If you’re searching for the ultimate fall dessert, this Apple Crumble Cheesecake with Caramel Drizzle has everything you love in one decadent bite. Creamy cheesecake, spiced apple filling, buttery crumble, and a rich caramel drizzle come together for a dessert that’s equal parts cozy and indulgent. It’s the perfect centerpiece for Thanksgiving, holiday parties, or any time you want to wow your guests.
how to make Apple Crumble Cheesecake with Caramel Drizzle
The process is easier than it looks. First, make a simple graham cracker crust and set it aside. Cook apples with butter, sugar, and warm spices until tender. Whip up a creamy cheesecake filling and layer it with apples inside the crust. Top everything with a buttery crumble and bake until set. Once chilled, finish with caramel drizzle for a picture-perfect dessert.
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Apple Crumble Cheesecake with Caramel Drizzle
A luscious cheesecake layered with spiced apples, buttery crumble, and finished with caramel drizzle. Creamy, crunchy, and perfect for fall gatherings.
- Total Time: 5 hrs 30 min
- Yield: 10 servings
Ingredients
Crust:
1 ½ cups graham cracker crumbs (ensure halal-certified)
6 tbsp unsalted butter, melted
2 tbsp sugar
Cheesecake Filling:
24 oz cream cheese, softened
¾ cup sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
Apple Layer:
3 medium apples, peeled and diced
2 tbsp butter
¼ cup brown sugar
1 tsp cinnamon
¼ tsp nutmeg
Crumble Topping:
½ cup all-purpose flour
½ cup oats
¼ cup brown sugar
¼ tsp cinnamon
4 tbsp cold butter, cubed
Optional: Halal caramel sauce for drizzling
Instructions
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Chill while preparing filling.
Cook the apples: In a pan, sauté apples with butter, brown sugar, cinnamon, and nutmeg until softened. Set aside to cool.
Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
Assemble: Pour half the cheesecake batter into the crust, add a layer of apples, then top with remaining batter.
Prepare crumble topping: Mix flour, oats, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle on top.
Bake: Preheat oven to 325°F (160°C). Bake for 55–65 minutes, until center is mostly set. Cool completely, then refrigerate for at least 4 hours.
Serve: Drizzle with caramel sauce before serving.
Notes
For best results, chill overnight before serving. Add nuts to the crumble for extra crunch.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
why you’ll love Apple Crumble Cheesecake with Caramel Drizzle
This recipe is a fusion of three beloved desserts: apple pie, crumble, and cheesecake. The buttery graham cracker crust holds a creamy cheesecake filling, while the spiced apple layer adds warmth and flavor. The crumble topping brings a delightful crunch, and the caramel drizzle ties it all together with sweetness. It’s a showstopper dessert that feels festive, comforting, and irresistible.
tips for success
- Use room temperature cream cheese for a smooth, lump-free filling.
- Let the cheesecake cool gradually to prevent cracks.
- Chill overnight for the best flavor and texture.
creative variations
- Nutty Crunch: Add chopped pecans or walnuts to the crumble topping for extra texture.
- Spiced Upgrade: Stir in a pinch of cardamom or cloves to the apple mixture for deeper flavor.
serving suggestions
- Serve each slice with a dollop of whipped cream.
- Pair with hot coffee, chai, or mulled cider for a cozy fall treat.
- Garnish with thin apple slices or extra caramel drizzle for a festive presentation.
storing leftovers
Store cheesecake covered in the refrigerator for up to 5 days. To freeze, slice and wrap individual pieces tightly, then store in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.