I created this recipe to bring together two of my favorite desserts- fruit crisp + cheesecake. This is a recipe that is great for summer or fall.

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I love all desserts with a crisp on top. Seriously guys…the best part about an apple crisp or a peach crisp is the crumble that coats the fruit. So why not put that on top of my other favorite dessert-cheesecake? Hello goodness in shape of a triangle.

For me, the first thing that makes or breaks a cheesecake is the crust. You must have a good graham cracker crust. It’s the foundation of the cake. With this recipe, I made sure to stick with my usual cheesecake graham cracker crust. The contrast between the graham cracker crust and the sweet crisp topping makes this a “going back for seconds” dessert.

This recipe is a huge hit in my house. The filling has a slight lemony flavor, and the crumbly topping adds a crunch of flavor. This recipe is delicious. You can eat this as a pie or cut it up into bars. Either way you’re going to enjoy it.

How to make Cheesecake Crumble

Making the Crust:

Preheat oven to 375 degrees. To make the crust, mix together graham cracker crumbs, sugar and melted butter in a bowl until well blended. Next, press the mixture into a 9 in pie pan.

Bake the crust for 7 minutes. Set aside to cool.

Making the cheesecake filling:

Preheat oven to 350 degrees. Using a mixer, cream together the cream cheese and sugar. Make sure to scrape down the bowl and mix again to ensure its mixed well. Next, add milk, beaten egg, lemon juice and vanilla. Beat until all ingredients are blended well and it is light and creamy.

Pour the cheesecake filling on top of the cooled off crust. Set aside.

Crumbled Topping:

In a bowl, mix together sugar, oats and flour. Use a pastry cutter or two forks to mix the cold butter into the oat mixture. Mix until the mixture resembles coarse crumbs. Sprinkle this mix over the top of the cheesecake filling.

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Bake the cheesecake at 350 degrees for 25 minutes. Let cool before slicing.

Cheesecake Crumble

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Course Dessert

Cuisine American

Ingredients

Graham Cracker Crust

1 1/2 c. finely ground graham cracker crumbs
1/3 c. granulated sugar
6 tbsp unsalted butter

Cheesecake Filling

8 oz package of cream cheese, softened
1 egg beaten
2 tbsp whole milk
1 tbsp lemon juice
1 tsp vanilla

Oat Crisp Topping

1 c. brown sugar
3/4 c. old-fashioned oats
3/4 c. all-purpose flour
1/2 c. cold butter

Instructions

To make the graham cracker crust, preheat oven to 375 degrees. To make the crust, mix together graham cracker crumbs, sugar and melted butter in a bowl until well blended. Next, press the mixture into a 9 in pie pan. Bake for 7 minutes, then set aside to cool.
To make the cream cheese filling, preheat oven to 350 degrees. Using a mixer, cream together the cream cheese and sugar. Make sure to scrape down the bowl and mix again to ensure its mixed well. Next, add milk, beaten egg, lemon juice and vanilla. Beat until all ingredients are blended well and it is light and creamy. Pour the cheesecake filling on top of the cooled off crust. Set aside.
For the topping, mix together sugar, oats and flour in a bowl. Use a pastry cutter or two forks to mix the cold butter into the oat mixture. Mix until the mixture resembles coarse crumbs. Sprinkle this mix over the top of the cheesecake filling. Bake the cheesecake at 350 degrees for 25 minutes. Let cool before slicing.