Apple Cinnamon Cheesecake Crumble
Apple Cinnamon Cheesecake Crumble smells like autumn in a pan — warm cinnamon, buttery oat crumble, and the tang of cream cheese combine into something both cozy and celebratory. The golden apple slices sink into a silky cheesecake layer while a crunchy oat topping gives each bite contrast; it looks like rustic comfort and tastes like a hug. It’s special because it uses seasonal fruit, pantry staples, and simple steps to create an elegant dessert that’s sustainable (use local apples) and easy enough for weeknights or holiday gatherings. If you love caramel-forward desserts, try this take on a Caramel Apple Cheesecake for another crowd-pleaser.
Why You’ll Love This Recipe
This Apple Cinnamon Cheesecake Crumble is perfect for autumn parties, holiday dessert tables, or a weekend treat when you want something impressive without fuss. It brings together creamy cheesecake, tart-sweet apples, and a browned oat crumble that’s both textural and aromatic — think crisp edges, tender center, and cinnamon-scented steam as it’s sliced. The recipe is versatile (swap apples for pears or berries), and most ingredients are pantry-friendly, so you can make it on short notice. It strikes a balance between comfort food and show-stopping dessert, making it a top pick when you want something reliable and delicious.
Seasonal Ingredients Spotlight
Use crisp, locally grown apples for the brightest flavor and best texture — Granny Smith for a tart snap, Honeycrisp for juicy sweetness, or Fuji for a mellow aroma. The apples’ pale cream flesh blushes to honey tones when sautéed with cinnamon and nutmeg, releasing a perfumed steam that fills the kitchen. Rolled oats and brown sugar add a toasty, caramelized note to the crumble; when browned they become nutty and fragrant. Choosing in-season apples reduces food miles and supports local growers, and these fruits hold up well in baking so your cheesecake stays moist with just the right bite.
Try pairing the fresh-apple topping with other seasonal produce — a handful of chopped roasted pears or a scattering of toasted pecans adds crunch and depth. For complementary flavor ideas, see this simple Cinnamon Apple Grape Salad for a lighter way to showcase the same autumn spices.
What You’ll Need
- 1 1/2 cups graham cracker crumbs — buttery, crisp; substitute digestive biscuits or gluten-free crackers for GF.
- 1/4 cup sugar — balances the crust; use coconut sugar for a deeper caramel note.
- 1/2 cup unsalted butter, melted — gives a rich, silky crust; dairy-free margarine works for lactose-free versions.
- 2 cups cream cheese, softened — the creamy, tangy base; use plant-based cream cheese for a vegan swap (texture may differ).
- 1 cup sugar — sweetens the cheesecake; reduce slightly for less sweetness.
- 1 teaspoon vanilla extract — aromatic backbone; try almond extract for a nutty twist.
- 3 large eggs — provide structure and silkiness; substitute flax eggs for vegan attempts (bake time may increase).
- 2 cups apples, peeled and sliced — juicy, slightly tart; mix varieties for complexity.
- 1 teaspoon cinnamon — warm spice that defines the flavor.
- 1/4 teaspoon nutmeg — a whisper of warm earthiness.
- 1 cup rolled oats — provide hearty crunch in the crumble; quick oats will work but be finer.
- 1/2 cup brown sugar — molasses note for the crumble; swap for coconut sugar if desired.
Sensory notes and swaps: graham crumbs should smell toasty and feel sandy; cream cheese mixture should be silky and lump-free. For gluten-free: use GF crackers and certified oats. For lower sugar: cut sugar amounts by up to 25% and add a splash of maple syrup in the crumble to preserve texture.
How to Make This Recipe
Prepare the Crust (Preheat & Press)
Preheat the oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter; press the mixture into the bottom of a springform pan. Press firmly until the surface is even and slightly compacted — it should hold together when tapped. Blind-bake for 8–10 minutes if you like a firmer base.Beat the Cheesecake Filling (Mix Smooth)
In another bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and silky, scraping the bowl so no lumps remain. Add eggs one at a time, mixing well after each addition; the batter should look glossy and pourable. Avoid overbeating to reduce air bubbles and cracking.Sauté the Apples (Cook & Soften)
In a skillet, sauté the sliced apples with cinnamon and nutmeg until tender and slightly jammy, about 6–8 minutes; they should release syrup and smell fragrant. Drain any excess liquid so the filling won’t become soggy, then layer the apples on top of the cheesecake mixture. Arrange slices to create an even layer and pretty pattern.Make the Crumble (Combine & Sprinkle)
In a separate bowl, combine oats, brown sugar, and 1/4 cup melted butter; mix until crumbs form and the mixture is moist and clumping. Sprinkle evenly over the apple layer to form a golden, textured top that will crisp while baking.Bake Until Set (Watch & Test)
Bake for about 50–60 minutes or until the center is set (it will still have a slight wobble). The edges should be lightly golden and the crumble toasted. If the top browns too quickly, tent loosely with foil.Cool & Chill (Rest for Texture)
Allow to cool in the pan before removing, then refrigerate for a few hours or overnight to fully set. Serve chilled or at room temperature; chilling firms the cheesecake and concentrates flavor. Slice cleanly with a hot, wiped knife for neat pieces.
Troubleshooting: if the center cracks, it was likely overbaked or overbeaten — serve as is with a topping to disguise cracks. If apples release too much juice, sauté longer to reduce moisture or drain before layering.
Step Examples
Prepare the Base — Crush or pulse graham crackers until sandy; toast a minute for nuttier aroma. Press into pan until compact and evenly distributed.
Mix the Ingredients — Beat cream cheese until utterly smooth; stop when mixture is glossy and free of lumps for a velvety mouthfeel.
Shape or Cook — Layer fillings carefully; watch for browning and test the center with a gentle jiggle—slight wobble is perfect.
Finish or Garnish — Sprinkle extra toasted oats or a dusting of cinnamon for a rustic finish; drizzle warm caramel if desired.
Serve and Enjoy — Slice with a warm knife, serve slightly chilled; expect a crisp crumble, creamy cheesecake, and tender apple in each bite.
Essential Tools
- 9-inch springform pan (essential for easy removal)
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer (for smooth cheesecake batter)
- Skillet for sautéing apples
- Spatula and wooden spoon
- Measuring cups and spoons, cookie scoop or spoon for even topping portions
Optional: silicone spatula for scraping, baking sheet under springform to catch drips, cooling rack. If you use affiliate or local product links, place them here to recommend trusted pans or mixers.
Meal Prep & Storage Tips
Make-ahead: Bake the cheesecake up to two days in advance; chill covered to allow flavors to meld. Store leftovers in an airtight container or keep the pan covered with plastic wrap in the fridge for up to 4 days. For longer storage, slice into portions and freeze up to 2 months; thaw overnight in the refrigerator before serving. To re-crisp the crumble, gently warm individual slices in a 300°F oven for 5–8 minutes. Food safety: keep refrigerated at 40°F (4°C) or below and discard after recommended storage times.
Perfect Pairings
Serve slices with a dollop of lightly whipped cream or a scoop of cinnamon ice cream to echo the warm spice notes. For a beverage pairing, try a hot spiced apple cider or a robust espresso to balance the cheesecake’s richness — the cider’s acidity cuts through creaminess while amplifying the apple character. For brunch or dessert spreads, pair with a simple green salad dressed with lemon and walnuts to refresh the palate between rich bites. For another baked, autumnal treat that complements this dessert beautifully, consider serving mini loaves or slices of Apple Cider Donut Bread alongside coffee for a themed tasting table.
Nutrition Facts
Estimated per serving:
- Calories: ~180 kcal
- Fat: 8 g
- Carbohydrates: 24 g
- Protein: 3 g
- Fiber: 1 g
- Sugar: 14 g
Values are approximate and will vary with ingredient substitutions and portion sizes.
Avoid These Common Pitfalls
- Overbeating the batter — introduces air that causes cracks; beat until smooth and combine eggs gently.
- Soggy bottom — excess apple juice can seep into the crust; sauté apples until juices reduce or drain before layering.
- Undercooked center — if the center remains too wobbly after 60 minutes, continue baking in 5–10 minute increments.
H3: Examples
Dough Too Dry — Add a splash of milk until pliable.
Chocolate Coating Breaks — Ensure melted chocolate is smooth and warm.
Unevenly Shaped Balls — Use a cookie scoop.
Pro Tips for Best Results
Bring cream cheese and eggs to room temperature for a lump-free, smooth batter and even baking. Toast the oats lightly before combining with brown sugar for a deeper, nuttier crumble aroma and crunch. Use a water bath if you’re nervous about cracking — it gives a gentler, more even bake. For a glossy top, run a thin knife around the edge immediately after removing from oven to prevent sticking as it cools. Finally, let it rest overnight; chilling enhances texture and flavor, making slices cleaner and more flavorful.
Recipe Variations to Explore
- Pear & Cardamom: Replace apples with sliced pears and swap nutmeg for cardamom for a floral, warming twist.
- Maple Pecan Crumble: Stir chopped toasted pecans and a tablespoon of maple syrup into the crumble for a nutty, sticky topping.
- Berry Autumn: Use a mix of apples and blackberries for a tart-sweet contrast; reduce sugar slightly to let berry acidity shine.
- Gluten-Free & Vegan: Use gluten-free graham crumbs, dairy-free cream cheese, and flax eggs; note the texture will be slightly different but still delicious.
- Mini Individual Cakes: Bake in a muffin tin (use liners) for single-serve portions; reduce bake time to 25–30 minutes.
Dietary Adaptations & Safety Info
Allergens: contains dairy, eggs, and gluten (unless substituted). For vegan options, use plant-based cream cheese and melted coconut oil or vegan butter; use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) but expect a firmer set. For gluten-free, swap graham crumbs and ensure oats are certified GF. Always cool completely before refrigerating and label with date; consume refrigerated desserts within 3–4 days. For pregnancy or immunocompromised guests, ensure eggs are fully cooked and dairy is pasteurized.
Frequently Asked Questions
Q: Can I make this cheesecake without a springform pan?
A: Yes — you can use a regular cake pan, but lining it with parchment and allowing the cheesecake to cool completely before inverting will help with removal. Remember the crust may be harder to slice neatly.
Q: How do I prevent cracks on the cheesecake top?
A: Avoid overbeating the batter and bake at a moderate temperature. A water bath helps maintain even heat and reduces cracking. Also, don’t overbake — the center should have a slight wobble when done.
Q: Can I prepare this a day ahead?
A: Absolutely. In fact, chilling overnight improves texture and flavor. Store in the fridge, covered, up to 4 days.
Q: What apples work best for baking in this recipe?
A: Granny Smith, Honeycrisp, Fuji, or a mix give great texture and balanced sweetness. Choose firmer apples so they don’t turn to mush.
Q: How should I reheat leftovers without losing the crumble texture?
A: Warm single slices in a 300°F oven for 5–8 minutes to refresh the crumble. Avoid microwaving if you want to preserve crispness.
Q: Is it possible to freeze the cheesecake?
A: Yes — wrap tightly in plastic and foil and freeze up to 2 months. Thaw in the refrigerator overnight before serving.
Q: My crumble browned too fast — what should I do?
A: Tent the top loosely with foil and continue baking until set. For future bakes, check at 30–35 minutes and tent earlier if browning quickly.
Final Thoughts & Next Steps
This Apple Cinnamon Cheesecake Crumble brings home seasonal flavor with simple steps and pantry-friendly ingredients — a reliable crowd-pleaser that feels special. Try it for your next gathering, share photos, and tag us so we can see your spin. For more dessert ideas and seasonal recipes, explore our recipe categories on the site.
Print
Apple Cinnamon Cheesecake Crumble
- Total Time: 75
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A cozy and celebratory dessert featuring creamy cheesecake, tart apples, and a crunchy oat crumble, perfect for autumn gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups apples, peeled and sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup rolled oats
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the bottom of a springform pan.
- In another bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, mixing well.
- Sauté sliced apples with cinnamon and nutmeg in a skillet until tender, about 6–8 minutes. Drain excess liquid and layer apples on top of cheesecake mixture.
- Combine oats, brown sugar, and 1/4 cup melted butter in a bowl; sprinkle over apple layer.
- Bake for 50–60 minutes, until the center is set. Cool and chill before serving.
Notes
Let the cheesecake chill overnight for the best texture and flavor. Serve with whipped cream or ice cream for added indulgence.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 14g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, crumble, autumn dessert, apple dessert
