This apple crumble cheesecake is perfect for the fall and winter months. It combines a buttery graham cracker crust filled with a creamy brown sugar cheesecake. It's then layered with cinnamon apples, crispy oat crumble, and rich caramel sauce.
What better way to enjoy apple season than with this apple crumble cheesecake. It's like homemade apple pie, but even BETTER! Silky, smooth cheesecake flavored with cinnamon apples and the best buttery crisp topping.
For more delicious fall inspired recipes, try Gaston's Giant Brioche Cinnamon Rolls and Pumpkin Bread with Cream Cheese Frosting.
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Why You Will Love This Recipe
- Creamy cheesecake- This cheesecake is flavored with warm cinnamon and brown sugar giving you the best flavors of autumn.
- Graham cracker crust- Super easy to make and the honey graham crackers pair perfectly with these fall flavors.
- Homemade apple pie- The apple pie filling is made apples, brown sugar, and cinnamon. It's literally like eating an apple pie.
- Crumble topping- Buttery and crispy with a touch of cinnamon. This crumble gives the cheesecake the best texture.
- Caramel sauce- The sauce is drizzled on top of the cheesecake and is so easy to make.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, scroll down to the recipe card at the bottom of the page.
- Graham crackers- Use a food processor to make the crumbs.
- Cream cheese- Use full fat cream cheese and pull from the refrigerator 2 hours before baking to bring to room temperature.
- Sour cream- Use full fat sour cream.
- Eggs- I use large eggs and have them at room temperature for 2 hours.
- Vanilla extract- Use pure vanilla extract for the best flavor.
- Apples- Feel free to use your favorite apple. I love Granny Smith, Gala or Braeburn apples.
- Brown sugar- I use dark brown sugar.
- Oats- I use old-fashioned oats for the crumble topping.
- Caramels- I use Werther's soft caramels. You can also use store bought caramel sauce.
Step By Step Instructions- Cheesecake
STEP 1: Make graham cracker crust. Place graham crackers inside food processor. Blend until finely ground. Combine crumbs, brown sugar, cinnamon and melted butter. Mix until evenly coated.
STEP 2: Bake crust. Preheat oven to 325℉. Spray 9" springform pan with nonstick spray. Line bottom with a round parchment circle. Pour graham cracker mixture into the pan and press to cover the bottom of the pan.
Using a measuring cup, press mixture up along the sides of the pan.
Bake crust for 12 minutes. Remove from oven and let completely cool.
STEP 4: Make cheesecake batter. Beat cream cheese and sugar on high speed for 2 minutes.
STEP 5: Add in wet ingredients. Add sour cream and vanilla extract. Scrape down the sides of the bowl. Then, add in eggs, one at a time on low speed. Mix just until combined.
STEP 6: Bake cheesecake. Bake cheesecake inside water bath for 70 minutes. Once the cheesecake is finished baking, peak the oven door open and let cool for 30 minutes before removing from oven.
STEP 7: Chill cheesecake. Once the cheesecake is completely cool at room temperature, place inside the refrigerator and let chill overnight.
Step By Step Instructions-Toppings
STEP 1: Make crumble topping. Combine flour, brown sugar, cinnamon, salt and oats in a medium bowl. Cut the butter using a pastry cutter or fork until crumbly. Refrigerate for 15 minutes.
Lay crumble onto a parchment lined sheet pan. Bake for 15 minutes or until golden brown. Make sure to stir every 5-7 minutes.
STEP 2: Make apple pie filling. Peel and core apples. Cut apples into ½" cubes. Melt butter in nonstick skillet. Add apples, sugar and cinnamon. Cook for 5 minutes until apples begin to soften.
Combine cornstarch and water. Pour over apples and cook until mixture bubbles. Let apples cool completely.
STEP 3: Make caramel sauce. In a large bowl, combine caramels and heavy cream. Microwave at 50% power in 30 second increments until completely smooth.
STEP 4: Assemble cheesecake. Spoon cooled apples on top of chilled cheesecake. Sprinkle crumble on top of apples. Drizzle with caramel sauce.
Expert Baking Tips
When making cheesecakes, always make sure your ingredients (cream cheese, eggs, and sour cream) are at room temperature. Room temperature ingredients blend easily and this will prevent lumps inside your cheesecake.
Add the eggs last and beat just until combined. The longer you mix the eggs, the more air you will incorporate into the batter. This will cause cracks in your baked cheesecake.
When baking your cheesecake, place your springform pan inside a slightly larger cake pan before placing it in your water bath prior to cooking.
To get nice clean slices, dip knife in very hot water, wipe the blade with a paper towel, then slice. Clean and rewarm the knife after each cut.
FAQ
The purpose of a water bath is to prevent the cheesecake from cracking. It helps the cheesecake to bake evenly and gives you the creamiest texture.
First, always use room temperature ingredients. Do not over mix your batter or else this will cause cracks in your cheesecake. Bake your cheesecake inside a water bath. Avoid opening your oven door while the cheesecake bakes.
The safest way to tell if your cheesecake is finished baking is to gently shake the pan. The cheesecake is done when center is almost set, but jiggles slightly.
Storing and Freezing
Wrap leftover apple crumble cheesecake with plastic wrap. Store inside the refrigerator for up to 1 week.
Freezing
Place the cheesecake on a cardboard round. Wrap it well in plastic wrap, followed by foil. Freeze for up to 2 months. Thaw in the fridge overnight or on the counter at room temperature for 1-2 hours.
Other Dessert Recipes To Try
If you decide to try this recipe, please make sure to leave a STAR RATING on the recipe card and leave a comment below. I hope you enjoy this recipe!
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📖 Recipe
Apple Crumble Cheesecake
Ingredients
Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs about 12 full sheet graham crackers
- ½ teaspoon Cinnamon
- 2 tablespoon Dark brown sugar
- 5 tablespoon Butter unsalted, melted
Cheesecake
- 32 oz Cream cheese softened at room temperature for 2 hours
- ½ cup White granulated sugar
- ½ cup Dark brown sugar
- ¾ cup Sour cream room temperature
- 1 teaspoon Cinnamon
- 3 eggs Eggs room temperature
- 1 tsp Vanilla extract
Crumble Topping
- ½ cup Flour
- ¼ cup Dark brown sugar
- ⅓ cup Oats
- ½ teaspoon Cinnamon
- ⅛ teaspoon Salt
- 4 tablespoon Butter unsalted, cold
Apple Pie Filling
- 3 Apples (Granny Smith, Gala, or Honeycrisp) peeled, cored and cut into ½" cubes
- ⅓ cup White granulated sugar
- 1 teaspoon Cinnamon
- 2 tbsp Butter unsalted
- 1 tablespoon Cornstarch
- ¼ cup Water mixed with cornstarch to create slurry
Caramel Sauce
- 1 cup Werther's soft caramels
- ½ cup Heavy cream
Instructions
Graham Cracker Crust
- Place graham crackers inside food processor. Blend until finely ground. Combine crumbs, brown sugar, cinnamon and melted butter. Mix until evenly coated.
- Preheat oven to 350℉. Spray 9" springform pan with nonstick spray. Line the bottom with a parchment circle. Pour graham cracker mixture into the pan and press to cover the bottom of the pan. Using a measuring cup, press mixture up along the sides of the pan.
- Bake crust for 12 minutes. Remove from oven and let completely cool.
Cheesecake
- Beat cream cheese and sugar on high speed for 2 minutes.
- Add sour cream and vanilla extract. Then, add in eggs, one at a time on low speed.
- Bake cheesecake for 70 minutes. Once the cheesecake is finished baking, peak the oven door open and let cool for 30 minutes before removing from oven.
- Once the cheesecake is completely cool at room temperature, place inside the refrigerator and let chill overnight.
Crumble Topping
- Combine flour, brown sugar, cinnamon, salt and oats in a medium bowl. Cut the butter using a pastry cutter or fork until crumbly. Refrigerate for 15 minutes. Lay crumble onto a parchment lined sheet pan. Bake for 15 minutes or until golden brown. Make sure to stir every 5-7 minutes.
Apple Filling
- Peel and core apples. Cut apples into ½" cubes. Melt butter in nonstick skillet. Add apples, sugar and cinnamon. Cook for 5 minutes until apples begin to soften. Combine cornstarch and water. Pour over apples and cook until mixture bubbles. Let apples cool completely.
Caramel Sauce
- In a large bowl, combine caramels and heavy cream. Microwave at 50% power in 30 second increments until completely smooth.
Assembly
- Spoon cooled apples on top of chilled cheesecake. Sprinkle crumble on top of apples. Drizzle with caramel sauce.
Chelsea
We made this for thanksgiving and it is so good! This was my most successful cheesecake making adventure yet. My only mistake was I didn’t initially wrap the pan in foil before putting it in the water bath so my crust got a little soggy. I used store bought caramel sauce and sprinkled a little flake sea salt on top just before serving. I was very happy with it and my family loved it
Kristen Espino
I'm so happy to read this! Thank you so much for the feedback.