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Apple Crumble Cheesecake with Buttery Topping

Apple Crumble Cheesecake with cinnamon apples and golden buttery topping
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Apple Crumble Cheesecake layers a crisp graham base, silky vanilla filling, cinnamon-coated apples, and a buttery crumb topping in one cozy dessert.

Ingredients

Scale
  • Crust:
  • 2 cups (200g) finely crushed graham crackers
  • 1/2 cup (115g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Cheesecake filling:
  • 24 oz (680g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup (240ml) sour cream
  • Apple layer:
  • 3 medium apples, peeled and diced
  • 1/3 cup (70g) brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cornstarch
  • 2 tablespoons water, divided
  • 1 tablespoon lemon juice
  • Crumble topping:
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (100g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g) cold unsalted butter, cut into cubes

Instructions

  1. Preheat the oven to 325°F (160°C). Line the base of a 9-inch springform pan with parchment paper.
  2. Combine the graham crumbs, melted butter, and granulated sugar until every crumb is evenly coated. Press the mixture firmly across the bottom of the pan.
  3. Bake the crust for 10 minutes, then place it aside to cool.
  4. Beat the softened cream cheese until smooth. Mix in the granulated sugar and vanilla until evenly blended.
  5. Add the eggs one at a time, using low speed after each addition. Scrape the bowl when needed, then gently mix in the sour cream.
  6. Pour the cheesecake batter over the cooled crust and level the surface.
  7. Add the diced apples, brown sugar, cinnamon, lemon juice, and 1 tablespoon water to a saucepan over medium heat.
  8. Blend the cornstarch with the remaining 1 tablespoon water. Stir the slurry into the apples and cook for 5-7 minutes, until the fruit softens slightly and the juices thicken. Remove from the heat and cool briefly.
  9. Mix the flour, brown sugar, and cinnamon in a bowl. Work in the cold butter until the mixture forms uneven, coarse crumbs.
  10. Spoon the apple mixture over the cheesecake batter, then distribute the crumble topping evenly across the fruit.
  11. Bake for 55-65 minutes. The edges should look firm while the center still moves slightly when the pan is nudged.
  12. Turn off the oven, open the door slightly, and leave the cheesecake inside to cool gradually for about 1 hour.
  13. Refrigerate for at least 4 hours, preferably overnight, before releasing the springform pan and slicing.

Notes

  • Use room-temperature cream cheese and eggs to help the filling blend smoothly.
  • Mix gently after adding the eggs so excess air does not collect in the batter.
  • Firm apples maintain the best texture during cooking and baking.
  • A water bath can provide gentle, even heat and may reduce surface cracking.
  • Cover and refrigerate leftover cheesecake for up to 5 days.
  • Wrap the entire cheesecake or separate slices securely and freeze for up to 2 months. Thaw overnight in the refrigerator.
  • Nutrition values are estimates per slice and may vary with ingredient brands, apple size, and portioning.

Nutrition

Keywords: Apple Crumble Cheesecake, apple cheesecake, cinnamon apple dessert, crumble cheesecake, graham cracker crust

Find it online: https://thekitchenfinesse.com/2026/07/27/apple-crumble-cheesecake/