Apple Crumble Cheesecake

My apple crumble cheesecake is the perfect fall dessert with the beauty of apple pie and caramel cheesecake combined. I serve it with whipped cream for a special sweet treat!

My Family Favorite Apple Cheesecake

I first got the idea to make my apple crumble cheesecake when I was craving cheesecake but had a ton of apples to use up.

I kept going back and forth between making apple pie or to just give in and make some cheesecake, when it hit me. I could just combine the two!

My daughter Leah, who happens to also be obsessed with apples, cinnamon, and cheesecake, came over as soon as the apple cheesecake came out of the oven. She said she could smell the apples and wanted a slice.

I served it with some whipped cream on top (my son Connor’s favorite!), and was shocked when even he ate his whole slice.

Since then, my recipe has been a staple for Thanksgiving and Christmas and is requested every single year. Leah is the one constantly telling me to make my amazing apple pie cheesecake recipe. She says it tastes like apple pie and cheesecake together and she’s not wrong!

For more delicious cheesecake recipes, check out my no bake cheesecake with Cool Whip, strawberry crunch cheesecake, apple crisp mini cheesecakes, and red velvet Oreo cheesecake.

Caramel Apple Cheesecake Ingredients

• Graham cracker crumbs – I use these for a buttery, slightly sweet crust that holds together beautifully once chilled.
• Butter – This helps bind the crumbs and adds that rich, golden flavor to the crust and crumble topping.
• Cream cheese – I always use full-fat cream cheese to make the filling extra creamy and smooth, which is key for a great cheesecake.
• Sugar – Granulated sugar sweetens both the filling and the apple mixture without overpowering the cinnamon and caramel flavors, and brown sugar adds depth to the crumble topping.
• Sour cream – This adds a little tang to balance the sweetness and helps give the cheesecake a silky texture.
• Caramel sauce – I mix it right into the filling for a sweet, fall-inspired twist that pairs perfectly with the apples.
• All-purpose flour – I use this in both the filling and the crumble to help thicken and create that signature crunch on top.
• Pure vanilla extract – A splash brings warmth and rounds out the flavor of the cheesecake filling.
• Eggs – I add eggs to give the cheesecake structure so everything stays smooth and firm once baked.
• Apples – I like using Granny Smith apples for their tartness. They balance all the rich, sweet layers.
• Cornstarch – This helps thicken the apple layer so it doesn’t turn watery as it bakes.
• Cinnamon – I love how this warm spice brings that cozy, fall flavor that ties the apples and crumble together.
• Rolled oats – These give the crumble that perfect chewy crunch that makes every bite irresistible.

How to Make Apple Crumble Cheesecake

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Start with the crust. Preheat the oven to 350 degrees F, and grease a 9-inch springform pan with nonstick spray. Mix together the graham cracker crumbs with melted butter in a medium bowl, then transfer the crust mixture to the prepared pan.

Press it down into an even layer on the bottom. Make sure to come up 1-inch on the sides as well. Bake the crust for 10 minutes, then set it aside to cool.

STEP TWO: Next, make the caramel cheesecake filling! Using the bowl of a stand mixer, add the softened cream cheese and sugar to the bowl. Beat it on medium until well combined, or about 2 minutes.

Add the sour cream, caramel sauce, flour, and vanilla and mix to combine. Reduce the mixer speed to low, then add the eggs one at a time. Be careful not to overmix or it can end up with a weird texture. Pour the cheesecake filling on top of the crust and set it aside.

STEP THREE: Now, the apple crumble topping. Mix together the apple, sugar, cornstarch, and cinnamon in a medium bowl, then spread it on top of the cheesecake.

In a separate bowl, add the flour, brown sugar, and oats and mix. Then, add the melted butter and mix until it starts to clump. Sprinkle the streusel topping over the apples.

STEP FOUR: Bake it for 55-60 minutes, or until the center is set. Then, turn off the oven and prop the door open while it cools inside.

Tips for the Best Apple Pie Cheesecake recipe

• To make sure the crust holds together, I press it down firmly with the bottom of a measuring cup before baking. I always let the crust cool fully before adding the filling.
• I add the eggs to the bowl of the stand mixer last and do it one-at-a-time. I’m careful not to overmix, which can mess with the texture.
• If the top starts browning too quickly, I tent it loosely with foil halfway through baking.
• Different ovens can cook at different rates, so I start checking on the apple crumble cheesecake after 55 minutes to see if it’s set in the center.
• Once the center is set, I turn off the oven and prop the oven door open to let the cheesecake come to room temperature, which can take around 2 hours. This is better than cooling on the countertop and risking messing up the texture when you move it.
• After the cheesecake reaches room temperature, I place it in the fridge to finish cooling and setting. I give it at least 4 hours but think it’s even better if it chills in the fridge overnight.

Caramel Apple Cheesecake Variations and Substitutions

• If I don’t have access to a stand mixer, I’ll use an electric hand mixer and work slowly to avoid overmixing.
• I sometimes use honeycrisp apples when I want a sweeter apple flavor. I also love using half honeycrisp and half Granny Smith for variety!
• Once when I was out of graham crackers, I used crushed shortbread cookies and a pinch of salt for the crust instead. It turned out amazing!
• To dial up the fall vibes, I’ll replace the cinnamon with pumpkin pie spice. The warm flavors are so perfect with the apple cheesecake.
• A drizzle of salted caramel over the top takes my dessert to the next level. I wait until I’m ready to serve so the crumble topping doesn’t get soggy.

What to Serve With My Caramel Apple Cheesecake Recipe

My dessert is so good, I usually serve it by itself or with some simple whipped cream or vanilla ice cream on top.

If I want a full dessert spread, I’ll pair it with caramel apple dip and apple slices, brown butter snickerdoodles, pumpkin cheesecake cookies, or pumpkin bread with cake mix to really enjoy all those fall flavors!

Apple Crumble Cheesecake FAQs

What type of apples should I use for apple cheesecake?

I usually use Granny Smith apples because they stay firm and tart after baking, which balances the sweetness of the crumble and cheesecake layers. Honeycrisp or Fuji apples also work well if I’m craving a softer, sweeter filling.

Can I freeze caramel apple cheesecake?

Yes, I’ve frozen my cheesecake before and it holds up beautifully! Once it’s cooled completely, I freeze it uncovered for about an hour. After it’s hardened, I wrap it tightly in plastic wrap and foil, then store for up to 2 months.

How to store leftovers

I store my apple crumble cheesecake covered or in an airtight container in the fridge for 3-5 days. It can also last for up to 2 months in the freezer.

What do I do if my apple crumble cheesecake is browning too much?

If my cheesecake starts browning too much while baking, I loosely cover it with aluminum foil to slow it down. The foil keeps the top from overcooking while allowing the center to finish baking to that perfect creamy texture.

More Easy Apple Recipes

• Caramel apple dip
• Apple crisp
• Cinnamon applesauce
• Cinnamon roll apple pie
• Air fryer apple crisp
• Apple cobbler