Apple Crumble Cheesecake always sounds so dreamy, right? But then you start thinking: “It’s too tricky. It’s two desserts in one. My last cheesecake came out soggy.
” Oh, trust me, I’ve been there, fussing at midnight over a leaky springform pan. I wanted to make something that looked like a five-star restaurant dessert but could survive a potluck with my rowdy friends.
Well, here’s the deal—and if you need more dessert inspiration, check out my easy lemon bars recipe for those days you’re short on apples!
What apples to use
Okay, everyone’s got opinions on apples, but here’s what I’ve found after about a dozen soggy-skinned attempts. You want something tart and solid. Granny Smith apples are basically the star quarterbacks for Apple Crumble Cheesecake.
They hold their shape, which matters—you don’t want apples turning mushy under all that creamy filling. If Granny Smiths aren’t around, Honeycrisp or Braeburn work too. Let me just say, avoid Red Delicious here; they taste… just like sadness after baking.
I slice mine pretty thin, so they soften up without losing all their bite. Plus, I always toss them with a bit of lemon juice before layering. It keeps them from browning and adds a little zing. Some folks add cinnamon, and honestly, more power to you if you do. Cinnamon’s basically got a season ticket to apple desserts anyway.
Apple Crumble Cheesecake
Tips for a perfect cheesecake
Let’s get real—cheesecake can be fickle. I can’t count how many times my first ones came out looking like the surface of the moon. Cracked tops, oozy middles… oof. The trick? Patience, baby. Always use room-temp cream cheese. Cold stuff won’t mix smooth, and you’ll get lumps. Not cute.
Bring your eggs to room temp too. It helps everything blend, giving you that ultra-smooth filling. And don’t skip the water bath. Yeah, it’s a hassle, but it’s like spa day for your cake—no cracks on top and nice, gentle baking.
I also give my crust a little pre-bake before adding the cheesecake batter. Makes the base sturdy, which is crucial when you’re dealing with soft apple layers and buttery crumble. Take it from my disasters: a soggy crust will betray you every time.
I followed this advice, and it legit saved my birthday dessert! Creamy, no cracks, and everybody thought I bought it from a bakery. – Jamie P.
Apple Crumble Cheesecake
Assembling the cheesecake
Now for the fun part. You’ll want to line your springform pan with parchment, trust me. First, press the crust in firmly—I sometimes use a measuring cup to keep it even. Bake that for about 10 minutes so it’s golden.
Next, pour in your cheesecake filling. Here’s my controversial move: I layer in the apples right after, and then top with the crumble. Some recipes do apples after baking, but I say let them get cozy in the oven together. The apples soften, crumble soaks up juice, and everything melds together. It’s magic—or at least, it tastes like it.
After baking, don’t pull it straight from the oven. Leave the cheesecake in with the oven cracked open so it cools slowly. It keeps the top from puffing and cracking. Patience, my friend.
Apple Crumble Cheesecake
Expert baking tips
This is where things separate the good from the unforgettable. Want a few kitchen secrets? Here’s what I’ve learned through my many (many) tries:
- If your oven runs hot, tent some foil over the cheesecake in the last 20 minutes so your crumble doesn’t burn.
- Always cool the cheesecake in the pan before removing the ring, or you’ll have an avalanche.
- Got leftover apple slices? Make extra crumble and toss them in a baking dish—instant bonus dessert.
- Cheesecake tastes best the next day. Something magic happens while it sits in the fridge overnight.
Those little steps separate a “pretty good” Apple Crumble Cheesecake from full-on applause at the table. Seriously.
Apple Crumble Cheesecake
How long does the cheesecake last?
Assuming you don’t devour it that night… Apple Crumble Cheesecake keeps pretty darn well. If you wrap it up tight (plastic wrap, then foil), it’ll last up to five days in the fridge. I’ve eaten leftovers on day six—let’s be honest, they didn’t last much longer!
For freezing, slice it first. Individual slices wrapped well freeze perfectly—then just thaw a piece when you’ve got a craving. One tip: don’t microwave to thaw or your crumble will just get sad and soggy.
If you’re bringing it to a party, transport cold and slice there. Warm cheesecake on a hot day equals disaster. Oh, and always keep it chilled for food safety, just to be safe.
That’s the whole shebang! Apple Crumble Cheesecake is messy, fruity, creamy, crumbly, and… did I mention impressive as heck? Once you use the right apples and give yourself enough time, it’s not so scary.
One last thing—if you want a completely different spin (even some gluten free tips), the folks over at Apple Crumble Cheesecake – Texanerin Baking have got a great twist. I like to check their site just for the drool-worthy photos, honestly.
Apple Crumble Cheesecake
Give this a try, and let yourself mess up a little. Even the not-so-pretty ones disappear fast. If you want more baking ideas or just to share your results, drop a comment below—I’d love to see how yours turns out!
Print
Apple Crumble Cheesecake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful combination of creamy cheesecake, tart apples, and buttery crumble, perfect for any gathering.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups Granny Smith apples, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon (optional)
- 1 cup brown sugar
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed, then press into the bottom of a lined springform pan and bake for 10 minutes.
- In a large bowl, beat together cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition, then stir in vanilla.
- Toss apple slices with lemon juice and cinnamon, then layer over the cheesecake batter.
- In another bowl, mix brown sugar, oats, and flour, then sprinkle over the apples.
- Bake for 50-60 minutes, until the center is set. Leave in the oven with the door cracked for an hour after baking.
- Cool completely before removing the ring from the pan.
Notes
Cheesecake tastes best the next day after chilling in the fridge overnight.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg