Print

Caramel Apple Crumble Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 8 reviews

Indulge in the rich and comforting flavors of this Caramel Apple Crumble Cheesecake, featuring tender spiced apple filling, a buttery graham cracker crust, creamy cinnamon-infused cheesecake filling, and a crunchy oat crumble topping, all baked to golden perfection and finished with a drizzle of salted caramel sauce.

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 teaspoon ground cinnamon
  • ⅛ tsp ground nutmeg
  • ¼ tsp salt
  • ⅓ cup (75g) unsalted butter, melted

Cheesecake Filling

  • 2 ½ blocks (625g total) 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

To Serve

  • Salted caramel sauce, for drizzling

Instructions

  1. Make the Apple Filling: In a large skillet over medium heat, combine sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring frequently, for 6-7 minutes until apples are very soft but not mushy. Remove from heat and let cool completely.
  2. Prepare the Pan and Preheat Oven: Preheat oven to 350°F (175°C). Line the bottom of a high-sided 8-inch round springform pan with parchment paper to prevent sticking.
  3. Make the Crust: In a food processor, pulse graham crackers, brown sugar, and cinnamon until fine crumbs form. Add melted butter and pulse to combine. Alternatively, crush crackers in a bag and mix with sugar and butter. Press mixture evenly into the bottom and about 1 inch up the sides of the pan. Smooth using a straight edged glass.
  4. Bake the Crust: Bake crust at 350°F for 8 minutes until lightly golden and dry. Then reduce oven temperature to 325°F (165°C).
  5. Prepare the Crumb Topping: In a medium bowl, whisk flour, oats, brown sugar, cinnamon, nutmeg, and salt until well combined. Stir in melted butter until evenly moistened. Use fingertips to toss mixture and form large crumbs. Cover and set aside.
  6. Make the Cheesecake Filling: Beat softened cream cheese with an electric mixer on medium speed until smooth. Add brown sugar and cinnamon; beat until creamy, about 30-45 seconds. Beat in eggs one at a time until smooth before adding the next. Mix in sour cream and vanilla, then fold in flour. Scrape bowl to remove lumps.
  7. Assemble the Cheesecake: Pour two-thirds of cheesecake batter into the pre-baked crust, spreading evenly and removing air bubbles. Spoon half the apple filling over batter, spreading evenly. Dollop remaining batter over apples and gently spread. Top with remaining apples. Scatter crumb topping evenly over all, piling it on.
  8. Bake the Cheesecake: Place cheesecake in oven. Place ovenproof dish with an inch of hot water next to the cake to create steam for moist baking. Bake at 325°F for 45 minutes until crumble is golden and center barely wobbles. Turn off oven and leave cheesecake inside for 10 minutes without opening door.
  9. Cool the Cheesecake: Transfer pan to wire rack. After 10 minutes, run a knife around edges to loosen cake and remove springform sides. Cool completely at room temperature, then refrigerate for 4 hours before serving.
  10. Serve: Drizzle chilled cheesecake with salted caramel sauce. For slicing, first saw through the crunchy topping with a serrated knife, then switch to a sharp knife to cut clean pieces.

Notes

  • Use apples that hold their shape well when cooked, such as Granny Smith or Honeycrisp.
  • Ensure cream cheese is fully softened for smooth batter and to avoid lumps.
  • Do not overbeat cheesecake batter to prevent cracks during baking.
  • Use room temperature eggs for a smooth filling texture.
  • The water bath helps keep the cheesecake moist and prevents cracking.
  • Allow enough chilling time to let cheesecake set firmly for easier slicing.
  • For easier slicing, use a serrated knife for the topping and a smooth knife for the filling.

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