My apple crumble cheesecake is the perfect fall dessert — featuring all of the beauty of apple pie and caramel cheesecake combined. Serve with whipped cream for a special sweet treat!
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Fall and winter mean a lot more entertaining, at least in my house. Yes, I love hosting cookouts and barbecues, but holiday parties are my jam. And I love to show up with homemade dessert.
My cinnamon roll apple pie is always a fan favorite, and so are these pumpkin cheesecake cookies.
I’ve been looking for a way to update cheesecake to bring along to my next shindig and…I’m so thrilled with how this apple crumble cheesecake came out!
It features a homemade graham cracker crust, plus caramel cheesecake and an apple crumble topping made from scratch. The recipe involves quite a few steps, but it’s really easy to make once you get going.
Here’s what I’m going to teach you in this post:
- All of the ingredients you’ll need to make the crust, filling, and topping for this caramel apple crumble cheesecake.
- Instructions on how to make apple crumble cheesecake, including step-by-step advice so you know how to make this dessert from top to bottom.
- Answers to some frequently asked questions that come up when making cheesecake.
Caramel apple crumble cheesecake is a decadent treat that your guests will simply adore. It’s filling, indulgent, and full of fall flavors.
It will quickly become one of your favorites, I’m sure of it!
How to Make Apple Crumble Cheesecake
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Start with the crust. Preheat your oven to 350 degrees F, and grease a 9-inch springform pan with your favorite nonstick spray. Mix together the graham cracker crumbs with melted butter in a medium bowl, then transfer the crust mixture to the prepared pan.
Press it down into an even layer on the bottom. Make sure to come up 1-inch on the sides as well. Bake your crust for 10 minutes, then set it aside to cool.
STEP TWO: Next, make your caramel cheesecake filling! Using the bowl of a stand mixer, add the softened cream cheese and sugar to the bowl. Beat on medium until well combined, or about 2 minutes.
Add the sour cream, caramel sauce, flour, and vanilla and mix to combine. Reduce the mixer speed to low, then add the eggs one at a time. Be careful not to overmix — you could end up with a weird texture if you do. Pour the cheesecake filling on top of the crust and set it aside.
STEP THREE: Finally, prepare the apple crumble topping. Mix together the apple, sugar, cornstarch, and cinnamon in a medium bowl then spread it on top of the cheesecake.
In a separate bowl, add the flour, brown sugar, and oats and mix. Then, add your melted butter and mix until you start to see clumps. Sprinkle the streusel topping on top of the apples.
STEP FOUR: Bake your apple crumble cheesecake for 55-60 minutes, or until the center is set. Then, turn off the oven and prop the door open while your cheesecake cool inside.
You want it to reach room temperature, which could take up to 2 hours. Place the cheesecake in the fridge to continue to set and cool — ideally overnight, but for at least 4 hours. Slice, topped with a homemade whipped cream, and enjoy!
What Type of Apples Should I Use For Apple Crumble?
Opt for a firm baking apple variety when making your caramel apple crumble cheesecake topping.
Granny Smith is a popular choice for it’s balance of tart and sweet flavor, but other great choices include Honeycrisp, Gala, Pink Lady, and even Fuji!
Can You Freeze Apple Cheesecake?
Absolutely! This dish freezes up really nicely. Make sure that it has cooled completely and then freeze it, uncovered, for about an hour so that it doesn’t squish when you wrap it. Once it’s hardened, wrap it tightly in a layer of plastic wrap and then a layer of foil.
It will keep in the freezer for up to 1-2 months! Simply allow it to defrost in the fridge overnight before serving.
Do You Put Cheesecake In The Fridge Right After Baking?
I recommend that you allow the cheesecake to cool in the oven for about 2 hours before placing it in the fridge. This only helps it set up properly, but it prevents it from cracking!
Then, remember, it must be chilled for at least 4 hours before serving, but overnight is always best.
How Long Does A Homemade Cheesecake Last?
Your homemade caramel apple crumble cheesecake will last for about 3-5 days in the fridge or up to 1 month in the freezer.
Other Dessert Recipes You’ll Love:
- Easy Apple Cobbler Recipe
- 3 Ingredient No Bake Cheesecake
- Apple Turnover
- Strawberry Crunch Cheesecake
- Red Velvet Oreo Cheesecake
- Jello Lemon Meringue Pie
- Air Fryer Apple Slices
- 5 Ingredient No Bake Cheesecake
- Air Fryer Apple Crisp
- Strawberry Cheesecake Cookies
- Mini Apple Crisp Cheesecakes
Apple Crumble Cheesecake
Ingredients
For the Crust
- 3 cups graham cracker crumbs
- 8 tablespoons 1 stick butter, melted
For the Cheesecake
- 3 bricks 24 ounces cream cheese, softened
- ½ cup granulated sugar
- ½ cup sour cream
- ½ cup caramel sauce
- 2 tablespoons all purpose flour
- 1 teaspoon pure vanilla extract
- 3 large eggs
For the Apple Crumble
- 2 cups finely diced apple
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ cup all purpose flour
- ½ cup light brown sugar
- ½ cup rolled oats
- 4 tablespoons butter melted
Instructions
- For the Crust
- Preheat the oven to 350F and grease a 9” springform pan with nonstick baking spray.
- In a medium bowl, mix together the graham cracker crumbs and melted butter.
- Transfer the mixture to the prepared pan and press it into an even layer on the bottom and 1” up the sides. The crust should be about ¼” thick on all sides.
- Bake the crust for 10 minutes. Then set it aside to cool while you prepare the cheesecake and apple crumble.
- For the Cheesecake
- Add the softened cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 2 minutes.
- Next, add the sour cream, caramel sauce, flour, and vanilla. Mix to combine. Make sure to scrape down the sides of the bowl as needed.
- With the mixer on low speed, add the eggs one at a time. Mix just until the eggs are fully combined– you don’t want to overmix.
- Carefully pour the cheesecake on top of the crust and set it aside while you prepare the apple crumble.
- For the Apple Crumble
- In a medium bowl, mix together the apple, granulated sugar, cornstarch, and cinnamon. Spread the apple mixture on top of the cheesecake.
- In another small bowl, mix together the flour, brown sugar, and oats. Add the melted butter and mix until clumps begin to form. Sprinkle the crumble evenly on top of the apples.
- Bake the cheesecake for 55-60 minutes, or until the center no longer jiggles when shaken.
- When the cheesecake is set, turn off the oven and open the door– but leave the cheesecake in the oven. Allow it to cool to room temperature– about 2 hours.
- Transfer the cheesecake to the fridge and chill until set– at least 4 hours, but preferably overnight.
- Slice and enjoy! Store any leftover cheesecake in an airtight container in the fridge for up to three days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
