Easy Apple Crumble Cheesecake
This easy apple crumble cheesecake combines cheesecake, apple pie, and a buttery crumble topping in one irresistible make-ahead dessert.
Servings 10 -12, approximately
Equipment
- 8-inch springform pan
- mixing bowls
- hand mixer
- large saucepan or skillet
- baking sheet
- parchment paper
Ingredients
For the crust
- 1½ cups crushed Digestive biscuits or graham cracker crumbs (180g; about 12 full graham cracker sheets)
- 6 tablespoons unsalted butter, melted (85 g)
- 2 tablespoons sugar
- A pinch of ground nutmeg optional
- A pinch of ground cinnamon optional
For the apple filling
- 3 medium–large apples (about 500–550 g)
- 1½ tablespoons unsalted butter (23 g)
- 5 tablespoons granulated sugar (75 g)
- 1 teaspoon ground cinnamon
- 2½ teaspoons lemon juice
- 2½ teaspoons cornstarch
- 1 teaspoon vanilla extract
- 3 tablespoons water (45 ml)
For the crumble topping
- ½ cup light brown sugar, packed (100 g)
- ½ cup all-purpose flour (62 g)
- ⅓ cup rolled oats (27 g)
- ¼ teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted (45 g)
For the cheesecake filling
- 16 ounces full-fat cream cheese, at room temperature (454 g)
- ½ cup Greek yogurt, at room temperature (125 g)
- ½ cup granulated sugar (100 g)
- 2 medium eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (15 ml)
Instructions
Prepare the pan and oven
- Preheat oven to 350°F (180°C).
- Grease the bottom and sides of an 8-inch (20 cm) springform pan, or line the base with parchment paper instead.
- Place the pan on a baking sheet to catch any drips. Don't skip this step – some springform pans can leak a bit. Set it aside while you make the layers.
Make the crust
- In a medium bowl, mix together the cookie crumbs, sugar, melted butter, and optional spices.1½ cups crushed Digestive biscuits or graham cracker crumbs, 6 tablespoons unsalted butter, melted, A pinch of ground nutmeg, A pinch of ground cinnamon, 2 tablespoons sugar
- Stir until the crumbs are evenly moistened and resemble wet sand.
- Press the mixture firmly onto the bottom of the pan (this recipe covers the bottom only).
- Bake for 8–10 minutes, until lightly set.
- Remove from the oven and let it cool while preparing the fillings.
- Lower oven temperature to 325°F (165°C).
Make the apple filling
- Peel and core the apples, then cut them into even-sized chunks.3 medium–large apples
- Melt the butter in a medium skillet over medium heat.1½ tablespoons unsalted butter
- Add the apples, sugar, cinnamon, lemon juice, cornstarch, vanilla, and water. Stir well to combine.5 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 2½ teaspoons lemon juice, 2½ teaspoons cornstarch, 1 teaspoon vanilla extract, 3 tablespoons water
- Lower the heat to medium-low and cook, slightly covered, for 6–10 minutes, until the apples are tender and the mixture looks thick and glossy.
- Remove from the heat and let it cool completely before layering. I spread it on a plate to cool faster, but the fridge works, too.
Make the crumble topping
- In a small bowl, combine the brown sugar, flour, oats, and cinnamon.½ cup light brown sugar, packed, ½ cup all-purpose flour, ⅓ cup rolled oats, ¼ teaspoon ground cinnamon
- Add the melted butter and mix with a fork until crumbly and clumpy. Use your fingers to form some larger pieces. Note: The crumble should look clumpy when pressed. If it seems too dry, you can mix in 1 extra tablespoon of melted butter. Set the crumble aside.3 tablespoons unsalted butter, melted
Make the cheesecake filling
- In a large bowl, beat the cream cheese on low speed until smooth.16 ounces full-fat cream cheese, at room temperature
- Add sugar and vanilla; mix until combined.½ cup granulated sugar, 1 teaspoon vanilla extract
- Blend in the Greek yogurt and lemon juice.½ cup Greek yogurt, at room temperature , 1 tablespoon lemon juice
- Add the eggs, one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing to keep the texture smooth.2 medium eggs, at room temperature
Assemble the cheesecake & bake
- Pour the cheesecake filling evenly over the cooled crust.
- Spoon the cooled apple filling evenly over the cheesecake layer.
- Sprinkle the crumble mixture evenly on top, pressing it down lightly so it adheres.
- Bake at 325°F (165°C) for 60–80 minutes, or until the edges look set and the center still has a slight wobble when you gently shake the pan.
- If the crumble begins to brown too quickly, loosely cover the pan with foil after the first 40 minutes.
Cool, chill & serve
- Turn off the oven and prop the door slightly open with a wooden spoon.
- Let the cheesecake rest inside for an hour.
- Then transfer to a wire rack and cool completely at room temperature.
- Once cool, cover and refrigerate for at least 6 hours or overnight.
- Run a thin knife around the edge before unclasping the springform ring.
- Lift off the sides, slice, and serve chilled.
- Enjoy!
Notes
Tips for success
- Weigh ingredients for the most accurate results.
- Use full-fat cream cheese for a smooth, creamy filling.
- Bring all cold ingredients to room temperature before mixing to avoid lumps.
- Pre-bake the crust to keep it crisp under the apples.
- Bake the cheesecake on a tray or baking sheet in case the springform pan leaks.
- Don’t overbake — edges should look set, center should still jiggle a little.
- Cool it slowly in the turned-off oven so it finishes setting gently and stays creamy.
- Loosen sides with a knife before removing the springform ring.
