Caramel Apple Crisp Cheesecake

This Caramel Apple Crisp Cheesecake brings together two iconic autumn desserts in one ultimate showstopper. Resting on a buttery Graham cracker and oat crust, a layer of ultra-creamy vanilla cheesecake is topped with spiced tender apples, a crunchy oat streusel, and a generous drizzle of warm salted caramel sauce.

With its rich contrast of textures—creamy, crunchy, and tender—this decadent dessert is perfect for Thanksgiving, Thanksgiving gatherings, or any special celebration.

Why You’ll Love This Recipe

• Best of Both Worlds: Combines rich, velvety baked cheesecake with cozy homemade apple crisp.

• Irresistible Texture: Layers smooth cheesecake, tender spiced apples, and crunchy streusel crumble.

• Perfect Fall Flavor Profile: Warm cinnamon, nutmeg, crisp apples, and sweet caramel sauce.

• Showstopping Appearance: Stunning sliced or whole on any holiday dessert table.

Ingredients

Graham Cracker Crust

• Graham Cracker Crumbs: 1 1/2 cups (150g)

• Rolled Oats: 1/4 cup (25g)

• Brown Sugar: 2 tbsp

• Ground Cinnamon: 1/2 tsp

• Unsalted Butter: 6 tbsp (85g), melted

Cheesecake Filling

• Cream Cheese: 24 oz (680g / 3 blocks), room temperature

• Granulated Sugar: 3/4 cup (150g)

• Sour Cream: 1/2 cup (120g), room temperature

• Vanilla Extract: 1 1/2 tsp

• Large Eggs: 3, room temperature

Spiced Apple Layer

• Apples (Granny Smith or Honeycrisp): 3 medium, peeled, cored, and diced into small cubes

• Brown Sugar: 2 tbsp

• Ground Cinnamon: 1 tsp

• Cornstarch: 1 tsp

• Lemon Juice: 1 tsp

Oat Crisp Streusel Topping

• Rolled Oats: 1/2 cup (45g)

• All-Purpose Flour: 1/3 cup (45g)

• Brown Sugar: 1/3 cup (65g)

• Ground Cinnamon: 1/2 tsp

• Unsalted Butter: 3 tbsp (42g), cold and cubed

Topping

• Caramel Sauce: 1/2 cup salted caramel sauce (store-bought or homemade)

Step-by-Step Instructions

Step 1: Make and Bake the Crust

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a medium bowl, mix Graham cracker crumbs, oats, brown sugar, cinnamon, and melted butter until evenly moistened.

3. Press firmly into the bottom and slightly up the sides of the prepared pan.

4. Bake for 10 minutes, then remove and set aside to cool.

Step 2: Prepare Apple Filling & Streusel

1. Apple Layer: Toss diced apples, brown sugar, cinnamon, cornstarch, and lemon juice in a bowl until coated.

2. Streusel: In a separate bowl, combine oats, flour, brown sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until coarse crumbs form.

Step 3: Make the Cheesecake Layer

1. In a large mixing bowl, beat room temperature cream cheese and granulated sugar on medium speed until completely smooth and lump-free.

2. Mix in sour cream and vanilla extract.

3. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix to prevent cracking.

Step 4: Layer and Bake

1. Pour cheesecake filling over the baked crust and smooth the top with a spatula.

2. Gently spread the spiced diced apples evenly over the cheesecake batter.

3. Sprinkle the oat streusel crumble generously over the apple layer.

4. Wrap the outside bottom of the springform pan with foil and place in a water bath (or place a pan of hot water on the bottom rack of the oven).

5. Bake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center slightly jiggles.

6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Step 5: Chill and Serve

1. Refrigerate the cheesecake for at least 6 hours (preferably overnight) to set completely.

2. Drizzle warm caramel sauce over the top before slicing and serving.

Tips & Substitutions

• Apple Choice: Use tart apples like Granny Smith to balance the sweet cheesecake and caramel.

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to avoid a lumpy cheesecake batter.

• Slice Cleanly: Wipe your knife blade with a warm, wet paper towel between each slice for neat, professional slices.

Storage

• Refrigeration: Store tightly covered in the refrigerator for up to 5 days. Add extra caramel sauce right before serving.

• Freezing: Freeze uncarameled cheesecake slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge.

Frequently Asked Questions

Do I need to pre-cook the apples?

No, slicing the apples small allows them to bake to tender perfection directly on top of the cheesecake during its hour in the oven.

How do I prevent cheesecake cracks?

Avoid overbeating eggs into the batter, use room temperature ingredients, and cool the baked cheesecake gradually inside the oven.

Recipe Card

Ingredients

• 1 1/2 cups Graham cracker crumbs + 6 tbsp melted butter

• 24 oz cream cheese + 3/4 cup sugar + 3 eggs + 1/2 cup sour cream

• 3 diced apples + 1 tsp cinnamon + 2 tbsp brown sugar + 1 tsp cornstarch

• 1/2 cup oats + 1/3 cup flour + 1/3 cup brown sugar + 3 tbsp cold butter

• 1/2 cup caramel sauce

Instructions

1. Bake Graham cracker crust at 325°F for 10 minutes.

2. Beat cream cheese, sugar, sour cream, vanilla, and eggs into smooth batter.

3. Pour batter into crust, top with spiced apples and oat crumble.

4. Bake at 325°F for 55–65 minutes; cool gradually and chill for 6 hours.

5. Drizzle generously with caramel sauce and serve chilled