Caramel Apple Crumble Cheesecake
Caramel Apple Crumble Cheesecake
Bottom line: You’re getting a bakery-smooth cheesecake with a hidden ribbon of cinnamon apples, a crisp crumble, and a shiny caramel pour. No water bath. The texture stays satin because we run a low 325 F bake, stop while the center still jiggles, and cool it slowly. Everything is in cups and tablespoons.
Why this cheesecake works
No water bath needed
We bake at 325 F and stop when the inner 3 inches still wobble. The residual heat finishes the custard without overcooking. A 30-minute door-ajar rest eases the temperature drop and prevents cracks.
Clean apple layer
Apples are sautéed just to tender, then cooled. That locks in structure so the ribbon doesn’t bleed liquid into the custard or collapse the slice.
Ultra-smooth texture
Room-temp cream cheese, low-speed mixing, and cornstarch (just 1 tbsp) give a satiny set that slices sharp even under caramel.
Yes, you can still place a pan of hot water on the lower rack if your oven runs dry—but you don’t have to.
Equipment
- 9-inch springform pan, heavy-gauge preferred
- Parchment circle for the base
- Stand or hand mixer
- 12-inch skillet for apples
- Small saucepan for caramel
- Thin knife or offset spatula
Ingredients (cups & tablespoons only)
Graham Crust
- 1 3/4 cupsgraham cracker crumbs
- 2 tbspgranulated sugar
- 1/2 tspcinnamon
- 7 tbspunsalted butter, melted
- pinchfine salt
Cheesecake Filling
- 24 ozcream cheese, brick style, room temp
- 3/4 cupgranulated sugar
- 1/2 cupsour cream, room temp
- 3large eggs, room temp
- 1 tspvanilla extract
- 1 tbspcornstarch
- 1/4 tspfine salt
Apple Ribbon
- 2 cupsfirm apples, peeled & diced 1/2-inch (Honeycrisp or Granny Smith)
- 2 tbspunsalted butter
- 3 tbsplight brown sugar
- 1 tspcinnamon
- 1 tsplemon juice
- pinchsalt
Crumble & Caramel
- 1/2 cupall-purpose flour
- 1/3 cupbrown sugar
- 1/4 cupold-fashioned oats (optional)
- 1/2 tspcinnamon
- 4 tbspcold butter, cubed
- 1 cupgranulated sugar
- 1/4 cupwater
- 2 tbsplight corn syrup or honey
- 1/2 cupheavy cream, warmed
- 3 tbspunsalted butter
- 1/2 tspvanilla + 1/4 tsp salt
Step-by-Step Method
- Prep the pan. Heat oven to 325 F. Line the base of a 9-inch springform with parchment; lock the ring; lightly grease the sides.
- Make the crust. Stir crumbs, sugar, cinnamon, melted butter, and salt until the texture is like wet sand. Press firmly across the bottom and 1 inch up the sides. Use a flat-bottom glass to compact. Bake 8 minutes. Cool while you cook apples.
- Cook the apple ribbon. Melt butter in a wide skillet over medium heat. Add apples, brown sugar, cinnamon, lemon, and a pinch of salt. Cook 4 to 6 minutes until just tender—no mush. Spread on a plate to cool to room temp (warm apples will steam and cause gaps).
- Mix the filling right. Beat cream cheese and sugar on medium until perfectly smooth and glossy, scraping the bowl and beater—no lumps. Beat in sour cream, vanilla, cornstarch, and salt. Switch to low; add eggs one at a time, mixing just to combine. Do not whip air.
- Assemble. Pour half the batter into the crust. Scatter cooled apples in an even layer, leaving a 1/2-inch margin from the edge. Pour remaining batter over apples and smooth the top.
- Bake low and slow. Set the pan on the middle rack. If you want extra insurance, set an empty sheet pan on the rack below to catch any butter. Bake 55 to 70 minutes until the edges are set and the center wobbles like firm Jell-O when you nudge the pan. If the top starts browning early, tent loosely with foil.
- Cool correctly. Turn oven off, crack the door 2 inches, and leave the cheesecake inside 30 minutes. Move to a rack; run a thin knife around the edge to release. Cool to room temp, then chill uncovered 2 hours. Cover and chill at least 4 hours or overnight for clean slices.
- Bake the crumble. Mash flour, brown sugar, oats, cinnamon, a pinch of salt, and cold butter with a fork until pebbly. Bake on a small tray at 350 F for 10 to 12 minutes until golden and crisp. Cool completely; it crisps more as it cools.
- Cook the caramel. In a light saucepan, combine sugar, water, and corn syrup. Boil over medium without stirring (wipe down stray crystals with a wet brush) until medium amber. Off heat, carefully whisk in warm cream (it will surge), then butter, vanilla, and salt. Return to low for 20 seconds to smooth. Cool 10 to 15 minutes until thick but spoonable.
- Finish and serve. Unlatch the ring and slide cheesecake to a serving plate. Spoon a thin caramel veil over the top (don’t flood the edges). Sprinkle crumble and a few fresh diced apples tossed with lemon juice. Slice with a hot knife, wiping between cuts. Drizzle extra caramel on plates.
Timeline: crust 10 min; apples 10; filling 10; bake 60; staged cool 30; chill 4+ hours; finish 15. It’s a plan-ahead dessert—do it the day before and just dress with crumble + caramel before serving.
Key Visual Cues
Edges look set and matte; the center circle (about 3 inches) jiggles when you nudge. If it waves like liquid, give it 5 more minutes; if it’s stiff, you overbaked.
Knife-tender but still defined. If they look wet, you didn’t cook off moisture; spread on a paper towel to dry before layering.
When a spoon trail holds for 1–2 seconds, it’s ready. Too thin? Simmer 30–60 seconds longer. Too thick? Whisk in 1 tbsp warm cream.
Substitutions & Variations
Shortbread crust
Swap grahams for 1 1/2 cups crushed shortbread cookies and omit cinnamon. Keep butter the same.
Spiked caramel
Stir in 1 tbsp bourbon or apple brandy off heat. Add a pinch more salt to keep it sharp.
Gluten-free
Use GF graham crumbs and a 1:1 GF flour in the crumble. Everything else is already GF.
Low-sugar edge
Drop cheesecake sugar to 2/3 cup; keep caramel thin and use less. Texture stays the same.
Streusel baked on
Prefer a crisp top baked with the cake? Bake cheesecake 45 minutes, quickly sprinkle raw crumble, and bake another 12 to 15 minutes until the same jiggle cue shows. Cool as directed.
Apple-free caramel
Skip the apple ribbon and double the crumble for a pure caramel crumble cheesecake.
Make-Ahead, Storage, Freezer
- 1–2 days ahead: Bake and chill fully. Keep uncovered for the first 2 hours, then cover lightly. Add crumble and caramel within 2 hours of serving so it stays crisp.
- Freeze: Chill overnight, then freeze uncovered until firm. Wrap in plastic + foil and freeze up to 2 months. Thaw overnight in the fridge before finishing.
- Leftovers: Refrigerate covered up to 5 days. Keep crumble in a separate airtight container and add fresh caramel per slice.
- Transport: Keep cold. Carry caramel in a jar and spoon it on at the table for a clean look.
Troubleshooting
- Cracks on top: Overbaked or cooled too fast. Use the jiggle cue, do the 30-minute door-ajar rest, and run a knife around the edge right after baking.
- Gummy texture: Overmixed eggs. Mix on low and stop as soon as each egg disappears.
- Soggy crust: Apples were wet or not cooled. Cook off moisture and cool completely. Press crust firmly so butter binds the crumbs.
- Leaky springform: Wrap the outside in foil before baking, or park it on a sheet pan. If butter seeped out, you pressed too high up the sides—1 inch is enough.
- Caramel seized: Added cold cream. Warm the cream first; if it seizes, set over low heat and whisk until smooth again.
Nutrition (estimate per slice, 1/14)
| Item | Amount |
|---|---|
| Calories | ~520 kcal |
| Total Fat | 33 g |
| Saturated Fat | 19 g |
| Carbohydrates | 51 g |
| Sugars | 39 g |
| Protein | 8 g |
| Sodium | ~330 mg |
Numbers swing with how heavy you drizzle caramel and how thick you slice.
FAQ
Do I really not need a water bath?
No. The low 325 F bake, jiggle stop, and slow cool do the job. If your oven runs hot or dry, place a pan of hot water on the lower rack—still not a full bath.
Can I use canned apple pie filling?
Yes, but drain it well and pat dry; otherwise you’ll add excess liquid and the layer will slide.
What apples are best?
Firm, slightly tart varieties—Honeycrisp, Granny Smith, Pink Lady. Soft apples turn mushy and bleed juice.
How do I get ultra-clean slices?
Chill overnight. Use a long hot knife; dip in hot water and wipe between cuts. Add caramel on the plate, not over the whole cake, if you want edges razor-sharp.
Can I double for a tall cheesecake?
No. Use a 10-inch pan for modestly taller slices or make two cakes. Doubling in a 9-inch pan will blow bake time and center doneness.
Serving Notes
- Serve chilled but not icy. 15 minutes at room temp wakes up the caramel and the apple aroma.
- Finish with flaky salt on the caramel for a sharper pop.
- For photos: warm a metal spoon in hot water and lightly polish the caramel surface to regain gloss right before shooting.