Caramel Apple Crisp Cheesecake

Caramel Apple Crisp Cheesecake is the ultimate fall dessert, combining the best parts of apple crisp and creamy cheesecake. With layers of cinnamon-spiced apples, silky vanilla cheesecake, and a buttery graham cracker crust, this dessert is a showstopper for any autumn gathering. The crisp oat topping adds the perfect texture, and a drizzle of salted caramel sauce makes each bite unforgettable. If you’re searching for a cozy, indulgent dessert that screams fall flavor, this Caramel Apple Crisp Cheesecake recipe is exactly what you need.

Why You’ll Love This Caramel Apple Crisp Cheesecake

This cheesecake is a delightful twist on traditional desserts. It offers a rich and creamy texture from the cheesecake layer, balanced perfectly by the tartness of the apples and the crunch of the oat crumble. As it bakes, a cozy cinnamon scent fills your kitchen, and each bite delivers the comforting flavor of apple pie blended with rich, creamy cheesecake. Whether you’re baking for a holiday, special dinner, or just to enjoy the flavors of fall, this recipe will impress everyone.

Ingredients

For the Graham Cracker Crust

• 3 cups graham cracker crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted

For the Cinnamon Apples

• 2 large apples (Granny Smith or Gala recommended)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon

For the Crisp Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup quick oats
• 1/4 cup unsalted butter, melted

For the Cheesecake Batter

• 24 ounces full-fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature

Additional Items

• Boiling water for water bath
• Salted caramel sauce (for serving)

Step-by-Step: How to Make Caramel Apple Crisp Cheesecake

1. Preheat the Oven: Set oven to 350°F (180°C). Wrap a 9-inch springform pan in aluminum foil (3–4 layers) to prevent water leaks.
2. Prepare the Crust: Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until well combined. Press mixture into the bottom and halfway up the sides of the prepared pan. Bake for 8–10 minutes. Leave the oven on.
3. Make the Cinnamon Apples: Peel, core, and thinly slice apples. Toss them with brown sugar and cinnamon. Refrigerate until ready to use.
4. Create the Crisp Topping: Mix flour, brown sugar, cinnamon, and oats. Add melted butter and mix until clumps form. Set aside.
5. Make the Cheesecake Batter: In a large bowl, beat cream cheese and both sugars until smooth. Mix in cinnamon and cornstarch. Add sour cream and vanilla extract, scraping down the bowl. Add eggs one at a time, mixing just until combined.
6. Assemble the Cheesecake: Pour batter over baked crust. Arrange apples evenly on top, avoiding any excess liquid. Sprinkle the crumble topping over the apples.
7. Bake in Water Bath: Place springform pan inside a larger roasting pan. Pour boiling water into the outer pan until it reaches 1 inch deep. Bake for 50–60 minutes, until the center slightly jiggles when gently shaken.
8. Cool & Chill: Remove from oven and cool to room temperature in the pan. Then refrigerate for at least 6 hours or overnight.
9. Serve: Once chilled, run a sharp knife around the edge, remove the pan ring, and slice. Drizzle with salted caramel before serving.

Helpful Tips

• Always use full-fat brick-style cream cheese for the best texture.
• Room temperature ingredients mix more smoothly, so take out the eggs, cream cheese, and sour cream in advance.
• Don’t skip the foil wrapping or water bath—it prevents cracking and ensures an even bake.
• Slice the apples thinly so they bake evenly and blend beautifully with the cheesecake layer.
• Use a sharp, hot knife for cleaner slices.

Substitutions And Variations

• Crust: Swap graham crackers for crushed digestive biscuits.
• Apples: Use Galas, Honeycrisp, or Ambrosia for a sweeter flavor.
• Flour: Cornstarch can replace flour in the cheesecake for a silkier texture.
• Topping: Add chopped pecans or walnuts to the crisp topping for extra crunch.
• Caramel: A homemade salted caramel sauce elevates the final touch, but store-bought works great too.

Storage Instructions

• Store the cheesecake covered in the fridge for up to 4 days.
• Avoid freezing, as the oat topping can become soggy.
• For best texture and flavor, let the cheesecake sit at room temperature for 10–15 minutes before serving.

Nutritional Information

• Calories: 596 kcal
• Carbohydrates: 62g
• Protein: 8g
• Fat: 36g
• Saturated Fat: 20g
• Cholesterol: 144mg
• Sodium: 402mg
• Fiber: 2g
• Sugar: 42g

Values based on 1 slice (without caramel), assuming 12 servings.

Serving Suggestions

• Add a dollop of whipped cream on each slice.
• Pair with hot apple cider or a spiced chai latte.
• Garnish with a few thin apple slices or a sprinkle of cinnamon.
• Serve on a rustic cake stand for a beautiful holiday dessert table centerpiece.

Frequently Asked Questions About Caramel Apple Crisp Cheesecake

Can I make this ahead of time? Yes! This cheesecake is perfect for making the day before. Just keep it chilled until ready to serve.

What kind of apples should I use? Granny Smith apples are tart and hold their shape well. Galas or Ambrosias are sweeter and softer but still a good choice.

Do I need to use a water bath? Absolutely. The water bath prevents cracks and ensures your cheesecake bakes evenly.

Can I skip the crisp topping? It’s not recommended, as the crumble is a key part of this recipe’s texture and flavor. But if needed, you can reduce the amount.

What’s the best way to slice it cleanly? Use a sharp knife, rinse it with hot water between each slice, and wipe it dry. This helps get perfect, clean cuts.

Final Thoughts

Thank you so much for stopping by and exploring this Caramel Apple Crisp Cheesecake recipe. It’s a dessert that’s rich, creamy, and packed with cozy fall flavors. The combination of spiced apples, luscious cheesecake, and crumbly oat topping makes every bite taste like autumn in dessert form. Whether you’re baking for a holiday feast or just treating yourself, this cheesecake is sure to bring joy to your table. I hope you love it as much as I do. Happy baking, and thanks for being part of this delicious journey!

Caramel Apple Crisp Cheesecake

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• Author: Lisa
• Total Time: 8 hours 55 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

Caramel Apple Crisp Cheesecake is the ultimate fall dessert! With creamy vanilla cheesecake, cinnamon-spiced apples, a buttery graham cracker crust, and an oat crumble topping, it’s a seasonal showstopper. Drizzle with salted caramel for the perfect finishing touch. Bake it today and wow your crowd!

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Ingredients

Scale 1x2x3x

Graham Cracker Crust:

3 cups graham cracker crumbs

3 tablespoons brown sugar

1/2 teaspoon cinnamon

1/2 cup unsalted butter, melted

Cinnamon Apples:

2 large apples (Granny Smith or Gala)

2 tablespoons brown sugar

1 1/2 teaspoons cinnamon

Crisp Topping:

1/2 cup all-purpose flour

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 cup quick oats

1/4 cup unsalted butter, melted

Cheesecake Batter:

24 oz full-fat cream cheese, room temperature

3/4 cup granulated sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)

1 teaspoon vanilla extract

1/2 cup sour cream, room temperature

3 large eggs, room temperature

To Bake:

Boiling water for water bath

To Serve:

Salted caramel sauce

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Instructions

• Preheat the Oven: Set oven to 350°F (180°C). Wrap a 9-inch springform pan in aluminum foil (3–4 layers) to prevent water leaks.
• Prepare the Crust: Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until well combined. Press mixture into the bottom and halfway up the sides of the prepared pan. Bake for 8–10 minutes. Leave the oven on.
• Make the Cinnamon Apples: Peel, core, and thinly slice apples. Toss them with brown sugar and cinnamon. Refrigerate until ready to use.
• Create the Crisp Topping: Mix flour, brown sugar, cinnamon, and oats. Add melted butter and mix until clumps form. Set aside.
• Make the Cheesecake Batter: In a large bowl, beat cream cheese and both sugars until smooth. Mix in cinnamon and cornstarch. Add sour cream and vanilla extract, scraping down the bowl. Add eggs one at a time, mixing just until combined.
• Assemble the Cheesecake: Pour batter over baked crust. Arrange apples evenly on top, avoiding any excess liquid. Sprinkle the crumble topping over the apples.
• Bake in Water Bath: Place springform pan inside a larger roasting pan. Pour boiling water into the outer pan until it reaches 1 inch deep. Bake for 50–60 minutes, until the center slightly jiggles when gently shaken.
• Cool & Chill: Remove from oven and cool to room temperature in the pan. Then refrigerate for at least 6 hours or overnight.
• Serve: Once chilled, run a sharp knife around the edge, remove the pan ring, and slice. Drizzle with salted caramel before serving

Notes

Use full-fat, brick-style cream cheese—no tub or spreadable types.

Room temp ingredients mix better and prevent lumps.

Don’t skip the foil or water bath—it ensures smooth, crack-free cheesecake.

Granny Smith apples hold up best when baked.

Store in the fridge up to 4 days. Freezing not recommended due to the crumble topping texture.

• Prep Time: 1 hour
• Cook Time: 55 minutes + Cooling + Chilling Time: 7 hours
• Category: Dessert
• Method: Baking
• Cuisine: American