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Apple Cheesecake Cinnamon Crumble

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A rich and creamy apple cheesecake layered with tender spiced apples and topped with a buttery cinnamon oat crumble. This comforting dessert combines the smooth texture of classic cheesecake with the warm flavors of apple crisp, making it perfect for holidays and special gatherings.

  • Author: Sophia
  • Prep Time: 35 minutes
  • Cook Time: 60 minutes
  • Total Time: 95 minutes plus 4 hours chilling
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 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

Instructions

  1. Preheat oven to 175°C (350°F). Lightly grease a 23 cm (9-inch) springform pan.
  2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan to form an even crust.
  3. In a skillet over medium heat, melt 28 grams butter. Add sliced apples, brown sugar, cinnamon, and nutmeg. Cook 5–7 minutes until slightly softened. Cool completely.
  4. In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing on low speed just until incorporated.
  5. Pour half of the cheesecake batter over the crust. Spoon half of the apple mixture over it. Repeat layers with remaining batter and apples.
  6. In a separate bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Sprinkle evenly over the top.
  7. Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
  8. Turn off oven and let cheesecake cool inside with door slightly open for 30 minutes.
  9. Remove and cool completely, then refrigerate at least 4 hours or overnight before slicing.

Notes

  • Use room temperature ingredients to prevent cracks.
  • A water bath is optional but can help create a creamier texture.
  • Firm apples like Honeycrisp or Granny Smith work best.
  • Chill thoroughly for clean slices and best texture.
  • Store refrigerated up to 4 days or freeze slices up to 2 months.
  • Use gluten-free flour and certified gluten-free oats for a gluten-free version.

Nutrition

Find it online: https://savorymomskitchen.com/apple-cheesecake-cinnamon-crumble/