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Apple Crumble Cheesecake with Salted Caramel Recipe

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4 from 8 reviews

This luscious Apple Crumble Cheesecake combines a buttery graham cracker crust with a creamy cheesecake filling layered with cinnamon-spiced apples and topped with a sweet crumble. Baked in a water bath for a velvety texture, it’s finished with a drizzle of salted caramel, making it an irresistible dessert perfect for gatherings and special occasions.

  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 10 minutes plus chilling time
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust

  • 16 graham cracker sheets (about 2 cups crumbs)
  • ¼ cup packed brown sugar
  • 1 tsp cinnamon
  • 8 tablespoons unsalted butter, melted

Apples

  • 3 large apples (Granny Smith, Honeycrisp, etc), peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 1 tsp cinnamon

Crumble Topping

  • ¾ cup all-purpose flour
  • ½ cup packed brown sugar
  • ¼ teaspoon kosher salt
  • 6 tablespoons unsalted butter, softened

Cheesecake Filling

  • 24 oz (3 packages of 8 oz each) full-fat cream cheese, softened
  • 1 cup packed brown sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ½ cup heavy cream

For Serving

  • Store-bought or homemade salted caramel sauce

Instructions

  1. Prepare the crust: Preheat the oven to 350°F. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. In a bowl, combine the graham cracker crumbs, ¼ cup brown sugar, cinnamon, and melted butter. Stir well to evenly coat the crumbs.
  2. Form and bake the crust: Press the crumb mixture into the bottom and up the sides (about 1½ inches) of a 9-inch springform pan using your fingers or the bottom of a glass. Bake for 10 minutes, then cool on a wire rack. Reduce the oven temperature to 325°F.
  3. Prepare the apples: In a bowl, toss the thinly sliced apples with 2 tablespoons brown sugar and 1 teaspoon cinnamon. Set aside to macerate while preparing the other components.
  4. Make the crumble topping: In a small bowl, combine flour, ½ cup brown sugar, and salt. Cut in the softened butter using your fingers or a fork until small crumbs form evenly throughout the mixture. Set aside.
  5. Prepare the cheesecake filling: Wrap the springform pan with two layers of heavy-duty foil, folding edges up at least ¾ of the way to prevent water leakage for the water bath. (Optional: add an oven bag around the foil for extra protection and secure it.) Using a stand mixer with a paddle attachment or a hand mixer, beat the softened cream cheese and 1 cup brown sugar on medium speed until smooth (about 2-3 minutes), scraping down the bowl as needed.
  6. Add eggs and flavorings: Add eggs one at a time, incorporating each fully before adding the next. Mix in vanilla extract and ½ teaspoon kosher salt until fully combined. Slowly add the heavy cream and mix just until combined, about 30 seconds.
  7. Assemble the cheesecake: Pour the batter over the cooled crust in the prepared springform pan. Evenly layer the spiced apples on top of the batter, covering the surface, and discard any excess juice left in the bowl. Sprinkle the crumble topping evenly over the apples.
  8. Bake in a water bath: Place the springform pan into a large roasting pan. Carefully pour very hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, avoiding any water from leaking between the pan and foil. Bake at 325°F for 1 hour 30 minutes to 1 hour 40 minutes. The cheesecake is done when the edges are set, and the center is slightly jiggly, reaching an internal temperature of 150-155°F if using a thermometer.
  9. Cool gradually: Turn off the oven and slightly prop open the door with a wooden spoon to allow gentle cooling. Leave the cheesecake in the oven for 1 hour.
  10. Remove and chill: Carefully remove the roasting pan from the oven and take the cheesecake out of the water bath. Remove the foil from the springform pan. Cool the cheesecake on a wire rack for an additional hour before covering it with foil or plastic wrap and refrigerating for at least 4 hours, preferably overnight.
  11. Serve: Slice the cheesecake and drizzle with store-bought or homemade salted caramel sauce before serving.

Notes

  • Using a water bath helps prevent cracking and ensures even baking for a smooth cheesecake texture.
  • Room temperature eggs and cream cheese create a smoother filling and help avoid lumps.
  • Wrapping the pan well with foil prevents water from leaking into the cheesecake during the water bath.
  • Letting the cheesecake cool gradually in the oven helps prevent cracking on the surface.
  • Chilling the cheesecake overnight enhances the flavor and texture.
  • Use tart apples like Granny Smith or balanced sweet-tart Honeycrisp for the best flavor contrast with the creamy filling.
  • If you prefer, you can prepare the crust and crumble topping ahead of time to save prep time on baking day.

Find it online: https://allcookedup.com/apple-crumble-cheesecake-with-salted-caramel-recipe/