Description

This show-stopping caramel apple crumb cheesecake features a creamy spiced filling, layers of tender cinnamon apples, a buttery oat crumble topping, and a rich homemade caramel drizzle. It’s the ultimate fall dessert your family and guests will rave about!

Ingredients

Graham Cracker Crust:

1 1/2 cups cinnamon graham cracker crumbs
6 Tbsp salted butter, melted

Apple Filling (Inside Cheesecake):

2 apples, peeled and sliced
2 Tbsp butter
2 Tbsp brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1 tsp lemon juice
2 Tbsp apple cider or water
1/2 tsp cornstarch + 1/2 tsp water (optional, to thicken)

Cheesecake Batter:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves

Crumble Topping:

1/2 cup all-purpose flour
1/2 cup rolled oats
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup cold salted butter, cubed

Apple Topping (For Top of Cheesecake):

2 apples, peeled and sliced
2 Tbsp butter
2 Tbsp brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1 tsp lemon juice
2 Tbsp apple cider or water
1/2 tsp cornstarch + 1/2 tsp water (optional)

Salted Caramel Sauce:

1 cup granulated sugar
6 Tbsp salted butter, cubed
1/2 cup + 1 Tbsp heavy cream
Pinch of flaky salt (optional)

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Instructions

Preheat oven to 350°F. Grease a 9-inch springform pan.
Make crust: Combine graham crumbs and melted butter. Press into pan and bake 10 min. Cool.
Cook apple filling: In a skillet, cook apples with butter, sugar, spices, and cider until soft (8–14 min). Thicken with cornstarch if needed. Cool.
Make cheesecake batter: Beat cream cheese, add sugar, eggs, sour cream, vanilla, and spices. Pour half into crust. Add apple filling. Pour rest of batter on top.
Bake in water bath: Place a water-filled pan on the lower oven rack. Bake cheesecake on the middle rack for 90–110 min until center slightly jiggles. Let cool in oven 1 hour.
Chill cheesecake 6 hours or overnight.
Make crumble topping: Mix dry ingredients, cut in butter, bake at 350°F for 12–20 min until golden. Cool.
Make caramel: Melt sugar, add butter, whisk in cream, stir in salt. Cool.
Cook apple topping: Repeat filling process with second set of apples. Cool.
Assemble: Top cheesecake with cooked apples, sprinkle with crumble, and drizzle with caramel. Slice and enjoy!

Prep Time: 45
Chill time: 360
Cook Time: 90