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Apple cheesecake cinnamon crumble is pure comfort in dessert form and captures everything I adore about cinnamon baked apples and creamy cheesecake all in one bite. The golden oat crumb on top is just the right amount of sweet and buttery, making it irresistible for celebrations or cozy weekends.
I brought this to a family brunch and watched it disappear before the coffee finished brewing. Now the request comes in any time apples start popping up at the market.
Ingredients
- Graham cracker crumbs: Lend crunch that holds up under the creamy layers, look for even golden coloring and avoid dusty packs
- Unsalted butter: Brings richness to every part of the recipe, always opt for quality full-fat
- Granulated sugar: Adds just the right sweetness to both the base and filling, use fine granulated for easier mixing
- Large apples: Provide tartness and moisture, pick firm varieties like Granny Smith or Honeycrisp and avoid mealy fruit
- Brown sugar: Deepens flavor, especially in the apples and crumble, find one with some natural stickiness for the best result
- Ground cinnamon: Supplies essential warm fall spice, check that your spice still smells fragrant and fresh
- Ground nutmeg: Adds a gentle background warmth, grate fresh if possible for more punch
- Cream cheese: Gives ultra-smooth texture to the cheesecake filling, buy full-fat and let it soften fully before beating
- Vanilla extract: Rounds out the sweetness, choose pure vanilla for the best flavor
- Large eggs: Bind and lift the cheesecake layer, always use room temperature eggs for easy blending
- All purpose flour: Forms the structure of the crumble, sift for best crumbly results
- Old fashioned oats: Create hearty texture in the topping, not instant oats which do not hold up as well
- Crumble Topping Butter: Goes in cold and cubed to add flakes to the topping, work it in quickly to keep it from melting
Instructions
- Make the Crust:
- Press together graham cracker crumbs, melted butter and granulated sugar until the mixture feels like wet sand. Use your hands or the bottom of a glass to firmly press this into the bottom of your springform pan. You want full coverage and no gaps.
- Prepare the Apple Filling:
- Melt butter in a wide skillet over medium heat. Add your sliced apples, brown sugar, cinnamon and nutmeg and stir well. Cook gently just until the apples give up their crispness and feel tender but not mushy, about five to seven minutes. Set aside and let cool. Cool apples are less likely to sink through layers later.
- Blend the Cheesecake Layer:
- In a large bowl beat cream cheese, granulated sugar and vanilla until it is creamy with absolutely no lumps. Add the eggs one at a time blending just until each disappears to avoid a rubbery texture.
- Assemble the Layers:
- Pour half the cheesecake mixture over the base and smooth the top. Spoon half of the cooled apples over the cheesecake, spreading evenly to reach every slice. Repeat with the remaining cheesecake and apple mixture for visible pretty layers.
- Mix the Crumble Topping:
- Combine flour, oats, brown sugar and cinnamon. Add the cold cubed butter. Rub it in quickly with your fingertips or a pastry cutter until it forms a chunky crumb. You want both pea-size bits and smaller sandy bits for good texture.
- Top and Bake:
- Sprinkle the crumble over the whole cheesecake as evenly as possible. Bake in your preheated oven for fifty to sixty minutes. Check for a slight jiggle at the centre but mostly set edges. Once done let it cool slowly on a rack to prevent cracking.
- Chill:
- Refrigerate at least four hours before releasing from the pan. This helps the cheesecake set up creamy and slice beautifully.
I think the oat crumble is magic. I always sneak a spoonful of the raw crumbs before sprinkling because the buttery cinnamon hits you even before baking. My kids love to help make the crumble topping with their hands and it turns baking into a family affair.
Storage Tips
Keep leftovers covered in the fridge for up to five days and the texture holds well without sogginess. If you like your crumble topping warm, a quick minute or two in the oven brings it back to a crisp finish. Cheesecake also slices best when served cold.
Ingredient Substitutions
Make this gluten free by using gluten free graham crackers and oat flour in place of wheat flour. Swap in pears instead of apples for a different fruit profile. Feel free to use light cream cheese for a slightly less rich result but full fat keeps it classic.
Serving Suggestions
Serve thick wedges with a drizzle of salted caramel sauce or a dollop of whipped cream. This cake is right at home as a holiday dessert or as an afternoon treat with tea or coffee. Cut smaller slices for a crowd because this dessert packs big flavor in every piece.
Cultural Context
This dessert brings together American cheesecake tradition and classic apple crumb pie in one showstopper. Apples and oats nod to cozy autumn celebrations and cheesecake speaks to creamy crowd pleasing desserts that always disappear at gatherings.
Seasonal Adaptations
Swap apples for ripe summer peaches or tart cranberries in the winter months. Sprinkle toasted pecans over the topping before baking for extra crunch. Try maple syrup in the apple filling for a different sweet warmth.
Success Stories
I made this for our Friendsgiving last year and not a crumb was left on the plate. Several family friends have asked for the recipe and shared they have made it part of their holiday baking rounds ever since. The layering is always impressive when you reveal every slice.
Freezer Meal Conversion
Wrap individual slices well in plastic wrap then foil. Freeze for up to one month. Thaw overnight in the fridge and bring to room temp before serving for best texture. It is a real treat to pull out a homemade dessert for surprise guests.
One time I rushed and did not let the cake chill long enough. It tasted great but the slices were messy. Now I always make this the night before if possible.
Recipe FAQs
- → How do I get a smooth cheesecake texture?
Ensure the cream cheese is fully softened and blend until creamy before adding eggs. Mix each egg just until incorporated to prevent overbeating, which helps maintain a smooth consistency.
- → Can I use different apples for the filling?
Yes, any firm, tart apple such as Granny Smith or Honeycrisp works well for holding up during baking and balancing sweetness.
- → What ensures the crumble topping stays crisp?
Use cold, cubed butter and work it into the dry ingredients until coarse crumbs form. This technique keeps the crumble light and crunchy after baking.
- → How long should the cheesecake cool before serving?
Let it cool completely at room temperature, then refrigerate a minimum of 4 hours. This results in a well-set, sliceable dessert.
- → Can the dessert be made ahead?
Absolutely. Prepare and refrigerate up to a day prior to serving. The flavors meld beautifully overnight and texture improves as it chills.