Caramel Apple Crumble Cheesecake

Updated: Jan 20, 2026 by christina.marsigliese · 34 Comments

This incredible Caramel Apple Crumble Cheesecake is unbelievably delicious as it combines so many mouth-watering flavors and textures that I'm sure no one can resist. I think it could be your favorite Fall dessert and might just become the showpiece at your holiday dinner table. This cheesecake is absolutely irresistible with layers of creamy cinnamon brown sugar cheesecake, caramelized cinnamon apples, buttery oat crumble and salted caramel sauce over a spiced graham cracker crust. It is the perfect combination of apple pie and creamy cheesecake, and it would be ideal if you are celebrating Thanksgiving. If you love cheesecake, check out my Perfect Vanilla Cheesecake that is so creamy and made without a water bath, my New York Style Cheesecake and also my Triple Chocolate Cheesecake for chocoholics!

caramel apple crumble cheesecake sliced on board

WHY YOU WILL LOVE THIS RECIPE

No water bath cheesecake - I make this recipe without a water bath thanks to the crumble topping that helps protect it from drying out.
Spiced brown sugar filling - there's so much flavor in the cheesecake batter from vanilla, cinnamon and brown sugar which tastes so cozy together.
Smooth and creamy cheesecake - the filling is so super creamy and smooth. It is not heavy nor dense.
Fresh sliced apples - there's a layer of very thinly sliced apples over the batter and they bake to a soft jammy apple pie filling consistency.
Buttery crumb topping - you just need a handful of ingredients to make a delicious crumble topping. Mix together flour, oats, sugar, spices and butter and sprinkle it over the filling.
Salted caramel drizzle - this is the finishing touch that really elevates this cheesecake. I use my Easy Salted Caramel Sauce recipe and it is pretty much heaven!

INGREDIENTS

Cream cheese - you will need brick cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content.
Brown sugar - I use light brown sugar for the filling recipe to give it a light butterscotch taste, but if you prefer a richer molasses taste, you can also use dark brown sugar. A bit of brown sugar gives the crumb topping a bit of a caramel-like richness.
Vanilla extract - vanilla enhances the flavor of the cheesecake filling. I prefer this Madagascar Bourbon Vanilla extract.
Eggs - three whole eggs will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!
Sour cream - you will need either full fat sour cream or Greek yogurt for the filling.

caramel apple crumble cheesecake ingredients

slice of caramel apple crumble cheesecake on plate with bite

All purpose flour - unbleached all-purpose flour is perfect for the crumble topping.
Oats - quick oats are best for the crumble topping since they are smaller and will incorporate into the crumb better so it holds together nicely.
Unsalted butter - you will need butter to make the crust. You can use salted butter, but note that it will taste saltier.
Apples - you must use fresh apples for this recipe. It really works with any kind of apple, but I prefer tart apples such as Granny Smith or Red Prince, which is what I used here.
Caramel sauce - use my Easy Salted Caramel Sauce to drizzle over the cake and it will be absolutely divine. There's a full video tutorial on how to make caramel here.

STEP BY STEP INSTRUCTIONS

STEP 1). Make the apple filling. Add sliced apples, brown sugar, cinnamon and nutmeg to a large skillet and cook over medium heat for 6-7 minutes while stirring frequently until very soft but not mushy. Set aside to cool completely.
STEP 2). Make the crust. Place graham crackers, brown sugar and cinnamon in the bowl of a food processor and pulse until it forms fine crumbs. Add the melted butter and pulse until combined. You can also crush the graham crackers in a resealable bag with the bottom of heavy pot or a rolling pan and then mix them together with the sugar and melted butter in a bowl. Tip the mixture out into your prepared baking pan and press it evenly over the base and about 1-inch up the sides of the pan. I like to use a straight edged drinking glass to form the crust smooth along the bottom and push it gently up the sides.
STEP 3). Bake the crust for 8 minutes until lightly golden and feels dry. Reduce the oven temperature to 325°F.
STEP 4). Make the crumb topping. Combine flour, oats, brown sugar, cinnamon and salt in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add the melted butter to the dry ingredients and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs. Cover with a tea towel and set aside.
STEP 5). Make the cheesecake filling. Beat soft cream cheese in a large bowl on medium speed until very smooth. Add brown sugar and cinnamon and beat until smooth and creamy, about 30-45 seconds. Do not over-beat because large bubbles will cause the cheesecake to crack during baking and cooling. Beat in eggs one at a time, mixing well after each addition so that the batter is smooth before you add the next egg. Mix in sour cream and vanilla until combined, then mix in the flour. Scrape down the sides and bottom of the bowl as necessary to ensure there are no lumps.
STEP 6). Assemble the cheesecake. Pour two-thirds of the cheesecake batter into the pre-baked crust, spreading it out evenly and popping any air bubbles that you see. Gently spoon half of the apple filling over top spreading them out evenly. Dollop the remaining filling on top over the apples and spread it out gently to cover the apples entirely. Spoon the rest of the apples over the filling then scatter the crumble topping evenly over top. Bake at 325 for 55 minutes until the crumble is golden brown and the center barely wobbles. Turn off the oven and leave it in for another 10 minutes.
STEP 7). Cool. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan. Let cake cool completely. Once cool, transfer to the fridge for 4 hours before serving.
STEP 8). Drizzle with caramel. Drizzle with salted caramel sauce before serving.

EXPERT BAKING TIPS

Use room temperature ingredients. This is so important! Take the cream cheese out of the fridge at least 2 hours prior to baking so it is soft. Also make sure your eggs are at room temperature since a cold egg will not incorporate smoothly into the cream cheese leaving you with a lumpy batter.
Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You'll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
Add the eggs only AFTER the sugar is blended. If you add the eggs before the sugar, it will most likely leave you with a lumpy batter. That's because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
Add the eggs gradually. Beat the eggs in one at a time. If you beat them in all at once, you risk having a lumpy batter since it will be more difficult to incorporate them homogeneously.
Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture. Large bubbles will cause the cheesecake to crack during baking and cooling.
Gentle baking. To ensure the filling is extra silky smooth, it is important bake gently at a slightly lower than moderate temperature.
Do not over-bake. Cheesecake is ready when the edges are set but the center jiggles just slightly. It will continue to set with the residual heat of the pan as it cools. Keep an eye on the baking time. Set a timer for the first time stated in the recipe and check for the jiggle. If it is still wet then set the timer for another 2 minutes and keep checking.
Chill for at least 2 hours. This is actually one of the most important steps of making cheesecake! Let it cool completely at room temperature and then refrigerate for at least 2 hours or even overnight. This time lets the proteins set to make a smooth custard gel and will give you the best texture.

RECIPE FAQ

How to know when cheesecake is baked?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools. After all, cheesecake is basically a cheese custard and relies on the gentle cooking of the egg to set the structure. Let it cool completely and then refrigerate for at least 2 hours before slicing for the best texture and cleanest slices.

What is a substitute for sour cream in cheesecake?

You can also make this recipe using an equal amount of full fat Greek yogurt. Another suitable substitution is crème fraîche -- a type of fermented dairy product somewhere between yogurt and sour cream.

Do I need to use a water bath to make cheesecake?

A water bath is never a bad idea when making cheesecake. It essentially creates a humid environment in the oven to prevent the surface of the cheesecake from drying out which is what causes it to crack. However, I make this recipe without a water bath thanks to the crumble topping that helps protect it from drying out.

How do you make a water bath for cheesecake?

To create a water bath, wrap the base of the springform pan with a double layer of foil so the foil comes up to the top of the pan. This ensures that no water will leak into the pan and make the crust soggy. Place the pan on a rimmed baking sheet and then pour about ½-inch of boiling water into the base of the baking sheet right before baking. I like to pour the water in while the tray is already in the oven so that I don't have issues transferring to the oven rack.

What type of apples are best for apple crumble cheesecake?

I recommend tart semi-crisp apples for baking, such as Granny Smith, Ida Red, Royal Gala, Pink Lady, Mutsu or Braeburn.

caramel apple crumble cheesecake slice on plate with fork

How do I store cheesecake?

This cheesecake should be stored in the refrigerator in an airtight container and it keeps very well for up to 5 days.

Can you freeze cheesecake?

You can freeze the whole cheesecake without the caramel sauce. Wrap it well and then place in a resealable freezer bag and freeze for up to 6 months.

Why did my cheesecake crack on the top?

Cracks on the top of a cheesecake after it bakes is not uncommon. This can be caused by many things: 1) there is too much air in the batter caused by over-mixing or mixing at a very high speed; 2) the cheesecake is over-baked and dries out during baking; 3) the cheesecake cools too quickly and the sudden change in temperature from hot to cold causes it to contract.

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest texture.

How do I serve Caramel Apple Crumble Cheesecake?

This cheesecake has so much going on that you need nothing more than a slice. If you want to make it extra indulgent, serve it with a scoop of vanilla ice cream topped with more caramel sauce.

If you love cheesecake, check out these recipes!

Perfect Creamy Vanilla Cheesecake Recipe Creamy Raspberry Cheesecake Peanut Butter Fudge Swirl Brownie Bottom Cheesecake Cookies & Cream Oreo Cheesecake Bars Blueberry White Chocolate Cheesecake Bars Creamy Burnt Basque Cheesecake Creamy Black Cherry Cheesecake Bars Chocolate Peanut Butter Cheesecakes

Looking for other cheesecake recipes? Try these:

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Video