Apple Crumble Cheesecake brings together two cozy favorites in one indulgent bite. With creamy cheesecake, spiced apples, and a buttery crumble topping, it’s the ultimate make-ahead Thanksgiving dessert.
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Why You’ll Love For Apple Crumble Cheesecake
This Apple Crumble Cheesecake is everything you want in a holiday dessert. The filling is smooth and rich, while the spiced apples add warmth and comfort. On top, the golden crumble delivers a sweet crunch that makes every slice unforgettable.
Because it’s baked in a water bath, the cheesecake stays creamy without cracks. It’s also make-ahead friendly, so you can prepare it the day before Thanksgiving and focus on the main meal. The contrast of textures—the velvety filling, soft crust, and crunchy topping—means every forkful feels complete.
If you love seasonal flavors, this recipe is loaded with cinnamon, nutmeg, and brown sugar. It feels festive yet approachable, making it perfect for gatherings big or small. Serve it after turkey dinner, and watch it disappear quickly.
Ingredients You’ll Need
For the crust
Digestive or graham crackers make the base. Combined with melted butter, brown sugar, cinnamon, and nutmeg, the crust bakes into a firm layer with cozy holiday spice. Pre-baking keeps it crisp.
For the apple filling
Use crisp apples like Honeycrisp or Granny Smith for balance. Toss them with sugar and cinnamon, then drain off extra liquid. This step prevents sogginess and ensures tender, flavorful bites throughout the cheesecake.
For the crumble topping
The crumble is a simple mix of flour, dark brown sugar, and butter. When baked, it turns golden and crunchy, giving the cheesecake a rustic apple crumble vibe.
For the cheesecake filling
Full-fat cream cheese, sugar, sour cream, eggs, cornstarch, and vanilla make the creamy core. Using room-temperature ingredients avoids lumps. The sour cream adds tang, while cornstarch keeps the filling stable without sacrificing creaminess.
Ingredient substitutions
Graham crackers can replace digestives, and Greek yogurt works instead of sour cream. Swap apples for peaches or pears if you prefer. If you don’t have nutmeg, just use cinnamon for a slightly simpler flavor.
Step-by-Step Instructions
Prepare the crust
Crush crackers into fine crumbs and stir in brown sugar, cinnamon, nutmeg, and melted butter. Press firmly into the bottom and sides of a lined springform pan. Bake for 10 minutes until set, then cool.
Make the apple filling
Dice apples into small cubes for even cooking. Mix with sugar and cinnamon, then let them sit for 10 minutes to release liquid. Drain well before layering over the filling to avoid extra moisture.
Prepare the crumble topping
In a bowl, rub flour, brown sugar, and butter together with your fingers or mixer until crumbly. The mix should hold when pinched but still feel loose. Set aside.
Make the cheesecake filling
Beat cream cheese on low for 1 minute until smooth. Slowly add sugar, mixing until combined. Scrape the bowl often. In another bowl, whisk sour cream, vanilla, and cornstarch, then blend into the cream cheese. Add eggs one at a time, mixing gently. Avoid overbeating to keep the filling light.
Assemble and bake
Pour cheesecake filling into the cooled crust. Evenly scatter the diced apples on top, then sprinkle the crumble over them. Place the springform pan into a larger cake pan and then into a roasting pan filled with hot water reaching two-thirds up the side. Bake at 160ºC (325ºF) for 1 hour 20–30 minutes.
Cooling and chilling
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then cool at room temperature for another hour. Finally, refrigerate for at least 6 hours, preferably overnight. This rest time helps the flavors meld and the texture firm up.
Expert Tips for Success
Always weigh ingredients with a kitchen scale for accuracy. Use aluminum pans for even heat distribution. Never add the liquid released from apples, or the cheesecake will turn soggy. If you don’t have a second cake pan for the water bath, wrap the springform tightly in foil.
To avoid cracks, keep the oven door closed during baking and let the cake cool slowly. Room-temperature cream cheese is key for a smooth filling, and minimal mixing prevents air bubbles. These small details ensure a creamy, bakery-quality cheesecake.
Why Bake in a Water Bath?
A water bath creates a moist environment that prevents the cheesecake from drying or cracking. The hot water keeps the oven heat gentle and even, protecting the delicate filling from sudden temperature changes. It also helps the cheesecake set gradually, keeping the texture silky.
Without it, you might end up with a dense or dry dessert. Taking a few extra minutes to set up the water bath makes a big difference in the final result.
Serving Suggestions
Serve this Apple Crumble Cheesecake chilled and garnish with whipped cream or a drizzle of caramel sauce. A sprinkle of cinnamon sugar or candied pecans adds extra flair.
It pairs beautifully with coffee, spiced tea, or even mulled wine. On a Thanksgiving table, it complements traditional pies but stands out as a crowd-pleasing twist. Guests will appreciate having a cheesecake option alongside pumpkin and pecan desserts.
Storage and Make-Ahead Instructions
This cheesecake keeps well in the fridge for up to 5 days when stored in an airtight container. For longer storage, freeze slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
Because it must chill overnight, this recipe is perfect to prepare ahead of a busy holiday. You’ll love having dessert ready while you focus on cooking the main meal.
FAQs
How to make a simple apple crumble?
Mix flour, butter, and sugar into crumbs, then bake over apples until golden.
What is the secret to a good crumble?
Cold butter and the right ratio of sugar and flour create the best texture.
What are the three ingredients for crumble topping?
Flour, butter, and sugar are the base for any classic crumble topping.
How to make apple crumble more crunchy?
Bake until deep golden and consider adding oats or nuts for extra crunch.
Other recipes you may enjoy
- old-fashioned apple cobbler for Thanksgiving
- creamy pumpkin cheesecake bars
- sugar cookie cheesecake with festive flair
- apple cheesecake bars perfect for fall desserts
Conclusion
This Apple Crumble Cheesecake combines creamy cheesecake with spiced apples and a golden crumble topping for a dessert that feels both festive and comforting. It’s make-ahead friendly, simple to prepare, and sure to impress at Thanksgiving or any fall gathering. For more festive dessert ideas, check out Pinterest for extra inspiration.
Apple Crumble Cheesecake
Equipment
- Springform pan 22 cm (9 in)
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Kitchen scale
- Roasting pan For water bath
Ingredients
- 200 g Digestive or graham crackers
- 50 g Melted butter
- 1 ½ tsp Ground cinnamon (for crust)
- ½ tsp Ground nutmeg
- 1 ½ tbsp Dark brown sugar (for crust)
- 150 g Apples, diced small (about 1–2 apples)
- 1 tbsp Granulated sugar (for apples)
- 1 tsp Ground cinnamon (for apples)
- 100 g All-purpose flour
- 80 g Dark brown sugar (for crumble)
- 70 g Butter, room temperature
- 600 g Full-fat cream cheese, room temperature
- 200 g Granulated sugar (for filling)
- 150 g Sour cream (14–18% fat), room temperature
- 1 tbsp Cornstarch
- 2 tsp Vanilla extract
- 3 large Eggs, room temperature
Instructions
- Preheat oven to 160ºC (325ºF). Line a 22 cm (9 in) springform pan with parchment paper.
- Crush crackers with sugar, cinnamon, and nutmeg. Mix with melted butter and press into the pan base and sides. Bake 10 minutes, then cool.
- Dice apples and toss with sugar and cinnamon. Let sit to release liquid, then discard liquid.
- For crumble topping, mix flour, brown sugar, and butter until crumbly. Set aside.
- Beat cream cheese on low until smooth. Add sugar gradually. Mix sour cream, cornstarch, and vanilla, then blend in. Add eggs one at a time.
- Pour cheesecake filling into crust. Spread apples on top, then crumble mixture. Place pan in a water bath.
- Bake for 1 hour 20–30 minutes. Turn off oven, crack door, and cool inside for 1 hour.
- Cool at room temperature for 1 hour, then refrigerate at least 6 hours or overnight before serving.
