I can never resist the buttery crumble, creamy cheesecake, spiced apples, and glossy salted caramel all stacked into one unforgettable fall dessert. This is the apple treat that steals every holiday table.

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I’m completely obsessed with this Apple Crumble Caramel Cheesecake because it hits every craving I have at once: creamy, tangy, crunchy, buttery, sticky, and just messy enough to feel dangerous. I love how the cream cheese layer stays rich without being heavy, then the Granny Smith apples cut through with that sharp, fruity bite.

And that crumble on top? The part I keep stealing first.

But the salted caramel is what really gets me, dripping into every crack and turning each forkful into something ridiculous. Not fancy.

Not fussy. Just a seriously good fall dessert I cannot stop thinking about.

Ingredients

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Graham crumbs make the crust crunchy, buttery, and honestly hard to stop picking at.
Melted butter holds the crust together and gives it that cozy bakery vibe.
Cream cheese brings the rich, tangy cheesecake center everyone’s actually here for.
Sour cream keeps the filling smooth, soft, and not too sweet.
Eggs help it set, so you get clean slices instead of pudding.
Vanilla adds warmth without shouting over the apples and caramel.
Apples bring tart, juicy bites that cut through all the richness.
Cinnamon makes the apple layer taste like fall, even in sweatpants weather.
Lemon juice keeps the apples bright and stops everything tasting flat.
Cornstarch thickens the apples, so the cheesecake doesn’t get soggy.
Oats and flour make the crumble crisp, chunky, and snack-worthy.
Brown sugar gives the crumble that deep, almost toffee-like sweetness.
Basically, cold butter makes the crumble clumpy in the best way.
Caramel sauce adds sticky sweetness, because cheesecake clearly needed more drama.
Plus, sea salt keeps the caramel from tasting like straight-up sugar.

Ingredient Quantities

1 1/2 cups graham cracker or digestive biscuit crumbs (about 150 g)

6 tablespoons unsalted butter, melted (85 g)

2 tablespoons light brown sugar

24 ounces cream cheese, room temperature (3 packages, 680 g total)

3/4 cup granulated sugar (150 g)

1/2 cup sour cream (120 g)

3 large eggs, room temperature

1 teaspoon vanilla extract

1/4 cup heavy cream (60 ml)

4 to 5 medium apples (Granny Smith or Braeburn), peeled, cored and sliced (about 600 to 700 g)

1/3 cup granulated sugar for apples (65 g)

2 tablespoons light brown sugar for apples

1 teaspoon ground cinnamon, plus extra for the crumble

1 tablespoon lemon juice

1 to 2 tablespoons cornstarch (to thicken apple filling)

1 cup all purpose flour for crumble (125 g)

3/4 cup rolled oats for crumble (75 g)

1/2 cup light brown sugar for crumble (100 g)

1/4 teaspoon salt for crumble

1/2 cup unsalted butter, cold and cubed for crumble (113 g)

1 cup granulated sugar for caramel sauce (200 g)

6 tablespoons unsalted butter for caramel sauce (85 g)

3/4 cup heavy cream for caramel sauce (180 ml)

1 teaspoon fine sea salt or flaky sea salt for salted caramel

1 teaspoon vanilla extract for caramel

How to Make this

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1. Preheat oven to 325 F. Grease a 9 inch springform pan and wrap the outside with foil for a water bath.

2. Make the crust: mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons light brown sugar until combined. Press into the bottom of the pan and chill while you prepare the filling.

3. Prepare the apple filling: toss 4 to 5 sliced apples with 1/3 cup granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice and 1 to 2 tablespoons cornstarch until evenly coated. Set aside.

4. Make the cheesecake batter: beat 24 ounces room temperature cream cheese with 3/4 cup granulated sugar until smooth, then mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/4 cup heavy cream. Add 3 large eggs one at a time, mixing gently until just combined.

5. Assemble first layer: spread half of the cheesecake batter over the chilled crust. Spoon the apple filling evenly over the batter, then dollop and gently spread the remaining cheesecake batter on top to cover the apples.

6. Make the crumble topping: combine 1 cup flour, 3/4 cup rolled oats, 1/2 cup light brown sugar, 1/4 teaspoon salt and a pinch of extra cinnamon in a bowl. Cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until coarse crumbs form. Sprinkle the crumble evenly over the cheesecake.

7. Bake in a water bath: place the wrapped springform in a larger roasting pan, pour hot water into the pan to come halfway up the springform sides, and bake at 325 F for about 60 to 75 minutes until the edges are set and the center is slightly jiggly.

8. Cool and chill: turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour, then remove, take off the foil and chill in the refrigerator at least 4 hours or overnight.

9. Make the salted caramel sauce: in a medium saucepan cook 1 cup granulated sugar over medium heat without stirring until it melts to a deep amber color, then carefully add 6 tablespoons butter and stir until melted. Remove from heat, slowly whisk in 3/4 cup heavy cream until smooth, then stir in 1 teaspoon vanilla and 1 teaspoon sea salt. Cool slightly.

10. Serve: remove the chilled cheesecake from the springform, drizzle with salted caramel sauce just before serving and slice with a warm, clean knife. Store leftovers refrigerated.

Equipment Needed

1. 9 inch springform pan (plus aluminum foil to wrap the outside)
2. Large roasting pan for the water bath
3. Electric mixer or stand mixer with paddle attachment
4. Medium and large mixing bowls
5. Rubber spatula and an offset spatula for smoothing
6. Chef s knife and cutting board (for peeling and slicing apples)
7. Vegetable peeler and apple corer or apple slicer
8. Pastry cutter or your fingers for the crumble
9. Medium saucepan and whisk for the salted caramel

FAQ

Q: What oven temperature and baking method should I use for this cheesecake? A: Bake at 325 F (160 C) for about 50 to 65 minutes until the center is just set with a slight jiggle. Use a water bath wrapped in foil or place a shallow pan of hot water on the rack below to promote even baking and reduce cracking.

Q: How do I prevent a soggy crust from the apple filling? A: Precook the apple filling until it is just thickened so excess moisture is reduced, and sprinkle a thin layer of finely crushed graham crumbs or a light brush of beaten egg white on the crust before adding filling to create a moisture barrier.

Q: Which apples work best and how many should I use? A: Firm, tart or slightly sweet apples like Granny Smith or Braeburn hold their shape and balance the sweet caramel. Use 4 to 5 medium apples, about 600 to 700 g, peeled, cored and sliced.

Q: How do I make a smooth caramel sauce without it crystallizing? A: Use a heavy saucepan, avoid stirring once the sugar has dissolved and starts to brown, and swirl the pan gently if needed. When the sugar is amber, remove from heat and whisk in butter, then slowly whisk in warm cream. If crystals form, strain and gently reheat to smooth.

Q: Can I assemble ahead and freeze or refrigerate the cheesecake? A: Yes. Cool completely, cover tightly and refrigerate up to 3 days. For longer storage freeze up to 2 months wrapped well. Thaw in the fridge overnight before serving and add caramel and crumble just before serving for best texture.

Q: How should I finish and serve the cheesecake for best texture and look? A: Chill the baked cheesecake at least 6 hours or overnight. Spoon warm salted caramel over the top, sprinkle the crisp apple crumble, and optionally add a light dusting of cinnamon. Serve chilled or at cool room temperature.

Apple Crumble Caramel Cheesecake Recipe Substitutions and Variations

Graham cracker or digestive crumbs: use crushed shortbread cookies or vanilla wafers in equal amount; for gluten free use gluten free graham or almond flour mixed with 1 to 2 tablespoons melted butter to reach crumbly texture.
Cream cheese: substitute full fat ricotta (slightly lighter texture) or mascarpone one for one; for lower fat use Neufchatel though texture will be a bit less rich.
Heavy cream (for filling or caramel): replace with full fat coconut milk for subtle coconut note, use same volume; or use half and half for a lighter result but sauce will be thinner.
All purpose flour in crumble: use equal amount oat flour for nuttier flavor or swap half the flour with almond meal for extra crunch; for gluten free use certified gluten free all purpose flour.

Pro Tips

– Let the cream cheese sit out until truly room temperature. Cold cream cheese leads to lumps and overworked batter, so give it at least an hour on the counter and beat slowly at first to a silky base.

– Slice the apples uniformly and don’t skimp on the cornstarch. Even slices cook evenly and the cornstarch keeps the filling from weeping into the cheesecake, which helps the layers stay distinct after baking.

– Protect the crust and edges from excess moisture in the water bath by wrapping the pan in two good layers of foil and checking for leaks. Also place the springform on a small baking sheet before setting it into the roasting pan to make lifting it in and out much easier.

– For clean slices, warm the knife under hot water, dry it, then cut each slice with a single steady pull. Wipe and reheat the knife between cuts for neat presentation, and drizzle the caramel right before serving so the crumble stays crisp.

Apple Crumble Caramel Cheesecake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

797

kcal

Equipment: 1. 9 inch springform pan (plus aluminum foil to wrap the outside)
2. Large roasting pan for the water bath
3. Electric mixer or stand mixer with paddle attachment
4. Medium and large mixing bowls
5. Rubber spatula and an offset spatula for smoothing
6. Chef s knife and cutting board (for peeling and slicing apples)
7. Vegetable peeler and apple corer or apple slicer
8. Pastry cutter or your fingers for the crumble
9. Medium saucepan and whisk for the salted caramel

Ingredients

1 1/2 cups graham cracker or digestive biscuit crumbs (about 150 g)
6 tablespoons unsalted butter, melted (85 g)
2 tablespoons light brown sugar
24 ounces cream cheese, room temperature (3 packages, 680 g total)
3/4 cup granulated sugar (150 g)
1/2 cup sour cream (120 g)
3 large eggs, room temperature
1 teaspoon vanilla extract
1/4 cup heavy cream (60 ml)
4 to 5 medium apples (Granny Smith or Braeburn), peeled, cored and sliced (about 600 to 700 g)
1/3 cup granulated sugar for apples (65 g)
2 tablespoons light brown sugar for apples
1 teaspoon ground cinnamon, plus extra for the crumble
1 tablespoon lemon juice
1 to 2 tablespoons cornstarch (to thicken apple filling)
1 cup all purpose flour for crumble (125 g)
3/4 cup rolled oats for crumble (75 g)
1/2 cup light brown sugar for crumble (100 g)
1/4 teaspoon salt for crumble
1/2 cup unsalted butter, cold and cubed for crumble (113 g)
1 cup granulated sugar for caramel sauce (200 g)
6 tablespoons unsalted butter for caramel sauce (85 g)
3/4 cup heavy cream for caramel sauce (180 ml)
1 teaspoon fine sea salt or flaky sea salt for salted caramel
1 teaspoon vanilla extract for caramel

Directions

Preheat oven to 325 F. Grease a 9 inch springform pan and wrap the outside with foil for a water bath.
Make the crust: mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons light brown sugar until combined. Press into the bottom of the pan and chill while you prepare the filling.
Prepare the apple filling: toss 4 to 5 sliced apples with 1/3 cup granulated sugar, 2 tablespoons light brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon lemon juice and 1 to 2 tablespoons cornstarch until evenly coated. Set aside.
Make the cheesecake batter: beat 24 ounces room temperature cream cheese with 3/4 cup granulated sugar until smooth, then mix in 1/2 cup sour cream, 1 teaspoon vanilla extract and 1/4 cup heavy cream. Add 3 large eggs one at a time, mixing gently until just combined.
Assemble first layer: spread half of the cheesecake batter over the chilled crust. Spoon the apple filling evenly over the batter, then dollop and gently spread the remaining cheesecake batter on top to cover the apples.
Make the crumble topping: combine 1 cup flour, 3/4 cup rolled oats, 1/2 cup light brown sugar, 1/4 teaspoon salt and a pinch of extra cinnamon in a bowl. Cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until coarse crumbs form. Sprinkle the crumble evenly over the cheesecake.
Bake in a water bath: place the wrapped springform in a larger roasting pan, pour hot water into the pan to come halfway up the springform sides, and bake at 325 F for about 60 to 75 minutes until the edges are set and the center is slightly jiggly.
Cool and chill: turn off the oven, crack the door and let the cheesecake cool in the oven for 1 hour, then remove, take off the foil and chill in the refrigerator at least 4 hours or overnight.
Make the salted caramel sauce: in a medium saucepan cook 1 cup granulated sugar over medium heat without stirring until it melts to a deep amber color, then carefully add 6 tablespoons butter and stir until melted. Remove from heat, slowly whisk in 3/4 cup heavy cream until smooth, then stir in 1 teaspoon vanilla and 1 teaspoon sea salt. Cool slightly.
Serve: remove the chilled cheesecake from the springform, drizzle with salted caramel sauce just before serving and slice with a warm, clean knife. Store leftovers refrigerated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.