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Apple Crumble Cheesecake

Apple crumble cheesecake with a brown butter graham cracker crust, creamy vanilla filling, and cinnamon-spiced apples topped with a buttery oat crumble. Baked until the center is just set, then chilled for clean slices and a crisp, golden crunch.
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Prep Time 25 minutes
Cook Time 1 hour 12 minutes
chill 4 hours
Total Time 5 hours 37 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 6 tbsp melted butter
  • 2 tbsp sugar
Cheesecake filling
  • 24 oz cream cheese, softened
  • 1 cup sugar
  • 0.25 tsp salt
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs
Apple topping
  • 3 apples, peeled and sliced
  • 2 tbsp butter
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp cornstarch
Crumble topping
  • 0.5 cup quick oats
  • 0.5 cup all-purpose flour
  • 0.3333 cup brown sugar
  • 0.5 tsp cinnamon
  • 6 tbsp melted butter

Equipment

  • 1 springform pan
  • 1 sheet pan
  • 1 saucepan

Method
 

Bake the crust
  1. Preheat the oven to 325°F. Combine the graham cracker crumbs, melted butter, and sugar, then press into the bottom of a springform pan and bake for 10 minutes, then cool.
Make the cheesecake filling
  1. Beat the cream cheese, sugar, and salt until smooth, then mix in the sour cream and vanilla.
  2. Add the eggs one at a time, mixing on low just until combined, then pour over the crust.
Bake and chill
  1. Bake at 325°F for 50-60 minutes until the center is just set, then cool completely and chill for at least 4 hours.
Cook the apple topping
  1. Cook the sliced apples with butter, brown sugar, cinnamon, and cornstarch in a saucepan over low heat, stirring until soft.
Bake the crumble
  1. Combine the quick oats, all-purpose flour, brown sugar, and cinnamon, then stir in the melted butter until crumbly.
  2. Spread the crumble on a sheet pan and bake at 325°F for 10-12 minutes until golden.
Assemble
  1. Spread the cooled apple topping over the chilled cheesecake and sprinkle with the crumble before serving.

Notes

For the smoothest filling, mix the eggs on low only until just combined—overmixing can cause cracks. Refrigerate covered for up to 4 days; the cheesecake can be frozen up to 2 months (freeze without crumble, then thaw in the fridge and add crumble after). For a lighter option, use reduced-fat cream cheese and sour cream for a closer-to-classic texture.