Caramel apple crisp cheesecake is three desserts stacked in one pan: a graham cracker and oat crust, a smooth cinnamon cream cheese layer, and sliced Granny Smith apples under a buttery oat crumble. A drizzle of caramel sauce goes on at the table. It is a fall dessert for Thanksgiving, a potluck or a weekend when the apples are good.
How to make caramel apple crisp cheesecake: Press a graham cracker, oat and brown sugar crust into a 10-inch springform pan and bake it for 5 minutes at 350°F. Spread a cream cheese filling over the crust, arrange sliced apples on top and cover them with an oat crumble. Bake for 40 to 50 minutes, cool, chill for at least 3 hours and add caramel sauce before serving.
Why You’ll Love It
- Apple crisp and cheesecake in one slice. A crisp topping, soft apples and a creamy layer underneath.
- No water bath. The pan goes straight into the oven.
- A simple filling. Cream cheese, sugar, cornstarch, vanilla and cinnamon, mixed until smooth.
- Made ahead. It needs hours in the refrigerator, so it is done before the guests arrive.
- Ten slices. One 10-inch pan is enough for a holiday table.
Ingredient Notes
Graham cracker crumbs and rolled oats. One cup of crumbs and 3/4 cup of oats go into the crust, with 1/4 cup of packed brown sugar and 1/2 cup of melted butter.
Cream cheese. Sixteen ounces. Softened cream cheese mixes smooth much faster than cold.
Cornstarch. Two tablespoons, mixed into the filling.
Brown sugar and granulated sugar. A 1/4 cup of each sweetens the cheesecake layer.
Vanilla and cinnamon. Two teaspoons of vanilla extract and 1 teaspoon of cinnamon flavor the filling.
Granny Smith apples. Two apples, peeled and sliced. They are tart, which balances the sweet crumble and caramel.
The crumble. A 1/4 cup each of all-purpose flour, rolled oats and brown sugar, with 1/2 teaspoon of cinnamon and 2 tablespoons of butter.
Caramel sauce. Optional, and added only when you serve.
Ingredients
For the crust
- 1/4 cup brown sugar, packed
- 1 cup graham cracker crumbs
- 3/4 cup rolled oats
- 1/2 cup butter, melted
For the cheesecake
- 16 ounces cream cheese
- 2 tablespoons cornstarch
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
For the apples and crumble
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- 2 Granny Smith apples, peeled and sliced
- Caramel sauce, optional, for serving
How to Make Caramel Apple Crisp Cheesecake
1. Heat the oven. Preheat the oven to 350°F.
2. Bake the crust. Combine the crust’s brown sugar, graham cracker crumbs, oats and melted butter. Press the mixture into a 10-inch springform pan. Bake for 5 minutes, then let it cool.
3. Make the cheesecake layer. Mix the cream cheese, cornstarch, brown sugar, granulated sugar, vanilla and cinnamon until smooth. Spread it over the crust.
4. Add the apples and crumble. Arrange the sliced apples over the cheesecake. Combine the flour, oats, brown sugar, cinnamon and butter for the crumble, and scatter it over the apples.
5. Bake. Bake for 40 to 50 minutes.
6. Chill and serve. Let the cheesecake cool, and get it into the refrigerator within 2 hours. Chill for at least 3 hours, then add the caramel sauce, if you are using it, before serving.
When Does the Caramel Go On?
Last. The apples and the crumble bake on the cheesecake, but the caramel sauce stays in its jar until the cheesecake is cold and you are ready to cut it. Each part has its own moment.
| Part | When it goes on | Why |
|---|---|---|
| Crust | First, baked alone for 5 minutes | It sets before the filling goes in |
| Cheesecake layer | Spread on the cooled crust | It bakes under the apples |
| Apples and crumble | Before the 40 to 50 minute bake | The apples soften and the oats toast |
| Caramel sauce | After chilling, just before serving | The crumble stays crisp until the last minute |
You can drizzle the caramel over the whole cheesecake, or over each slice on its plate. Slice by slice is the better choice if you expect leftovers, because the crumble on the uncut part stays dry.
Tips for Success
How thin should I slice the apples?
Peel them and slice them evenly, so they all soften at the same rate. Lay them in a single, slightly overlapping layer over the filling.
How do I mix the crumble?
Combine the flour, oats, brown sugar and cinnamon, then work in the butter until the mixture forms clumps. Scatter it so the apples are covered.
Why is my filling lumpy?
The cream cheese was too cold. Let it soften first, and mix until the filling is completely smooth before you spread it.
How long should I bake it?
Between 40 and 50 minutes at 350°F. Start checking at 40.
Can I let it cool on the counter all afternoon?
No. Refrigerate it within 2 hours of taking it out of the oven. If the room is above 90°F, make that 1 hour.
How Long Does It Take?
Plan on about 240 minutes in all: 20 minutes of prep, 40 minutes of baking and 180 minutes of chilling. Cooling time is on top of that. The hands-on part is short, and you may see this dessert listed at 60 minutes, but that number leaves out the chill. For a dinner party, bake it in the morning or the night before.
Can You Make It Ahead?
Yes, and you should. The cheesecake has to chill for at least 3 hours, and overnight works too. Keep it covered in the refrigerator and leave the caramel off until you serve. The crumble is at its crispest on the first day.
Storage & Reheating
Keep the cheesecake covered in the refrigerator. It is served cold and is not reheated. USDA FSIS gives 3 to 4 days for refrigerated leftovers, so plan to finish it within 4 days. Do not leave it out for more than 2 hours, or more than 1 hour when it is above 90°F. Freezing is not a good idea here, because the crumble turns soggy as it thaws.
What to Serve With It
For more caramel and apple, try the 3-ingredient caramel apple dip, the slow cooker caramel apple dump cake or the apple pecan cake with caramel glaze. For a crowd, bake the apple slab pie. And if cheesecake is the favorite at your house, there is a caramel brownie cheesecake and a pan of pecan cheesecake bars.
Frequently Asked Questions
When should I add the caramel sauce?
Just before serving, after the cheesecake has chilled. The sauce is optional.
How long does the cheesecake need to chill?
At least 3 hours in the refrigerator. Overnight is fine.
Can I freeze it without making the crumble soggy?
Freezing is not recommended. The crumble goes soggy, so keep the cheesecake in the refrigerator and eat it within 4 days.
What apples are best?
Granny Smith apples, peeled and sliced. Their tart flavor stands up to the brown sugar and caramel.
Final Notes
I add the caramel slice by slice, so whatever is left in the pan keeps its crisp top. If you make it, leave a comment to tell me how it turned out or ask a question.
Caramel Apple Crisp Cheesecake
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Ingredients
- 1/4 cup brown sugar packed, for the crust
- 1 cup graham cracker crumbs for the crust
- 3/4 cup rolled oats for the crust
- 1/2 cup butter melted, for the crust
- 16 ounces cream cheese for the cheesecake
- 2 tablespoons cornstarch for the cheesecake
- 1/4 cup brown sugar packed, for the cheesecake
- 1/4 cup granulated sugar for the cheesecake
- 2 teaspoons vanilla extract for the cheesecake
- 1 teaspoon cinnamon for the cheesecake
- 1/4 cup all-purpose flour for the crumble
- 1/4 cup rolled oats for the crumble
- 1/4 cup brown sugar for the crumble
- 1/2 teaspoon cinnamon for the crumble
- 2 tablespoons butter for the crumble
- 2 Granny Smith apples peeled and sliced
- caramel sauce optional, for serving
Instructions
- Preheat the oven to 350°F.
- Combine the crust's brown sugar, graham cracker crumbs, oats and melted butter. Press the mixture into a 10-inch springform pan. Bake for 5 minutes, then let it cool.
- Mix the cream cheese, cornstarch, brown sugar, granulated sugar, vanilla and cinnamon until smooth. Spread it over the crust.
- Arrange the sliced apples over the cheesecake. Combine the flour, oats, brown sugar, cinnamon and butter for the crumble, and scatter it over the apples.
- Bake for 40 to 50 minutes.
- Let the cheesecake cool, and get it into the refrigerator within 2 hours. Chill for at least 3 hours, then add the caramel sauce, if you are using it, before serving.
