Apple Crumble Cheesecake Recipe

Apple crumble cheesecake is one my favourite desserts to make in the fall. 

It’s a secret family recipe from a good friend which, happily, she agreed for me to share with you! And it is delightful.

From the delicious shortbread crust to the layer of cinnamon apples and salted caramel sauce, from the creamy cheesecake filling to the apple crumble topping, it is everything you love in a fall dessert.

Let’s get to it.

This cheesecake is made of the best fall ingredients. Some things to keep in mind:

• Salted caramel sauce — I make my own the day before (super easy!) but you can certainly buy a jar from the store.

• Apples  —  I like to use granny smith apples for baking, more on this below.

• Cream cheese — ideally, you’ll want to use full-fat cream cheese available in blocks (I’m partial to Philadelphia). They result to richer, creamier cheesecakes.

• Rolled or old fashioned oats — I prefer rolled or old fashioned oats when baking instead of instant oats because instant oats tend to fall apart and get too mushy.

I use a 9-inch springform pan when making this cheesecake, though you can also use a square or rectangular pan if you’d like to make cheesecake bars or squares. 

Just make sure to line the bottom and sides with parchment paper to help take the cake out of the pan easily.

And although we won’t be using a water bath here, we’ll still need a roasting pan or a 9×13 inch baking pan (more on this below).

In a medium bowl using a pastry cutter or a handheld electric mixer, combine flour, butter, sugar, salt and egg yolk until the mixture resembles coarse crumbs.

Press onto the bottom of a 9-inch springform pan and bake until a light golden brown.

In a medium sized skillet, combine apple wedges with butter and ground cinnamon. Cook on medium heat until apples are soft and tender.

Pour apples on your baked crust and drizzle with salted caramel sauce. Set aside while you prepare your cheesecake filling.

In a large bowl using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on low medium speed until smooth. 

Add eggs one at a time, beating well after each addition. Add vanilla extract and stir to incorporate.

Pour your cream cheese mixture over your apple layer and smoothen the top.

In a medium-sized skillet, combine diced apples, brown sugar, chopped pecans, rolled or old fashioned oats and butter. 

Once your cheesecake and apple topping has cooled to room temperature, place topping on top of cheesecake. Chill cheesecake (still in the pan) in the fridge for 4-6 hours, preferably overnight so it can continue to set.

This apple crumb cheesecake has different components but you can certainly prepare one while the other is baking, and even make the crumble topping and salted caramel sauce ahead of time.

Also, this is a more forgiving recipe compared to other cheesecakes because we cover the top with the apple pecan oat topping, so no stressing about the cheesecake cracking!

Here are more tips to make this recipe even easier.

My cheesecakes don’t crack 99% of the time and I don’t bother with a water bath.

My secret? 

Placing a roasting pan or 9×13 inch baking pan with hot water on the lowest shelf of my oven below my cheesecake, which I place on the middle shelf.

I don’t like using traditional water baths (bain marie) because water almost always seeps into my cheesecake and I end up with one soggy mess.

Putting a roasting pan with hot water does the same job as a water bath, i.e., adds moisture to the oven and provides a more even, slower source of heat, without water ever touching my cheesecakes.

I’ve been baking cheesecakes this way for several years now and have always had great success. Try it!

In addition to my no-water-bath trick above, I also do the following to ensure a smooth, crack-free cheesecake.

• Use room temperature ingredients. They incorporate better and helps you avoid over-mixing the batter, which can lead to air bubbles and cracks.

• After the cheesecake is done baking, I keep the cheesecake in the oven — with the oven door open slightly — to allow the cheesecake to cool gradually.

• However, don’t open the oven door in the middle of baking. It messes up the baking temperature which we don’t want. Cheesecakes need even, consistent heat while baking.

• Running a thin, sharp knife around the edges of the cheesecake while it’s cooling on the counter also ensures a no-crack cheesecake. The cake contracts as it cools and if the edges are still sticking to the pan when this happens, cracks will definitely form. 

• Over-baking also leads to cracked cheesecakes. It’s done when the edges are firm but the center is still slightly wobbly.

But like I said, this apple crumble cheesecake is wonderfully low maintenance I don’t even bother keeping it in the oven and just cool it in the counter. 

Got cracks? No problem. Just cover with that delicious topping!

You can tell if a cheesecake is done baking when it’s firm on the edges (even starting to pull away from the sides) but the middle is still ever so slightly jiggly or wobbly.

This wobble is a subtle, almost imperceptible wobble; the middle must not appear soupy at all. 

I check by gently lifting the pan (still inside the oven so be careful and wear oven mitts!) and gently shaking it.

The toothpick test doesn’t work on cheesecakes and it will lead to cracks for sure.

Other apple dessert recipes

Pumpkins tend to overshadow apples in the fall but apples are gorgeous this time of the year too. These recipes are delicious using the season’s best apples!