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A rich and creamy cheesecake layered with spiced apple pie filling, topped with a crunchy oat crumble and finished with a salted caramel drizzle. Perfect for fall and holiday gatherings.

Ingredients

Scale
  • 4 cups peeled, cored, and medium-thick sliced apples (Granny Smith or Honeycrisp recommended)
  • 1/2 cup light brown sugar (or dark brown sugar as substitute)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 2 tbsp unsalted butter (for apple filling)
  • 1 tbsp water (for apple filling)
  • 1 tbsp cornstarch mixed with 1 tbsp water (cornstarch slurry)
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits or Biscoff cookies as alternatives)
  • 2 tbsp granulated sugar (for crust)
  • 1 tsp ground cinnamon (for crust)
  • 6 tbsp melted unsalted butter (for crust)
  • 24 oz full-fat brick-style cream cheese, room temperature
  • 1 cup granulated sugar (for cheesecake filling)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup full-fat sour cream
  • 3 large eggs, room temperature
  • 1 tbsp cornstarch (or flour as substitute)
  • 1/2 cup all-purpose flour (for crumble topping)
  • 3/4 cup rolled or quick oats
  • 1/2 cup light brown sugar (or dark brown sugar)
  • 1 tsp ground cinnamon (for crumble topping)
  • 1/4 tsp kosher salt
  • 6 tbsp melted unsalted butter (for crumble topping)
  • Salted caramel sauce, homemade or store-bought, for drizzling

Instructions

  1. Peel, core, and slice apples into medium-thick pieces.
  2. In a medium saucepan over medium heat, melt 2 tbsp unsalted butter with 1 tbsp water, 1/2 cup brown sugar, 1 tsp cinnamon, 1 tbsp lemon juice, 1 tsp vanilla extract, 1/4 tsp nutmeg, and a dash of salt, stirring until sugar dissolves.
  3. Add apple slices to the pan, toss gently to coat without breaking the fruit. Cover and cook on medium-low heat for about 10 minutes until apples are tender when pierced with a fork.
  4. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) and cook for another 1 minute until the juice thickens. Remove from heat and cool completely.
  5. Preheat oven to 180°C (350°F). Line the bottom of a 10-inch springform pan with parchment paper.
  6. In a bowl, mix graham cracker crumbs, 2 tbsp granulated sugar, 1 tsp cinnamon, and 6 tbsp melted butter until the mixture resembles wet sand.
  7. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 7 to 8 minutes, then remove and let cool to room temperature.
  8. Reduce oven temperature to 150°C (300°F).
  9. In a large bowl, beat room-temperature cream cheese, 1 cup granulated sugar, and vanilla on medium speed until smooth and lump-free.
  10. Add sour cream and mix until fully combined.
  11. In a separate bowl, lightly whisk the eggs. Add eggs to the batter and mix on low speed until just blended; do not overmix.
  12. Sift cornstarch over the batter and gently fold in with a spatula until silky smooth.
  13. In a medium bowl, combine flour, oats, 1/2 cup brown sugar, 1 tsp cinnamon, and salt. Add melted butter and mix with a fork until chunky crumbs form.
  14. Pour half of the cheesecake batter over the cooled crust in the springform pan.
  15. Evenly spoon the cooled apple slices over the batter layer.
  16. Pour the remaining cheesecake batter gently over the apples and smooth the top with a spatula.
  17. Sprinkle the crumble topping evenly over the cheesecake.
  18. Bake at 150°C (300°F) for 60 to 75 minutes until the edges are set with a slight jiggle in the center.
  19. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 to 2 hours to prevent cracking.
  20. Once cooled to room temperature, refrigerate the cheesecake for at least 5 hours or overnight to set completely.
  21. Before serving, run a thin knife around the edges and unlatch the springform pan.
  22. Drizzle salted caramel sauce over the top just prior to slicing and serving.

Notes

Use room-temperature cream cheese and eggs for a smooth, lump-free batter., Fully cool the apple filling before assembling to prevent melting the cream cheese., Mix eggs into batter gently on low speed to avoid trapping air and cracking., Look for a slight jiggle in the center when baking; it will set during cooling., Can prepare apple filling a day ahead and refrigerate., For gluten-free version, substitute graham crackers and flour with gluten-free alternatives., Use digestive or Biscoff biscuits instead of graham crackers for different crust flavors., Add 1/3 cup chopped pecans or walnuts to crumble topping for extra texture., Store leftovers in an airtight container in the fridge up to 5 days., Freeze whole cheesecake or individual slices wrapped tightly up to 2 months; thaw overnight in fridge before serving.

Nutrition

Find it online: https://gingerbaking.com/apple-crumble-cheesecake/