Apple Crumble Cheesecake with Caramel Apple Topping Recipe

ByLily Monroe
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Introduction

Indulge in the rich layers of this Apple Crumble Cheesecake, combining a buttery shortbread crust, warm caramelized apples, creamy cheesecake, and a crunchy pecan topping. It’s a perfect dessert to impress your guests or enjoy a cozy treat at home.

A slice of layered pie is shown on a white plate. The bottom layer is a pale yellow crust with a slightly crumbly texture. Above it is a light brown layer with small bits inside, followed by a thick creamy white layer. The top layer is a generous heap of chopped, toasted pecans that are shiny and brown. Caramel sauce is drizzled over the nuts and the plate, catching the light. The white plate sits on a white marbled surface with blurred objects in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1½ cups all purpose flour
  • ½ cup unsalted butter, room temperature and quartered
  • ¼ cup granulated sugar
  • 1 egg yolk from a large egg, room temperature
  • Pinch of salt
  • 2 apples, peeled, cored and sliced into thin wedges
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • ½ cup salted caramel sauce, plus more for serving
  • 2 8-oz blocks cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 2 apples, peeled, cored and diced (about the size of chickpeas)
  • ½ cup packed brown sugar
  • 4 tbsp unsalted butter
  • ½ lb pecans, roughly chopped
  • ½ cup rolled oats or old fashioned oats

Instructions

  1. Step 1: Preheat your oven to 400°F.
  2. Step 2: In a medium bowl, combine flour, butter, sugar, egg yolk, and salt. Use a pastry cutter or handheld mixer to mix until the mixture resembles coarse crumbs with visible butter bits.
  3. Step 3: Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 12-15 minutes or until lightly golden brown.
  4. Step 4: While crust bakes, prepare the caramel apple layer. In a skillet over medium heat, cook apple wedges with butter and cinnamon until soft and tender, about 7-10 minutes. Set aside.
  5. Step 5: Remove crust from oven and reduce oven temperature to 325°F.
  6. Step 6: Spread the cooked apples over the baked crust and drizzle with salted caramel sauce. Set aside.
  7. Step 7: In a large bowl, beat cream cheese and granulated sugar on low-medium speed until smooth, about 2 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  8. Step 8: Pour the cream cheese mixture over the apple layer and smooth the top.
  9. Step 9: Place a roasting pan or 9×13 inch baking pan on the bottom shelf of your oven and fill it two-thirds full with hot water to create a water bath.
  10. Step 10: Place the cheesecake on the middle shelf and bake for 30-35 minutes until set but the center still slightly jiggles.
  11. Step 11: While baking, prepare the pecan apple topping. In a skillet over low-medium heat, combine diced apples, brown sugar, butter, pecans, and oats. Cook until apples are tender and mixture is sticky, about 20 minutes. Remove from heat and cool.
  12. Step 12: When cheesecake is done, remove from oven and cool on the counter. Run a thin knife around edges to loosen once slightly cooled.
  13. Step 13: When cheesecake and topping are at room temperature, spoon topping over cheesecake.
  14. Step 14: Chill the cheesecake in the fridge for 4-6 hours or overnight to fully set.
  15. Step 15: To serve, drizzle additional salted caramel sauce on top. Enjoy!

Tips & Variations

  • Use Granny Smith apples for a tart flavor, or substitute with your favorite baking apple variety.
  • Prepare the pecan apple topping ahead of time and refrigerate until ready to use.
  • Make your own salted caramel sauce up to two days in advance or use a quality store-bought version.
  • Baking the cheesecake in a water bath helps prevent cracks and ensures even cooking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, reheat toppings slightly before serving or serve chilled. Avoid freezing as the texture may change.

How to Serve

A slice of pie with three layers sits on a white plate with caramel sauce drizzled around it; the bottom layer is a golden-brown crust, the middle layer is a smooth cream cheese filling in light cream color, and the top layer is a thick mix of dark brown pecans and chunky bits of apple covered in glossy caramel glaze. In the background, there is the rest of the pie showing the nut and apple topping over the cream layer on a white plate edge, a wooden-handle serving spatula on a red and white checkered cloth, and a bright blue bowl filled with pecans, all set against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the cheesecake is done?

The cheesecake is done when the edges start pulling away from the pan and the center still jiggles gently but is not liquid or soupy.

Can I use different nuts for the topping?

Yes, you can substitute pecans with walnuts or almonds depending on your preference or what you have on hand.

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Apple Crumble Cheesecake with Caramel Apple Topping Recipe

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★★★★★

4.4 from 107 reviews

This Apple Crumble Cheesecake combines a buttery shortbread crust with a luscious caramel apple layer, creamy cheesecake filling, and a crunchy pecan apple topping. Baked to perfection with a water bath for a silky texture, this dessert offers a delightful mix of flavors and textures, perfect for autumn gatherings or a comforting treat any time of the year.

  • Author: Lily
  • Prep Time: 25 minutes
  • Cook Time: 55 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

For the Shortbread Crust:

  • 1½ cups all purpose flour
  • ½ cup unsalted butter, room temperature and quartered
  • ¼ cup granulated sugar
  • 1 egg yolk from a large egg, room temperature
  • Pinch of salt

For the Caramel Apple Layer:

  • 2 apples, peeled, cored and sliced into thin wedges
  • 2 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • ½ cup salted caramel sauce, plus more for serving

For the Cheesecake:

  • 2 (8-oz) blocks cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature

For the Pecan Apple Topping:

  • 2 apples, peeled, cored and diced (about the size of chickpeas)
  • ½ cup packed brown sugar
  • 4 tbsp unsalted butter
  • ½ lb pecans, roughly chopped
  • ½ cup rolled oats or old fashioned oats

Instructions

  1. Preheat Oven: Preheat your oven to 400F to prepare for baking the crust.
  2. Prepare Crust Mixture: In a medium bowl, combine the flour, butter, sugar, egg yolk, and salt using a pastry cutter or handheld mixer until the mixture resembles coarse crumbs with visible bits of butter.
  3. Form and Bake Crust: Press the crust mixture evenly onto the bottom of a 9-inch springform pan and bake for 12-15 minutes until light golden brown.
  4. Cook Caramel Apple Layer: In a medium skillet or non-stick pan, cook apple wedges with butter and cinnamon over medium heat until soft and tender, about 7-10 minutes. Set aside.
  5. Lower Oven Temperature: Remove crust from oven and reduce oven temperature to 325F.
  6. Assemble Apple Layer: Pour the cooked apples over the baked crust and drizzle with salted caramel sauce. Set aside while making cheesecake filling.
  7. Prepare Cheesecake Filling: Beat cream cheese and sugar on low-medium speed in a large bowl using a hand or stand mixer until smooth, about 2 minutes.
  8. Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition, then stir in vanilla extract until incorporated.
  9. Assemble Cheesecake: Pour the cream cheese mixture over the apple layer in the pan and smooth the top evenly.
  10. Prepare Water Bath: Place a roasting pan or 9×13 inch baking pan on the bottom shelf of the oven and fill it ⅔ full with hot water to create a water bath for baking.
  11. Bake Cheesecake: Place the cheesecake on the middle rack and bake for 30-35 minutes until set but the center is still slightly jiggly.
  12. Prepare Pecan Apple Topping: While baking, cook the diced apples, brown sugar, butter, pecans, and oats over low-medium heat in a skillet until apples are tender and the topping is sticky, about 20 minutes. Remove from heat and cool.
  13. Cool Cheesecake: Remove the cheesecake from the oven and cool on the countertop. Run a thin knife around the edges to loosen after a few minutes.
  14. Assemble and Chill: Once the cheesecake and topping have cooled to room temperature, spread the topping evenly over the cheesecake. Refrigerate in the pan for 4-6 hours or preferably overnight to set fully.
  15. Serve: Drizzle additional salted caramel sauce over slices before serving. Enjoy!

Notes

  • Number of servings depends on slice size; nutrition info is based on 12 servings.
  • Granny Smith apples recommended for baking but you can use your preferred apple variety.
  • For salted caramel sauce, use your favorite store-bought sauce or make your own up to 2 days ahead.
  • Cheesecake is set when edges start to pull away and center wobbles but isn’t soupy.
  • Topping can be prepared in advance and stored in the fridge until assembly.
  • Refer to the recipe post for step-by-step photos and baking tips.

Keywords: apple crumble cheesecake, caramel apple cheesecake, pecan apple topping, autumn dessert, baked cheesecake

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