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Caramel Apple Crunch Cheesecake
Print Recipe
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
Course
Dessert
Servings
8
Ingredients
### 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
⅓
cup
granulated sugar
½
tsp
Diamond Crystal Baking Salt
½
cup
cubed salted butter
### Additional Ingredients:
Store-bought caramel sauce
Instructions
#### 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.