Curl Up With This Cozy Apple Crumble Cheesecake

If you’ve ever craved something warm, creamy, and just a tiny bit indulgent when the days get chilly—oh, you’re in the right kitchen. This apple crumble cheesecake has become my “get through autumn” ritual, and frankly, it’s seen me through a few less-than-perfect days (and, well, one rainy football Sunday when the power flickered and I sat in the candlelight licking the mixing spoon; ten out of ten, would do again). There’s something equal parts fancy and familiar about a gently spiced apple filling with velvety cheesecake, and a crumble top that’s just—honestly, it’s crispy heaven. Anyway, I never meant for this to turn into a pep talk, but hey, baking is therapy, right?

Why This Wins My Family Over Every Time

I make this when I want to impress guests, but I also sometimes bake it on a random Thursday because my kids will outright stage a rebellion if there isn’t dessert. My family goes absolutely bonkers for this because it’s like all their favorite desserts had a party: apple pie, that cheesecake from the diner we love, and, of course, a classic crumbly crisp. (Okay, I’ll admit, the first time I made it I got so frustrated with the crust falling apart that I almost ditched the whole project—but the taste more than made up for wonky slices. Now I kind of aim for rustic looking pieces and nobody minds.)

The Game Plan: Ingredients

Crust:
- 200g (about 2 cups) graham cracker crumbs (if I’m out, shortbread cookies in the blender do the trick too)
- 1/3 cup melted butter (salted, if you’re bold, unsalted if you’re posh)
- 1 tablespoon brown sugar (gran loves dark muscovado but, you know, brown sugar is brown sugar)
Apple Filling:
- 3 apples (usually Granny Smith, but Pink Lady gives it a nice tart punch)—peeled, cored, and sliced thinish
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon (or more if you’re brave—or, less if you aren’t fussed)
- 1/4 tsp nutmeg (sometimes I skip this if I can’t find the jar—up to you!)
- A squeeze of lemon (“about a teaspoon” if you need to measure everything, I just squeeze half a lemon and call it a day)
Cheesecake Layer:
- 450g (two bricks) cream cheese, room temp if you remember
- 2/3 cup white sugar (I’ve heard honey works in a pinch but never tried, honestly)
- 2 eggs (medium or large—I just use whatever’s rattling around in the fridge)
- 1 teaspoon vanilla extract (real is best, imitation is okay if you’re on a budget)
- 1/4 cup sour cream (Greek yogurt works if you’re desperate—hashtag been there, done that)
Crumble Topping:
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 80g (a big tablespoon and a bit) cold butter, cubed
- Pinch of salt (or don’t, no one’s looking)
Optional: A drizzle of caramel sauce when serving, if you fancy. I sometimes buy it here’s a solid homemade one but honestly, they all get the job done.

Let’s Get Baking: (Don’t Sweat the Details)

Prep the pan. Line the bottom of a 9-inch springform pan with baking paper. (If you don’t have one, I’ve used a deep cake pan and just served it straight from that. No shame.)
Mix the crust. In a bowl, stir together the graham cracker crumbs with melted butter and brown sugar. Press into the base of your pan. Don’t overthink it—just smush it down into an even-ish layer. I use the bottom of a mug, for what it’s worth.
Par-bake. Bake your crust for about 10 minutes at 350°F (175°C) while you wrangle everything else together.
Apple time. Throw your sliced apples, sugar, cinnamon, nutmeg, and lemon juice into a bowl—toss until the apples are all shiny and happy. This is where I sneak an apple slice or two (for “quality control,” obviously).
Cheesecake filling. In a bigger bowl, beat the cream cheese and sugar together until smooth(ish); don’t worry if you see the odd lump, they love to smooth out in the oven. Add eggs one at a time, then the vanilla and sour cream. Try not to overthink mixing—just combine till it looks mostly uniform. If you’re using a hand mixer, don’t forget to scrape the sides (my old electric whisk makes weird noises but still does the trick).
Assemble Part One. Pour the cheesecake batter over your baked crust. Jiggle the pan a bit to settle it.
Layer in the apples. Tumble your apples evenly on top of the cheesecake. Don’t stress about making it pretty—erratic is in this year.
Streusel party. In another bowl (I know, sorry), combine flour, oats, brown sugar, and salt. Rub in the cold butter with your fingers too crumbly. If it starts clumping, you’re golden. Scatter this mixture over the apples. It’ll look mountainous; perfect.
Bake. Carefully slide into the oven for 50 minutes or so—until the edges are a little puffed and the middle has a gentle wobble (not full-on jello, more like a subtle shimmy). If it starts to brown too much, loosely cover the top with foil.
Cool and chill. Let it cool fully before you even dream of removing the sides. Then (this is the hard part) chill in the fridge for at least 4 hours. Overnight is best—I know, patience is a virtue. Or maybe a curse.

Honestly Useful Notes

If you use apples that are too sweet (like Red Delicious) the cheesecake can get a bit blah. Learned that the hard way!
Your crust might seem too crumbly before chilling, but it does firm up quite a bit in the fridge. (Actually, I find it works better if you push it down a little extra with a glass.)
Don’t worry one bit if the crumble looks lumpy—lumps = crunch!

Tried (and Some Weird) Variations

Once swapped apples for pears—totally delicious but a bit more watery, so I’d maybe bake a wee bit longer next time.
Tried a ginger snap crust once. Family verdict: “too spicy.” (But my friend Jess loved it, so maybe I’m on to something.)
Left out the oats, used coconut flakes instead. Wild! Different texture—not my fave, but hey, you might love it.

What You’ll Really Need (But Improvise if You Must)

A springform pan for easy removal. But if you don’t have one, line a regular tin with parchment and use it like a handle to lever out slices (been there… slightly messier but gets eaten anyway).
An electric hand mixer makes short work of the cream cheese, but I’ve made this arm-powered before, which is a workout AND makes dessert, win-win?
Peeler and chopping board, obviously, unless you’re some sort of fruit-peeling ninja.
A great playlist. (I usually listen to the Splendid Table podcast—soothing and distracting.)

Apple Crumble Cheesecake for Cozy Fall Evenings

Storing Tips (Assuming You Have Leftovers!)

It’ll keep in the fridge, covered (like with foil or a big upside-down plate) for maybe four days, but honestly in my house it never lasts more than a day! If your kitchen is chilly, it’ll keep its shape quite well. Don’t freeze it though—the texture gets weird (I learned that post-holiday clear-out, whoops).

I Usually Serve It Like This…

Best with a drizzle of warm caramel, a dollop of whipped cream or, if you’re feeling extra British, a slosh of warm custard. (My brother likes it ‘breakfast style’ the next morning with black coffee—he claims it’s basically a dairy serving.) Sometimes we sprinkle toasted pecans on top, just for the crunch.

The Real Pro Tips (Aka, What I Wish I Knew Earlier)

Don’t skip chilling. I once tried to serve it warm out of impatience—it oozed everywhere (still delicious but looked like a crime scene dessert).
Go easy on packing in the crumble—too tight and you miss out on those golden, slightly raggedy bits that are the best bites.
Actually, I find it works better if you let it come up to room temp for 20 minutes before slicing—it cuts waaaay neater.

FAQ: Real Questions I’ve Gotten (and Honest Answers)

Can I make this gluten free? Yep! Swap the graham crackers for GF biscuits and oats for certified GF ones. Sometimes I skip oats altogether and just up the flour in the crumble.
Do I have to peel the apples? I mean, you don’t have to, if you like the rustic vibe. I usually do because the peels can be a bit tough, but my mate Olivia insists leaving them on is “more natural.”
Why is my cheesecake cracky? Ah, the classic! If it cools too quickly (like if you’re baking while a chilly draft blows through the kitchen—hello, Scotland), it’ll crack. Doesn’t hurt the flavor a jot though.
Can I use canned apples? Technically, sure. But the texture gets a bit mushy. I did this last year when I ran out of fresh apples (wasn’t my best work, but at least nobody starved).
What’s the best apple for this? I like a mix—Granny Smith and Pink Lady, or Braeburn if I can find ‘em. Use whatever you grab at the market, mostly—just not super mealy ones.

If you want to geek out more over cheesecake techniques, check the testing charts at Sally’s Baking Addiction—hers are so friendly and not remotely scary. Anyway, let me know if you have any questions, and save me a scrappy end piece if you try this, yeah?

Apple Crumble Cheesecake for Cozy Fall Evenings