This Apple Crumble Cheesecake is the perfect dessert for those who love apple pie and cheesecake–all in one! It is a graham cracker crust filled with creamy cheesecake layered with apple pie filling and a buttery crumble topping, finished with a sweet glaze. If you love this blend of apple pie and cheesecake, you might also enjoy my Caramel Apple Cheesecake!
Apple Crumble Cheesecake Ingredients & Substitutions
- Crust: When mixing the graham cracker crumbs with melted butter, make sure all the crumbs are coated. This helps it stay together. A store-bought crust would also work.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
- Crumble: The crumble topping is the same as I used in my Strawberry Crumble Cheesecake, which you will also want to try! It adds a cinnamon-spiced crunch, perfectly complementing the apple pie filling!
- Cheesecake: The filling is my perfect cheesecake recipe, which you will want to have on hand for all of your favorite cheesecake toppings.
- Apple Pie Filling: To get that apple pie flavor, a layer of apple pie filling is between two layers of cheesecake. I have a wonderful apple pie filling you can make. Or, use canned filling. Chop the apples before adding them. We have not tested this recipe using real apples, which would turn into a different recipe.
- Glaze: The sweet glaze, made with confectioners’ sugar and milk, is drizzled over the cheesecake before serving.
When Is Cheesecake Done Baking?
In this apple crumble cheesecake, checking if it’s done can be tricky because of the crumble topping. First, look for a golden-brown, crispy topping. To check if it’s fully baked, use a food thermometer to see if it reads 150°F. (The crumble topping will hide any small holes!) If you don’t have a thermometer, gently touch the top: the sides should be firm and the center a little jiggly.
Can I Use Different Flavors Of Pie Filling In The Cheesecake?
Sure! For a fun and tasty twist on this cheesecake, try it with different kinds of pie filling! I think any flavor would be delicious, but my top choices would be blueberry or cherry pie filling.
How To Store Apple Crumble Cheesecake
You can store apple crumble cheesecake in the refrigerator, loosely covered with plastic wrap. It will last up to 3-4 days. For longer storage, freeze the cheesecake.
Freezing Apple Crumble Cheesecake
To freeze cheesecake:
- Let the cheesecake cool and set completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
Apple Crumble Cheesecake
Ingredients
Crust
- 1 cup (84 g) graham cracker crumbs, about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Crumble
- ½ cup (62.5 g) all-purpose flour
- 3 tablespoons light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick / 57 g) unsalted butter, melted
Cheesecake
- 2 packages (8 ounces each) cream cheese, room temperature
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 can (21 ounces) apple pie filling, chopped
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
Instructions
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Wrap two pieces of aluminum foil around the base of the springform pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
Crust
- To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.
- Press the crust into the bottom of the lined springform pan.
Crumble
- In a small bowl, mix together the flour, sugars, cornstarch, and cinnamon until combined. Stir in melted butter until a crumbly dough forms. Set aside.
Cheesecake
- To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese. Beat on medium speed until smooth.
- Mix in sugar and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
- With the mixer on low, add the eggs one at a time until fully incorporated, scraping the sides and bottom of the bowl after each addition.
- Pour half of the cheesecake filling onto the crust.
- Top evenly with the apple pie filling.
- Pour the remaining cheesecake batter over the pie filling.
- Top the cheesecake with the crumble.
- Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan. (Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.)
- Bake for 65-70 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool on a wire rack.
- Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.
- When ready to serve, mix glaze. In a small bowl, whisk together the confectioners’ sugar and milk.
- Drizzle glaze over cheesecake. Serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This would be a perfect dessert for anytime of the year, especially Fall. I liked how the cinnamon-spiced crumble topping complemented the apple pie filling.
Elizabeth
This is amazing, especially with the crumble topping. It kind of reminds me of a Hostess apple pie (like you would get at a gas station), but WAY better!
Bella
If you love apple desserts, I am sure you will like this cheesecake. All the parts go together really well.
Annabelle
This does remind me of an apple pie. It's impressive in appearance, too!
Selena
This is SO yummy! The cheesecake is smooth and creamy, and the apple crumble topping adds a nice crunch. It's a wonderful treat!
Looks so good!
Haven’t made it yet but looks so good and beautiful on white cake stand.
Will this work in a 10″ pan?
The cheesecake will be quite thin. It might taste good but visually it won’t be as appetizing.
Have you tried in an IP
I had to try over once or twice, but eventually I came up with a presentable version. It was fantastic. My family wants me to wait before trying again, though. So, I’m gonna follow the ladies in the comments and try with other fruit topping.
Fantastic Recipe! Thank you!
Could you make this in a 9×13 baking dish without splitting the cheesecake mixture?
Can I use regular pie crust or different crust instead of Graham crackers
Sure