Description

A creamy spiced cheesecake with a buttery cinnamon cookie crust, topped with cinnamon sugar apples and a crisp brown sugar crumble. The perfect cozy dessert for fall—or any time you’re craving something indulgent and comforting.

Ingredients

Scale

For the Cookie Crust:

200 g digestive or graham crackers
½ teaspoon ground nutmeg
1½ teaspoons ground cinnamon
1½ tablespoons dark brown sugar
50 g butter, melted

For the Apple Topping and Crumble:

150 g apple (1–2 medium), diced small
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
100 g all-purpose flour
80 g dark brown sugar
70 g butter, room temperature

For the Cheesecake Filling:

600 g full-fat cream cheese, room temperature
200 g granulated sugar
150 g sour cream (14–18% fat), room temperature
1 tablespoon cornstarch
2 teaspoons vanilla extract
3 large eggs, room temperature

Instructions

1. Prepare the Crust

Preheat oven to 160°C (325°F), conventional setting.
In a food processor, blend cookies, nutmeg, cinnamon, and brown sugar into a fine crumb. Add melted butter and pulse to combine.

Press the crust mixture into the bottom and slightly up the sides of a 22 cm (9-inch) springform pan lined with parchment paper. Use a flat-bottomed glass to press firmly.

Bake for 10 minutes, then set aside to cool completely.

2. Prepare the Apples and Crumble Topping

In a small bowl, toss diced apples with sugar and cinnamon. Set aside—avoid using any liquid released by the apples when topping the cheesecake later.

In another bowl, combine flour, brown sugar, and butter. Use your hands or a hand mixer to blend into a crumbly texture. Set aside.

3. Make the Cheesecake Batter

Lower oven temperature to 160°C (325°F).

Using a stand mixer with the paddle attachment or a hand mixer on low speed, beat the cream cheese for 1 minute. Gradually add sugar and beat for another 1 minute, scraping down sides as needed.

In a small bowl, stir sour cream and cornstarch until smooth. Add to the cream cheese mixture with the vanilla extract. Mix on low until just combined.

Add eggs one at a time, mixing on low speed between each addition. Scrape the bowl and mix once more briefly to ensure the batter is smooth.

4. Assemble and Bake

Pour the cheesecake batter into the prepared crust.
Evenly sprinkle the cinnamon sugar apples over the top, followed by the crumble mixture.

Water Bath Options:

Option 1 (Pan-in-pan method): Place the springform pan inside a slightly larger cake pan (25 cm / 10 inch), then place that inside a roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the inner cake pan.
Option 2 (Foil wrap method): Wrap the outside of the springform pan in a triple layer of aluminum foil to prevent water from seeping in. Set the wrapped pan in a roasting pan and fill with boiling water halfway up the sides.

Bake for 1 hour 20–30 minutes, or until edges are set and center has a slight wobble.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

5. Cool and Chill

Remove from the water bath and unwrap any foil. Let the cheesecake cool on a rack at room temperature for 1 hour.

Transfer to the refrigerator and chill for at least 6 hours, preferably overnight.

Notes

Cheesecake Texture: For the creamiest cheesecake, use full-fat cream cheese and make sure all filling ingredients are at room temperature before mixing to prevent lumps.
Water Bath Tip: The pan-in-pan method is the most reliable for preventing leaks. If using foil, wrap tightly with at least three layers to avoid water seeping into the crust.
Apple Choice: Firm apples like Granny Smith or Honeycrisp hold their shape well during baking and add a pleasant tartness to balance the sweetness.
Crumble Texture: The crumble topping should resemble coarse crumbs or wet sand. If your butter is too soft, chill the mixture for a few minutes before sprinkling it over the cheesecake.
Avoid Overbaking: The cheesecake should still wobble slightly in the center when done. It will continue to set as it cools.
Make-Ahead Friendly: This cheesecake is best made a day in advance to give it ample time to chill and set properly in the refrigerator.
Serving Tip: For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.
Flavor Boost: Add a pinch of ground cloves or allspice to the apple topping or crust for extra autumn warmth.

Crust Alternatives: Graham crackers, digestive biscuits, or Biscoff cookies all work well for the base. You can also use gluten-free cookies if needed.