Move on out of here, pumpkin spice! This caramel apple crumble cheesecake is so impressive, so delicious, and so everything-amazing-about-fall that you’re going to be like, “Pumpkin who?”
The Perfect Dessert for the Holidays
Everyone always forgets about apples for the fall. You shouldn’t though because they make some tasty desserts. I’m not saying there’s anything wrong with pumpkin stuff. But you really, REALLY need to make this caramel apple crumble cheesecake.
I mean, just LOOK at it!
See what I mean?
Which Apples Should I Use?
When it comes to all things baking, firmer apples are the best choices. I’ve gone with Granny Smith apples because they’re the traditional apple pie apples to use. They’re tart with a bit more tang. You’ll be adding plenty of sweetness through the rest of the ingredients so it will have the perfect contrast.
Can’t find Granny Smith? You can choose Honeycrisp, Pink Lady, or Braeburn instead.
Tips for Caramel Apple Crumble Cheesecake Perfection
My recipe follows below, but first, let me touch on some tips to help you master this recipe. It’s definitely a labor of love, but it’s also that show-stopping dessert you need for fall holidays and celebrations.
– Keep things room temperature
The cream cheese, butter, and heavy cream in this recipe are going strong! Pay attention to the ingredient list where it notes which items should be room temperature. It’s so important because if you mix cream cheese when it’s cold for that filling, you’re going to get blobs of cream cheese and that’s just not good.
– This springform pan tip is a lifesaver
Springform pans are a godsend for cheesecakes. I recommend you seal the bottom off with 2 layers of foil so the water bath doesn’t seep in there.
– Cool it slowly
I can’t stress this enough…you MUST allow your cheesecake to cool slowly. When it’s done cooking, turn your oven off and crack open the oven door. It should rest in there like that for 45 minutes. Then you can move it to the counter and let it rest for 30 minutes, which will prevent cracking.
What to Do if Your Caramel Apple Crumble Cheesecake Cracks
Sometimes, even if you are careful as can be, you could accidentally cause your cheesecake to crack. Try not to worry though in this case because the apples, caramel, and crumble will cover it up. Besides, it’s going to taste delicious and no one will know that it cracked except for you!
How to Make the Most Delicious Caramel Apple Crumble Cheesecake Ever
It couldn’t be any easier. You’ll first make the apple topping. Then you’ll make the graham cracker crust. After that, you make the cheesecake filling.
Next, you’ll start putting it into the springform pan with the crust first, then half the cheesecake mixture. Reserve crust is layered and then apples go on top of that, followed by more cheesecake mixture. You bake it, then add the crumble top, bake some more, cool, and add the rest of the topping and crumble before allowing it to refrigerate. The caramel will go on just before serving.
Now check out the full ingredient list and recipe steps below to get baking this delicious fall dessert!
Caramel Apple Cinnamon Crumble Cheesecake
- Hand Mixer
- 9 inch Springform Pan
- Aluminum Foil
Graham Cracker Crust
- 1 14 oz crushed graham crackers
- 6 tbsp melted unsalted butter
- 2/3 cup light brown sugar
- 1 tsp nutmeg
- 1 tsp sea salt
Cinnamon Apple Topping
- 3 tbsp unsalted butter
- 8 Granny Smith apples peeled and diced into cubes
- 3 tbsp lemon juice fresh squeezed
- 1 cup dark brown sugar
- 1/2 tbsp cinnamon
Vanilla Bean Cheesecake Filling
- 32 oz cream cheese room temperature
- 1 1/2 cups sugar
- 1/2 tsp salt
- 1 1/2 tbsp Madagascar vanilla bean paste
- 4 large eggs scrambled
- 1/2 cup heavy whipping cream
- 1 cup sour cream
- 1 tbsp corn starch
- 2 tbsp lemon juice fresh squeezed
- 1 cup sugar
- 4 tbsp butter unsalted , room temperature
- 1/2 cup heavy whipping cream room temperature
- 1 tsp flaky salt
- 1/2 tbsp Madagascar vanilla bean paste
- 1 cup flour
- 5 tbsp butter room temperature
- 1/3 cup packed dark brown sugar
- 1 tbsp cinnamon
- Prepare Apple topping. Melt butter in a saucepan. Add diced apples, cinnamon, brown sugar, and lemon juice. Cook on medium heat, stirring occasionally, until apples are tender and a syrup has formed. Set aside.3 tbsp unsalted butter, 8 Granny Smith apples, 3 tbsp lemon juice, 1 cup dark brown sugar, 1/2 tbsp cinnamon
- Combine graham cracker crust ingredients in a bowl. Set 1/2 cup of graham mixture to the side. When texture resembles wet sand, pour into a 9” Springform pan. Use a wide, flat bottomed glass to spread the mixture evenly and tightly across the bottom and sides of the pan. Bake at 325 F for 8-10 minutes. Set aside.1 14 oz crushed graham crackers, 6 tbsp melted unsalted butter, 2/3 cup light brown sugar, 1 tsp nutmeg, 1 tsp sea salt
- For the cheesecake filling, start by creaming together, with a standing or hand mixer, the room temperature cream cheese and sugar. Once combined, mix in the salt, vanilla bean paste, and lemon juice. Slowly pour in 4 scrambled eggs. Finally gently mix in sour cream, heavy cream, and corn starch. Do not over mix.32 oz cream cheese, 1 1/2 cups sugar, 1/2 tsp salt, 1 1/2 tbsp Madagascar vanilla bean paste, 4 large eggs, 1/2 cup heavy whipping cream, 1 cup sour cream, 1 tbsp corn starch, 2 tbsp lemon juice
- Pour half of cheesecake mixture into graham crust. Sprinkle the reserved crust on top of this layer. Sprinkle layer of apple topping on top of that. Pour on remaining cheesecake mixture.
- Seal bottom of spring form pan with 2 layers of foil to keep liquid from water bath from seeping in. Place the spring form pan on a large baking pan and place on the center rack in your oven. Pour boiling water onto baking pan, about ½ inch – 1 inch high. Bake for 1 ½ hours at 335 F.
- Combine crumb topping ingredients and mix together thoroughly. Bake for about 15 minutes or until golden brown.1 cup flour, 1/3 cup packed dark brown sugar, 1 tbsp cinnamon, 5 tbsp butter
- Once the hour and a half is complete, turn off oven, crack oven door, and let rest for 45 minutes. Finally, remove from oven and let rest on the counter top for 30 minutes. All of this is to prevent cracking.
- Add your remaining apple topping and the crumb topping to the cheesecake. Refrigerate for at least 6 hours, but preferably over night.
- Finally for the caramel, heat 1 cup of sugar on low. Stir to keep from burning. Do not leave unattended. Once the sugar has melted, it will be an amber color. At this point, turn of the heat. Add in room temperature butter and stir until melted. Quickly pour in room temp heavy cream, salt and vanilla. Stir until well combined. Store in a heat proof container and allow to cool and thicken. Pour over cheesecake before serving.1 cup sugar, 4 tbsp butter, 1/2 cup heavy whipping cream, 1 tsp flaky salt, 1/2 tbsp Madagascar vanilla bean paste
You can find the video tutorial on my Pinterest!