Apple Crumble Cheesecake Recipe: Easy Salted Caramel Dessert

The first time I pulled this apple crumble cheesecake with salted caramel from my oven, the scent alone had everyone drifting into the kitchen—drawn by the buttery crumble, warm spiced apples, and rich cheesecake. Seriously, this is the kind of dessert that makes you pause mid-bite just to savor what’s happening in your mouth. If you’ve ever dreamed of combining the creamy decadence of cheesecake with the nostalgic comfort of apple crumble (and then drizzling it all with salted caramel), you’re in for a treat.

I stumbled on this recipe idea after a family trip to a cozy mountain café—where, funnily enough, the menu ran out of both apple pie and cheesecake! Determined to bring both home, I started experimenting in my own kitchen. After a few “oops, too runny!” and “where did my crumble go?” moments, this apple crumble cheesecake became my signature fall-and-winter bake. It’s not just for holidays or special occasions either; we’ve polished off slices for breakfast (don’t judge) and late-night snacks alike.

What I love most is how this recipe brings people together. Whether you’re baking for Thanksgiving, a birthday, or just because you want something a little extraordinary, this apple crumble cheesecake with salted caramel is a total showstopper. The creamy filling, sweet-tart apples, crumbly topping, and that luscious caramel—all in one bite! Trust me, after making this a dozen times (and tweaking every layer), I can promise: it’s easy to pull off, even if you aren’t a pro baker. Ready to make your kitchen smell like heaven?

Why You’ll Love This Apple Crumble Cheesecake Recipe

• Quick & Easy: No need for elaborate techniques—just classic, comforting steps that get you to dessert bliss without a fuss. You can prep most of this while the oven preheats.
• Simple Ingredients: Every layer uses basic grocery staples. Apples, cream cheese, oats, and a touch of cinnamon—nothing fancy, just real food with big flavor.
• Perfect for Any Occasion: Brunch, family dinners, holiday parties, or even “just because” weekends—this cheesecake fits right in. It’s impressive enough for guests, but not so fussy you’ll dread making it again.
• Crowd-Pleaser: I’ve made this for picky kids, skeptical adults, and everyone in between—never a crumb left. The combo of creamy, crunchy, sweet, and salty is irresistible.
• Unbelievably Delicious: The tangy cheesecake balances the tender apples, the crumb topping brings texture, and the salted caramel ties it all together with a grown-up twist.

What really sets this apple crumble cheesecake apart is the triple texture: a crisp, buttery crust (I’m a big fan of using digestive biscuits for extra crunch), silky smooth cheesecake, and a rustic, golden crumble on top. The apples are lightly sautéed before baking, so they’re never mushy—just perfectly tender and infused with cinnamon. And let’s not forget the salted caramel! I use a homemade sauce that’s honestly easier than you’d think (but store-bought works, too, when you’re in a rush).

Comfort food? Absolutely. But it’s not heavy or overly sweet, thanks to the balance of flavors. Every time I bring this out, someone asks for the recipe. It’s the sort of dessert that makes you feel like a baking hero—even if you just followed the steps. There’s a reason it’s my go-to for both potlucks and cozy nights in. If you’re ready for a cheesecake that feels like a warm hug, this is it.

What Ingredients You Will Need

This apple crumble cheesecake recipe is built on layers of simple, honest ingredients that come together for maximum flavor and a dreamy, crave-worthy texture. You probably have most of these on hand already, and I’ve included a few notes for easy swaps and personal favorites.

• For the Crust:
  • Graham cracker crumbs (200g / about 2 cups) – Digestive biscuits work great, too.
  • Unsalted butter, melted (85g / 6 tbsp)
  • Brown sugar (30g / 2 tbsp) – Adds a caramel-like depth.
  • Pinch of salt
• For the Cheesecake Filling:
  • Cream cheese, full-fat, room temperature (680g / 24 oz) – Philadelphia is my go-to for a smooth fill.
  • Granulated sugar (150g / ¾ cup)
  • Large eggs (3), room temperature
  • Sour cream (120g / ½ cup) – Plain Greek yogurt works in a pinch.
  • Vanilla extract (2 tsp)
  • All-purpose flour (15g / 2 tbsp) – Helps the filling set.
  • Lemon juice (1 tbsp) – Gives just enough tang to balance the sweetness.
• For the Apple Layer:
  • Apples (3 medium, about 375g / 13 oz), peeled, cored, diced – Granny Smiths for tartness, Honeycrisps for sweetness.
  • Brown sugar (50g / ¼ cup)
  • Cinnamon (1½ tsp)
  • Nutmeg (¼ tsp, optional)
  • Unsalted butter (15g / 1 tbsp)
  • Cornstarch (1 tsp) – Thickens the apple juices.
• For the Crumble Topping:
  • All-purpose flour (65g / ½ cup)
  • Old-fashioned rolled oats (30g / ⅓ cup)
  • Brown sugar (35g / 3 tbsp)
  • Cinnamon (1 tsp)
  • Unsalted butter, cold and cubed (40g / 3 tbsp)
  • Pecans or walnuts, chopped (optional, 30g / ¼ cup) – Adds crunch and toasty flavor.
  • Pinch of salt
• For the Salted Caramel Sauce:
  • Granulated sugar (200g / 1 cup)
  • Unsalted butter (85g / 6 tbsp), cubed
  • Heavy cream (120ml / ½ cup), room temperature
  • Flaky sea salt (to taste, about ½ to 1 tsp)

Ingredient Tips:
For the best crumble, use cold butter and work it in with your fingertips or a pastry cutter. Granny Smith apples hold their shape best, but feel free to mix in a sweeter variety for balance. If you want to skip making caramel, store-bought is totally fine (I’ve done this on a busy weeknight and it’s still delicious). Gluten-free? Swap in your favorite GF flour blend and certified GF oats.

Equipment Needed

• 9-inch (23cm) Springform Pan: Essential for easy cheesecake release. If you only have a regular cake pan, just line it well with parchment and be extra careful when unmolding.
• Mixing Bowls: At least three—one each for the crust, filling, and crumble. Glass or stainless steel are easiest to clean.
• Electric Mixer or Stand Mixer: Makes blending the cream cheese filling smooth. You can mix by hand with a sturdy spatula, but it takes elbow grease!
• Measuring Cups and Spoons: For accuracy—cheesecake is a bit fussy with ratios.
• Small Saucepan: For sautéing apples and making the salted caramel. Nonstick works, but stainless gives more control.
• Sturdy Rubber Spatula: For scraping bowls and smoothing the filling.
• Pastry Cutter or Fork: For working the butter into the crumble topping. If you don’t have these, just use your fingertips (my favorite “tool”).
• Parchment Paper: To line the bottom of your pan—makes serving a breeze.
• Wire Rack: For cooling the cheesecake evenly.

Personal Note: I’ve used budget-friendly pans, and as long as you line them and grease well, they do the trick. If your springform is a bit wobbly or leaks, wrap the bottom in foil before baking. And always double-check your mixer for sneaky lumps of cream cheese—nobody wants a surprise chunk!

How to Make Apple Crumble Cheesecake with Salted Caramel

1. Prep and Preheat: Preheat your oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment. Wrap the base in foil if you worry about leaks.
2. Make the Crust: In a medium bowl, mix 2 cups (200g) graham cracker crumbs, 6 tbsp (85g) melted butter, 2 tbsp (30g) brown sugar, and a pinch of salt. Stir until the mixture is like wet sand. Press firmly into the bottom of your pan (use a measuring cup for evenness). Bake for 8-10 minutes. Let cool while you prep everything else.
3. Prepare the Apple Layer: In a small saucepan, melt 1 tbsp (15g) butter over medium heat. Add 3 diced apples (about 375g), ¼ cup (50g) brown sugar, 1½ tsp cinnamon, ¼ tsp nutmeg, and 1 tsp cornstarch. Cook, stirring, for about 5-6 minutes until the apples are just tender and the juice thickens. Set aside to cool slightly.
4. Mix the Cheesecake Filling: In a large bowl, beat 24 oz (680g) cream cheese until smooth and fluffy (about 2 minutes). Add ¾ cup (150g) sugar and mix until combined. Add 3 eggs, one at a time, mixing gently after each. Stir in ½ cup (120g) sour cream, 2 tsp vanilla, 2 tbsp (15g) flour, and 1 tbsp lemon juice. Scrape down the sides so everything’s blended. Don’t overmix—just until smooth.
5. Assemble the Cheesecake: Pour the cream cheese filling over your cooled crust. Gently spoon the apple mixture evenly over the filling. Some apples may sink in—don’t stress, that’s normal!
6. Make the Crumble Topping: In a medium bowl, mix ½ cup (65g) flour, ⅓ cup (30g) oats, 3 tbsp (35g) brown sugar, 1 tsp cinnamon, and a pinch of salt. Add 3 tbsp (40g) cold, cubed butter. Rub the butter into the dry mix until it clumps together and looks like coarse crumbs—don’t worry if it’s a little messy. Stir in ¼ cup (30g) chopped nuts if using. Sprinkle evenly over the apples.
7. Bake: Place the cheesecake on the middle rack. Bake for 55-65 minutes. The edges should look set, but the center will jiggle slightly if you nudge the pan. If the top browns too fast, tent loosely with foil.
8. Cool: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour (helps prevent cracks). Then move to a wire rack. Once room temp, cover and chill in the fridge at least 4 hours, or overnight for best results.
9. Make the Salted Caramel: In a medium saucepan, cook 1 cup (200g) sugar over medium heat, stirring constantly with a heatproof spatula. When it melts and turns amber, add 6 tbsp (85g) butter (it’ll bubble—don’t panic). Stir until melted, then add ½ cup (120ml) cream and a good pinch of sea salt (½ to 1 tsp). Let cool slightly before drizzling.
10. Serve: Remove the cheesecake from the pan. Drizzle with warm salted caramel before slicing. (If you’re feeling fancy, add a sprinkle of flaky sea salt and a scoop of vanilla ice cream!)

Troubleshooting Tips:
If your crust crumbles when slicing, it might be too dry—add an extra tablespoon of butter next time. If the filling cracks, don’t stress—the crumble and caramel hide everything! The cheesecake should be chilled for at least 4 hours to slice cleanly. If you see liquid pooling at the bottom after baking, your apples were extra juicy—try sautéing a bit longer next time.

Cooking Tips & Techniques

There’s a fine line between a perfectly creamy apple crumble cheesecake and one that’s grainy or dry—believe me, I’ve been there. Here’s what I’ve learned (sometimes the hard way):

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are all at room temp. Cold ingredients can lead to lumps, and nobody wants a chunky filling.
• Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing whips in air and can cause cracks or a dense texture.
• Watch the Bake Time: All ovens are different. Start checking your cheesecake at 50 minutes. If the edges are set but the center is still a little wobbly, it’s done. Overbaking dries it out (been there, done that!).
• Cool Gradually: Letting the cheesecake cool in the oven with the door cracked is my secret for minimizing cracks. Sudden temperature changes cause splitting—so patience is your friend.
• Sauté Apples Just Enough: If you cook the apples too long, they’ll turn to mush in the oven. Stop when they’re just starting to soften and the juice looks syrupy. They’ll finish in the oven, promise.
• Crumb Topping Texture: Use your fingers for the best crumble—don’t overwork it. Cold butter is key. If your topping looks sandy, squeeze it into little clumps before adding to the cake.

Multitasking tip: While your crust bakes, prep the apples and crumble. That way, everything’s ready to layer up. I’ve also learned to measure out all ingredients first (less frantic searching for the cinnamon mid-step). And don’t stress if everything isn’t perfect—salted caramel covers a multitude of sins!

Variations & Adaptations

• Gluten-Free: Swap in a gluten-free flour blend for both the crust and crumble, and make sure your oats are certified GF. I’ve used Bob’s Red Mill 1-to-1 successfully for friends with celiac.
• Nut-Free: Just leave out the nuts in the topping—no need to replace unless you want extra oats for crunch.
• Dairy-Free: Use dairy-free cream cheese (like Kite Hill), plant-based butter, and coconut yogurt in place of sour cream. The texture is a little lighter, but still delicious.
• Berry Crumble Cheesecake: Substitute half the apples for blueberries or blackberries in summer. Adds a fresh, tangy twist!
• Spiced Pear Version: Swap apples for pears and add a pinch of ginger for an autumny vibe.
• Mini Cheesecakes: Bake in a muffin tin with paper liners for bite-sized treats—bake time drops to about 20-25 minutes. Perfect for parties or lunchboxes.

Personal fave? I once made this with half apples, half cranberries for Thanksgiving. The tartness was amazing with the sweet caramel. Don’t be afraid to mix up the fruits or even toss in a handful of chocolate chips if you’re feeling wild.

Serving & Storage Suggestions

Apple crumble cheesecake with salted caramel is best served slightly chilled or at cool room temperature. The caramel will be glossy and drippy if warmed, or thick and fudgy straight from the fridge—both ways are dreamy. For a show-stopping finish, drizzle caramel just before serving and sprinkle with extra sea salt or chopped toasted nuts.

Pair it with strong coffee, a mug of chai, or apple cider for a cozy dessert experience. For brunch, I’ve even served it with a dollop of Greek yogurt and fresh fruit on the side. If you’re feeling extra, a scoop of vanilla ice cream doesn’t hurt!

Storage: Wrap leftovers tightly and store in the fridge for up to 5 days. The flavors deepen over time (honestly, day two is even better). To freeze, wrap individual slices in plastic and foil, then freeze up to 2 months. Thaw overnight in the fridge. For reheating, microwave slices for 10-15 seconds for a softer caramel, or enjoy straight from the fridge for a firmer bite.

Tip: Keep the caramel separate if you plan to freeze—drizzle after thawing for best results.

Nutritional Information & Benefits

This apple crumble cheesecake is a treat, for sure—but it’s made with real fruit, whole oats, and can be tailored to fit your dietary needs. Here’s a quick estimate per slice (1/12 of the cake):

• Calories: ~430
• Fat: 25g (mostly from the cream cheese and butter)
• Carbohydrates: 48g
• Protein: 6g
• Fiber: 2g

Apples bring vitamin C and fiber, while oats add a touch of whole grain goodness. You can reduce sugar by using less in the caramel or swapping brown sugar for coconut sugar. Allergens? This recipe contains dairy, eggs, and gluten (plus nuts if you use them)—see the Variations section for swaps.

From a wellness standpoint, I see this as joyful baking—something that nourishes the soul as much as the body. It’s comfort food, yes, but with real ingredients and plenty of fruit. Enjoy every bite!

Conclusion

If you’re craving a dessert that’s rich, comforting, and just a little bit special, this apple crumble cheesecake with salted caramel is absolutely worth a try. It’s the kind of bake that makes your kitchen smell incredible and your table feel a little warmer—no matter the season.

Don’t be afraid to play with the recipe—tweak the spices, swap the fruit, or double the crumble if that’s your vibe. I love how every time I make this, it brings people together and sparks stories (“remember when grandma spilled the caramel?”).

So grab your apples, get that cream cheese softening, and let’s make something seriously delicious. If you give this apple crumble cheesecake a whirl, I’d love to hear how it went! Leave a comment, share your photos, or tell me about your favorite twist—your kitchen, your rules. Happy baking!

FAQs About Apple Crumble Cheesecake with Salted Caramel

Can I make this cheesecake ahead of time?

Absolutely! In fact, letting it rest overnight in the fridge makes the flavors even better. Just keep the caramel separate until serving.

What type of apples work best for this recipe?

Granny Smith apples hold their shape and add tartness, but Honeycrisp or Gala are great if you like it sweeter. A mix is best for balanced flavor.

My cheesecake cracked. How do I fix it?

Don’t worry! The crumble topping and caramel cover up any cracks. For next time, try cooling the cheesecake slowly in the oven with the door cracked.

Can I use store-bought caramel sauce?

Yes, store-bought caramel works just fine if you’re short on time. Warm it up before drizzling for that glossy finish.

How do I make this gluten-free?

Substitute a gluten-free flour blend for the crust and crumble, and use certified GF oats. I’ve had great results with Bob’s Red Mill 1-to-1 gluten-free flour.

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