Description
This Best Apple Crumble Cheesecake combines a buttery graham cracker crust, a rich caramel-infused cream cheese layer, and a delicious spiced apple crumble topping. Baked to perfection and chilled overnight, it offers the perfect balance of creamy, sweet, and tart flavors for a delightful dessert.
Ingredients
Crust
- 3 cups graham cracker crumbs
- 8 tablespoons butter, melted (one stick)
Cheesecake Layer
- 24 ounces cream cheese, softened (3 bricks)
- ½ cup granulated sugar
- ½ cup sour cream
- ½ cup caramel sauce
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 3 large eggs
Apple Crumble Topping
- 2 cups finely diced apple
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup rolled oats
- 4 tablespoons butter, melted
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with nonstick baking spray. In a medium bowl, combine the graham cracker crumbs with melted butter. Press this mixture evenly onto the bottom and up the sides (about 1 inch) of the pan. Bake the crust for 10 minutes, then remove it and set aside to cool slightly.
- Make the Cheesecake Layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium speed for about 2 minutes until smooth and well combined. Add the sour cream, caramel sauce, all-purpose flour, and vanilla extract; mix until incorporated. Lower the mixer speed and add the eggs one at a time, mixing just until each egg is blended in. Pour this cheesecake batter evenly over the prepared crust and set aside.
- Prepare the Apple Topping: In a medium bowl, toss the finely diced apples with granulated sugar, cornstarch, and ground cinnamon to coat them evenly. Spread this apple mixture over the cheesecake layer.
- Make the Crumble Topping: In a separate small bowl, combine flour, light brown sugar, and rolled oats. Add melted butter and mix until clumps begin to form. Evenly sprinkle the crumble topping over the layered apples on the cheesecake.
- Bake the Cheesecake: Bake in the preheated oven for 55-60 minutes, or until the center no longer jiggles when the pan is gently shaken. Once baked, turn off the oven and prop the oven door open. Leave the cheesecake inside to cool to room temperature, about 2 hours.
- Chill the Cheesecake: After cooling, transfer the cheesecake to the refrigerator and chill until fully set, at least 4 hours but preferably overnight for best texture and flavor.
Notes
- Use room temperature cream cheese to ensure a smooth cheesecake batter without lumps.
- Letting the cheesecake cool slowly in the oven helps prevent cracking.
- If you want a firmer cheesecake, refrigerate it overnight before serving.
- Gala or Honeycrisp apples work well for the topping due to their firm texture and sweet-tart flavor.
- To avoid over-browning, if the crumble topping browns too quickly, tent the cheesecake loosely with foil during baking.
