Name: Spiced Apple Crumble Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 2 tbsp brown sugar; 1/2 tsp cinnamon; 1/3 cup melted butter; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup sour cream; 2 medium apples, peeled and diced; 2 tbsp brown sugar; 1/2 tsp cinnamon; 1 tbsp flour; 1/2 cup rolled oats; 1/3 cup flour; 1/3 cup brown sugar; 1/2 tsp cinnamon; 1/4 cup cold butter, cubed

Creamy, rich, and bursting with warm fall spices, this Spiced Apple Crumble Cheesecake is everything I want in a cozy autumn dessert. It brings together the silky smoothness of a classic vanilla cheesecake with the sweet spiced flavor of baked apples and a golden oat crumble topping. Each layer offers something special—making every bite unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

2 tbsp brown sugar

1/2 tsp cinnamon

1/3 cup melted butter

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

For the apple layer:

2 medium apples, peeled and diced

2 tbsp brown sugar

1/2 tsp cinnamon

1 tbsp flour

For the crumble topping:

1/2 cup rolled oats

1/3 cup flour

1/3 cup brown sugar

1/2 tsp cinnamon

1/4 cup cold butter, cubed

Directions

I start by preheating the oven to 325°F (163°C) and lining an 8-inch springform pan with parchment paper, making sure to lightly grease the sides.

To make the crust, I mix the graham cracker crumbs, brown sugar, and cinnamon, then stir in the melted butter until everything’s evenly coated. I press it firmly into the pan and bake for 10 minutes to set it before letting it cool a bit.

For the cheesecake filling, I beat the cream cheese until smooth, then mix in the granulated sugar. After that, I add the eggs one at a time, followed by the vanilla and sour cream, mixing just until everything’s creamy and lump-free. This goes over the cooled crust.

Next comes the apple layer. I toss the diced apples with brown sugar, cinnamon, and flour, and gently spoon them over the cheesecake batter.

For the crumble topping, I combine oats, flour, brown sugar, and cinnamon, then work in the cold butter until coarse crumbs form. I sprinkle this generously over the apple layer.

The cheesecake bakes for 50 to 60 minutes, just until the center is set but still has a slight jiggle. If the top starts to brown too much, I tent it with foil midway through.

Once out of the oven, I let it cool at room temperature for an hour, then chill it in the fridge for at least 4 hours—though overnight is even better—before slicing and serving.

Servings and timing

Servings: 10 slices

Prep Time: 25 minutes

Cook Time: 60 minutes

Chill Time: 4 hours

Total Time: About 6 hours

Calories: 410 kcal per slice

Variations

I like switching things up depending on the season or what I have on hand. Instead of apples, I’ve used pears or even peaches for a fun twist. If I want a nuttier topping, I add chopped pecans or walnuts to the crumble. For extra spice, I sometimes add a pinch of nutmeg or cloves to the apple layer. And when I want a shortcut, I’ve even used a store-bought graham cracker crust in a pinch.

Storage/Reheating

Once the cheesecake is fully chilled and sliced, I store leftovers in an airtight container in the fridge for up to 5 days. If I want to reheat a slice slightly (especially for that warm apple crisp vibe), I microwave it for about 15-20 seconds—but I’m careful not to overheat or it’ll soften too much. This cheesecake also freezes well: I wrap slices individually and freeze them for up to 2 months, then thaw overnight in the fridge.

FAQs

How do I know when the cheesecake is done baking?

I look for a set edge with a center that still jiggles slightly. It will continue to set as it cools. A gentle shake of the pan is usually enough to check.

Can I use a different type of apple?

Yes, I’ve tried this with Granny Smith for tartness and Honeycrisp for sweetness. Most firm apples will work, but I avoid overly soft varieties.

Do I need a water bath for this cheesecake?

No water bath is needed here. The crumble topping holds up better without the extra moisture a water bath introduces.

Can I make this ahead of time?

Absolutely—I actually prefer to make it the day before I plan to serve it. The flavors develop more, and it slices beautifully once it’s fully chilled.

What should I do if the top starts browning too quickly?

If I see the crumble getting too dark, I gently tent the cheesecake with foil halfway through baking to prevent over-browning.

Conclusion

This Spiced Apple Crumble Cheesecake is one of my favorite fall desserts—it’s rich, warm, and packed with texture and flavor. Whether I’m baking it for a cozy gathering or just to satisfy my autumn cravings, it never disappoints. I hope it becomes a seasonal staple for anyone who loves a good apple dessert with a creamy twist.

Recipe: