Bring the warm and cozy flavors of the season into your home with this magnificent and delicious Apple Crumble Cheesecake. It’s made in four parts and filled with the most flavorful ingredients, like cream cheese, lots of brown sugar, graham crackers, apples, cinnamon, and caramel!
The perfect cream cheese apple crumble cheesecake
Is it just me, or do you also get a craving for something apple-flavored at the first sign of fall? Apple bread paired with apple cider, anyone? There’s something about that crisper air and the sound of crunchy leaves underfoot that just makes apple dishes a must.
If you can relate, this apple crumble cheesecake is for you. Not only is this the most delicious fall dessert, but it’s also so savory sweet, and festive.
Undoubtedly a labor of love, this recipe uses various flavor-filled ingredients to create a rich cheesecake made with an apple pie filling and a caramel topping. This essentially makes it taste like a mouth-watering caramel apple cheesecake! You’re going to absolutely love it.
Ingredients in apple crumble cheesecake
This recipe includes four sets of ingredients to create the various cheesecake layers in addition to a caramel topping. Will be making a crust, filling, apple layer, and crumble. Here’s everything you need:
Graham Cracker Crust
- Graham crackers: First, you will need 18 sheets of graham crackers. These are going to form the base of the cheesecake crust.
- Butter: Next, you need 1/2 cup or 1 stick of melted butter. This is going to help the graham crackers, brown sugar, and salt combine well.
- Brown sugar: As for the brown sugar, you will need 1/4 cup. You can use either light brown sugar or dark brown sugar.
- Salt: Finally, finish off the crust with a pinch of salt.
Cream Cheese Filling
- Cream cheese: First up for the filling is 32oz of softened creamed cheese. Cream cheese usually comes in 8oz blocks, which means you will need four blocks for this recipe.
- Eggs: Next, you will need four eggs. These are going to help create the perfect filling texture.
- White sugar: Follow the eggs with 1 cup of white sugar.
- Plain Greek yogurt: Next, we’re adding an interesting ingredient: Greek yogurt. You will need 1/2 cup of 5% plain Greek yogurt for this recipe.
- Vanilla: Last but not least for the filling is 2 tsp of vanilla extract. This is an absolute must, as it takes the flavor from good to great!
- Apples: When it comes to the apples, you will need 2 large apples. They need to be peeled and diced small before using. I like to use gala, however, you can feel free to use your favorite apple flavor, whether it be granny smith apples, red delicious, or something else!
- Lemon: Next up is the juice of half of a lemon. This adds a nice tangy touch to the apple filling.
- Brown sugar: 1 tbsp of brown sugar will be used to add some extra sweet flavor to the layer.
- Cinnamon: Then, 1 tsp of cinnamon is added to incorporate a delicious autumnal touch.
- Arrowroot powder: Last but not least for the apple layer is 1 tsp of arrowroot powder. This helps us achieve the proper texture. If you don’t have arrowroot powder, you can also use cornstarch.
- White flour: For the cheesecake crumble topping, you will first need 3/4 cup of white all purpose flour.
- Brown sugar: Then, sweeten things up with 1/3 cup of brown sugar. Again, you can use either light or dark brown sugar.
- Butter: 6 tbsp of melted butter will help the crumble get crumbly.
- Vanilla: Next, enhance the flavor with 1 tsp of vanilla extract.
- Cinnamon: Finally, complete the crumble with 1 tsp of cinnamon.
- Caramel: This cheesecake comes together with the addition of a caramel topping. You can use 1/3 jar of Smuckers caramel or make your own with your favorite homemade recipe. This makes each bite taste like caramel apples!
Tools needed to create this apple dessert
A few kitchen tools are needed to create this recipe. Below is a list of everything you’ll use, in addition to various measuring cup sizes.
- Springform pan
- Nonstick spray or parchment paper
- Food processor
- Large mixing bowl
- Hand mixer
- Cutting board
- Dicing knife
- 2 medium mixing bowls
- Stirring utensil
- Aluminum foil
- Measuring cups: 1 tsp, 1 tbsp, 1/4 cup, 1/3 cup, 1/2 cup, 3/4 cup, 1 cup
How to make this apple crumble cheesecake recipe
I know that baking a cheesecake can seem pretty daunting and overwhelming. After all, it involves a lot of instructions! However, if you follow this recipe step-by-step, I’m sure it will come together successfully. Prep time will be about 30 minutes, and cook time roughly 2 hours (not including the time when the cheesecake rests in the open oven). Let’s get started!
To begin, preheat the oven to 350°F. Prepare a springform pan with nonstick spray and parchment paper. You can use a 10-inch pie dish, but a springform is going to be best for this cheesecake.
Graham Cracker Crust
In a food processor, blend the gram cracker sheets. Once they have been processed into fine graham cracker crumbs, add the melted butter, brown sugar, and salt. Pulse until everything is well combined.
Next, pour the mixture into the springform pan and press down firmly, using the bottom of a glass or your hands. Bake for 12 minutes and let cool completely. Then, reduce the heat to 325°F.
While the crust is cooling, make the filling, apple layer, and crumble.
Cream Cheese Filling
Using a large mixing bowl and a hand mixer or a stand mixer, beat the cream cheese until it becomes smooth. Add the eggs one of the time, and continue mixing as you do so. Then, add the sugar, Greek yogurt, and vanilla, and beat for several minutes until smooth. Set aside.
Dice the apples and add them to a medium-sized mixing bowl.
Top with the lemon juice, brown sugar, cinnamon, and arrowroot powder. Then, toss until the apples are evenly coated.
In another bowl, mix together the white flour and brown sugar, and then add the butter, vanilla, and cinnamon. Mix until crumbles form and they’re mostly little crumbs with some dime-sized chunks. It’s almost like a streusel topping!
Because springform pans can sometimes leak, wrap the bottom of the pan and halfway the sides in several layers of aluminum foil before adding the cheesecake filling.
Then, pour the cheesecake filling into the cold crust. Sprinkle the apples evenly over the top, being sure that the center is not the heaviest. Repeat with the crumble topping, evenly distributing it to the cheesecake.
Bake the cheesecake for 30 minutes at 325°F. After 30 minutes is up, reduce the heat to 250°F and bake for 50 minutes. Turn the oven off with the cheesecake in it, leaving the cake in the warm oven for 30 minutes. Then, crack the oven door open. Let the cheesecake cool down even more, keeping it in the oven with the door open for 1 hour.
Place the cheesecake on the counter and allow it to reach room temperature. This will take about 2 to 3 hours. Then, run a knife around the edge of the cheesecake before transporting it to the refrigerator to sit overnight.
After a night in the fridge, release the cheesecake from the springform pan. It should easily lift off, but if not, run a knife along the edge again before serving topped with warmed caramel drizzle. Slice into the cheesecake using a wet, sharp knife. Remove from the pan with a fork or small spatula.
What makes a cheesecake taste dry?
One of the biggest ways to wind up with a dry cheesecake is to overbake it. Because of this, make sure to pay close attention to the cook times and oven temperatures outlined in the recipe.
What does adding an extra egg to cheesecake do?
Adding an extra egg to cheesecake batter will make the texture of the finished cake extra smooth. This is always an option, however, note that it may also make the cheesecake fluffier. So, it all comes down to your preference.
Is overbaked cheesecake still good?
Over-baked cheesecake may still taste good, but the texture is usually not enjoyable. An overbaked cheesecake will start to get cracked and be crumbly.
Are all cheesecakes the same?
There are many different types of cheesecakes. Some are made with cream cheese or heavy whipping cream, and sometimes they’re even made with sour cream. There are many different ways to make a cheesecake and all of them produce different results. For this cheesecake, you are going to wind up with an extremely rich, decadent, and delicious dessert!
When it comes to storing cheesecake, you have options. You can either leave it in its original dish and cover it with foil or plastic wrap, or you can transfer the leftovers to an airtight container. Either way, be sure to refrigerate and enjoy it within about 4 days.
If you liked this recipe, you’ll want to try these!
If you’re like me and love to have all of the apple recipes in the fall season, here are some must-try ideas for you. From a pork and apple chutney recipe to a healthy apple crisp and even a smoothie, there are apple recipes for all of your cravings.
- Pecan Crusted Pork with Apple Chutney
- Healthy Apple Crisp
- Easy Apple Galette
- Apple Pie Smoothie Recipe
Recipe by Erin Morrissey and Photos by The Mindful Hapa
- 18 graham cracker sheets
- 1/2 cup butter, melted (1 stick)
- 1/4 cup brown sugar
- pinch salt
- 32 oz cream cheese, softened
- 4 eggs
- 1 cup white sugar
- 1/2 cup 5% plain greek yogurt
- 2 tsp vanilla
- 2 large apples, peeled and diced small. I used gala
- 1/2 lemon, juiced
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp arrowroot (sub cornstarch)
- 3/4 cup white flour
- 1/3 cup brown sugar
- 6 tbsp butter, melted
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/3 jar Smucker’s caramel (or homemade)
- Preheat oven to 350F. Grease a springform pan with non-stick spray and parchment paper. Alternatively use a 10 inch pie dish, but springform will be best for this cheesecake.
- In a food processor, blend graham cracker sheets. Once fine crumbs, add in melted butter, brown sugar, and salt. Pulse until well combined.
- Pour into springform pan and press firmly down using the bottom of a glass or hand. Bake for 12 minutes at 350F and let cool completely. Reduce oven heat to 325F.
- While crust is cooling, make the filling, apples, and crumble.
- In a large bowl, use a hand mixer to beat cream cheese until smooth. Add in eggs one at a time and continuing mixing. Then add in sugar, greek yogurt, and vanilla and beat for several minutes until smooth. Set aside.
- In a medium bowl, add diced apples. Top with lemon juice, brown sugar, cinnamon, and arrowroot. Toss until apples are evenly coated.
- In another bowl, mix together the white flour and brown sugar, then add in the butter, vanilla, and cinnamon. Mix until crumbles form and there are mostly little crumbs with some dime sized chunks.
- If your springform pan typically leaks, or just to be certain it doesn’t, wrap the bottom and halfway up in several layers of foil before adding cheesecake filling.
- Pour cheesecake filling into cooled crust. Sprinkle apples evenly over the top, being sure that the center isn’t the heaviest. Repeat with crumble topping, evenly distributing it to cheesecake.
- Bake cheesecake for 30 minutes at 325F. After 30 minutes is up, reduce heat to 250F and bake for 50 minutes. Turn oven off and let cheesecake sit in warm oven for 30 minutes, then crack oven door open and let cheesecake cool down even more for 1 hour with oven door open.
- Bring cheesecake to room temperature on counter (about 2-3 hours) and run a knife around the edge of the cheesecake before transporting to refrigerator overnight.
- After a night in the fridge, release from springform pan. It should easily lift off, but if not, run a knife along the edge again. Before serving, top with warmed caramel sauce. Slice into using a wet sharp knife.
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