Caramel Apple Crumble Cheesecake Recipe
If you thought apple pie was the pinnacle of fall desserts, think again. Enter the Caramel Apple Crumble Cheesecake: a dessert that takes everything you love and piles on more. Think creamy cheesecake, perfectly spiced apples, a golden crumble topping, and a river of gooey caramel running through it all. It’s like a sugar high in a bite—unapologetically indulgent, and almost definitely the reason you’ll need to go to the gym tomorrow. But who cares? You’re here for decadence, not self-restraint, and this cheesecake delivers that in spades.
Caramel Apple Crumble Cheesecake Recipe
This Caramel Apple Crumble Cheesecake combines silky cheesecake with caramel-drizzled spiced apples and a crunchy, buttery crumble topping. Perfect for anyone who refuses to settle for basic desserts.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter melted
For the cheesecake filling:
- 3 8 oz packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the apple topping:
- 3 medium apples peeled, cored, and sliced
- 2 tbsp sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tbsp lemon juice
For the crumble topping:
- 1 cup rolled oats
- ½ cup brown sugar
- ½ cup flour
- 6 tbsp cold butter cubed
For the caramel sauce:
- ½ cup heavy cream
- ½ cup brown sugar
- 4 tbsp butter
- 1 tsp vanilla extract
Instructions
- Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the springform pan.
- Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, mixing well.
- Prepare the apples: Toss apple slices with sugar, cinnamon, nutmeg, and lemon juice. Set aside.
- Make the crumble topping: Mix oats, brown sugar, and flour. Add cold butter and rub until crumbly.
- Assemble the cheesecake: Pour cheesecake mixture over the crust. Layer spiced apples on top, followed by the crumble topping.
- Bake: Preheat the oven to 325°F (163°C). Bake for 50-60 minutes or until the cheesecake is firm and golden.
- Make the caramel sauce: In a saucepan, melt brown sugar and butter. Stir in heavy cream and vanilla, cooking until smooth and thickened.
- Cool and serve: Let cheesecake cool in the pan, refrigerate for at least 2 hours. Drizzle with caramel sauce before serving.
Notes
Nutritional Values (per serving):
- Calories: 480 kcal
- Total Fat: 31g
- Saturated Fat: 16g
- Carbohydrates: 49g
- Fiber: 4g
- Protein: 5g
Vitamins & Minerals (per serving):
- Vitamin A: 8%
- Calcium: 10%
- Iron: 4%
- Vitamin C: 5%
- Magnesium: 4%
Additional Notes/ Tips:
- Upgrade your caramel: You can use store-bought caramel sauce, but homemade is always better.
- Make it ahead: This cheesecake actually improves after a day in the fridge, so it’s great for prepping.
- Apple variety: Choose tart apples like Granny Smith for a nice contrast with the sweetness of the caramel.
