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Apple Crumble Cheesecake with Salted Caramel

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This easy apple crumble cheesecake combines a buttery graham cracker crust, creamy cheesecake filling, spiced sautéed apples, a rustic oat crumble topping, and a luscious salted caramel drizzle. It’s a show-stopping dessert perfect for holidays, special occasions, or cozy nights in.

Ingredients

Scale
  • 2 cups graham cracker crumbs (200g) or digestive biscuits
  • 6 tbsp unsalted butter, melted (85g)
  • 2 tbsp brown sugar (30g)
  • Pinch of salt
  • 24 oz cream cheese, full-fat, room temperature (680g)
  • 3/4 cup granulated sugar (150g)
  • 3 large eggs, room temperature
  • 1/2 cup sour cream (120g) or plain Greek yogurt
  • 2 tsp vanilla extract
  • 2 tbsp all-purpose flour (15g)
  • 1 tbsp lemon juice
  • 3 medium apples (about 13 oz/375g), peeled, cored, diced (Granny Smith or Honeycrisp)
  • 1/4 cup brown sugar (50g)
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1 tbsp unsalted butter (15g)
  • 1 tsp cornstarch
  • 1/2 cup all-purpose flour (65g)
  • 1/3 cup old-fashioned rolled oats (30g)
  • 3 tbsp brown sugar (35g)
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cold and cubed (40g)
  • 1/4 cup chopped pecans or walnuts (optional, 30g)
  • Pinch of salt
  • 1 cup granulated sugar (200g)
  • 6 tbsp unsalted butter, cubed (85g)
  • 1/2 cup heavy cream, room temperature (120ml)
  • 1/2 to 1 tsp flaky sea salt (to taste)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment. Wrap the base in foil if needed.
  2. Mix graham cracker crumbs, melted butter, brown sugar, and a pinch of salt until the texture resembles wet sand. Press firmly into the pan. Bake for 8-10 minutes. Let cool.
  3. In a small saucepan, melt 1 tbsp butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and cornstarch. Cook for 5-6 minutes until apples are just tender and juices thicken. Set aside to cool.
  4. In a large bowl, beat cream cheese until smooth and fluffy (about 2 minutes). Add sugar and mix until combined. Add eggs one at a time, mixing gently after each. Stir in sour cream, vanilla, flour, and lemon juice. Mix just until smooth.
  5. Pour cheesecake filling over cooled crust. Gently spoon apple mixture evenly over the filling.
  6. In a medium bowl, mix flour, oats, brown sugar, cinnamon, and a pinch of salt. Add cold, cubed butter and rub in with fingers or a pastry cutter until crumbly. Stir in chopped nuts if using. Sprinkle evenly over apples.
  7. Bake cheesecake for 55-65 minutes, until edges are set but center still jiggles slightly. Tent with foil if top browns too quickly.
  8. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Move to a wire rack. Once at room temperature, cover and chill in fridge at least 4 hours or overnight.
  9. For salted caramel: In a medium saucepan, cook sugar over medium heat, stirring constantly until melted and amber. Add butter (it will bubble), stir until melted, then add cream and sea salt. Let cool slightly before drizzling.
  10. Remove cheesecake from pan. Drizzle with warm salted caramel before slicing. Optionally, sprinkle with extra sea salt or serve with vanilla ice cream.

Notes

For best results, use room temperature ingredients and avoid overmixing the cheesecake batter. Cool the cheesecake gradually in the oven to prevent cracks. The crumble and caramel will cover any imperfections. For gluten-free, use GF flour and oats. Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months. Drizzle caramel just before serving for the best texture.

Nutrition

Keywords: apple crumble cheesecake, salted caramel cheesecake, fall dessert, holiday cheesecake, apple dessert, easy cheesecake, oat crumble, Thanksgiving dessert, cream cheese, apples

Find it online: https://tessierecipes.com/apple-crumble-cheesecake-recipe-easy-salted-caramel-dessert/