Layered Apple Cinnamon Cheesecake

This apple cheesecake cinnamon crumble combines three beloved desserts into one showstopping treat that never fails to impress at family gatherings. The buttery graham cracker crust provides the perfect foundation for creamy cheesecake layers studded with tender spiced apples, all crowned with a crispy oat crumble that adds wonderful textural contrast.

I first created this recipe when my orchard yielded more apples than we could eat fresh. My family was growing tired of traditional apple pie, but this fusion dessert instantly became our new autumn tradition. Even my father in law, who claims to dislike cheesecake, requests this every Thanksgiving.

• Graham cracker crumbs create a sturdy base that complements the apple flavor while providing textural contrast to the creamy filling
• Cream cheese forms the heart of this dessert use full fat Philadelphia brand at room temperature for the smoothest texture
• Apples should be firm varieties like Granny Smith or Honeycrisp that hold their shape when cooked
• Brown sugar adds rich caramel notes that enhance the apple flavors
• Ground cinnamon and nutmeg provide classic warm spice notes that make this dessert truly comforting
• Old fashioned oats in the crumble topping add rustic texture and nutty flavor
• Vanilla extract enhances all the flavors without overwhelming them

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 and evenly into your springform pan, making sure to create a level base. The firmness of your press determines how well the crust will hold together when sliced.

Cook the apple filling

Melt butter in a large skillet over medium heat until it begins to foam slightly. Add your sliced apples, brown sugar, cinnamon and nutmeg, stirring frequently to ensure even coating. Cook just until the apples soften slightly but still retain some firmness, about 5 to 7 minutes. Allow this mixture to cool completely before layering to prevent it from melting the cheesecake batter.

Mix the cheesecake filling

Beat room temperature cream cheese for at least 2 minutes until completely smooth with no lumps whatsoever. Add sugar and vanilla, beating until fully incorporated and slightly fluffy. Add eggs one at a time, mixing just until blended after each addition. Overbeating after adding eggs can incorporate too much air, leading to cracks in your finished cheesecake.

Create beautiful layers

Pour half the cheesecake mixture over your prepared crust, spreading it into an even layer. Arrange half of your cooled apple filling in a single layer over the cheesecake batter. Top with remaining cheesecake batter, spreading carefully to cover the apples. Distribute the remaining apple filling evenly across the surface.

Make the crumble topping

Whisk together flour, oats, brown sugar and cinnamon in a medium bowl until well combined. Add cold butter cubes and work them into the dry ingredients using your fingertips, pressing and rubbing until the mixture resembles coarse crumbs with some larger pieces remaining. Sprinkle this generously and evenly over the entire surface of the cheesecake.

Bake to perfection

Place the springform pan on a baking sheet to catch any potential butter drips. Bake in your preheated oven for 50 to 60 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle when gently shaken. Allow to cool completely at room temperature before refrigerating for at least 4 hours or preferably overnight.

The apple filling is truly the heart of this recipe for me. I discovered its perfect balance when my daughter suggested adding a pinch more nutmeg than my original recipe called for. That small adjustment made all the difference, adding a subtle warmth that makes this dessert feel like a cozy autumn afternoon wrapped in sweetness.

Preventing Cheesecake Cracks

The most common issue with cheesecakes is surface cracking. To prevent this, avoid overmixing your batter after adding eggs, as too much air incorporation can cause the cheesecake to rise rapidly and then fall, creating cracks. Additionally, cooling the cheesecake gradually is crucial. After baking, turn off the oven, open the door slightly, and let the cheesecake cool in the oven for about an hour before moving to room temperature. The good news with this particular recipe is that even if cracks form, the crumble topping will conceal them perfectly.

Make Ahead And Storage Tips

This apple cheesecake cinnamon crumble actually improves with time, making it ideal for entertaining. Prepare it up to two days in advance and store in the refrigerator, covered loosely with plastic wrap after it has completely cooled. For longer storage, you can freeze individual slices or the whole cheesecake for up to one month. To freeze, chill the cheesecake completely first, then wrap tightly in plastic wrap followed by aluminum foil. Thaw overnight in the refrigerator before serving. The crumble topping may lose some crispness after freezing, but a few minutes in a 350°F oven will restore its texture.

Serving Suggestions

While this dessert is certainly spectacular on its own, a few accompaniments can elevate it further. A drizzle of warm salted caramel sauce creates an indulgent finishing touch. For balance, serve with a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream. I personally love to serve this cheesecake slightly chilled but not cold from the refrigerator, as the flavors become more pronounced at a cooler room temperature. For an elegant presentation, dust the plate with a little cinnamon before placing the slice.

Recipe FAQs

→ Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from being made ahead! For best results, prepare it 1-2 days before serving and keep refrigerated. The flavors meld beautifully with time, and the texture becomes perfectly firm.

→ What kind of apples work best for this dessert?

Firm, tart-sweet apples like Granny Smith, Honeycrisp, or Braeburn work exceptionally well. These varieties hold their shape during cooking and provide a nice contrast to the sweet cheesecake filling.

→ How do I prevent my cheesecake from cracking?

To prevent cracks, avoid overbeating the batter (especially after adding eggs), ensure ingredients are at room temperature before mixing, and consider using a water bath during baking. The crumble topping also helps disguise any minor cracks that might form.

→ Can I freeze leftovers of this cheesecake?

Yes, this cheesecake freezes well. Slice it first, then wrap individual pieces tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

→ 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 will continue to set as it cools. Overbaking can cause a dry, cracked texture, so it's better to slightly underbake than overbake.

→ Can I substitute the graham cracker crust?

Absolutely! Digestive biscuits, gingersnaps, or vanilla wafers make excellent alternatives for the crust. Just maintain the same ratio of crumbs to butter to ensure proper binding.