, I like that this dessert offers a balance of creamy and crunchy, plus some fruit to make it feel a bit more wholesome. I treat it as a special occasion treat—enjoy it with loved ones and savor every bite!
Conclusion
If you’re looking to wow your family and friends this Thanksgiving, this creamy apple crumble cheesecake is the dessert to try. It’s got all the cozy flavors of fall, with a creamy, dreamy texture and that irresistible crumble topping. Whether you’re a cheesecake fanatic or just love apples, this recipe is sure to become a holiday favorite (trust me, people will ask for the recipe!).
Feel free to customize—change up the nuts, swap the fruit, or add your favorite spices. That’s the beauty of this recipe: it’s flexible, forgiving, and always delicious. For me, it’s the perfect blend of comfort food and a little bit of celebration. I love how it brings people together and turns simple ingredients into something memorable.
Give it a try, and let me know how it goes! Drop a comment if you bake it, share your twists, or tag me if you post on Pinterest. Here’s to happy gatherings, great desserts, and making sweet memories—one slice at a time!
Frequently Asked Questions
Can I make creamy apple crumble cheesecake ahead of time?
Absolutely! In fact, it tastes even better after chilling overnight. Just bake, cool, and refrigerate until serving.
What apples work best in this recipe?
I love Granny Smith for their tartness, but Honeycrisp and Fuji are also great. Use what you have—just avoid overly soft apples.
How do I prevent cracks in my cheesecake?
Bake in a water bath, don’t overmix the batter, and let the cheesecake cool slowly. Even if it cracks, the crumble topping hides it!
Can I make this cheesecake gluten-free?
Yes! Substitute gluten-free graham crackers and flour, and double-check all other ingredients. It turns out just as delicious.
How should I store leftovers?
Keep leftovers covered in the fridge for up to 5 days, or freeze individual slices for up to 2 months. Thaw in the fridge before serving.
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Creamy Apple Crumble Cheesecake
- Total Time: 5 hours 30 minutes
- Yield: 12 servings 1x
Description
This creamy apple crumble cheesecake combines silky cheesecake filling, spiced apples, and a crunchy pecan crumble topping for a show-stopping Thanksgiving dessert. Easy to make ahead and perfect for sharing, it’s a cozy, crowd-pleasing treat with all the flavors of fall.
Ingredients
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
- 2 medium apples (about 1 1/2 cups diced), peeled and chopped (Granny Smith recommended)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 24 oz cream cheese, softened (full-fat recommended)
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour
- 3/4 cup all-purpose flour (for crumble)
- 1/3 cup brown sugar (for crumble)
- 1/2 tsp ground cinnamon (for crumble)
- 1/3 cup unsalted butter, cold and cubed (for crumble)
- 1/2 cup chopped pecans (optional, for crumble)
- Pinch of salt (for crumble)
Instructions
- Mix graham cracker crumbs, granulated sugar, and a pinch of salt in a medium bowl. Stir in melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge for 10 minutes.
- Peel and chop apples. Toss with brown sugar, cinnamon, nutmeg, and lemon juice. Sauté in a small saucepan over medium heat for 5-7 minutes until just tender. Let cool.
- In a large bowl, beat cream cheese until smooth. Add granulated sugar and beat until creamy. Mix in sour cream, heavy cream, and vanilla extract. Scrape down the bowl. Add eggs one at a time, beating just until combined. Beat in flour until silky and lump-free.
- Pour half the cheesecake batter over the chilled crust. Scatter half the apple mixture on top. Add remaining batter, then finish with the rest of the apples. Smooth the surface gently.
- In a bowl, combine flour, brown sugar, cinnamon, and a pinch of salt for the crumble. Cut in cold, cubed butter until mixture is crumbly. Stir in chopped pecans if using. Sprinkle evenly over cheesecake surface.
- Preheat oven to 325°F. Wrap the outside of the springform pan in foil. Set pan in a baking sheet or roasting pan, then fill with 1 inch of hot water to create a water bath. Bake for 55-65 minutes, until edges are set but center is slightly jiggly. Tent loosely with foil after 40 minutes if crumble browns too quickly.
- Remove from oven and let cheesecake sit in water bath for 10 minutes. Transfer to a rack and cool completely. Run a thin knife around the edge to loosen. Chill in fridge for at least 4 hours (overnight is best).
- Release springform pan, slice with a sharp knife (wipe between cuts for neat slices), and enjoy! Optionally, dust with powdered sugar or drizzle with caramel sauce.
Notes
For best results, use room-temperature ingredients and chill the cheesecake overnight before slicing. The water bath prevents cracks and keeps the texture creamy. Pecans in the crumble are optional but add great crunch. For gluten-free, use GF graham crackers and flour. For nut-free, omit pecans. Apples should be cool before layering to prevent sinking. If the crust feels soggy, bake it for 8 minutes before adding the filling.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 340
- Sugar: 22
- Sodium: 220
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: apple crumble cheesecake, Thanksgiving dessert, creamy cheesecake, fall baking, holiday dessert, easy cheesecake, apple dessert, pecan crumble, make ahead dessert
