Once out of the oven let the cheesecake cool fully in its pan on a wire rack. This helps prevent cracks from sudden temperature change. Move to the fridge and chill at least four hours but overnight is even better for that perfect creamy texture.
A slice of Apple Cheesecake with caramel drizzle on a white plate.
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A slice of Apple Cheesecake with caramel drizzle on a white plate. |
You Must Know
Rich in comforting fall flavors from real apples and spices
Perfect for making a day in advance since it needs to chill anyway
Delivers that elusive creamy yet sliceable texture every time
My favorite part is the oat crumble topping. It reminds me of the apple crisps my grandma would bake and always sneak onto a plate for an after school snack. The contrast between the silky cheesecake and crumbly oat topping gets rave reviews every single time.
Storage Tips
This cheesecake keeps beautifully for up to four days when covered and refrigerated. For longer storage slice and freeze individual pieces wrapped tightly so you can thaw them whenever the craving hits. The crumble holds up well even after chilling.
Ingredient Substitutions
You can use gingersnap cookies in place of graham crackers for a spicier crust. If apples are out of season try pear slices cooked just the same or even use canned apple pie filling in a pinch. Gluten free all purpose flour and certified oats can make the whole dessert gluten free.
Serving Suggestions
I love this cheesecake topped with a big dollop of freshly whipped cream or a drizzle of warm caramel sauce. It is a true standout for fall holidays but it also brings comfort to any gathering year round.
Recipe Roots
This recipe brings together two American dessert icons New York style cheesecake and classic apple crumble. Regional apple varieties and local cream cheese have long made this a nostalgic treat for many families including my own.
A slice of Apple Cheesecake with caramel drizzle on a white plate.
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A slice of Apple Cheesecake with caramel drizzle on a white plate. |
Pro Tips
Let all ingredients especially cream cheese and eggs come to room temperature for a smooth batter
Do not overmix once you add the eggs as it can introduce too much air and cause cracks
Baking in a water bath is not strictly needed for this recipe but placing a pan of hot water on the oven rack below helps keep the moisture level high for a silky cheesecake
This apple cheesecake brings together comfort and celebration in every bite. Make it ahead and savor how each layer melds for a truly memorable dessert.
Frequently Asked Questions
→ How do I keep the cheesecake creamy?
Ensure all cream cheese is softened before mixing, and avoid overbeating the batter to maintain a smooth texture.
→ Do the apples need to be cooked before layering?
Yes, cook the apples with brown sugar and spices until just softened for best flavor and integration.
→ Can I use instant oats instead of old fashioned oats?
Old fashioned oats give a better crumble texture, but instant oats can work in a pinch though the result will be softer.
→ How can I tell if the cheesecake is ready to come out of the oven?
The center should be mostly set but still slightly jiggly; it will firm up as it cools and chills.
→ Should the cheesecake be chilled before serving?
Yes, refrigerate for at least 4 hours after cooling to ensure clean slices and the best flavor.
Apple Cheesecake Cinnamon Crumble
Classic cheesecake filled with spiced apples and a crisp oat crumble topping for layered indulgence.
Prep Time
35 Minutes
Cook Time
60 Minutes
Total Time
95 Minutes
By: Susan
Category: ~
Difficulty: Intermediate
Cuisine: American
Yield: 12 Servings (One 23 cm cheesecake)
Dietary: Vegetarian
Ingredients
→ Base
190 grams graham cracker crumbs
70 grams unsalted butter, melted
50 grams granulated sugar
→ Apple Filling
3 large apples, peeled, cored, thinly sliced
28 grams unsalted butter
110 grams brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
→ Cheesecake Filling
680 grams cream cheese, softened
200 grams granulated sugar
1 teaspoon vanilla extract
3 large eggs
→ Crumble Topping
95 grams all purpose flour
45 grams old fashioned oats
110 grams brown sugar
1/2 teaspoon ground cinnamon
60 grams unsalted butter, cold and cubed
Instructions
Preheat oven to 175°C. In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until incorporated. Firmly press the mixture onto the bottom of a 23 centimetre springform pan to form a uniform layer. Set aside.
Melt unsalted butter in a skillet over medium heat. Add sliced apples, brown sugar, ground cinnamon, and nutmeg. Sauté until the apples are just softened, approximately 5 to 7 minutes. Remove from heat and allow to cool.
In a large bowl, beat softened cream cheese, granulated sugar, and vanilla extract until creamy and smooth. Add the eggs one at a time, mixing just until each is incorporated to avoid overbeating.
Pour half of the cheesecake mixture over the prepared crust. Distribute half of the cooled apple filling evenly on top. Repeat with the remaining cheesecake mixture and apple filling, creating alternating layers.
Combine all purpose flour, old fashioned oats, brown sugar, and ground cinnamon in a bowl. Incorporate cold, cubed butter, working it in with fingers or a pastry cutter until the mixture resembles coarse crumbs. Evenly sprinkle the crumble mixture over the layered cheesecake.
Bake in the preheated oven for 50 to 60 minutes, until the centre is set but retains a slight jiggle. Cool completely on a wire rack without unmolding. Refrigerate for at least 4 hours before serving for optimal texture.
Notes
Avoid over-mixing the cheesecake batter to preserve a creamy texture and prevent cracking during baking.
Tools You’ll Need
23 cm springform pan
Mixing bowls
Electric mixer
Skillet
Wire rack
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
