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Caramel Apple Crumble Cheesecake Recipe

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4.1 from 8 reviews

This decadent Caramel Apple Crumble Cheesecake combines tender spiced apples with a creamy cheesecake filling, all layered on a buttery graham cracker crust and topped with a generous oat crumble. The baking method includes steam to ensure a moist, crack-free texture, making it a perfect dessert for fall or any occasion where comfort meets elegance.

Ingredients

Apple Filling

  • 1 lb (454g) peeled, cored, and sliced apples (about 4 apples)
  • 3 tbsp (45g) packed light brown sugar
  • 1 tsp ground cinnamon
  • ⅛ tsp ground nutmeg

Crust

  • 1 ½ cups (160g) graham cracker crumbs (about 24 squares)
  • 2 tbsp (30g) packed light brown sugar
  • ¼ tsp ground cinnamon
  • 5 tbsp (70g) unsalted butter, melted and cooled

Crumb Topping

  • ⅔ cup (95g) all-purpose flour
  • ½ cup (50g) quick oats
  • ⅓ cup (70g) packed light brown sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ¼ tsp salt
  • ⅓ cup (75g) unsalted butter, melted

Cheesecake Filling

  • 24 oz (680g) cream cheese, softened
  • ¾ cup (165g) packed light brown sugar
  • ½ tsp ground cinnamon
  • 3 large eggs, at room temperature
  • ⅓ cup (80ml) full fat sour cream
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (8g) all-purpose flour

Instructions

  1. Make the Apple Filling: In a large skillet, combine the sliced apples, brown sugar, cinnamon, and nutmeg. Cook over medium heat for 6-7 minutes, stirring frequently, until the apples are very soft but not mushy. Remove from heat and set aside to cool completely.
  2. Preheat the Oven: Set your oven to 350°F (175°C). Line the bottom of a high-sided 8-inch round springform pan with parchment paper.
  3. Prepare the Crust: In a food processor, pulse together the graham cracker crumbs, brown sugar, and cinnamon until fine. Add the melted butter and pulse until combined. Alternatively, crush crumbs in a bag and mix by hand. Press the mixture evenly onto the base and about 1 inch up the sides of the prepared pan, smoothing with a flat object or glass.
  4. Bake the Crust: Bake the crust for 8 minutes until lightly golden and dry. Then reduce the oven temperature to 325°F (163°C).
  5. Make the Crumb Topping: Whisk the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until evenly blended. Stir in the melted butter until combined; then crumble with fingertips to form large crumbs. Cover and set aside.
  6. Prepare the Cheesecake Filling: Beat softened cream cheese at medium speed with an electric mixer until very smooth. Add brown sugar and cinnamon, beat for 30-45 seconds until creamy but avoid over-mixing to prevent cracks. Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in sour cream and vanilla, then fold in the flour. Scrape down the bowl sides to ensure everything is lump-free.
  7. Assemble the Cheesecake: Pour two-thirds of the cheesecake filling into the pre-baked crust, spreading evenly and popping bubbles. Spoon half the apple filling over this layer and spread gently. Add the remaining cream cheese filling over the apples, then top with the remaining apple filling. Finally, scatter the entire crumb topping evenly over the surface, piling it on generously.
  8. Bake with Steam: Place the cheesecake in the oven and set an ovenproof dish or ramekin with about an inch of hot water beside it to create steam. Bake at 325°F for 45 minutes until the topping is golden and the center just wobbles. Turn off the oven and leave the cheesecake inside for 10 minutes without opening the door.
  9. Cool and Chill: Remove from the oven and transfer to a wire rack. After 10 minutes, run a knife around the edges to loosen the sides and remove the springform pan. Let cool completely, then refrigerate for at least 4 hours before serving. Drizzle with salted caramel sauce if desired.
  10. Slicing Tip: Use a serrated knife to gently saw through the crunchy crumble topping first. Then switch to a sharp chef’s knife or large flat-bladed knife to make clean slices.

Notes

  • Ensure apples are cooked until soft but not mushy for the perfect filling texture.
  • Do not over-beat the cream cheese filling to avoid cracking during baking.
  • The steam bath during baking helps prevent cracks and keeps the cheesecake moist.
  • Use a high-sided springform pan for easier removal and better shape.
  • Let the cheesecake chill fully for best texture and taste.
  • Use a serrated knife to cut through the crumble topping cleanly.

Find it online: https://bitezly.com/caramel-apple-crumble-cheesecake-recipe/