This apple crumble cheesecake became my signature comfort dessert the autumn I finally learned how to balance a custardy filling with a slightly crunchy topping. I remember the first time I combined caramelized Granny Smith apples with a classic baked cream cheese base: the sharp fruit cut through the rich tang of cream cheese and sour cream, while the oat crumble added a nostalgic, cookie-like finish. It’s the kind of dessert that fills the kitchen with buttery, cinnamon-scented steam and makes everyone linger over a second slice.

I developed this version after testing several proportions of apples, sugar, and crumble. What makes it special is the layering — half the filling, then the apple compote, then the remaining filling — which suspends the fruit in perfect harmony. The low-temperature bake and slow cooling prevent cracking and yield a velvety texture. Serve it after a roast or bring it to a potluck; people always ask for the recipe and tell me it tastes like autumn in a forkful.

Ingredients

• Cream cheese (cheesecake filling): 16 ounces of full-fat cream cheese at room temperature — beatable and forgiving; avoid low-fat varieties for the smoothest texture.
• Granulated sugar: 3/4 cup for the filling to provide clean sweetness without masking the tang of cream cheese and apples.
• Sour cream: 1 cup adds moisture and a slight tang that keeps the base from tasting overly sweet; full-fat gives best mouthfeel.
• Eggs: 3 large, room temperature — they stabilize the custard and help it set gently during the long, low bake.
• Vanilla extract: 1 tablespoon — pure vanilla brings warmth and rounds flavors; add last for fragrance.
• Cornstarch: 1/4 cup to stabilize the filling and reduce weeping; can substitute with plain flour if needed.
• Graham crackers (crust): 2 cups crushed — fine crumbs pressed firmly make a sturdy base; use regular or honey grahams for subtle flavor change.
• Butter (crust and crumble): 3/4 cup melted unsalted total — 1/2 cup for crust, 1/4 cup for crumble; adds richness and helps bind crumbs.
• Apples (filling): 4 cups peeled, cored, sliced Granny Smiths — their bright acidity balances the sweetness and holds shape when cooked.
• Brown sugar: 1/2 cup (apple filling) and 1/2 cup (crumble) — dark brown for deeper caramel notes in the apples and topping.
• Lemon juice: 1 tablespoon brightens the apple compote and prevents browning while amplifying tartness.
• Spices: 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg in the apple mix for warm fall character.
• Flour and oats (crumble): 1 cup all-purpose flour and 1/2 cup old-fashioned oats give the topping a biscuit-like crumble.
• Kosher salt: 1/4 teaspoon to balance sweetness in the crumble and lift flavors overall.
• Water: 1/4 cup in the apple pan to help create a glossy, saucy caramel during cooking.

Instructions

Prepare the apples: Peel, core and slice 4 cups of apples into 1/4-inch slices. In a medium saucepan over medium heat, combine apples with 1/2 cup brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 cup water and 1 tablespoon butter. Cook, stirring occasionally, until softened and the juices caramelize, about 8–10 minutes. Cool fully before layering. Make the crust: Pulse graham crackers in a food processor into fine crumbs. Stir 2 cups crumbs with 1/2 cup granulated sugar and 1/2 cup melted unsalted butter until evenly moistened. Press firmly into the bottom of a 10-inch springform pan in an even layer, then bake at 350°F (175°C) for 7–8 minutes. Remove and cool completely to set. Beat the filling: With an electric mixer, beat 16 ounces room-temperature cream cheese with 3/4 cup granulated sugar and 1 tablespoon vanilla for 3–5 minutes until silky. Add 1 cup sour cream and mix until combined. Add 3 eggs one at a time, mixing gently after each to avoid incorporating too much air. Sift in 1/4 cup cornstarch and blend to a smooth batter. Prepare the crumble topping: In a bowl, combine 1 cup all-purpose flour, 1/2 cup oats, 1/2 cup brown sugar, and 1/4 teaspoon kosher salt. Drizzle 1/4 cup melted butter over the dry mix and use a fork to toss until the mixture forms clumps and coarse crumbs; set aside chilled if possible to keep it crisp while baking. Assemble the layers: Pour about half the cream cheese batter over the cooled crust and smooth. Spread the cooled apple mixture evenly over that layer. Gently pour the remaining batter to cover the apples, then sprinkle the crumble topping evenly across the surface to cover most of the cake. Bake and cool slowly: Bake at 280°F (140°C) for approximately 1 hour, until the outer edge is set but the center still has a slight jiggle. Turn off the oven and crack the door; let the cake sit inside for 1–2 hours to cool gradually and reduce cracking. Chill in the refrigerator at least 5 hours or overnight before serving.

Storage Tips

Store the cake covered in the refrigerator for up to 5 days; use a cake dome or wrap the springform pan with plastic wrap to prevent the crumble from absorbing fridge odors. For longer storage, slice and freeze individual portions on a baking sheet until firm, then wrap each piece in plastic and foil. Thaw in the refrigerator overnight and bring to near room temperature before serving for the best texture. Reheat slices briefly at 300°F (150°C) for 6–8 minutes if you prefer a warm crumble contrast.

Ingredient Substitutions

If you need to avoid cornstarch, sift in 1/3 cup plain all-purpose flour to stabilize the filling. For a gluten-free option, use gluten-free graham-style crumbs for the crust and certified gluten-free oats in the crumble. To reduce sugar, substitute half the granulated sugar with a natural sweetener like erythritol designed for baking, but note that brown sugar contributes moisture and caramel notes — consider using sugar-free brown sugar substitutes sparingly. For a lighter topping, replace half the butter in the crumble with coconut oil.

Serving Suggestions

Serve slices with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream to echo the cheesecake’s creaminess. A dusting of cinnamon or a few thin apple slices makes an elegant garnish. Pair with strong coffee or cardamom tea for contrast, or present small slices as part of a dessert platter with pecan pralines and caramel sauce. This cake also makes a beautiful centerpiece for holiday dessert tables.

Cultural Background

The harmony of tart apples and buttery crumble originates in Northern European fruit desserts, while the baked cream cheese base traces back to classic New York-style cheesecakes. Combining them is a modern, Americanized riff that celebrates both traditions — the apple crumble’s rustic ease and the cheesecake’s lush technique. Many regions adapt the mix with local apples or spice blends, creating comforting regional takes on a layered autumn favorite.

Seasonal Adaptations

In winter, swap Granny Smith for Honeycrisp or Braeburn for sweeter, juicier filling and reduce added sugar by 2 tablespoons. For holiday flair, fold 1/4 cup chopped toasted pecans into the crumble and add 1/4 teaspoon ground cloves to the apple mix. In summer, use roasted stone fruits like peaches in place of apples and omit nutmeg for a lighter profile.

Meal Prep Tips

Prepare the apple compote up to 3 days in advance and store it chilled; warm slightly before assembling to maintain spreadability. You can also pre-mix the crumble and store it in the freezer to sprinkle just before baking. Crust can be pressed and par-baked ahead of time; assemble the chilled components and bake the full cake the day you plan to serve for freshness with less same-day work.

Every time I make this cheesecake, it feels like I’m hosting a tiny autumn celebration in my kitchen. The aroma alone draws neighbors in — and sharing a warm slice is an easy way to make any evening feel special. Give it a try and make it your own by swapping spices or topping styles.