The first time the scent of sweet apples, buttery crumble, and rich cheesecake wafted through my kitchen, I knew I was onto something special. It was one of those crisp autumn afternoons when you want something cozy, and honestly, nothing hits the spot quite like apple crumble cheesecake with caramel drizzle. The layers — creamy, tangy, crunchy, and gooey — are pure comfort food magic. If you’ve ever debated between making a classic cheesecake or a homey apple crumble, let’s just say this recipe lets you have both (and then some!).
I stumbled upon the idea for this apple crumble cheesecake when a friend challenged me to bring “something epic” to our neighborhood potluck. I’d made plenty of cheesecakes before, and apple crumble was basically a staple in our house, but melding them together? That felt wild — and a little risky. After several test runs (and a few wonky crusts, I’ll admit), I landed on a version that’s now a family legend.
What makes this recipe so irresistible is the balance. You get the silky, slightly tangy creaminess of cheesecake, thick layers of tender apples, a cinnamon-spiced crumble that’s just the right amount of crunchy, and a caramel drizzle that brings it all together. It’s the kind of dessert that makes people close their eyes after the first bite, savoring every flavor. Whether you’re baking for a holiday, a celebration, or just because you deserve it, this apple crumble cheesecake is the showstopper. Perfect for Pinterest fans who love a dessert that’s as gorgeous as it is delicious.
After baking this recipe at least a dozen times (and making tweaks along the way), I can say with confidence: it’s foolproof, crowd-pleasing, and always leaves people asking for seconds. So if you’ve got apples, cream cheese, and a craving for something memorable, you’re about to meet your new favorite dessert. Let’s dig in!
Why You’ll Love This Apple Crumble Cheesecake with Caramel Drizzle
- Quick & Easy: No water bath required! You can prep the layers in under 30 minutes, and most of the ingredients are pantry staples.
- Simple Ingredients: Apples, cream cheese, oats, brown sugar, and a splash of vanilla — nothing fancy, just good stuff you probably have at home.
- Perfect for Any Occasion: This apple crumble cheesecake is a hit at Thanksgiving, cozy Sunday dinners, birthday parties, and everything in between.
- Crowd-Pleaser: It’s the dessert everyone gravitates toward. Kids love the crumble, adults swoon over the creamy cheesecake, and caramel drizzle brings everyone back for seconds.
- Unbelievably Delicious: The combination of sweet-tart apples, silky cheesecake, and crunchy topping is next-level comfort food. Every bite is a little celebration.
Here’s what makes this apple crumble cheesecake stand out from all the others: I blend the crumble topping with a touch of oats and almonds for extra crunch, and the apples are sautéed first to concentrate their flavor. The cheesecake layer is extra smooth (thanks to letting the cream cheese come to room temp — trust me, it matters), and the caramel drizzle is the final touch that makes it Pinterest-perfect.
I’ve tested this recipe over and over, using different apples (Granny Smith for tang, Honeycrisp for sweetness), and every time, it’s pure joy. The best part? You don’t have to worry about cracks or fussing with a water bath. The crumble topping hides any imperfections — honestly, it’s a baker’s dream.
This recipe isn’t just good, it’s the kind that brings people together. It’s dessert that turns a simple night into a celebration. And if you’re looking for something that’s both comforting and impressive, this is the one. I promise: you’ll love it as much as I do.
Ingredients Needed for Apple Crumble Cheesecake with Caramel Drizzle
This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can swap a few things based on your preferences or what’s in season.
For the Crust
- 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup (50g) granulated sugar
- 6 tbsp (85g) unsalted butter, melted (adds richness and helps crust set)
- Pinch of salt
For the Cheesecake Filling
- 24 oz (680g) cream cheese, softened (I love Philadelphia for the creamiest texture)
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1/2 cup (120ml) sour cream (or plain Greek yogurt for a tangier twist)
- 2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
For the Apple Layer
- 3 medium apples, peeled, cored, and diced (Granny Smith for tartness, or Honeycrisp for sweetness)
- 2 tbsp (28g) unsalted butter
- 1/3 cup (67g) brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1 tsp lemon juice (brightens the apple flavor)
For the Crumble Topping
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (30g) rolled oats
- 1/4 cup (25g) sliced almonds or chopped walnuts (for extra crunch — skip for nut-free)
- 1/3 cup (67g) brown sugar, packed
- 1/2 tsp ground cinnamon
- 4 tbsp (56g) unsalted butter, cold and diced
For the Caramel Drizzle
- 1/2 cup (120ml) caramel sauce (store-bought or homemade — I love Trader Joe’s salted caramel)
Ingredient Tips & Substitutions
- Gluten-Free? Swap graham crackers and flour for gluten-free alternatives.
- Dairy-Free? Use plant-based cream cheese, coconut yogurt, and vegan butter.
- Nut-Free? Skip the nuts in the crumble.
- Seasonal twist: In summer, swap apples for peaches or berries.
- Low-Sugar: Use a sugar substitute like monk fruit or stevia.
Don’t stress if you’re missing an ingredient — this recipe is forgiving. Just stick to the basics and you’ll have a dessert worth sharing.
Equipment Needed
- 9-inch (23cm) springform pan: Essential for easy removal and neat slices. If you only have a regular cake pan, line it with parchment and expect a little more rustic look.
- Mixing bowls: At least two — one for cheesecake filling, one for crumble.
- Hand mixer or stand mixer: Makes the cheesecake perfectly smooth. If you don’t have one, a whisk and some elbow grease will do.
- Saucepan: For sautéing apples.
- Rubber spatula: Great for scraping the bowl and smoothing layers.
- Measuring cups and spoons: Accuracy matters in baking, trust me (I’ve learned the hard way).
- Knife and cutting board: For prepping apples.
- Oven mitts: Because, well, hot pans happen.
If you don’t own a springform pan, I’ve had good results using a deep pie dish lined with parchment. Clean-up is easier and the edges get extra caramelized. For mixing, I started out with a basic hand mixer from Target — it’s lasted me years. Just wash and dry your tools well, especially after handling sticky caramel or buttery crumble!
Preparation Method
-
Prep the Crust:
Mix together 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) sugar, 6 tbsp (85g) melted butter, and a pinch of salt in a bowl. Stir until the mixture looks like wet sand.
Press firmly into the bottom of a 9-inch (23cm) springform pan. Use the flat bottom of a glass for an even layer. Bake at 350°F (175°C) for 10 minutes. Set aside to cool.
Tip: If the crust seems dry, add another tablespoon of melted butter. -
Prepare the Apple Layer:
In a saucepan, melt 2 tbsp (28g) butter over medium heat. Add 3 diced apples, 1/3 cup (67g) brown sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1 tsp lemon juice. Sauté for 5–7 minutes until apples are tender and caramelized.
Warning: Don’t overcook — you want apples soft but not mushy. -
Make the Cheesecake Filling:
In a large bowl, beat 24 oz (680g) cream cheese until smooth (about 2 minutes). Add 3/4 cup (150g) sugar and mix until fluffy. Beat in 3 eggs, one at a time. Add 1/2 cup (120ml) sour cream, 2 tsp vanilla, and 1/4 tsp cinnamon. Mix until just combined.
Prep note: Overmixing can cause cracks — just blend until smooth. -
Prepare the Crumble Topping:
In a separate bowl, combine 1/2 cup (60g) flour, 1/3 cup (30g) oats, 1/4 cup (25g) nuts, 1/3 cup (67g) brown sugar, and 1/2 tsp cinnamon. Add 4 tbsp (56g) cold diced butter. Rub together with fingers until crumbly and the mixture holds together when squeezed.
Tip: If it’s too dry, splash in 1 tsp water. -
Layer the Cheesecake:
Pour cheesecake filling over cooled crust. Spoon apple mixture evenly on top. Sprinkle crumble topping over apples.
Sensory cue: The pan should be filled nearly to the top, and the crumble should cover most of the apples but peek through a bit. -
Bake:
Bake at 350°F (175°C) for 50–55 minutes, until the edges are set and the center jiggles just slightly. If the crumble browns too fast, tent with foil halfway through.
Tip: Don’t worry if the center looks a little soft — it will firm up as it cools. -
Cool & Chill:
Let cheesecake cool at room temperature for 1 hour. Refrigerate for at least 4 hours (overnight is best). This helps everything set and meld together.
Note: Rushing this step leads to messy slices, so patience pays off! -
Finish & Serve:
Before serving, drizzle 1/2 cup (120ml) caramel sauce all over. Slice with a sharp knife, wiping between cuts for clean edges.
Tip: Serve chilled or at room temp — both are delicious!
If your cheesecake cracks, don’t sweat it — the crumble and caramel hide everything. The apples may sink a bit, but that just means more flavor in every bite.
Cooking Tips & Techniques
Here’s where experience really helps make your apple crumble cheesecake a success:
- Room Temperature Ingredients: Always use room temp cream cheese and eggs. I learned the hard way — cold ingredients don’t blend smoothly and can make your filling lumpy.
- Don’t Overmix: Mix just until combined. Overmixing adds air and leads to cracks. If you’re using a stand mixer, keep it on low speed.
- Apple Prep: Sautéing apples before adding them to the cheesecake layer concentrates their flavor and prevents sogginess. I’ve tried adding raw apples once, and the result was watery and bland — lesson learned!
- Crumble Texture: Using cold butter and rubbing it into the dry ingredients by hand gives you big, crunchy clusters. If you use melted butter, the topping gets dense.
- Multitasking: While the crust bakes, prep your apples and crumble. You’ll save a solid 10 minutes, which, let’s face it, is precious when you’re hungry.
- Caramel Drizzle: Warm it slightly before drizzling so it flows easily and looks gorgeous for photos (Pinterest-worthy!).
- Consistency: Chill the cheesecake overnight for the best texture. Tempting as it is to dig in early, waiting gives you neat slices and flavors that meld beautifully.
Honestly, I’ve had a few fails along the way (a soggy crust, a broken pan, caramel everywhere!), but each time, I picked up a new trick. So don’t stress about perfection — the crumble topping hides any mistakes, and flavor always wins.
Variations & Adaptations
This apple crumble cheesecake with caramel drizzle is super flexible. Here are a few ways to make it your own:
- Gluten-Free: Use gluten-free graham crackers and swap flour in the crumble for almond flour or a gluten-free blend. I’ve done this for my niece, and no one could tell the difference!
- Nut-Free: Skip the nuts in the crumble and add a few extra oats for crunch.
- Seasonal Fruits: Try pears, peaches, or berries in place of apples. In summer, I swap in fresh blueberries and lemon zest for a tangy twist.
- Spice Level: Add extra cinnamon, a pinch of ginger, or cardamom to the filling or crumble for a more warming flavor.
- Dairy-Free: Substitute plant-based cream cheese, coconut yogurt for sour cream, and vegan butter. Works surprisingly well!
- Mini Cheesecakes: Use a muffin tin lined with paper cups for single-serve portions. Great for parties — plus, they bake faster!
My personal favorite twist? Swapping half the apples for diced pears and adding a handful of dried cranberries to the crumble. It makes this dessert extra festive for winter holidays and, honestly, it looks stunning in photos!
Serving & Storage Suggestions
This apple crumble cheesecake with caramel drizzle is best served slightly chilled or at room temperature. Here’s how to make it shine:
- Presentation: Drizzle caramel right before serving for glossy, mouthwatering appeal. Garnish with thin apple slices or a sprinkle of cinnamon for extra Pinterest flair.
- What to Serve With: Pair with hot coffee, chai tea, or a scoop of vanilla ice cream. It’s lovely with spiced cider in the fall.
- Storing: Keep leftovers covered in the fridge for up to 5 days. The flavor deepens, and the crumble stays crunchy.
- Freezing: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight — the texture holds up remarkably well.
- Reheating: Microwave slices for 10–15 seconds if you prefer a warm, melty caramel top. Don’t overheat or the cheesecake may get soft.
Over time, the apple flavor gets more intense, and the caramel soaks into the crumble — it’s honestly even better the next day. If you’re prepping for a crowd, make ahead and let the flavors mingle overnight. Your future self will thank you!
Nutritional Information & Benefits
Here’s what you can expect for a typical slice (1/12th of the cheesecake):
- Calories: ~390
- Fat: ~24g
- Carbohydrates: ~41g
- Protein: ~7g
- Fiber: ~2g
Apples bring antioxidants and fiber, oats add whole grains, and cream cheese supplies protein and calcium. If you go lighter on the caramel or swap in Greek yogurt, you can trim the calories a bit. This recipe is naturally nut-free if you skip the almonds, and it’s easy to adapt for gluten-free or dairy-free diets. Just watch for allergens in the crust and caramel sauce if serving a crowd.
From a wellness perspective, I love that this dessert feels indulgent but isn’t a total sugar bomb. You get real fruit, a touch of whole grains, and a satisfying richness that keeps you full. Enjoy in moderation — it’s comfort food with a little nutrition boost!
Conclusion
If you love the idea of a dessert that’s both comforting and impressive, this apple crumble cheesecake with caramel drizzle is for you. It’s got layers of flavor, texture, and pure joy — and it’s surprisingly easy to make. Whether you’re baking for a holiday, a potluck, or just a quiet evening at home, this recipe brings warmth and smiles every time.
Honestly, my favorite part is seeing people’s faces light up when they take that first bite. I hope you’ll give it your own twist — maybe swap the apples for pears, use a gluten-free crust, or pile on extra caramel (live a little!). Make it yours, and share your results!
If you try this apple crumble cheesecake, drop a comment below or share your photos on Pinterest. I love seeing your creations — and hearing about your tweaks and tips. Happy baking, and may your kitchen always smell like cinnamon and caramel!
Frequently Asked Questions
Can I make apple crumble cheesecake ahead of time?
Absolutely! It’s actually best if you chill it overnight. The flavors meld and the texture firms up for perfect slices.
Which apples are best for this cheesecake?
I recommend Granny Smith for tartness or Honeycrisp for sweetness. You can mix and match for more depth of flavor.
How do I avoid cracks in my cheesecake?
Use room temperature ingredients, don’t overmix, and let it cool slowly. The crumble topping also hides any cracks beautifully!
Can I use store-bought caramel sauce?
Yes! Any good-quality caramel sauce works. If you want homemade, simmer sugar, butter, and cream for a classic version.
What’s the best way to store leftovers?
Keep slices in an airtight container in the fridge for up to 5 days, or freeze them individually for up to 2 months. Thaw in the fridge before serving.
Pin This Recipe!
Apple Crumble Cheesecake with Caramel Drizzle
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
Description
This cozy dessert combines creamy cheesecake, sautéed apples, a crunchy oat-almond crumble, and a luscious caramel drizzle. It’s easy to make, crowd-pleasing, and perfect for holidays or any special occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- Pinch of salt
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp)
- 2 tbsp unsalted butter
- 1/3 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg (optional)
- 1 tsp lemon juice
- 1/2 cup all-purpose flour
- 1/3 cup rolled oats
- 1/4 cup sliced almonds or chopped walnuts (optional)
- 1/3 cup brown sugar, packed
- 1/2 tsp ground cinnamon
- 4 tbsp unsalted butter, cold and diced
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt in a bowl until the mixture resembles wet sand.
- Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool.
- In a saucepan, melt 2 tbsp butter over medium heat. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Sauté for 5–7 minutes until apples are tender and caramelized. Set aside.
- In a large bowl, beat cream cheese until smooth (about 2 minutes). Add granulated sugar and mix until fluffy. Beat in eggs one at a time. Add sour cream, vanilla, and cinnamon. Mix until just combined.
- In a separate bowl, combine flour, oats, nuts (if using), brown sugar, and cinnamon. Add cold diced butter and rub together with fingers until crumbly.
- Pour cheesecake filling over cooled crust. Spoon apple mixture evenly on top. Sprinkle crumble topping over apples.
- Bake at 350°F (175°C) for 50–55 minutes, until edges are set and center jiggles slightly. Tent with foil if crumble browns too quickly.
- Let cheesecake cool at room temperature for 1 hour. Refrigerate for at least 4 hours (overnight is best).
- Before serving, drizzle caramel sauce over the top. Slice with a sharp knife, wiping between cuts for clean edges.
- Serve chilled or at room temperature.
Notes
Use room temperature cream cheese and eggs for a smooth filling. Sauté apples before layering to concentrate flavor and prevent sogginess. Chill overnight for best texture. For gluten-free, use GF graham crackers and flour. Skip nuts for nut-free. Caramel drizzle hides cracks and adds flavor.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 390
- Sugar: 29
- Sodium: 280
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 41
- Fiber: 2
- Protein: 7
Keywords: apple crumble cheesecake, caramel dessert, fall baking, holiday dessert, easy cheesecake, apple dessert, oat crumble, potluck recipe, comfort food, autumn dessert
