Apple Crumble Cheesecake Recipe

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Dive into this Apple Crumble Cheesecake recipe. It's creamy cheesecake, tender cinnamon apples, and a buttery crumble topping in every bite.

Prep Time30

Cook Time1 15

Chilling Time6

Total Time7 45

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 711kcal

Author: Andrea

Preheat your oven to 350 degrees Fahrenheit.
Add the graham crackers to a zip top bag and using a rolling pin crush them into crumbs.
Next, add the graham cracker crumbs to a bowl, add the cinnamon and melted butter and mix everything together until combined.
Press the mixture evenly into the bottom and sides of an 8 or 9 inch springform pan and use the bottom of a measuring cup to smooth everything out.
Bake in the preheated oven for 8-10 minutes until lightly golden and set. Remove it from the oven and let it cool completely before adding in the cheesecake batter.

Peel, core, and slice the apples into even pieces.
Next, cook the apples in a skillet over medium heat along with the brown sugar and cinnamon for 3-5 minutes until the apples are coated and slightly softened.
Remove the apples from the heat and set them aside to cool.

Cut the butter into small pieces and add them to a bowl with the flour, granulated sugar, brown sugar, and cinnamon.
Combine everything with a spatula until it’s coated with butter. Then press the mixture together with your fingers to create large crumbs.
Then, set the crumble in the fridge to chill before baking.

Add the cream cheese to a stand mixer and mix on low for 3 minutes until it is smooth.
Next add the granulated sugar and cream for another 2 minutes until smooth.
Then add the sour cream, lemon juice, and vanilla and mix until everything has combined.
Next, lightly whisk the eggs in a small bowl and then pour them into the cheesecake batter and mix until everything is smooth.

Preheat your oven to 325 degrees Fahrenheit.
Wrap the outside of the springform pan with the cooled crust with aluminum foil. I recommend wrapping it at least 4-5 times to ensure the water bath doesn't seep into the cheesecake.
Pour the cheesecake batter on top of the cooled crust. Be sure to leave enough room for the apples and crumble.
Next, add the cooled apples on top of the cheesecake and disperse evenly over the top.
Then add your crumble over the top until it is completely covering the apples and cheesecake.
Place your cheesecake in a roasting pan and in your oven.
Pour warm water into the roasting pan about ¼ of the way up the springform pan.
Bake in the oven for 75-85 minutes until the edges are set and the middle is jiggly.
Once baked, leave the oven door closed and turn off the heat. Let the cheesecake continue to sit in the closed oven for 1 hour.
After 1 hour, remove the cheesecake from the water bath and remove the foil. Allow the cheesecake to come to room temperature. About 1 hour.
Once the cheesecake is room temperature, place it in your fridge for at least 6 hours or overnight to chill.
Remove the cheesecake from the fridge and allow it to sit for 10-20 mins before slicing.

While the cheesecake is baking, make the caramel sauce.
Combine the sugar and water in a saucepan and briefly stir to combine.
Turn the burner to medium high heat. Then, do not stir or touch the pan until the sugar has caramelized. The sugar will go from clear, to a champagne color, and then to an amber color (like a copper penny). Once it has reached this color, remove it from the heat.
Right away, add in the heavy cream and whisk while doing so to combine.
Then, add the butter and whisk until combined.
Next, add the vanilla and sea salt and whisk until combined.

Finally, cut a slice of cheesecake and pour caramel sauce over the top and enjoy!

You can store any leftovers of this apple crumble cheesecake in an airtight container in your refrigerator for 4-5 days.

For longer storage you can freeze this cheesecake in your freezer for up to 2 months. When ready to serve thaw overnight in the fridge.