Salted Caramel Apple Crumble Cheesecake

About This Recipe

If autumn could be captured in one dessert, this would be it. This cheesecake brings together everything we love about fall: warm spices, tender apples, and sweet, buttery crumble. The creamy cheesecake filling is lightly spiced with cinnamon, ginger, and nutmeg, creating the perfect balance to the fresh apples and salted caramel drizzle.

What’s especially great about this recipe is how approachable it is. You don’t need an electric mixer, and there’s no stress about cracks forming because the cheesecake is topped with apples and crumble. It’s make-ahead friendly, can easily be doubled for larger gatherings, and has just the right amount of sweetness that even kids will enjoy. Whether you’re hosting a holiday dinner, celebrating with family, or simply want to treat yourself, this cheesecake will steal the show.

And when you fall in love with this cheesecake (because you will!), don’t stop there, be sure to also try my other fall recipes: Pumpkin Bread, Apple Crumble Muffins, Classic Cinnamon Rolls, and Apple Cream Cheese Buns.

What You Need To Make Salted Caramel Apple Crumble Cheesecake

Here’s what goes into each layer of this cheesecake, along with substitutes where possible:

Cookie Base:

• Graham crackers or Biscoff cookies: the crunchy, buttery base (use any favorite cookie you like).
• Unsalted butter: binds the crust together.

Cheesecake Filling:

• Cream cheese (room temp.): the silky, creamy core.
• Granulated sugar: lightly sweetens without overpowering.
• Greek yogurt: adds tang and creaminess (swap with sour cream).
• Vanilla extract: brings warmth and balance.
• Cinnamon, ginger, nutmeg: the perfect fall spice trio.
• Eggs: structure and richness (use half of a whisked egg for the perfect ratio).

Apple Topping:

• Apples: the star of the topping; choose crisp ones like Honeycrisp or Granny Smith.
• Brown sugar: deep, caramel-like sweetness.
• Cinnamon: complements the apples perfectly.
• Cornstarch: thickens into a jammy consistency.

Crumble Topping:

• Flour: gives the crumble its body.
• Brown sugar: adds sweetness and caramel flavor.
• Butter: creates that golden, buttery crisp.

Finishing Touch:

• Salted caramel sauce: the crowning glory (recipe available on my site).

Equipment For This Recipe

• Food processor (optional)
• Kitchen scale
• Mixing bowls
• Spatulas
• Whisk
• 6-inch springform pan
• 7-inch springform pan
• Parchment paper
• Small saucepan
• Knife

How To Store Salted Caramel Apple Crumble Cheesecake

In the fridge: Store covered in the refrigerator for up to 4–5 days.

In the freezer: Cheesecake freezes very well. Once fully chilled and set, slice the cheesecake and wrap each slice tightly in plastic wrap, then place them in an airtight container or freezer-safe bag. Freeze for up to 1 month. When you’re ready to enjoy, thaw the slices in the fridge overnight. For the best texture, drizzle the salted caramel sauce just before serving, not before freezing.

Avoid room temperature storage: Because of the cream cheese, this cheesecake should not sit out for more than 2 hours.

Pro Tips

• Always use room temperature cream cheese for a smooth filling.
• Don’t skip chilling overnight; it makes the texture creamier.
• Use a mix of tart and sweet apples for the best flavor balance.
• Bake until the center is still slightly jiggly; it will set as it cools.
• Double the recipe for a 9-inch springform pan if serving a bigger crowd.

FAQ’s

Do I need a water bath?

No water bath is needed for this cheesecake. The filling is relatively small in volume and bakes gently at a low temperature, so it won’t crack as much as a traditional tall cheesecake. Plus, since the apples and crumble topping cover the surface, any minor imperfections are hidden. This makes it much easier and less intimidating than classic New York–style cheesecakes.

Can I make these ahead of time?

Yes! In fact, this recipe is perfect for making ahead. Cheesecake always tastes better after it’s had several hours (or overnight) to set in the fridge because the flavors deepen and the texture becomes firmer and creamier. You can make it 1–2 days in advance and store it covered in the refrigerator. Just wait to drizzle the salted caramel sauce until right before serving.

What apples are best for this apple crumble cheesecake?

Firm, crisp apples that hold their shape when cooked are ideal. Granny Smith apples bring a tartness that balances the sweetness of the cheesecake, while Honeycrisp or Pink Lady apples give a sweet-tart flavor and a juicy texture. You can even mix two types of apples for a more complex flavor. Softer apples like Red Delicious tend to break down too much and become mushy, so it’s best to avoid those.

Can I use store-bought caramel sauce?

Yes, you can! A good quality store-bought salted caramel will work, but I recommend using my homemade salted caramel recipe (already on the blog) if you have time, it’s creamier, richer, and less sweet than most store-bought versions. Plus, it pairs perfectly with the spiced apples and cheesecake filling. If you do use store-bought, try to choose one labeled “salted” for that balance of sweet and salty.