
A luscious cheesecake layered with spiced caramelized apples and a crunchy oat crumble—perfect for cozy autumn evenings and holiday gatherings.

This apple crumble cheesecake has become my go-to dessert for crisp fall evenings, the kind that make the house smell like cinnamon and buttery caramel. I first developed this layered treat the autumn I wanted a cross between my grandmother's old-fashioned apple crumble and a silky baked cheesecake. What resulted was a show-stopping dessert that combines bright, tart apples with a rich, creamy filling and a golden, crunchy crumble topping. It’s the kind of dish that invites conversation and second helpings.
I discovered that using Granny Smith apples keeps the filling from becoming cloyingly sweet while providing a pleasant, slightly firm texture after cooking. The smooth cheesecake base offers a luxurious counterpoint to the cinnamon-spiced apples and oat crumble; every forkful has contrast—tang, sweetness, and crunch. It’s perfect for dinner parties, holiday spreads, or simply warming up after a chilly walk. Make it the day before to let the flavors meld; friends and family will swear you spent hours on it.
I remember bringing this to a neighborhood potluck the first time I made it; people asked for the recipe and then came back for seconds. The combination of sweet-tart apples and creamy filling always sparks conversation, and the crumble topping provides that familiar, comforting crunch that feels like fall in every bite.
My favorite aspect is the contrast of temperatures and textures—the warm, aromatic smell when it comes out of the oven, the cool creamy slice on the tongue, and the crunchy crumble that makes every bite interesting. This dessert has become a hug on a plate for my family during holiday gatherings.
Store slices in the refrigerator for up to 4 days in an airtight container to keep the crumble from softening. If you've already removed the springform collar, place slices on a parchment-lined tray and cover tightly with plastic wrap. To reheat a slice and revive the crumble, warm in a 325°F (160°C) oven for 8–10 minutes; watch carefully so the filling doesn’t soften too much. If freezing, omit the crumble and wrap the cooled cheesecake tightly in two layers of plastic and one layer of foil for up to 2 months.
Swap cornstarch for 1/4 cup plain all-purpose flour if you don’t have cornstarch—this will slightly change the mouthfeel but still stabilize the filling. For a gluten-free version, use gluten-free graham crackers and a gluten-free flour blend for the crumble. If you prefer less sugar, reduce granulated sugar to 1/2 cup and brown sugar in the apple filling to 1/3 cup; add 1–2 teaspoons maple syrup if you want deeper caramel notes without more refined sugar.
Serve slices with a dollop of softly whipped cream or a scoop of cinnamon ice cream for a seasonal finish. Garnish with a light dusting of cinnamon or a few thin apple slices caramelized in butter and brown sugar. Pair with black coffee or a lightly spiced apple cider for a cozy pairing. For a holiday table, present on a wooden board with whole cinnamon sticks and a scattering of toasted oats.
This dessert is a fusion of two very American classics: the New York–style baked cheesecake and the orchard-rooted apple crumble. Cheesecakes arrived in various forms in American cookery through European immigrant influences, while apple crumbles and crisps have long been a comforting, rustic way to showcase seasonal fruit. Combining them produces a dessert that feels both nostalgic and refined—ideal for fall harvest celebrations.
In late autumn, replace Granny Smith with Honeycrisp for a sweeter profile, reducing brown sugar by a tablespoon. For winter holidays, fold 1/4 cup chopped toasted pecans into the crumble and add 1/2 teaspoon ground ginger to the apples for warming depth. In spring, swap apples for poached pears and use lemon zest in the filling to brighten the flavor.
To prep in stages: make the crust and apple filling a day ahead and refrigerate separately. Mix the cheesecake filling the morning you plan to assemble—this reduces active time on the day of baking. When transporting, lock the springform pan and place it in a snug box with non-slip liner. Slicing is easiest with a hot, clean knife; dip the knife in hot water and wipe between cuts for clean slices.
This apple crumble cheesecake is a celebration of texture and seasonality—an ideal centerpiece for cozy fall nights and family gatherings. Tinker with spices and sweetness to make it your own, and savor the moments it helps create around your table.
Use room-temperature cream cheese and eggs to ensure a smooth, lump-free filling.
Cool the cheesecake gradually in the turned-off oven to reduce cracking and sinking in the center.
Press the crust firmly into the pan to prevent it from crumbling when slicing.
If the crumble softens after refrigeration, refresh in a warm oven for a few minutes before serving.
This nourishing decadent apple crumble cheesecake for cozy fall nights recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Decadent Apple Crumble Cheesecake for Cozy Fall Nights recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Peel, core, and slice apples. In a saucepan combine water, brown sugar, lemon juice, cinnamon, nutmeg, and butter. Cook over medium heat for about 10 minutes until softened and lightly caramelized. Cool completely before assembling to prevent a soggy filling.
Preheat oven to 350°F (175°C). Pulse graham crackers into crumbs, mix with melted butter and sugar, press into a 10-inch springform pan, and bake 7–8 minutes. Cool completely before adding the filling.
Beat room-temperature cream cheese with sugar and vanilla until smooth, add sour cream, then eggs one at a time. Sift in cornstarch and mix until just combined to maintain a silky texture.
Combine flour, oats, brown sugar, and salt. Drizzle melted butter and toss with a fork until coarse crumbs form. Set aside to top the cheesecake before baking.
Pour half the filling over the cooled crust, layer cooled apples evenly, cover with remaining filling, and sprinkle crumble on top. Bake at 280°F (140°C) for about 1 hour until edges are set and center jiggles slightly.
Turn off the oven and leave the cheesecake inside with the door cracked for 1–2 hours to cool slowly. Refrigerate for at least 5 hours or overnight before slicing to set properly.
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This recipe looks amazing! Can't wait to try it.
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