Description
Make a delightful Caramel Apple Crumble Cheesecake Recipe. This dessert blends creamy cheesecake with spiced apples and a crunchy topping you’ll adore.
Ingredients
Scale
- Crust Ingredients:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- Cheesecake Filling:
- 24 oz (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- ½ cup full-fat sour cream, room temperature
- 1 tsp pure vanilla extract
- Apple Crumble Topping:
- 3 medium Granny Smith apples, peeled, cored, diced
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup rolled oats
- ¼ cup cold unsalted butter, cut into small pieces
- Finishing Touch:
- ½ cup caramel sauce, for drizzling
Instructions
- Crust Creation:: First up, the crust! Grab your graham cracker crumbs and melted butter. Mix them together until they look like wet sand. Press this mixture firmly into the bottom of your springform pan. I usually use the bottom of a glass to get it nice and even, because my fingers always leave weird indentations. Pop that into the fridge while you get the filling ready. This chill time is essential, don’t skip it, or your crust might crumble when you cut it later, which is a real bummer.
- Creamy Filling Prep:: Now for the star of the Caramel Apple Crumble Cheesecake Recipe! In a large bowl, beat your softened cream cheese until it’s super smooth—no lumps, please! I find this is where a stand mixer really shines. Gradually add the granulated sugar, then beat in the eggs one at a time, just until combined. Overmixing eggs can lead to cracks, and nobody wants a cracked cheesecake, right? Stir in the sour cream and vanilla extract. You want it creamy and dreamy, like a cloud.
- Apple Awakening:: Peel, core, and dice those Granny Smith apples. In a separate bowl, toss them with a tablespoon of flour, cinnamon, and nutmeg. The flour helps absorb some of the apple juices, keeping things from getting too watery in the cheesecake. I always taste a piece of apple here, just to make sure they’re tart enough. Sometimes I add a tiny pinch more cinnamon, because I’m a spice fiend!
- Layering Magic:: Retrieve your chilled crust. Pour about two-thirds of the cheesecake filling over the crust. Now, scatter those spiced apples evenly over the filling. It might look like a lot of apples, but trust the process! They’ll soften beautifully. Then, carefully spoon the remaining cheesecake filling over the apples, spreading it gently to cover them. This layering is what makes the Caramel Apple Crumble Cheesecake Recipe so special!
- Crumble Time:: In another bowl, combine the remaining flour, brown sugar, rolled oats, and cold butter (cut into small pieces). Use your fingers to rub the butter into the dry ingredients until you have a coarse, crumbly mixture. This is where I often get a bit messy, flour everywhere! Sprinkle this glorious crumble evenly over the top of your cheesecake. It’s going to bake up into a golden, crunchy crown, honestly, it’s the best part.
- Bake & Chill:: Bake your Caramel Apple Crumble Cheesecake Recipe in a preheated oven until the edges are set but the center still has a slight jiggle. This usually takes around an hour. Let it cool on a wire rack, then the hard part: chilling! At least 4-6 hours, or even better, overnight. I know, I know, it’s agonizing. But a properly chilled cheesecake is a firm, happy cheesecake. Drizzle with caramel sauce just before serving. It looks, smells, and tastes like autumn heaven!