Apple Crumble Cheesecake

5 from 11 votes

This apple crumble cheesecake has a graham cracker crust, brown sugar salted caramel baked cheesecake, an apple pie topping, a crisp topping, and a drizzle of salted caramel. It taste like an apple crisp in cheesecake form.

Prep Time1

Cook Time1 20

Chilling Time6

Total Time8 20

Servings: slices

Calories: 499kcal

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

US Customary - Metric

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.

Nutrition