Apple Crumble Cheesecake
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If you’re looking for an amazing fall cheesecake recipe, you must try this one! The crumble topping just gives the creamy cheesecake the perfect crunch. Also make sure to try our apple crumble pie too!
What ingredients do I need to make this cheesecake?
- Graham cracker
- Sugar
- Unsalted Butter
- Cream cheese
- Vanilla extract
- Caramel sauce
- Cinnamon
- Eggs
- Heavy whipping cream
- Apple
- Light brown sugar
- Flour
- Rolled oats
This apple crumble cheesecake is perfect for any fall party or to make for Thanksgiving!
Apple Crumble Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup unsalted butter melted
For the filling
- 24 oz cream cheese softened at room temperature
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla extract
- ½ cup caramel sauce
- 2 teaspoons cinnamon
- 4 large eggs
- ½ cup heavy whipping cream
For the Apple Crumble
- 2 cups diced apple
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ cup rolled oats
- 4 tablespoons unsalted butter melted
Instructions
For the crust
- Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan with a parchment paper circle and cooking spray. Set aside.
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix with a fork until combined and a wet sand texture forms. Add the crust mixture to the prepared springform pan and press firmly on the bottom and along the sides of the pan. Bake for 10 minutes, remove from the oven and cool while making the cheesecake filling.
For the cheesecake filling
- In a large mixing bowl with a hand mixer, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the vanilla extract, caramel sauce, and cinnamon. Mix until completely combined.
- Add the eggs 2 at a time and mix until combined. Continue to mix on low speed while adding the cream. Mix until combined.
- Add a double layer of aluminum foil around the cheesecake pan to stop water from leaking in when placed in the water bath.
- Pour the cheesecake batter over the crust and spread out with a spatula.
For the apple crumble
- Toss the diced apples in the granulated sugar and cinnamon until completely coated.
- Set aside.
- In a mixing bowl, add the brown sugar, flour, rolled oats, and melted butter until clumps begin to form.
- Add the apples in an even layer on top of the cheesecake. Sprinkle the crumble mixture over top.
- Place the cheesecake into a large shallow pan containing hot water that comes halfway up the side of the springform pan (about 2-3 inches).
- Bake at 350 degrees for 1 hour- 1 hour 25 minutes, or until the center is just slightly jiggly and the topping is golden.
- Remove from the oven and cool the cheesecake at room temperature for 1 hour before transferring it to the refrigerator.
- Refrigerate for at least 5 hours or overnight.
