Name: Caramel Apple Crumble Cheesecake
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar (for crust); 1/3 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar (for filling); 1/4 cup sour cream; 2 large eggs; 1 tsp vanilla extract; 2 medium apples, peeled and diced; 2 tbsp granulated sugar (for apples); 1/2 tsp ground cinnamon (for apples); 1/4 tsp ground nutmeg; 1 tsp lemon juice; 1/2 cup all-purpose flour; 1/3 cup old-fashioned rolled oats; 1/4 cup brown sugar; 1/2 tsp ground cinnamon (for crumble); 1/4 cup unsalted butter, cold and cubed

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A luscious fusion of creamy cheesecake, spiced apple filling, and a buttery oat crumble topping, this Caramel Apple Crumble Cheesecake is everything I love about fall wrapped into one dessert. It’s the best of both worlds—warm apple pie flavors meet smooth, tangy cheesecake with a satisfying crumble topping that adds just the right crunch. Perfect for cozy evenings, holidays, or simply when I want a show-stopping dessert.

Caramel Apple Crumble Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

⅓ cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 blocks) cream cheese, softened

½ cup granulated sugar

¼ cup sour cream

2 large eggs

1 teaspoon vanilla extract

For the apple filling:

2 medium apples, peeled and diced

2 tablespoon granulated sugar

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon lemon juice

For the crumble topping:

½ cup all-purpose flour

⅓ cup old-fashioned rolled oats

¼ cup brown sugar

½ teaspoon ground cinnamon

¼ cup unsalted butter, cold and cubed

Directions

I preheat the oven to 325°F (163°C) and line an 8-inch square pan with parchment paper, making sure there’s some overhang on the sides for easy removal later.

In a bowl, I mix the graham cracker crumbs, sugar, and melted butter, then press that mixture evenly into the bottom of the prepared pan. I bake the crust for 8 minutes and then set it aside.

For the cheesecake layer, I beat the softened cream cheese with sugar until smooth, then mix in the sour cream, eggs, and vanilla extract until everything is well combined.

I pour the cheesecake batter over the pre-baked crust and smooth it out evenly.

Next, I toss the diced apples with sugar, cinnamon, nutmeg, and lemon juice. I distribute this apple mixture evenly over the cheesecake layer.

For the crumble, I combine flour, oats, brown sugar, and cinnamon in a bowl. Then I cut in the cold, cubed butter until the mixture turns crumbly. I sprinkle this generously over the apple layer.

I bake everything for 45 to 50 minutes, or until the center is mostly set. Once baked, I let it cool completely at room temperature before refrigerating for at least 4 hours or overnight. Only then do I slice it into neat, satisfying squares.

Servings and timing

Prep Time: 25 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 15 minutes

Servings: 9 squares

Calories per serving: 370 kcal

Variations

I sometimes drizzle warm caramel sauce over the top for an extra indulgent finish.

When I’m short on apples, I’ve used pears for a different but equally tasty version.

For a bit of crunch, I’ve added chopped pecans or walnuts to the crumble topping.

If I want to switch things up, I use gingersnap crumbs instead of graham crackers for a spicier crust.

A dash of cardamom in the apple filling adds a unique, aromatic twist that pairs beautifully with fall spices.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 5 days. These bars taste even better the next day, once all the flavors have melded together. If I want to serve them warm, I microwave a slice for about 20–30 seconds. I don’t recommend freezing them, as the texture of the cheesecake and crumble can change once thawed.

FAQs

How do I know when the cheesecake is done baking?

I look for the center to be mostly set with just a slight jiggle when I gently shake the pan. It will firm up as it cools and chills.

Can I make this recipe ahead of time?

Absolutely. I often make it the night before an event. Chilling overnight actually improves the flavor and texture.

What apples work best for the filling?

I prefer using firm, tart apples like Granny Smith or Honeycrisp—they hold their shape and balance out the sweetness of the cheesecake.

Can I make this gluten-free?

Yes, I swap the graham cracker crumbs and all-purpose flour with gluten-free alternatives and use certified gluten-free oats. It works well.

Do I need to add caramel?

While it's optional, I find that a drizzle of caramel sauce adds a rich finishing touch that ties everything together—especially if I'm serving this as a holiday dessert.

Conclusion

This Caramel Apple Crumble Cheesecake has become one of my go-to fall desserts. It hits all the right notes: creamy, crunchy, spiced, and sweet. Whether I’m hosting a dinner, heading to a potluck, or just craving something special, I know this dessert will be a hit. It’s comfort food in dessert form, and I look forward to making it again and again.

Recipe:

Caramel Apple Crumble Cheesecake

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Author: Cheryl
Total Time: 1 hour 15 minutes
Yield: 9 squares
Diet: Vegetarian

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Description

A rich and comforting fall dessert combining creamy cheesecake, spiced apple filling, and a buttery oat crumble topping, finished optionally with a caramel drizzle.

Instructions

Preheat oven to 325°F (163°C) and line an 8-inch square pan with parchment paper, leaving overhang on the sides.
Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl. Press into the bottom of the prepared pan. Bake for 8 minutes, then set aside.
In another bowl, beat softened cream cheese and ½ cup sugar until smooth. Add sour cream, eggs, and vanilla extract, and mix until combined.
Pour cheesecake batter over the crust and smooth the top.
In a bowl, toss diced apples with 2 tablespoon sugar, ½ teaspoon cinnamon, nutmeg, and lemon juice. Spread evenly over the cheesecake layer.
In another bowl, combine flour, oats, brown sugar, and ½ teaspoon cinnamon. Cut in cold butter until the mixture becomes crumbly. Sprinkle over apple layer.
Bake for 45 to 50 minutes, until center is mostly set. Let cool completely at room temperature.
Refrigerate for at least 4 hours or overnight. Slice into squares before serving.