I’ve baked a lot of cheesecakes in my kitchen, but this apple crumble cheesecake holds a soft spot in my heart. It’s got that cozy fall vibe—sweet cinnamon apples tucked into a creamy cheesecake and finished with a buttery crumble that makes the whole house smell like a hug. I still remember the first time I made it; I pulled it out of the oven, cracked crust and all, and thought, ‘Yep, this one’s staying on the menu.’ There’s something deeply comforting about baking cheesecakes, isn’t there? Maybe it’s the way the crust holds all that creamy filling together or how the crumble adds that crisp bite right when you need it. This is one of those bake cheesecake recipes that makes you feel like you’ve achieved something great, even if you’re just wearing your oldest sweatpants. If you’re searching for an apple crumble cheesecake recipe that feels familiar yet special, this is it. It’s one of those unique cheesecake recipes that takes everything you love about dessert and wraps it in buttery crumbs and silky cheesecake. I’d say it’s an easy cheesecake recipe—no water bath drama, no stress. Just a simple, original cheesecake recipe that works every single time. So grab your whisk, take a deep breath, and let’s bake this cheesecake easy recipe—the perfect recipe for cheesecake lovers everywhere.

1) Key Takeaways
2) Easy Apple Crumble Cheesecake Recipe
3) Ingredients for Apple Crumble Cheesecake
4) How to Make Apple Crumble Cheesecake
5) Tips for Making Apple Crumble Cheesecake
6) Making Apple Crumble Cheesecake Ahead of Time
7) Storing Leftover Apple Crumble Cheesecake
8) Try these desserts next!
9) Apple Crumble Cheesecake
10) Nutrition

1) Key Takeaways

This Apple Crumble Cheesecake is everything I love about dessert in one slice. It’s got the smooth creaminess of classic cheesecake and the cozy comfort of an apple crumble. I like to call it the kind of dessert that makes you pause mid-bite just to smile. If you enjoy bake cheesecake recipes, this one feels like the kind of treat you’d bake when you need something that makes the kitchen smell like warmth itself.

It’s easy to make, forgiving, and always impressive. The crust gives a buttery crunch that contrasts the soft filling and the cinnamon apple layer that tastes like fall even in July. Whether you’re new to baking or an old pro, this one’s going to feel like second nature by the time it’s done.

We’re talking simple steps, everyday ingredients, and results that’ll have people asking where you bought it. That’s when you smile and say, “I made it myself.”

2) Easy Apple Crumble Cheesecake Recipe

Every time I make this Apple Crumble Cheesecake, I’m reminded that baking doesn’t have to feel complicated. It’s one of those bake cheesecake recipes that I can throw together on a Sunday afternoon without worrying about fancy tools or long rest times. A few bowls, a mixer, and some patience while it cools, that’s about it.

The best part is how balanced it tastes. You’ve got the creamy center that melts like a dream, a hint of spice from the cinnamon, and the crumble on top that gives just the right amount of texture. It’s the kind of easy cheesecake recipe that makes you feel accomplished without breaking a sweat.

Sometimes I joke that this dessert doubles as a room freshener—the smell of baked apples and butter is enough to lure anyone to the kitchen. No stress, no drama, just a perfectly good reason to grab a fork and a quiet corner.

3) Ingredients for Apple Crumble Cheesecake

Graham Cracker Crumbs: The base that holds everything together. I mix them with melted butter until they look like wet sand and then press them into the pan. It sets the tone for the rest of the dessert.

Butter: I like using unsalted butter so I can control the flavor myself. It gives the crust a deep, rich taste and helps the crumble topping crisp up perfectly.

Cream Cheese: Softened cream cheese is the heart of any good cheesecake. It needs to be room temperature so it blends smooth, not grainy.

Granulated Sugar: Adds the right sweetness without overpowering the tang of the cream cheese. I like how it caramelizes ever so slightly on the edges.

Eggs: They’re what make the cheesecake set properly. I add them one at a time so the batter stays creamy.

Apple Pie Filling: I usually use canned because it saves time, but fresh sautéed apples work beautifully too. They bring that sweet, spiced flavor that ties everything together.

Brown Sugar and Cinnamon: These two add warmth to the crumble topping. When baked, the aroma fills the house and makes it impossible not to sneak a piece early.

4) How to Make Apple Crumble Cheesecake

Step 1. Preheat the oven to 325°F. I grease a 9-inch springform pan and get my crust ready first—it’s my foundation. I press the graham cracker mixture firmly and chill it for a few minutes while prepping the filling.

Step 2. In a large bowl, I beat the cream cheese and sugar until smooth. Then, one egg at a time, I blend them in slowly. Patience here pays off with a silky texture later. A splash of vanilla gives the batter a little charm.

Step 3. I pour the cheesecake mixture over the crust, spread it evenly, and spoon the apple pie filling right on top. The apples sink a little, but that’s part of the magic—they bake right into the creamy layer.

Step 4. For the crumble, I mix flour, brown sugar, cinnamon, and butter until it looks crumbly, then scatter it over the apples. Bake it for about an hour, and when the center wobbles slightly, I know it’s perfect. Cool completely before refrigerating—it’s the secret to that clean, creamy slice.

5) Tips for Making Apple Crumble Cheesecake

Let’s talk success tips. First, don’t rush the cooling. I’ve made that mistake and ended up with cracks big enough to park a fork in. Letting it rest at room temp before chilling keeps it smooth and firm.

If you’re using fresh apples, cook them slightly in a skillet first. That takes away extra moisture so your cheesecake doesn’t turn soggy. The crumble should feel sandy before baking—too sticky means too much butter, so just toss in a pinch of flour to fix it.

This recipe’s forgiving. I’ve swapped sugars, added nutmeg once, and even forgot the cinnamon (never again). Each batch still comes out tasting like home. I love that kind of reliability in bake cheesecake recipes.

6) Making Apple Crumble Cheesecake Ahead of Time

Cheesecake’s one of those desserts that actually tastes better the next day. The flavors settle, the texture firms, and you get that rich creamy bite every time. If you’ve got a busy day ahead, make it the night before. It’ll be waiting for you, chilled and ready, like a little edible reward.

I wrap mine tightly in plastic once it’s cooled and slide it into the fridge. You can even freeze it for later—just skip the crumble topping until you’re ready to serve. That way, it stays crunchy and golden instead of soft.

When you take that first cold slice the next day, it’s pure satisfaction. A little patience really pays off here, turning an easy cheesecake recipe into something that tastes like it came from a bakery.

7) Storing Leftover Apple Crumble Cheesecake

If by some miracle there’s any left, cover it well and store it in the fridge. It stays good for about five days, though it rarely lasts that long in my house. The crumble softens slightly over time, but a quick toast in the oven before serving brings it back to life.

For longer storage, freeze slices individually. Wrap each in plastic and tuck them in a freezer bag. Then, whenever the craving hits, you can thaw a slice overnight and enjoy it again like new. It’s like keeping happiness on standby.

Recipes like this are why I love simple desserts. They don’t ask for much, just a little care and some good ingredients. The payoff? Every bite tastes like effort made visible. Or edible, really.

8) Try these desserts next!

9) Apple Crumble Cheesecake