Apple Cheesecake with Cinnamon Crumble

This apple cheesecake with cinnamon crumble combines three dessert favorites into one spectacular treat. The tangy cream cheese filling nestles between layers of cinnamon-spiced apples, all crowned with a buttery oat crumble that creates the perfect textural contrast in every bite.

I first made this for my sister's autumn birthday when she couldn't decide between apple pie and cheesecake. Now it's requested at nearly every family gathering from September through December.

Ingredients

• Graham cracker crumbs form a buttery foundation that holds up to the moist filling
• Cream cheese use full-fat Philadelphia-style for the creamiest texture
• Apples choose firm varieties like Granny Smith or Honeycrisp that hold their shape
• Brown sugar adds caramel notes that complement the apples perfectly
• Cinnamon appears in multiple components creating a cohesive flavor profile
• Cold butter for the crumble must stay chilled until the last minute for proper texture

How To Make Apple Cheesecake Cinnamon Crumble

Prepare the crust

Combine graham cracker crumbs with melted butter and sugar until the mixture resembles wet sand. Press firmly into your springform pan using the bottom of a measuring cup for an even layer. The firmer you press the less likely your crust will crumble when serving.

Create the apple filling

Melt butter in a large skillet before adding your sliced apples. Cook them just until slightly softened about 5 minutes. You want them tender but not mushy as they'll continue cooking in the oven. The spices bloom in the warm butter creating an intoxicating aroma.

Mix the cheesecake filling

Beat cream cheese until completely smooth before adding sugar. Any lumps now will remain in the final dessert. Add eggs one at a time mixing on low speed just until incorporated. Overmixing introduces air which can cause cracks during baking.

Layer the components

Pour half the cheesecake batter over your crust then add half the apple mixture. Repeat these layers ending with apples. This creates beautiful definition when sliced and ensures apple flavor throughout.

Make the crumble topping

Work the cold butter into the dry ingredients using your fingertips until you achieve a pebbly texture. Larger chunks create more interesting texture so don't overwork the mixture. Sprinkle generously over the entire surface.

Bake with care

Bake until the center is mostly set but still has a slight jiggle. A completely firm center indicates overbaking which can lead to cracks and a dry texture. Cooling gradually prevents the dramatic temperature change that causes sinking.

My grandmother taught me to add a pinch of salt to the apple filling which might seem odd in a sweet dessert but it actually enhances all the other flavors. Whenever I make this recipe I think of her kitchen and how she would always save me a corner piece with extra crumble.

Preventing Cracks

The most common cheesecake problem is cracking but this recipe is forgiving thanks to the crumble topping which hides any imperfections. Still avoid overmixing the cheesecake batter which introduces air bubbles that expand during baking. Never open the oven door during the first 40 minutes of baking as the sudden temperature change can cause the cake to collapse.

Serving Suggestions

This cheesecake is substantial enough to stand on its own but a drizzle of warm caramel sauce takes it to another level. For an elegant presentation dust the top with powdered sugar just before serving. I like to serve slices slightly chilled but not refrigerator cold to maximize the flavor. A dollop of lightly sweetened whipped cream balances the richness beautifully.

Storage Tips

Store leftover cheesecake in the refrigerator covered loosely with foil rather than plastic wrap which can create condensation on the surface. It will keep well for up to five days though the crumble may soften slightly over time. You can also freeze individual slices wrapped tightly in plastic wrap then foil for up to two months. Thaw overnight in the refrigerator for best results.

Seasonal Adaptations

While this recipe shines with apples you can adapt it throughout the year using seasonal fruits. Try peaches in summer or pears in winter using the same technique. Just adjust the cooking time for softer fruits which may need less time in the skillet. The spice blend can also be modified to complement different fruits cinnamon and ginger work beautifully with pears while nutmeg enhances the flavor of peaches.

Recipe FAQs

→ Can I make this cheesecake a day ahead?

Absolutely! In fact, making this cheesecake a day ahead is recommended. The overnight refrigeration allows the flavors to meld together beautifully and ensures the perfect texture. Just keep it covered in the refrigerator until about 30 minutes before serving.

→ What type of apples work best for this dessert?

Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn work exceptionally well as they hold their shape during cooking and provide a nice contrast to the sweet elements. Avoid softer varieties like McIntosh that might break down too much during baking.

→ How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overmixing the batter (especially after adding eggs), bake at the specified temperature, and allow the cheesecake to cool gradually in the turned-off oven with the door slightly ajar before cooling at room temperature. The crumble topping also helps hide any minor cracks that might form.

→ Can I freeze leftover cheesecake?

Yes, this cheesecake freezes beautifully. Cut leftover cheesecake into slices, wrap each piece individually in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving for best results.

→ How do I know when the cheesecake is properly baked?

The cheesecake is done when the edges are set but the center still has a slight jiggle when gently shaken. It should not be completely firm in the middle as it will continue to set as it cools. Overbaking can lead to a dry, cracked cheesecake.

→ Can I substitute the graham cracker crumbs for the crust?

Absolutely! Digestive biscuits, vanilla wafers, gingersnaps, or even crushed shortbread cookies make excellent alternatives to graham crackers. Each will impart a slightly different flavor that can complement the apple and cinnamon notes beautifully.