Easy Apple Crumble Cheesecake

💕 Why you'll love this recipe

• Amazing texture: Three layers in one dessert - crisp crust, creamy cheesecake, and crunchy crumble.
• No water bath: It bakes beautifully at a lower temperature without any extra fuss. I use a water bath for my Classic Cheesecake because I serve it plain and want a perfectly smooth top, but for this recipe, the crumble covers the surface, so a water bath isn't necessary.
• Simple ingredients: This recipe uses basic pantry staples you likely already have at home.
• Make-ahead friendly: Chill the cheesecake overnight and it'll be perfectly set and ready to slice the next day.

What you'll need

For the crust & cheesecake filling

• Cookie crumbs: I use crushed digestive biscuits, but graham crackers work great, too. Biscoff cookies are also a delicious option if you want a little extra cinnamon flavor.
• Butter: Melted unsalted butter helps bind the crumbs and adds richness.
• Sugar: I use granulated sugar.
• Eggs: You'll need 2 medium eggs for structure and a creamy texture.
• Greek yogurt: It adds a nice tang and helps the filling set. You can swap the gogurt for equal amounts of sour cream if you prefer.
• Cream cheese: I prefer full-fat cream cheese for the richest flavor and smooth texture.
• Lemon Juice: Freshly squeezed lemon juice is best.
• Vanilla: I always reach for pure vanilla extract for the best flavor.

For the apple filling

• Apples: I prefer sweet apples, but both sweet and tart apples work well here.
• Sugar: It helps the apples soften and caramalize just a bit.
• Butter: Adds richness and flavor.
• Cornstarch: It thickens the juices so the apple layer doesn't make the cheesecake soggy.
• Vanilla: The perfect flavor boost that's amazing with apples.
• Lemon juice: It prevents the apples from browning and it also balances the sweetness.
• Cinnamon: A little ground cinnamon gives that warm, apple pie flavor.
• Water: Just enough to help the apples cook down.

For the crumble topping

• Butter: Melted unsalted butter helps the crumble clump and bake up nice and crisp.
• Light brown sugar: It adds sweetness with a nice caramel note.
• Flour: I use regullar all purpose flour.
• Oats: Old-fashioned rolled oats give the crumble a wonderful crunch.
• Cinnamon: It brings all the flavors together.

See the recipe card at the end of the post for quantities. 👇

Equipment you'll need

• mixing bowls
• hand mixer
• 8-inch springform pan
• saucepan or skillet

How to make Apple Crumble Cheesecake

Step-by-step Instructions

PART 1 - The crust

Step 1: Make the crust

Mix the cookie crumbs, sugar, spices, and melted butter until well-combined. It should look like wet sand.

Step 2: Press the crust into the pan

Press the crumb mixture firmly into the bottom of the springform pan.

Step 3: Pre-bake the crust

Bake the crust for a few minutes, just until it's lightly set. Then let it cool.

PART 2 - The apple filling

Step 1:Prep the apples

Peel, core, and cut the apples into small even chunks.

Step 2: Cook the apples

Cook the apples in butter, sugar, cinnamon, lemon juice, cornstarch, vanilla and water for about 10 minutes, until they're tender and the mixture thickens and looks glossy.

Step 3: Cool the filling

To help the apple filling cool faster, I spread it onto a plate. You could also put it in the fridge.

PART 3 - The crumble topping

Step 1: Mix the dry ingrdients

Combine the flour, oats, and cinnamon.

Step 2: Add the melted butter

Pour in the melted butter and mix with a fork until it's crumbly. Use your fingers to make some large pieces.

PART 4 - The cheesecake filling

Step 1: Beat the cream cheese

Beat the cream cheese until smooth, then mix in the sugar and vanilla until everything is well-combined.

Step 2: Add yogurt & lemon juice

Blend in the Greek yogurt and lemon juice.

Step 3: Add the eggs

Add the eggs, one at a time, and mix unil just incorporated and smooth. Don't overmix.

PART 5 - Layer, bake & chill

Step 1: Add cheesecake batter over crust

Pour the cheesecake filling evenly over the cooled crust.

Step 2: Spoon the apple filling on top

Spoon the cooled apple filling over the batter, spreading it evenly.

Step 3: Cover with crumble topping

Sprinkle the crumble mixture on top. Then bake the cheesecake.

Recipe Notes

Storage Tips & Freezing Instructions

You can store the cheesecake in the fridge in an airtight container for up to about 4 days.

To freeze, wrap each slice well in plastic wrap, then in foil or a freezer bag, and freeze for up to 2 months. Let it thaw in the refrigerator overnight before serving.

Variations 

• Add nuts for more crunch: Add some chopped pecans or walnuts to the crumble for extra texture.
• Cookie crust: Swap the graham crackers or digestive cookie crumbs for Biscoff cookies (or speculoos). The caramel spice combination is incredible with apples.
• Apple combo: Mix half sweet apples with half tart ones for a balance of flavor.
• Caramel toping: Add a generous drizzle of warm salted caramel sauce on each slice.