Ingredients:
Crushed Graham Crackers: This provides a classic, buttery base that’s firm enough to hold the cheesecake while adding a slightly sweet, crunchy texture. The mild flavor complements the rich and creamy filling without overpowering it.
Unsalted Butter: Butter binds the graham cracker crumbs together and gives the crust that rich, buttery flavor. Using unsalted butter allows better control over the overall saltiness of the cheesecake.
Cream Cheese: The star of any cheesecake, cream cheese creates that signature creamy, tangy flavor. Room-temperature cream cheese blends smoothly, preventing lumps in the batter.
Sour Cream: Adds richness and a subtle tang to balance the sweetness, giving the cheesecake a more complex and satisfying flavor profile.
Granulated Sugar: Sweetens the cheesecake while also helping to stabilize the texture. The sugar dissolves into the cream cheese mixture, creating a smooth, rich consistency.
Vanilla Extract: Enhances the overall flavor, adding a warm and aromatic sweetness. Vanilla helps to balance the tang of the cream cheese and sour cream.
Eggs: Eggs are essential in creating the structure of the cheesecake, binding the ingredients together and providing a smooth, custard-like texture when baked. Adding them one at a time ensures even incorporation and helps prevent overmixing.
Honeycrisp Apples: Perfect for baking due to their crisp texture and sweet-tart flavor. The apples provide a fruity contrast to the creamy cheesecake and infuse the dessert with fall vibes.
Brown Sugar: Enhances the sweetness of the apples while also adding a caramel-like depth of flavor. Brown sugar’s molasses content pairs beautifully with cinnamon.
Cinnamon: A must-have spice for fall, cinnamon adds warmth and depth to the apples, creating that quintessential cozy flavor that pairs so well with caramel.
All-Purpose Flour: Gives the crumble structure, balancing the butter and sugar, so it holds its shape while baking.
Salted Caramel (for topping): The salted caramel adds a sweet and salty finish that perfectly balances the tart apples and rich cheesecake. It’s the final indulgent touch that ties the whole dessert together.
Ingredients
Graham Cracker Crust
- 2 ½ cups crushed graham crackers
- ½ cup unsalted melted butter
Cheesecake Filling
- 24 ounces cream cheese, stened to room temperature
- 8 ounces sour cream
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
Apple Layer
- 1 ½ cups Honeycrisp apples, peeled and diced about 2–3 apples
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
Crumble Topping
- 3 tablespoons unsalted butter, melted
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon cinnamon
Topping
- ¼ cup salted caramel homemade or store-bought
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- Mix the crushed graham crackers with the melted butter until fully combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, sour cream, and granulated sugar using a hand or stand mixer. Mix for 2 to 3 minutes, until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract until fully incorporated.
- Pour the cheesecake filling over the cooled graham cracker crust and spread it evenly.
- Prepare the Apple Layer:
- In a medium bowl, toss the diced Honeycrisp apples with the brown sugar and cinnamon until the apples are fully coated.
- Evenly sprinkle the apple mixture over the cheesecake filling.
- Make the Crumble Topping:
- In a small bowl, mix together the melted butter, flour, brown sugar, and cinnamon until it forms a crumbly texture.
- Sprinkle the crumble topping evenly over the apples.
- Bake the Salted Caramel Apple Crumble Cheesecake:
- Bake the salted caramel apple crumble cheesecake in the preheated oven at 325°F (163°C) for 60 to 70 minutes. The center should be slightly wobbly but set.
- Once baked, turn off the oven, crack the door open slightly, and allow the cheesecake to sit in the warm oven for 1 hour. This helps prevent cracking on the surface.
- After an hour, remove the salted caramel apple crumble cheesecake from the oven and allow it to cool at room temperature for another hour.
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Top with Salted Caramel:
- Just before serving, drizzle the top of the cheesecake with salted caramel. You can make your own or use store-bought caramel sauce.
Video
Nutrition
Tips for the Best Cheesecake
- Room-Temperature Ingredients: Always ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This ensures a smoother batter and reduces the risk of lumps.
- Don’t Overmix: Overmixing introduces air into the batter, which can cause the cheesecake to crack as it bakes. Mix until just combined.
- Use a Water Bath: Baking the cheesecake in a water bath (placing the pan in a larger dish filled with water) helps maintain even heat and prevents cracking.
- Cool Gradually: After baking, allow the cheesecake to cool gradually in the oven with the door ajar. This prevents drastic temperature changes that can cause cracks.
Storage Instructions
- Refrigerator: Store any leftover salted caramel apple crumble cheesecake covered in the refrigerator for up to 4–5 days.
- Freezer: You can also freeze the salted caramel apple crumble cheesecake (without the caramel drizzle) for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the fridge overnight and add the salted caramel just before serving.
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