Caramel Apple Crunch Cheesecake

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Fall is the perfect time to bake, and today I’m sharing a super tasty treat – the Caramel Apple Crunch Cheesecake. It’s the ultimate dessert for fall, combining creamy cheesecake with the goodness of caramel apple pie. And the best part? It’s easier to make than you might think, making it the ideal choice for any holiday gathering!

Caramel Apple Crunch Cheesecake

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 8


### For the Crust:

  • 1 ½ cups Graham cracker crumbs
  • 1 tbsp granulated sugar
  • 4 tbsp melted salted butter

### For the Cheesecake:

  • 32 oz full-fat cream cheese at room temperature
  • 1 ¾ cups granulated sugar
  • 4 eggs at room temperature
  • ¾ cup sour cream at room temperature
  • ¼ tsp Diamond Crystal Baking Salt
  • 1 tbsp vanilla extract

### For the Apples:

  • 3 large Granny Smith Apples peeled and sliced
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ¼ tsp Diamond Crystal Baking Salt
  • 2 tbsp all-purpose flour
  • 1 tbsp water
  • ½ tsp cinnamon

### For the Crumble Topping:

  • 1 cup all-purpose flour
  • cup granulated sugar
  • ½ tsp Diamond Crystal Baking Salt
  • ½ cup cubed salted butter

### Additional Ingredients:

  • Store-bought caramel sauce


#### For the Crust:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray and line the bottom of a 9-inch springform pan with parchment paper.
  • Mix graham cracker crumbs, melted butter, and sugar in a bowl.
  • Press the mixture into the bottom of the pan and refrigerate until needed.

#### For the Cheesecake:

  • In a stand mixer, beat room temperature cream cheese and granulated sugar until smooth.
  • Add in sour cream, eggs, salt, and vanilla. Mix until smooth.
  • Pour the mixture into the pan and bake at 295 degrees for 55-60 minutes.
  • Turn off the oven and leave the cheesecake inside for 20 minutes.
  • Remove and cool. Chill completely before removing from the pan.

#### For the Crumble:

  • Preheat the oven to 350 degrees.
  • Line a baking sheet with parchment paper.
  • In a food processor, combine all crumble ingredients and pulse until it resembles wet sand.
  • Spread onto the prepared pan and bake for 20-25 minutes until golden brown. Stir occasionally. Cool completely.

#### For the Apples:

  • Peel and slice the apples. Place them in a saucepan.
  • Add the rest of the ingredients and cook over medium heat until apples are tender and the mixture thickens. Set aside to cool.

#### For Assembly:

  • Once everything is cooled, top the cheesecake with the cooked apples.
  • Add the crumble on top and, just before serving, drizzle with caramel sauce.
  • Slice and enjoy! Store in the refrigerator for 3-4 days, covered in plastic wrap.

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