Apple Cinnamon Cheesecake Crumble

Apple Cinnamon Cheesecake Crumble is a luxurious dessert that transforms a classic cheesecake into a crisp, orchard-inspired masterpiece. This recipe layers velvety cinnamon-spiced apple filling over a shatter-cold graham crust and finishes with a buttery oat crumble that stays crisp instead of soggy. Designed to prevent common cheesecake disasters, this recipe guarantees a perfectly smooth custard, tender apples, and a golden topping without requiring advanced baking tools. Ready in just over an hour, it’s ideal for holidays, potlucks, or anytime you want a from-scratch dessert that impresses.

I first made this cheesecake for Thanksgiving with my family, and it instantly became the star of the table. The crust stayed perfectly crisp, the apples were soft yet intact, and the cheesecake layer was creamy and crack-free. Watching everyone take their first bite and pause in delight reminded me why baking is so special—it’s about creating memories and sharing a little magic on a plate. Since then, this cheesecake has been my go-to for every festive occasion, turning any dessert into a showstopper.

Ingredients You’ll Need

The Crust Armor

• 190g graham crumbs (freshly crushed)
• 70g unsalted butter, melted (or vegan butter)
• 50g granulated sugar (coconut sugar for depth)
• 1 tbsp cornstarch (or arrowroot for gluten-free)

This crust forms the base for a crisp, tender dessert. The cornstarch acts as a moisture shield, keeping the crust from turning soggy when layered with apple and cheesecake fillings.

The Apple Core

• 3 apples, ¼” slices (Granny Smith + Honeycrisp)
• 28g unsalted butter (or ghee)
• 110g brown sugar
• 1 tsp cinnamon (toasted for aroma)
• ¼ tsp nutmeg, freshly grated

Combining tart and sweet apples ensures balanced flavor, while toasting spices enhances depth without bitterness. Simmering the apples briefly in butter and sugar preserves their silky texture.

The Cheesecake Foundation

• 680g cream cheese, room temperature
• 200g granulated sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature

Room temperature cream cheese ensures a smooth custard. Eggs added one at a time create cloud-soft texture, while sieving the mixture eliminates lumps for a flawless surface.

The Crisp Finisher

• 95g all-purpose flour, sifted
• 45g old-fashioned oats, toasted 3 minutes
• 110g brown sugar, packed
• ½ tsp cinnamon, freshly toasted
• 60g cold butter, cubed

Toasted oats and butter create a golden, nutty crumble topping that adds texture contrast without softening prematurely.

Preparing the Crust and Filling

Crust Preparation

Mix graham crumbs, sugar, and cornstarch until even. Pour in melted butter and stir until a shaggy dough forms. Press into a springform pan, prick with a fork to prevent bubbling, and blind-bake at 325°F (163°C) for 8 minutes. Cool for 5 minutes to let butter set before layering fillings.

Apple Filling Preparation

Toast oats for 3 minutes and set aside. Sauté apples in butter for 5 minutes until edges are translucent. Stir in sugar and spices and cook an additional 2 minutes. Chill the apple mixture for 5 minutes to thicken and prevent cracking the cheesecake custard when layered.

Making the Cheesecake Layer

Cheesecake Custard

Beat cream cheese and sugar for 3 minutes until smooth. Add vanilla extract and eggs one at a time, whisking gently to prevent air bubbles. Strain the mixture through a sieve to remove lumps. Chill for 5 minutes to slightly thicken.

Layering the Cheesecake

Dust the cooled crust with a light layer of cornstarch for moisture protection. Layer half of the cheesecake mixture, then half of the apple filling, repeating once. Top with crumble and lightly cover the custard with plastic wrap to prevent skin formation.

Baking and Finishing

Baking in Water Bath

Bake at 325°F (163°C) for 45 minutes in a water bath. The cheesecake is done when the center jiggles slightly, internal temperature reaches 150°F, and the crumble is golden brown. Rest in the oven with the door ajar for 2 hours before chilling for at least 4 hours.

Serving and Pairing

For Thanksgiving, serve slices with caramel drizzle and bourbon-spiked coffee. For potlucks, portion into chilled coupe glasses with whipped cream rosettes. For meal prep, freeze slices and thaw 10 minutes before serving. Upgrade by drizzling with maple syrup and sprinkling candied pecans.

Storage, Revival, and Dietary Swaps

Storage & Reheating

• Fridge: up to 5 days, wrapped tightly
• Freezer unfrosted: wrap and thaw 2 hours before frosting
• Freezer frosted: slice, freeze on tray, thaw 1 hour, lightly spritz with simple syrup to revive

Dietary Swaps

• Vegan: Crust with dates + nuts; cheesecake with cashew cream + coconut oil
• Gluten-Free: Use 1:1 GF flour and GF cookies; xanthan gum mimics gluten
• Keto: Almond flour crust + butter; erythritol sweetened filling with gelatin; 4g net carbs/slice

FAQ

1. Can I use a different type of apple?
Yes, but maintain a balance of tart and sweet apples for flavor and texture.

2. How do I prevent a soggy crust?
Incorporate cornstarch into the crust and blind-bake it before layering fillings.

3. Can this cheesecake be made ahead?
Absolutely. Prepare and chill or freeze; thaw as needed.

4. How do I prevent cracks?
Use a water bath and layer chilled apple filling. Avoid overmixing and overbaking.

5. Can I make this recipe vegan?
Yes, substitute crust with dates/nuts and cheesecake with cashew cream + coconut oil.

Conclusion

Apple Cinnamon Cheesecake Crumble is more than dessert—it’s a celebration of textures, flavors, and the orchard’s essence. With crisp crust, silky apple filling, and crack-free cheesecake, this recipe delivers bakery-quality results at home. Patience in layering, chilling, and baking produces a stunning dessert that delights every guest and elevates any occasion.