The Best Apple Crumble Cheesecake

A close up of the apple crumble cheesecake so you can see the crust, caramel cheesecake, apple topping, then sweet crumble topping.

5 from 5 votes

My apple crumble cheesecake has layers of a graham cracker crust, caramel cheesecake, apple pie, and a sweet crumble topping. It's an apple pie in cheesecake form!

Prep Time30

Cook Time1

Chilling Time6

Total Time7 30

Course: Desserts

Cuisine: American

Servings: servings

Calories: 567kcal

Author: Samantha Erb

Equipment

springform pan

Ingredients

For the Crust

3 cups graham cracker crumbs
8 tablespoons butter melted (one stick)

For the Cheesecake

24 ounces cream cheese softened (3 bricks)
½ cup granulated sugar
½ cup sour cream
½ cup caramel sauce
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
3 large eggs

For the Apple Crumble

2 cups finely diced apple
2 tablespoons granulated sugar
2 teaspoons cornstarch
1 teaspoon ground cinnamon
½ cup all purpose flour
½ cup light brown sugar
½ cup rolled oats
4 tablespoons butter melted

Instructions

For the Crust

Preheat the oven to 350 degrees F and grease a 9” springform pan with nonstick baking spray.
In a medium bowl, mix together the graham cracker crumbs and melted butter.
Transfer the mixture to the prepared pan and press it into an even layer on the bottom and 1” up the sides.
Bake the crust for 10 minutes. Then set it aside.

For the Cheesecake Layer

Add the softened cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined, about 2 minutes.
Next, add the sour cream, caramel sauce, flour, and vanilla. Mix them to combine.
With the mixer on low speed, add the eggs one at a time. Mix it just until the eggs are fully combined.
Carefully pour the cheesecake on top of the crust and set it aside.

For the Apple Crumble

In a medium bowl, mix together the apple, granulated sugar, cornstarch, and cinnamon. Spread the apple mixture on top of the cheesecake.
In another small bowl, mix together the flour, brown sugar, and oats. Add the melted butter and mix until clumps begin to form. Sprinkle the crumble evenly over the apples.
Bake the cheesecake for 55-60 minutes, or until the center no longer jiggles when shaken.
When the cheesecake is set, turn off the oven and open the door– but leave the cheesecake in the oven. Allow it to cool to room temperature– about 2 hours.
Transfer the cheesecake to the fridge and chill until set– at least 4 hours, but preferably overnight.

Notes

To make sure the crust holds together, press it down firmly with the bottom of a measuring cup before baking. And let it cool fully before adding the filling.
Do not overmix the cheesecake filling as it can mess with the texture.
If the top starts browning too quickly, tent it loosely with foil halfway through baking.
Different ovens can cook at different rates, so start checking on it after 55 minutes to see if it’s set in the center.
Once the center is set, turn off the oven and prop the oven door open to let it 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, 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.
Store leftovers in an airtight container or covered tightly in the refrigerator for 3 to 5 days or in the freezer for up to 2 months.

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