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

Scale

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