Caramel Apple Crumble Cheesecake

Why You'll Love This Recipe

This cheesecake may look hard to make, but each individual layer is surprisingly simple. Put them all together and you have a showstopper dessert filled with apples, cinnamon, caramel, and creamy cheesecake.

Easy to Make - There are quite a few steps, but none of them are difficult. Make the crust, cook the apples, mix the cheesecake batter, prepare the crumb topping, then layer everything together.

Simple Ingredients - The recipe uses familiar pantry and refrigerator staples, along with fresh apples, caramel syrup, and toffee bits.

Caramel in every layer - Caramel is swirled right into the cheesecake and can be drizzled over each slice for even more gooey goodness.

Perfect for Apple Season - Fresh apples, brown sugar, and cinnamon give you all the cozy flavors of apple pie tucked inside a rich cheesecake.

Layers of Flavor and Texture - Buttery graham cracker crust, creamy cheesecake, tender cinnamon apples, gooey caramel, and a crumbly toffee topping give every bite something different.

Impressive Holiday Dessert - This beautiful cheesecake is an impressive dessert for Thanksgiving, Christmas, dinner parties, or a cozy weekend of fall baking.

Perfect Make-Ahead Dessert - Cheesecake needs plenty of time to chill, so it's an ideal dessert to prepare the day before you plan to serve it.

What Makes This Cheesecake So Good?

This apple crumble cheesecake recipe brings together the best parts of cheesecake, apple pie, and apple crumble in one dessert.

It starts with a buttery graham cracker crust that extends partway up the sides. The rich cheesecake filling is layered with homemade cinnamon apples and swirls of caramel, so you get apple and caramel throughout the cake instead of only on top.

Then comes the crumble. Brown sugar, cinnamon, butter, and flour create a rich crumb topping, while toffee bits add another layer of buttery caramel flavor and a little texture.

After baking, the cheesecake cools slowly in the turned-off oven before chilling completely in the refrigerator. The result is a creamy caramel apple cheesecake with crumb topping that's rich enough for a celebration and filled with cozy fall flavors.

Ingredients and Their Role in the Cheesecake

Each part of this caramel apple cheesecake brings something different to the finished dessert. Here's what you'll need:

For the crust and cheesecake:

Graham Cracker Crust

• Graham Cracker Crumbs - Creates the buttery, slightly sweet, crisp base that holds all those delicious cheesecake layers.
• Sugar - Sweetens the graham cracker crumbs and helps create the crust.
• Butter - Binds the crumbs together and gives the crust a rich, buttery flavor.

Caramel Cheesecake

• Cream Cheese - Forms the rich, creamy base of the cheesecake. It should be softened before mixing for the smoothest filling.
• Sugar - Sweetens the cheesecake filling without overpowering the tangy cream cheese.
• Vanilla Extract - Adds warm flavor that complements the cream cheese, apples, and caramel.
• Eggs - Give the cheesecake structure as it bakes.
• Sour Cream - Adds richness and a slight tang while helping create a smooth, creamy texture.
• Caramel Syrup - Swirled through the cheesecake layers for buttery caramel flavor in every slice. Keep extra on hand for drizzling! Salted Caramel Syrup is awesome too!

For the apple pie filling

• Butter - Adds richness as the apples cook and helps create the apple pie-style filling.
• Apples - The star of the filling, adding fresh apple flavor and tender bites throughout the cheesecake. Choose firm baking apples that will soften while still holding their shape.
• Light Brown Sugar - Sweetens the apples and adds warm caramel-like flavor.
• Cornstarch - Thickens the juices released by the apples so the filling isn't too watery.
• Cinnamon - Gives the apples classic warm fall flavor.
• Vanilla Extract - Rounds out and enhances the sweet apple and cinnamon flavors.

For the Crumb Topping

• All-Purpose Flour - Forms the base of the buttery crumb topping.
• Light Brown Sugar - Adds sweetness and warm caramel-like flavor.
• Butter - Creates rich, buttery crumbs.
• Cinnamon - Adds another layer of warm fall spice and ties the crumble into the cinnamon apple filling.
• Toffee Bits - Bring extra crunch and buttery caramel flavor to the crumb topping.

How to Make Caramel Apple Crumble Cheesecake

Making this cheesecake is all about creating several simple mixtures and layering them together. Give yourself plenty of time for baking, cooling, and chilling, and you'll have an impressive homemade cheesecake that's well worth the wait. Here's what to do:

Make the graham cracker crust

1. Combine graham cracker crumbs, sugar and melted butter in a medium bowl. Mix well.
2. Butter the bottom and sides of a springform pan. Pour the crumbs into the pan and press up the sides and onto the bottom of the pan. Set aside.

Tip: I like to line the bottom of my springform pan with parchment paper to make it easier to transfer to the serving platter. If you do line it, make sure to butter the paper as well.

Cook the apple filling

1. Place diced apples, butter, light brown sugar, cornstarch, and cinnamon in a medium saucepan over low heat.
2. When butter has melted, turn heat up to medium and bring the mixture to a simmer. Simmer for 5 minutes, stirring often. Add vanilla extract. Place mixture in bowl in the fridge to cool it down quickly.

Whip up the cheesecake filling

While the apple filling cools, preheat the oven to 350°F and make the cheesecake batter.

1. Place room temperature cream cheese in the bowl of an electric mixer.
2. Beat until it is light and fluffy, about 2 minutes.
3. Gradually add sugar until combined.
4. Add eggs, one at a time, and mix until just incorporated. Do Not Overmix!
5. Fold in the sour cream and vanilla extract.
6. Once mixed, set aside.

Make the crumb topping

1. Mix flour, light brown sugar and cinnamon in a small bowl.
2. Add soft butter and use a fork to mix together gently.
3. Add toffee bits and mix lightly.
4. When you are done it should look like crumbs not a thick paste.

Assemble the cheesecake

1. Pour half of cheesecake batter into the bottom of your graham cracker crust.
2. Dollop half of the caramel syrup on top of the batter and swirl gently with a skewer or a sharp knife. Try not to touch the bottom crust as you swirl.
3. Using a slotted spoon, or straining the liquid off with a strainer, place half of the cooled apple filling on top of the caramel-swirled cheesecake batter.
4. Pour the remainder of the cheesecake batter on top of the apple filling.
5. Dollop the remaining caramel syrup over the batter and swirl. Try not to touch the apple filling below it.
6. Add the remaining apple filling on top of the cheesecake batter.

Bake the cheesecake

7. Sprinkle the crumb topping on the final apple filling layer. Using your fingers to break up into crumbs is the easiest way to add it.
8. Bake in a 350°F oven for about 65-75 minutes. (Mine took all of the 75 minutes.) When you see the sides set and the center just slightly jiggly it is done. Now turn off the oven and leave the cheesecake in the oven to continue cooking for an hour. At the end of the hour, remove to a wire rack to cool completely.

Important Note: Once the cheesecake is completely cool, move it to the refrigerator, with the outer ring still on, and chill 4 hours or, even better, overnight.

When you are ready to serve, run a knife around the outside of the pan to cut through any caramel that might have stuck to the pan. Remove the outer ring and place on your serving platter. Sprinkle generously with powdered sugar and you're ready to wow everyone with this decadent dessert.

To serve, warm caramel sauce and drizzle it generously over each slice just before serving or opt to drizzle a design on the plate and top it with the apple cheesecake. Of course, a little whipped cream wouldn't hurt either! Enjoy!

Recipe Tips for Success

Here are some helpful tips to ensure your caramel apple cheesecake turns out beautifully.

• Use room temperature ingredients - Room temperature ingredients will blend more easily and help create a smoother cheesecake filling.
• Choose good baking apples - Firm apples such as Granny Smith, Honeycrisp, Pink Lady, Braeburn, or Fuji hold their shape better during cooking and baking.
• Dice the apples evenly - Similar-size pieces will soften at about the same rate.
• Cool the apple filling - Don't add hot apples to the cheesecake batter. Let the filling cool in the refrigerator while you prepare the other components.
• Drain the apple filling well - Use a slotted spoon when layering the apple filling so excess liquid doesn't make the cheesecake watery.
• Don't overmix after adding the eggs - Mix only until everything is incorporated. Excess air in cheesecake batter can cause the cheesecake to rise then crack as it cools.
• Warm the caramel slightly - Caramel that's easy to drizzle will be much simpler to swirl gently through the cheesecake batter.
• Swirl lightly - Don't dig the knife or skewer deeply into the cheesecake. You want caramel ribbons without disturbing the crust or apple layer underneath.
• Keep the crumb mixture crumbly - Work in the softened butter just until crumbs form. If you mix too aggressively, it can turn into a paste.
• Watch the topping - Check the cheesecake around 50 minutes. Loosely cover it with foil if the crumb topping is browning too quickly.
• Look for a slight jiggle - The outer portion should be set while the center still moves slightly when the pan is gently nudged.
• Cool it gradually - Leaving the cheesecake in the turned-off oven for an hour allows it to cool more gently and can reduce cracking.
• Don't rush the chill - Refrigerate the cheesecake for at least 4 hours after it has cooled completely. Overnight is even better for the best texture and cleanest slices.
• Keep the springform ring on while chilling. This helps protect the sides and keeps the cheesecake intact until it is completely set.
• For picture-perfect slices - Use a sharp knife and wipe the blade clean between cuts for prettier slices. Warming the knife with hot water also helps; just dry the knife before slicing.

Recipe Variations to Make It Your Own

There are plenty of ways to put your own spin on this caramel apple cheesecake. Change the crust, nuts, apples, or finishing touches while keeping all those delicious fall flavors.

• Pecan Crumb Topping - Replace the toffee bits with chopped pecans for a nutty, crunchy crumble.
• Pecans and Toffee - Use a combination of chopped pecans and toffee bits for even more texture.
• Gingersnap Crust - Swap the graham cracker crumbs for crushed gingersnaps for a spicier fall twist.
• Cinnamon Graham Crust - Add a little ground cinnamon to the graham cracker mixture.
• Salted Caramel - Use salted caramel sauce for a sweet-salty twist.
• Serve with Whipped Cream - Add a dollop of whipped cream alongside each slice for an extra-special finish.

Make Ahead

Caramel Apple Crumble Cheesecake is an excellent make-ahead dessert because it needs several hours to chill before serving. In fact, making the entire cheesecake the day before is one of the easiest ways to prepare it.

Bake and cool the cheesecake as directed, then refrigerate it overnight with the springform ring still attached. The next day, run a knife around the edge, remove the ring, transfer the cheesecake to a serving platter, and add any extra caramel just before serving.

You can also prepare the apple filling a day ahead. Let it cool completely, transfer it to an airtight container, and refrigerate it until you're ready to assemble the cheesecake.

The graham cracker crumbs can be crushed ahead of time and the dry ingredients for the crumb topping can be measured and combined in advance. For the best texture, wait to add the butter to the crumb topping until you're assembling the cheesecake.

How to Store the Cheesecake and How Long It Lasts

Refrigerating: Store the cheesecake covered in the refrigerator. Because it contains cream cheese, sour cream, and eggs, it should remain refrigerated when you're not serving it. Properly stored and tightly covered, it will keep for about 4 to 5 days. Keep in mind that the crumb topping may gradually soften as the cheesecake sits.

Freezing: You can freeze the baked and completely chilled cheesecake, although the apple and crumb topping may be somewhat softer after thawing. For the best results, freeze the cheesecake whole or in individual slices without an additional caramel drizzle. Wrap it well and place it in a freezer-safe container. Freeze for up to 1 to 2 months for best quality. Thaw frozen cheesecake overnight in the refrigerator. For the freshest presentation, wait until serving to add any extra caramel drizzle.

More Cheesecake Recipes

Whether you're planning a holiday dinner, birthday party, or another special celebration, cheesecake always makes an impressive ending. From chocolate and pecan pie flavors to pumpkin, gingerbread, and even carrot cake, there's a cheesecake for every season and occasion.

• Carrot Cake Cheesecake - Two favorite desserts come together with layers of spiced carrot cake and rich, creamy cheesecake.
• Fudge Truffle Cheesecake - Rich chocolate cheesecake delivers plenty of decadent flavor for chocolate lovers.
• Gingerbread Cheesecake - Warm gingerbread spices turn creamy cheesecake into a festive dessert that's perfect for Christmas.
• No Bake Pumpkin Cheesecake - Creamy pumpkin cheesecake in a chocolate cookie crust makes an easy fall dessert without turning on the oven.
• Pecan Pie Cheesecake - Creamy cheesecake and rich pecan pie flavors combine for an irresistible holiday dessert.

Find lots of easy cheesecake recipes right here on 2CM!

Frequently Asked Questions

What are the best apples for caramel apple cheesecake?

Firm apples that hold their shape during cooking are the best choice. Granny Smith, Honeycrisp, Pink Lady, Braeburn, and Fuji are all good options.

Granny Smith apples add tartness that balances the sweet caramel and cheesecake, while varieties such as Honeycrisp and Fuji give the filling a sweeter flavor. You can also combine sweet and tart apples.

Do I need to peel the apples?

Yes, peeling the apples gives the filling a softer, more apple pie-like texture and prevents pieces of peel from interfering with the creamy texture of the cheesecake.

Why should I drain the apple filling before adding it to the cheesecake?

Apples release liquid as they cook. Using a slotted spoon to leave the excess liquid behind prevents too much moisture from being added to the cheesecake batter, which could affect its texture and how well it sets.

How do I know when the cheesecake is done?

The cheesecake is ready when the outer edges look set but the center still has a slight jiggle when you gently move the pan. The center shouldn't look liquid or slosh around.

The cheesecake will continue to set as it rests in the turned-off oven, cools, and then chills in the refrigerator.

Why do you leave the cheesecake in the oven after baking?

Turning off the oven and leaving the cheesecake inside for an hour allows it to begin cooling gradually. A slower temperature change can help reduce the chance of cracking and gives the center additional time to set.

Do I need a water bath for this cheesecake?

No. This caramel apple crumble cheesecake is baked without a water bath. The crumb topping also means that a perfectly smooth, crack-free surface isn't as important as it is with a plain cheesecake.

Why did my cheesecake crack?

Cheesecake can crack from overmixing the batter, overbaking, or cooling too quickly. Avoid beating too much air into the batter after adding the eggs, remove the cheesecake from active heat while the center still has a slight jiggle, and let it cool gradually as directed.

And don't worry if you do get a small crack. The apple filling and crumb topping make minor cracks much less noticeable.

How far in advance can I make caramel apple cheesecake?

Making it one day ahead is ideal. The cheesecake needs at least 4 hours in the refrigerator and is even better when chilled overnight.

You can make it a day or two before serving and keep it covered in the refrigerator. Add any extra caramel drizzle when you're ready to serve it.