Apple Cinnamon Cheesecake Crumble

Name: Apple Cinnamon Cheesecake Crumble
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 cups cream cheese, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 tsp ground cinnamon; 3 cups apples, peeled and diced; ¼ cup brown sugar; 1 cup rolled oats; ½ cup all-purpose flour

by Joudia Elise

Updated on: January 8, 2026

Delicious apple cinnamon cheesecake crumble served on a plate with a fork

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The first time I put an Apple Cinnamon Cheesecake Crumble into the oven it felt like a small act of comfort for my whole family. The house filled with the warm scent of cinnamon and butter, and my little boy came running from the living room asking if it was time for dessert. I remember setting the pan on the counter, slicing a small corner to taste warm against my finger, and thinking how a few simple ingredients had turned into something that felt like home.

Table of Contents

Why Apple Cinnamon Cheesecake Crumble Still Feels Like Home

This dessert is one of those recipes that lives in the center of family life. I learned to make it on a slow afternoon when my mother taught me how to fold cream cheese so it stayed silky and light. She spoke softly as we worked, and the apples smelled bright and sweet while the crumble browned on top. That memory lives in every bite I make now.

Food ties us to moments. For me, Apple Cinnamon Cheesecake Crumble ties me to Sunday afternoons, to kids with sticky fingers, and to friends who show up without announcements. It is the dish I take to a neighbor who had a long week. It is what I plate when my husband and I want a quiet conversation after the kids are asleep. Each slice carries a tiny memory of who we are as a family.

I like dishes that are honest and simple. This one uses straightforward pantry staples and turns them into a layered dessert that feels special. The creamy cheesecake balances the tart apple, and the oat crumble brings a nutty, toasted note that makes the whole thing sing. It is cozy, but not heavy. It is both fancy enough for a small celebration and gentle enough for a weekday treat.

If you enjoy bold apple flavors tucked into soft, creamy layers, you might also like my warm twist on a classic in my caramel apple cheesecake. It is a good companion when you want to try different ways to love apples and cream cheese in the kitchen.

The Story Behind Our Favorite Apple Cinnamon Cheesecake Crumble

I made this cheesecake for the first time when I wanted a dessert that could feed a family but not take the whole day. I had apples on the counter and a half-used block of cream cheese in the fridge. I mashed that idea together with a crisp oat topping I knew from an old coffee shop recipe, and the result felt like a small victory.

This recipe is not about perfection. It is about the warmth of a kitchen where things are used and loved. You will find fingerprints on the wooden spoon and flour on the counter. Those marks tell a story. They mean that this dish lives in a real home and not just a glossy page.

Over the years I have learned small tricks. I let the cheesecake cool slowly so it does not crack. I saute the apples until they soften but still keep a bite. I let the crumble brown until the kitchen smells toasted and warm. Each small step has a sensory clue to tell you when it is right.

When guests arrive, I serve the cheesecake with a simple scoop of vanilla ice cream or a spoon of lightly whipped cream. We laugh, we talk, and somehow the dessert makes the conversation sweeter. That is what cooks me back to the stove: food that brings people close.

Bringing Apple Cinnamon Cheesecake Crumble Together

“Every time I stir this pot, it smells just like Sunday at home.”

Making this Apple Cinnamon Cheesecake Crumble is about a gentle rhythm. You start with a buttery crumb base that presses down to make a tender crust. Then you create a creamy cheesecake filling that you beat until it is smooth and glossy. From there you cook apples just until they turn soft and release a fragrant steam of sugar and spice.

The sound of the apples cooking is part of the charm. They sizzle a bit in the pan and give off a sweet, bright scent that fills the room. When you stir the cheesecake batter it should feel smooth and cool on your spoon. The crumble topping will feel sandy and coarse, and when it browns in the oven it will crackle slightly.

As the cheesecake bakes, the edges will set first and turn a pale golden. The center will wobble just a touch when you open the oven. That wobble is a sign of a perfectly baked, creamy middle. Once cooled and chilled, the cheesecake becomes firm but tender, and the layers hold together beautifully.

When I guide someone through this recipe, I talk about small senses. Watch the apples and listen to them. Smell the butter meet the graham crust. Feel the batter when you beat the cream cheese. Those simple cues make the process more alive and less like following a list.

Ingredients You’ll Need

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
3 cups apples, peeled and diced
¼ cup brown sugar
1 cup rolled oats
½ cup all-purpose flour

A little side note about the ingredients that feels like a small hug. Use fresh butter if you can, because it gives the crust and the crumble a richer taste. A little extra vanilla if you love a cozy aroma will never hurt. Ripe but firm apples work best so they hold a bit of texture when cooked.

If you want to pair this with other apple-inspired treats, the warm spice combo in this cheesecake goes well with something like apple cider donut bread on a chilly morning. It is a nice way to stretch the same flavors across different moments in a day.

Step-by-Step Directions

Preheat oven to 350°F (175°C). Arrange your rack in the center so the cheesecake bakes evenly and the top can brown slowly. I like to line the bottom of a 9-inch springform pan with parchment for easy release and less fuss after baking.
In a bowl, mix graham cracker crumbs and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Use the back of a spoon to press it firmly and evenly, so the crust holds together when you slice.
In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and cinnamon. Pour cheesecake batter over the crust, smoothing the top with a spatula until glossy and even.
In another pan, sauté apples with brown sugar and a pinch of cinnamon until tender. Cook until they start to release a bit of syrup but still keep a little bite. Spread the spiced apples over the cheesecake layer, spreading them gently so they form an even carpet of fruit.
In a separate bowl, blend oats, flour, and remaining butter, then sprinkle the oat crumble evenly over the apples. Use your fingers to break it into small chunks so it bakes into a crunchy topping. Scatter it so every bite will have some oat and some apple.
Bake for 50-60 minutes or until the center is set. Watch the edges for a light golden color and the top for a warm, toasted look. The center should wobble slightly when you gently shake the pan but not be liquid.
Let cool and refrigerate for at least 4 hours before serving. Let it come to a perfect chilled set so clean slices are easy. When you are ready to serve, run a knife around the edge, release the springform, and slice with a warm, dry knife for tidy pieces.

Apple Cinnamon Cheesecake Crumble

Serving Apple Cinnamon Cheesecake Crumble With Family Warmth

I find joy in how a simple plate of this cheesecake can change the tone of an evening. For a family night, I cut generous slices and set them in the middle of the table so everyone can help themselves. The crumble leaves a light dusting on the plates and someone always offers an extra spoon for the caramel-like juices at the bottom.

For a brunch with friends, I serve small wedges with a scoop of vanilla ice cream or a dollop of softly whipped cream. A few toasted pecans on the side bring a nice contrast. I like to add a scattering of thin apple slices for charm and a little extra crunch.

If I take it to a potluck, I label the plate with a short note about the cinnamon so those who love warm spices can find it. People often tell me they like the balance between the silky cheesecake and the textured crumble. That balance is why this recipe travels well.

There is something comforting in sharing dessert family style. Kids get to pick the piece they want. Grandparents remember the apples they made when they were young. Those small moments make a meal more than food. They make it memory.

When guests linger, the cheesecake becomes part of slower conversation. It reminds us that food can be the soft place we come back to after a long day. It is a small ceremony of comfort.

Small Tricks for Better Results

Use room temperature cream cheese so you mix a smooth batter without lumps. Cold cream cheese will give you a bumpy mix and that little texture can show after baking. If your cream cheese is too cold, cut it into cubes and let it sit for 20 minutes.

Press the crust firmly so it does not crumble when you slice. A metal measuring cup or the back of a spoon works well. A firm base keeps the layers tidy and makes serving easier.

When you cook the apples, choose a medium heat. Too hot and they will become mushy. Too low and they will not release their juices. Aim for a gentle simmer so they soften but keep structure.

If the crumble topping browns too quickly, lower the oven by 10 degrees and cover the pan loosely with foil. The foil will protect the top while the center finishes baking.

Chill the cheesecake for at least 4 hours, ideally overnight. Chilling helps the layers set and flavors meld. The cinnamon gets softer and the apple juices mellow into the cream cheese just enough to be lovely, not overpowering.

What Goes Into Apple Cinnamon Cheesecake Crumble

I often talk about ingredients like friends. Each one has a job. The graham cracker crumbs make the ground base. The butter binds them and gives a rich mouthfeel. The cream cheese offers the silky center. Sugar sweetens, eggs make the batter set, and vanilla lifts the mix with warm floral notes.

Apples are the star in the middle. I prefer a firm apple like Honeycrisp or Fuji because they hold their shape and offer a sweet-tart note. Brown sugar helps the apples caramelize lightly, and cinnamon ties it all together with a familiar, cozy tone.

The oat crumble adds texture. It should feel rustic and slightly chewy after baking. The flour helps it bind so it doesn’t fall apart too much when you slice. Together, the layers make a dessert that is textural and comforting.

If you want a playful swap, add a handful of chopped walnuts to the crumble for a nutty flavor. Or stir a teaspoon of lemon zest into the apple mixture for a bright lift. Small changes can be nice, and the core of the recipe holds up well to gentle tweaks.

If you love salads that pair with warm spices, try a fresh salad with crisp apples and grapes as a side. I sometimes serve a bright salad alongside slices of cheesecake to balance the meal and add a fresh note, like in my cinnamon apple grape salad. It makes the dessert feel like part of a whole, balanced table.

Troubleshooting Common Questions

If your cheesecake cracks, it often means it cooled too quickly. Let it cool in the oven with the door cracked for 10 minutes before moving it to the counter. Slow cooling helps the center relax and prevents sudden contraction.

If the center is too wobbly after baking, it may need more time. Tent it with foil and bake for another 10 minutes, then check again. Sometimes ovens run cool, and a little extra time helps the middle set without drying the top.

If the crust is soggy, make sure you pressed it firmly and baked it briefly before adding the batter. A quick 8-minute blind bake can make a firmer base, especially if your crust mix feels loose.

If the crumble stays soft, it might need more butter to brown properly, or your oven might not be giving even top heat. Finish it under a broiler for a minute or two if needed, watching closely so it does not burn.

If apples release too much liquid, choose firmer apples and avoid overcooking them before layering. A gentle sauté gets them soft and gently syrupy without drowning the cheesecake.

Baking with Kids and Making It a Family Project

This recipe is a good one to do with children. Younger kids can press the crust into the pan and sprinkle the crumble. Older kids can help measure ingredients and watch the apples cook. It is a gentle way to teach the feel of cooking and the rhythm of baking.

I like to set a small station for kids with a damp towel and a plastic spoon. They can press crusts and scatter crumble while I handle the hot pans. It gives them ownership and keeps the kitchen safe.

When we bake together, I tell the story of how I learned a trick, or why a step matters. It makes the recipe more than a set of instructions. It becomes a shared lesson that they can take with them.

We also make a game of smelling each stage. I ask questions like, "What does the kitchen smell like now?" or "Which spice feels warm?" It helps them notice small things and builds a sense of pride when they help plate the dessert for the table.

Keeping the Heart of Home Cooking in Every Slice

At its core, this Apple Cinnamon Cheesecake Crumble is not about perfect technique. It is about the small, present moments that make a house feel like a home. It is the scent that pulls children to the kitchen. It is the pause in a conversation when someone takes a bite and smiles. It is the plate passed from hand to hand.

When I serve this dessert, I want my guests to feel welcome. I want them to know that it came from a place of care. That feeling matters more than a glossy finish or a trend. Real food that carries warmth and memory is the goal.

So I invite you to make this recipe and make it your own. Change a thing or two if you like. Add nuts, try tart apples, or stir a touch of maple into the crumble. Each change tells a story and makes the dish yours.

Storing Apple Cinnamon Cheesecake Crumble for Tomorrow

Store leftovers in the fridge covered loosely with plastic wrap or in an airtight container. The cheesecake keeps well for up to 4 days and stays creamy. I like to slide a piece of parchment between slices so they do not stick if I stack them.

If you want to freeze a slice, wrap it tightly in plastic and then in foil. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving so the texture returns to its creamy self.

When reheating a slice, I find a quick 20-second warm in the microwave brings back a soft, fresh quality. For a crisp crumble, pop the slice under a broiler for a minute, watching closely, and then serve with a cool scoop of vanilla.

Flavors change gently over time. The apples soften and the cinnamon blends into the cream cheese. Many times I find the dessert tastes even more harmonious the next day. That calm, settled taste makes leftovers feel like a quiet gift.

If you plan to serve this at a gathering, make it a day ahead. The flavors will rest and the cheesecake will slice cleaner. You will also gain time to focus on the other parts of your meal and enjoy your guests without last-minute oven checks.

Final Notes and Heartfelt Tips

I encourage you to read through the steps before you start. Lay out your ingredients so nothing surprises you mid-step. Cooking becomes easier when the kitchen is calm.

Use tools you have and feel comfortable with. A hand mixer works fine for the cream cheese, and a heavy skillet is perfect for cooking apples. You do not need fancy equipment to make something that feels special.

Be generous with patience. Baking is a gentle act. Give the cheesecake time to cool and the flavors time to settle. That little patience makes a big difference in taste and texture.

This recipe is meant to be shared. Whether you cut it into small fingers for a party or slice it thick for a cozy night at home, it holds a kind of easy grace. Let it be part of your kitchen story and pass it on to someone next time you bake.

Conclusion

If you want to see a similar take on apples folded into a crumble-topped cheesecake for inspiration, this lovely version shows how different bakers bring their own touch to the idea: Apple Crumble Cheesecake – Spatula Desserts.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.