This apple crumble cheesecake is an apple crisp in a cheesecake! It has a graham cracker crust, brown sugar and caramel cheesecake, apple pie topping, cinnamon oat crumble, and more caramel! This is the perfect Thanksgiving dessert!
When I made this apple crumble cheesecake, I wanted it to be the ultimate cheesecake perfect for a special occasion. This is the most decadent cheesecake!
The best part about this cheesecake is all of the toppings. It has apple pie filling, a cinnamon oat crumble that gives the best texture, and salted caramel drizzle. This is the perfect cheesecake for apple season.
For more apple recipes, try Apple Pie Cookies, Apple Cinnamon Cake, and Apple Cider Cookies.
Try these caramel apple cheesecake bars.
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Why This Recipe Works
- Cinnamon graham cracker crust- The crust is soft and goes so well with the apple cheesecake.
- Brown sugar cheesecake- This cheesecake uses brown sugar and salted caramel to flavor it. It taste so incredible.
- Homemade apple filling- The filling is made with apples, brown sugar, and cinnamon.
- Apple crisp topping- The topping is baked before hand, so it has a great crunch.
- Salted caramel- Homemade caramel sauce is the best! In a pinch you can also use store bought caramel.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Graham crackers- You need 2 sleeves of graham crackers that are blended into a fine crumb. You can use a food processor to blend them. You can also use Oreos, vanilla wafers, or any other cookie crust.
- Brown sugar- I used light brown sugar.
- Unsalted butter- The butter is melted for the crust, apple filling, and the crumble. The salted caramel sauce needs to be softened and cubed.
- Heavy cream- The cream gets warmed in the microwave before pouring into the hot sugar.
- Apples- For best results use gala apples. Peel and slice the apples.
- Cornstarch- This helps to thicken the apple filling.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Sour cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking so it is room temperature.
Step By Step Instructions- Cheesecake
Here is how to make and bake the crust, cheesecake, and the caramel. You will need a 9-inch parchment paper circle, 9-inch springform tin, a hand mixer or a stand mixer with a paddle attachment, and a rubber spatula.
STEP 1: Make the caramel. See this post for tips and tricks for caramel. Start by heating the sugar in a medium saucepan over medium heat. Stir with a whisk until all the sugar is melted.
Then, slowly add in the softened butter, hot heavy cream, vanilla extract, and salt. Make sure it is cooled completely using in the cheesecake filling.
STEP 2: Make the crust. In a medium bowl, mix the graham cracker crumbs, brown sugar, ground cinnamon, and melted butter. Use a fork to mix it together.
Pour the crust into the prepared pan. Use your hands to press the crust halfway up the pan and use the bottom of a measuring cup to compact the crust.
STEP 3: Bake. Bake the crust for 10 minutes to prevent the soggy crust. Make sure to wait to start the batter until the crust is done baking. We want the crust to slowly cool before adding the batter.
STEP 4: Beat the cream cheese and sugar. In a large bowl and using a mixer, beat the cream cheese and brown sugar on high speed for 2 minutes.
Then, add the sour cream, vanilla, and salted caramel. Mix on medium speed until combined.
STEP 5: Add the eggs. Next, add the eggs in one at a time and mix on low speed.
Pour the cheesecake batter on top of the crust and prepare the water bath.
STEP 6: Bake. Bake the cheesecake for 60-70 minutes until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let the apple crisp cheesecake slowly cool for 30 minutes.
STEP 7: Chill. Let the cheesecake first cool completely on a cooling rack. Then, wrap in plastic wrap and cool overnight.
Step By Step Instructions- Toppings
STEP 1: Make the filling. In a saucepan, first melt the butter. Then, add in the sliced apples, brown sugar, cinnamon, and cornstarch and heat the mixture thickens.
Make sure to let the filling cool before using. I like to make the both toppings before hand.
STEP 2: Oat crumble. In a small bowl, mix the all-purpose flour, brown sugar, oats, cinnamon, and melted butter. Place in the freezer for 5 minutes.
STEP 3: Bake. Place the crumble on a small cookie sheet. Bake for 15 minutes, stir every 5 minutes.
Once it cools slowly, break the clumps up.
STEP 4: Assemble. First, take the pan off of the cheesecake. Then, top with apple pie filling, oat crumble, and salted caramel.
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
Preventing Cheesecake Cracks
- Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
- Add the eggs on low speed. The goal is to have as little air as possible when mixing in the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
- For best results, use a water bath. This is essential! See above for cheesecake tips.
- Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
- If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.
FAQ
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for instructions for mini cheesecakes.
You can half the recipe to make these into cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, half the recipe, but use 16 oz of cream cheese.
Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days. Thaw for 1-2 hours before decorating.
Storing and Freezing
Store this apple crumble cheesecake in an airtight container like a cake carrier. Store in the fridge up to 5 days.
Freezing
You can freeze the apple crumble cheesecake in individual cake slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cheesecake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
📖 Recipe
Apple Crumble Cheesecake
Ingredients
Salted Caramel
- ½ cup White granulated sugar
- 2 tablespoon Unsalted butter room temperature and cubed
- ¼ cup Heavy cream room temperature
- ½ teaspoon Pure vanilla extract
- ½ teaspoon Salt
Graham Cracker Crust
- 2 ¼ cups Graham cracker crumbs 2 sleeves of graham crackers
- ¼ cup Brown sugar packed light or dark
- ½ teaspoon Ground cinnamon
- 10 tablespoon Unsalted butter melted
Cheesecake
- 24 oz Cream Cheese room temperature
- ¾ cup Brown sugar packed light or dark
- ½ cup Sour cream room temperature
- ¼ cup Salted caramel make sure it is cooled and pourable
- 1 teaspoon Pure vanilla extract
- 3 Large eggs room temperature
Apple Pie Filling
- 2 tablespoon Unsalted butter
- 2 Apples Gala apples peeled and sliced.
- ½ cup Brown sugar packed light or dark
- ½ teaspoon Ground cinnamon
- 1 tablespoon Cornstarch
Crisp Topping
- ½ cup All-purpose flour
- ¼ cup Oats
- ¼ cup Brown sugar packed light or dark
- ½ teaspoon Ground cinnamon
- 5 tablespoon Unsalted butter melted
Instructions
Salted Caramel
- Make this before making the cheesecake. The caramel needs to cool completely before using.
- In a medium saucepan over medium heat, heat the sugar. Use a whisk to mix the sugar until all the sugar crystals are melted. Take off the heat.½ cup White granulated sugar
- Add half of the butter and whisk until melted. It will bubble a lot. Mix in the rest of the butter. Heat the heavy cream in the microwave for 30 seconds. Slowly add in the cream into the sugar and mix until combined. Add the salt and vanilla.2 tablespoon Unsalted butter, ¼ cup Heavy cream, ½ teaspoon Pure vanilla extract, ½ teaspoon Salt
- Return the caramel to the stove and heat for 3-4 minutes. It will bubble up a lot. This helps to thicken it a bit. Pour into a glass container and cool completely.
Graham Cracker Crust
- Preheat the oven to 325°F. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper. Spray again.
- Use a food processor to blend the graham crackers into a fine crumb. In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter with a fork.2 ¼ cups Graham cracker crumbs, ¼ cup Brown sugar, ½ teaspoon Ground cinnamon, 10 tablespoon Unsalted butter
- Pour the crumbs into the pan. Use your hands to press the crust ⅔rds up the sides of the pan. Use the bottom of a measuring cup or a spice jar to compact the crust.
- Bake for 10 minutes.
Cheesecake
- Start the water on the stove to heat until steaming while you make the batter. Using a mixer, beat the cream cheese on high speed for 1 minute. Add the brown sugar and beat again for 1 minute. Use a rubber spatula to scrape the bowl.24 oz Cream Cheese, ¾ cup Brown sugar
- Add the sour cream, salted caramel, and vanilla. Mix on medium until smooth. Add the eggs in one at a time and mix on low speed. Make sure to stop mixing as soon as it is combined.½ cup Sour cream, ¼ cup Salted caramel, 1 teaspoon Pure vanilla extract, 3 Large eggs
- Pour the cheesecake batter into the pan and prepare the water bath.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 60-70 minutes. Bake until the edges are set and the middle has a slight jiggle. Turn off the oven, crack open the door, and let the cheesecake cool for 30 minutes.
- Place the springform pan on a cooling rack to cool completely. Wrap in foil and chill for at least 6 hours but preferably overnight.
Apple Pie Filling
- Make this the day you make the cheesecake. Peel the apples and slice into thin strips. Then cut each strip in half.2 Apples
- In a medium saucepan over medium heat, melt the butter. Add the apples, brown sugar, cinnamon and cornstarch. Heat until the apples soften and it thickens.2 tablespoon Unsalted butter, ½ cup Brown sugar, ½ teaspoon Ground cinnamon, 1 tablespoon Cornstarch
- Pour into an airtight container and cool completely. Then, chill in the fridge overnight.
Crisp Topping
- Also make this the day you make the cheesecake. In a small bowl, mix the flour, oats, brown sugar, and cinnamon together. Pour in the melted butter and mix with a knife until combined. Place in the freezer for 10 minutes.½ cup All-purpose flour, ¼ cup Oats, ¼ cup Brown sugar, ½ teaspoon Ground cinnamon, 5 tablespoon Unsalted butter
- Preheat the oven to 300°F. Spray a cookie sheet with baking nonstick spray. Place the crumbles on to the tray.
- Bake for 15 minutes and stir every 5 minutes. Let it cool completely before storing in the fridge in an airtight container. While it is cooling, make sure to break it into very small chunks.
Decorating
- Take the cheesecake out of the springform pan and remove the parchment paper. Pour the apple pie filling on top of the cheesecake. If the butter is thickened, heat in the microwave for 15 seconds and mix with a spoon.
- Sprinkle the oat crumbles on top. Use it all. Drizzle the salted caramel on top. Heat the caramel in the microwave for 15 second intervals until it is pourable.
Audrey says
Hey! Any recommendations on how to make this in total or in steps ahead of time? I have a lot to make for Thanksgiving 😊 the cheesecake alone before toppings are added…how long can that sit in the fridge beforehand?