Preheat your oven to 325°F (160°C) and position a rack in the center.

Wrap the outside bottom and sides of your 9-inch springform pan with two layers of heavy-duty foil (this helps if you decide to use a water bath).

Mix the graham cracker crumbs and ¼ cup granulated sugar in a bowl, then stir in the melted butter until the crumbs are evenly moistened.

Press the crumb mixture firmly into the bottom (and slightly up the sides if you like) of the prepared pan — use the bottom of a measuring cup for an even, compact crust.

Bake the crust 8–10 minutes until set and slightly golden. Let it cool on a rack while you make the filling and apple layer.

Pro tip: Press the crust firmly so it holds together when you slice. A loose crust = crumbly slices.

Heat 2 tablespoons butter in a small skillet over medium heat.

Add the diced apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon and ¼ teaspoon nutmeg.

Cook, stirring occasionally, until the apples are tender and syrupy — about 5–8 minutes. If the apples release a lot of liquid, keep cooking a bit longer so they’re not watery.

Remove from heat and let the apple mixture cool completely before using.

Pro tip: The apples should be soft but not mushy. Cooking them first concentrates the flavor and prevents excess juice from making the cheesecake soggy.

In a bowl, combine 1 cup flour, ½ cup brown sugar and ½ teaspoon cinnamon.

Add the cold, cubed butter and use a pastry cutter, two forks, or your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized bits.

Chill the crumble in the fridge while you make the filling so the butter stays cold.

Pro tip: Cold butter = flakier, more crumbly topping. If your kitchen is warm, pop the crumble in the freezer for a few minutes before using.

In a large bowl, beat the softened cream cheese on medium speed until smooth and lump-free (about 2–3 minutes).

Add 1 cup granulated sugar and beat just until combined and silky. Scrape the bowl down with a rubber spatula.

Add the eggs one at a time, mixing on low speed and stopping as soon as each egg is incorporated.

Mix in the sour cream, vanilla extract and 1 teaspoon ground cinnamon until everything is uniform. Give the bowl one last scrape to ensure no pockets of cream cheese remain.

Pro tip: Over-beating after adding eggs incorporates extra air and can cause cracks while baking—low speed and short mix times are your friends here.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.

Spoon the cooled apple mixture evenly across the filling — a gentle, even layer is perfect.

Place the springform pan inside a larger roasting pan. If using a water bath (recommended), pour hot — not boiling — water into the roasting pan until it reaches about halfway up the sides of the springform. Be careful not to splash water onto the cheesecake.

Bake the cheesecake 40–50 minutes at 325°F (160°C). The edges should be set; the center should still have a slight jiggle.

Carefully remove the roasting pan from the oven and, using oven mitts, pull the springform out slightly just enough to sprinkle the chilled crumble evenly over the apples. Return the pan to the oven (no water added or removed) and bake another 12–15 minutes until the crumble is golden and the center is only slightly jiggly.

(Alternate method: If you prefer to place the crumble on top before the first bake, you can bake everything together for 55–70 minutes, but keep an eye so the crumble doesn’t over-brown.)

Pro tip: Wrapping your springform well with foil prevents leaks. A water bath keeps the oven environment moist and reduces cracking — it’s the secret to that silky surface.

When the crumble is golden and the center is set but still slightly wobbly, turn the oven off. Crack the oven door open slightly and let the cheesecake cool in the oven for 45–60 minutes. This slow cooldown helps prevent sudden temperature changes that cause cracks.

Remove the cheesecake from the water bath and place it on a cooling rack to come the rest of the way to room temperature (another 30–60 minutes).

Once at room temp, cover loosely with plastic wrap and chill in the refrigerator for at least 6 hours, preferably overnight. Cheesecake slices cleanly and gains flavor after chilling.

Pro tip: If you spot a small crack, don’t panic—cover it with extra crumble or a drizzle of caramel when serving.

Run a thin knife around the edge of the springform to loosen, then release the sides. Transfer to a serving plate if you like.

For tidy slices, let the cheesecake sit at room temperature for 15–20 minutes before cutting. Use a hot, clean knife (wipe between cuts) for neat edges.

Store leftovers tightly wrapped in the fridge for up to 4 days. To freeze, cut into slices, wrap each slice in plastic and foil, and freeze up to 2 months — thaw in the fridge overnight.

Pro tip: Warm the knife under hot tap water and dry it before each slice—smooth, glossy cuts every time.