This apple cheesecake cinnamon crumble combines a velvety vanilla cheesecake base with tender spiced apples and a buttery oat topping. Each slice delivers creamy richness, warm cinnamon notes, and a satisfying crumble that makes it perfect for holidays, gatherings, or cozy evenings at home.

Why You’ll Love This Recipe

It blends the indulgent texture of classic cheesecake with the nostalgic flavors of apple crisp.
It uses everyday pantry staples without requiring specialty ingredients.
The layered presentation makes it impressive enough for celebrations.
It can be prepared a day in advance, making entertaining stress free.
The combination of creamy filling, soft apples, and crumbly topping creates a perfect balance of textures in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Base
190 grams graham cracker crumbs
70 grams unsalted butter, melted
50 grams granulated sugar

Apple Filling
3 large apples, peeled, cored, and thinly sliced
28 grams unsalted butter
110 grams brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cheesecake Filling
680 grams cream cheese, softened to room temperature
200 grams granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature

Crumble Topping
95 grams all purpose flour
45 grams old fashioned oats
110 grams brown sugar
1/2 teaspoon ground cinnamon
60 grams unsalted butter, cold and cubed

Directions

Preheat your oven to 175°C. Lightly grease a 23 cm springform pan.

In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until the texture resembles damp sand. Press the mixture firmly into the bottom of the prepared pan to create an even crust. Set aside.

In a skillet over medium heat, melt 28 grams of butter. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook for 5 to 7 minutes, stirring gently, until the apples are slightly softened but still hold their shape. Remove from heat and allow to cool completely.

In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overmixing to prevent cracks during baking.

Pour half of the cheesecake batter over the prepared crust and spread evenly. Spoon half of the cooled apple mixture over the batter. Repeat with the remaining cheesecake batter and apple filling to form layers.

In another bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold cubed butter and work it into the dry ingredients using your fingers or a pastry cutter until coarse crumbs form. Sprinkle the crumble evenly over the top.

Bake for 50 to 60 minutes, or until the edges are set and the center remains slightly jiggly. Turn off the oven and let the cheesecake cool gradually with the door slightly open for about 30 minutes. Remove and cool completely on a wire rack.

Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Servings and timing

Prep Time: 35 minutes
Cook Time: 60 minutes
Total Time: 95 minutes plus chilling time
Servings: 12 slices
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

Variations

For a spiced crust, replace graham cracker crumbs with crushed gingersnap cookies.
Swap apples with pears for a slightly softer and sweeter flavor profile.
Add a drizzle of caramel sauce before serving for extra richness.
Mix chopped toasted walnuts or pecans into the crumble for added crunch.
Use gluten free flour and certified gluten free oats to make the dessert gluten free.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing fridge odors.

To freeze, slice the cheesecake and wrap individual portions tightly in plastic wrap, then place in a freezer safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Cheesecake is best enjoyed chilled, but you can let slices sit at room temperature for about 20 minutes before serving for a softer texture.

FAQs

How do I prevent cracks in my cheesecake?

Make sure all ingredients are at room temperature and avoid overmixing once the eggs are added. Cooling the cheesecake gradually also helps prevent cracks.

Do I need a water bath for this recipe?

A water bath is not required, but placing a pan of hot water on the rack below can help maintain moisture in the oven.

What apples work best for this cheesecake?

Firm varieties such as Honeycrisp or Granny Smith hold their shape well and provide a balanced sweet and tart flavor.

Can I make this cheesecake ahead of time?

Yes, it is ideal for making a day in advance since it needs several hours of chilling time.

How do I know when the cheesecake is done baking?

The edges should be set while the center remains slightly jiggly. It will firm up as it cools and chills.

Can I use low fat cream cheese?

Full fat cream cheese provides the creamiest texture, but low fat can be used. The texture may be slightly less rich.

Can I skip the crumble topping?

Yes, but the crumble adds a delicious contrast in texture. Without it, the dessert will resemble a layered apple cheesecake.

How should I slice cheesecake cleanly?

Use a sharp knife dipped in hot water and wiped dry between each cut for neat slices.

Can I use canned apple pie filling?

Yes, in a pinch, canned apple filling can replace the homemade apple layer. Reduce added sugar slightly if it is very sweet.

Why does my cheesecake need to chill for so long?

Chilling allows the structure to fully set and enhances the flavor and texture, giving you clean slices and a creamy consistency.

Conclusion

Apple Cheesecake Cinnamon Crumble is a comforting dessert that brings together the smooth decadence of cheesecake and the cozy warmth of spiced apples. With its buttery crust, luscious filling, and crisp oat topping, it is a memorable treat that fits beautifully into holiday tables or simple family gatherings alike.

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