This apple cinnamon cheesecake crumble blends velvety cream cheese with a buttery graham crust, layered with caramelized apples spiced with cinnamon and nutmeg. A rustic oat and brown sugar crumble tops the smooth filling, offering a beautiful contrast in flavor and texture. The result is a dessert that balances creamy richness, apple sweetness, and comforting warmth, perfect for gatherings or cozy evenings at home.
Every fall I find myself reaching for this apple cheesecake recipe whenever apples are overflowing at the market and cozy dessert cravings strike. The creamy vanilla cheesecake base pairs with tender cinnamon apples and a buttery oat crumble for a treat that always makes my kitchen smell like home.
I baked this for my dad’s birthday one chilly October and the warm scent had everyone hovering in the kitchen before it even cooled. It is one of those recipes friends ask for as soon as they have a bite.
Ingredients
Graham cracker crumbs: contribute a nutty and sweet base that supports the cake
Unsalted butter, melted: gives the crust and crumble richness without added salt
Granulated sugar: for the crust and cheesecake adds structure and sweetness
Fresh apples, peeled and sliced: choose crisp firm apples like Honeycrisp or Granny Smith for best texture and bright flavor
Brown sugar: deepens the apple filling and crumble with caramel notes
Ground cinnamon and nutmeg: both classic spices for apple desserts add warmth
Cream cheese: use full fat blocks for the most luscious and creamy filling
Vanilla extract: rounds out all the flavors with floral notes use pure extract if possible
Large eggs: bind the cheesecake filling and provide that signature silky texture
All purpose flour and oats: help give the crumble structure and add a bit of chew
Cold unsalted butter, cubed: creates pockets of buttery crunch in the crumble
