apple crumble caramel cheesecake

Apple Crumble Caramel Cheesecake is a delectable dessert that combines the creamy richness of cheesecake with the sweet and tart flavors of apple crumble. Here’s a recipe to make this irresistible treat:


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the apple filling:

  • 3 medium-sized apples, peeled, cored, and thinly sliced
  • 2 tablespoons lemon juice
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

For the cheesecake filling:

  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the crumble topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

For the caramel sauce:

  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • Pinch of salt


  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Mix until well combined. Press the mixture into the bottom of the prepared springform pan to form the crust.
  3. In a separate bowl, toss the apple slices with lemon juice, sugar, and cinnamon for the apple filling. Set aside.
  4. In a large mixing bowl, beat the cream cheese and sugar for the cheesecake filling until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly.
  6. Arrange the apple slices over the cheesecake filling, creating a single layer.
  7. In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and melted butter for the crumble topping. Mix until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the apple slices.
  8. Place the springform pan on a baking sheet to catch any drips, and bake in the preheated oven for about 50-60 minutes, or until the cheesecake is set and the crumble topping is golden brown.
  9. Remove the cheesecake from the oven and let it cool in the pan for about 10 minutes. Then, carefully run a knife around the edges of the pan to loosen the cheesecake before removing the sides of the springform pan. Let the cheesecake cool completely.
  10. While the cheesecake is cooling, prepare the caramel sauce. In a small saucepan, combine the granulated sugar and water over medium heat. Cook, stirring occasionally, until the sugar has dissolved and the mixture comes to a simmer.
  11. Let the sugar mixture cook without stirring until it turns a deep amber color. Remove the saucepan from heat and carefully add the heavy cream, butter, and salt. Stir until smooth and well combined. Let the caramel sauce cool slightly.
  12. Drizzle the caramel sauce over the cooled apple crumble cheesecake.
  13. Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set before serving.
  14. Slice and serve the apple crumble caramel cheesecake chilled, and enjoy!