Caramel Apple Crumble Cheesecake

This caramel apple crumble cheesecake combines a creamy spiced filling, tart cinnamon apples, and a buttery crumb topping for the ultimate fall dessert. Drizzled with salted caramel sauce, it’s the most decadent treat for any gathering.

about this caramel apple crumble cheesecake

While I love apple pie, cheesecake will forever be my classic dessert that I go back to time and time again. So, to stick with my tradition of mashing up pie with cheesecake, it’s time for apple to take a turn.

This caramel apple crumble cheesecake combines the best of your favorite autumn desserts into one show-stopping sweet. Think creamy cheesecake combined with cinnamon-spiced apples, topped with buttery crumble, and drizzled with rich caramel sauce at the end.

The cheesecake filling is rich and velvety with a slight tang, while warm cinnamon and nutmeg dance through each bite of tender apple. With a buttery crumble topping, you get a touch of sweetness and that crispy-meets-soft texture that makes you keep coming back for more.

It’s the kind of dessert that makes people close their eyes and say “mmm” after the first taste. One bite takes you straight to cozy fall afternoons, colored leaves, and all things autumn.

There’s no need for a fussy water bath – this recipe keeps things straightforward while delivering major wow factor. Make it ahead for your next fall gathering or the star of the Thanksgiving dessert table!

ingredients

graham cracker crumbs. You can either purchase graham cracker crumbs, or make them by pulsing graham crackers in the food processor until fine crumbs.

sugar. You will need both granulated sugar and light brown sugar for this recipe.

butter. Unsalted butter is all you need for this recipe.

apples. We like to use crisp, tart apples. Granny Smith apples are our favorite to use!

lemon juice. Fresh lemon juice will give you the best flavor possible.

spices. For this recipe, you will need a combination of ground cinnamon, ground ginger, and ground nutmeg.

salt. All you need is a pinch of fine kosher sea salt.

cream cheese. Full-fat cream cheese is best for this cheesecake. Warm the cream cheese blocks to room temperature before using in the recipe.

vanilla. We like to make our own homemade vanilla extract, but you can also use this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.

eggs. Use large eggs for this recipe. Make sure they are at room temperature before using them.

salted caramel sauce. While this is optional, the salted caramel sauce is ideal for drizzling on top of the chilled cheesecake, just before serving.

this recipe’s must-haves

To make this cheesecake, you will need a stand mixer, or a large mixing bowl with an electric hand mixer.

For baking, use a 9-inch springform pan.

here’s how to make this caramel apple crumble cheesecake

make crust

Combine all of the ingredients for the crust in a medium bowl. Stir to combine.

Add the mixture to a 9-inch springform pan, pressing it into the bottom and up the sides to just about the top of the pan (approximately 2 inches). There’s no need to line the pan with parchment paper.

Bake the crust at 375˚F for about 10 to 12 minutes, until fragrant. Remove from the oven to cool completely.

make apple mixture

As the crust cools, start making the other elements of the cheesecake. Mix together apples, brown sugar, lemon juice, and cinnamon in a medium bowl until the apples are evenly coated. Set aside.

make crumble

Combine the flour, brown sugar, and salt for the crumble in a small bowl. Add the butter and use your fingers to break up the butter cubes, combining them with the flour mixture to create small crumbs. Set aside.

make filling

Decrease the oven temperature to 300˚F.

Add cream cheese, flour, and salt for the filling to a stand mixer fitted with the paddle attachment. Beat until the mixture is smooth and fluffy, about 5 minutes. The mixture should be completely smooth. Scrape down the sides of the bowl as necessary.

Add the sugar, beating until combined. Mix in vanilla extract, cinnamon, ginger, and nutmeg.

Beat in the eggs, one at a time, until just combined after each addition. Pour the cheesecake batter into the cooled graham cracker crust, smoothing the top.

assemble

Sprinkle the spiced apples on top in an even layer. Top with the crumble topping in an even layer.

bake

Bake for 55 to 65 minutes until puffed. The edges should be set and the center should jiggle lightly, like Jell-O.

Cool on a wire rack, then place in the refrigerator to chill for at least 8 hours and up to 3 days.

Drizzle with salted caramel sauce before slicing and serving.

tips and tricks

room temperature cream cheese. Make sure that your cream cheese is at room temperature in this recipe. This step ensures that there are no unnecessary lumps in the cheesecake, to make sure you have the creamiest texture possible.

use a springform tin. Do not use a regular cake pan for this recipe. The springform pan ensures that the cheesecake easily releases from the pan.

chill the cheesecake completely. Make sure that you chill the cheesecake for at least 8 hours, up to 3 days, before serving.

do not over mix. It can be easy to over mix the batter for the cheesecake. Use a lower speed on your mixer and add in each egg one at a time to ensure a homogeneous mixture without over beating.

More apple dessert recipes to enjoy: Caramel Apple Molten Cakes | Candy Apple Slices | Apple Blackberry Crumble | Caramel Apple Ice Cream

how can I tell if my cheesecake is done baking?

Using an oven mitt, while the cheesecake pan is still in the oven, gently shake the pan from side to side. The edges of the cheesecake should be set, but the middle of the cheesecake should still be a little jiggly.

what are the best apples to use for this apple crumble cheesecake?

We like to use a tart apple for this cheesecake because they hold their shape and they are not too sweet. Granny Smith apples are our favorites, but you can also use Gala, Honeycrisp, or Braeburn apples.

can I freeze this cheesecake?

This cheesecake does freeze well! You can place it in an airtight container, or wrap in a layer of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight.

Need more inspiration for a sweet treat? Check out my dessert recipes page!

what to serve with this caramel apple crumble cheesecake

I like to serve this cheesecake with a generous drizzle of salted caramel sauce drizzled on top. You can also serve it with a scoop of vanilla bean ice cream or a dollop of cinnamon whipped cream.

storage

Store. Store leftover cheesecake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 5 days.

Freeze. Wrap leftovers tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 1 month.

Thaw. Thaw in the fridge overnight, then enjoy cold.

more creamy cheesecake recipes to try

A triple berry cheesecake is perfect for summer, with just the right balance of fruit and lemony, creamy cheesecake.

Spiced pecan pie cheesecake is the ideal combination of creamy cheesecake and pecan pie.

Vanilla bean san sebastian cheesecake is incredibly easy to make, because there’s no need to fuss over the crust.

Finally, if you make this caramel apple crumble cheesecake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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