The Best Apple Crumble Cheesecake with Salted Caramel is everything you want in a fall dessert: layered warm cinnamon-spiced apples, a crunchy buttery crumble topping, and a creamy cheesecake filling.

It’s the perfect make-ahead dessert for gatherings and holidays, and it’s more approachable than it looks.

If this is your first time baking cheesecake, don’t worry – each step is broken down to guide you through.

With a graham cracker crust, a water bath for a smooth texture, and an easy caramel sauce finish, this recipe walks you through the best way to make a showstopping dessert at home.

Ingredients

This recipe calls for simple ingredients, found in any grocery store.

• Granny Smith apples: These tart apples hold their shape while baking and add the perfect balance to the rich cheesecake.
• Brown sugar: Adds depth and warmth to both the apple layer and the crumble topping.
• Unsalted butter (melted or softened): Used throughout the layers to bring moisture and rich, buttery flavor.
• Ground cinnamon and nutmeg: Essential fall spices that bring out the best flavor in the apple topping and crumble.
• Vanilla extract: Adds warm, cozy notes to both the cheesecake batter and apple mixture.
• Salt: A pinch brings balance and sharpens all the flavors.
• All-purpose flour: Helps thicken the apple topping and holds the crumble together.
• Old-fashioned oats: Adds texture to the crumble and makes the topping extra satisfying.
• Granulated sugar: Sweetens the cheesecake filling and the crumble topping.
• Graham crackers and walnuts: Crushed into fine crumbs to create a crunchy, flavorful crust.
• Cream cheese (full fat): Use room temperature cream cheese for a smooth, creamy cheesecake base.
• Sour cream: Adds tang and a soft texture to the cheesecake batter.
• Large eggs (room temperature): These bind the cheesecake and create that signature creamy structure.
• Caramel sauce: Drizzled on top before serving for a glossy, rich finish.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

• Swap walnuts for pecans or leave them out for a nut-free crust.
• Try digestive biscuits instead of graham crackers if you’re outside the U.S.
• Add a splash of lemon juice to the apples to brighten the flavor.
• Drizzle apple butter or maple syrup over the top instead of caramel for a twist.
• Make this into apple crumble cheesecake bars by baking in a square pan and slicing into squares.

How to Make Apple Crumble Cake

Start by preparing the apple topping. In a medium bowl, toss the diced Granny Smith apples with melted butter, brown sugar, cinnamon, vanilla extract, salt, and flour. Set aside while you prepare the rest—don’t add any of the liquid they release to the cheesecake later.

Next, make the crumble topping. In a large mixing bowl, combine flour, oats, brown sugar, granulated sugar, cinnamon, nutmeg, and salt. Add softened butter pieces and mix using your fingers, forks, or a pastry cutter until the mixture forms coarse crumbs with some larger clumps.

For the graham cracker crust, pulse the graham crackers, walnuts, and melted butter in a food processor until it looks like wet sand.

Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides of the pan. Press the crust mixture evenly into the bottom and slightly up the sides using the bottom of a glass or measuring cup.

Bake at 350°F for 8–10 minutes and then remove. Let it cool completely, and reduce the oven temperature to 325°F.

To make the cheesecake, beat the cream cheese, granulated sugar, and vanilla extract using an electric hand mixer or the bowl of a stand mixer. Use medium speed and mix until smooth—avoid adding too much air.

Scrape the sides of the bowl, add sour cream, and mix until just combined.

Add the eggs, one at a time, mixing briefly after each one.

Pour the cheesecake batter into your cooled crust and smooth the top with the back of a spoon. Tap the pan on the counter to release air bubbles.

Spoon the apple topping (without the juices) evenly over the batter, then sprinkle the crumble topping generously on top.

Prepare a water bath by placing the springform pan into a larger roasting pan. Pour hot water into the outer pan until it comes halfway up the springform sides. Or tightly wrap your springform pan in two layers of aluminum foil and add water the same way.

Bake the cheesecake for 3 hours to 3 hours 20 minutes. When you gently nudge the pan, the cheesecake should jiggle just slightly in the center (about a 2-4 inch circle in the middle) and 1-2 inches of the sides set. If the topping starts browning too quickly, tent with foil.

Turn off the oven, crack the oven door with a wooden spoon, and let the cheesecake cool inside for 30-60 minutes. Transfer to a wire rack, run a sharp knife around the edges, and cool completely.

Cover with a layer of plastic wrap and refrigerate overnight.

Before serving, drizzle caramel sauce over the top. Store leftovers in an airtight container in the fridge.

Expert Tips

• Use room temperature ingredients to avoid lumps and ensure a smooth batter.
• Don’t overbeat your cheesecake filling—too much air causes cracks and sinking.
• Tap the pan on the counter a few times to help remove trapped air bubbles.
• The water bath keeps the cheesecake moist and helps prevent cracks. Don’t skip!
• For neat slices, use a warm, sharp knife and wipe it clean between each cut.

Frequently Asked Questions

Why did my cheesecake crack?

Most often, it’s from overmixing or sudden temperature changes. But don’t worry—it still tastes amazing, and you’ll be covering it with crumble and caramel sauce!

What happens if you overbeat cheesecake?

Overmixing adds too much air, which causes your cheesecake to deflate or crack as it bakes and cools.

Should you prebake cheesecake crust?

Yes, especially for graham cracker crumbs – a quick bake helps it set and keeps it from getting soggy.

How do I know when my cheesecake is done?

When you gently nudge the pan, the cheesecake should jiggle just slightly in the center, about a 2 – 4-inch circle in the middle, and 1-2 inches of the sides set.

It will continue to set as it cools.

Is a water bath really necessary?

Yes! It helps regulate oven temperature and prevents your cheesecake from cracking. It’s one of the best ways to ensure a smooth texture.

If you’d rather skip the bath, try one of my no-bake cheesecake recipes linked below.

Can I make this ahead of time?

Definitely. In fact, it tastes better after chilling overnight.

How do I store leftover cheesecake?

Store in an airtight container in the fridge for up to 5 days.

You can also freeze slices for up to 1 month—wrap them well in plastic wrap and foil.

Can I freeze this cheesecake?

Yes, you can freeze it whole or in slices. Thaw overnight in the fridge and add caramel sauce just before serving.

Does it matter if my apples start to brown while I’m preparing them for the recipe?

Nope, it doesn’t really matter if your apples start to brown a bit while you’re cutting them, especially for baking recipes. The browning is just natural oxidation and won’t affect the flavor or texture once the apples are cooked. 

If you want to slow down browning while prepping, you can toss the cut apples in a little lemon juice, but it’s totally optional for this recipe since they’ll be coated in butter, sugar, and spices before baking anyway.

Can I add cinnamon to the crust to make a spiced graham cracker crust?

Yes, absolutely! Adding cinnamon to the crust is a great idea and an easy way to give your graham cracker crust a warm, spiced flavor that pairs beautifully with apple desserts.

Just mix a little ground cinnamon (about ½ to 1 teaspoon) into the graham cracker crumbs before adding the butter and sugar.

Follow this link for more Bar & Cheesecake dessert recipes, or take a look at the links below to see some cheesecake-inspired recipes:

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And if you make this Apple Crumble Cheesecake with Salted Caramel Recipe, please be sure to give it a star rating and leave a comment!