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Apple Crumble Cheesecake

Kristen - The Epicurean Mouse
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. 
5 from 7 votes
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Prep Time 1 hour
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Course Dessert
Cuisine American
Servings 16 slices
Calories 596 kcal

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. 

Nutrition

Calories: 596kcalCarbohydrates: 53gProtein: 12gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 263mgSodium: 420mgPotassium: 271mgFiber: 2gSugar: 40gVitamin A: 1450IUVitamin C: 2mgCalcium: 143mgIron: 2mg
Keyword cinnamon cheesecake, apple pie filling, crumble topping, baked cheesecake, caramel sauce
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