Go Back

Apple Crumble Cheesecake

Print Recipe

Ingredients

Apples

  • 2 medium-sized firm baking apples about 2 1/3 cups
  • 1 tablespoon granulated sugar
  • 2 teaspoons ground cinnamon

Crust

  • 1 1/4 cups all-purpose flour
  • 2 cups rolled oats
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter

Filling

  • 3 packages
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup sour cream
  • 3 large eggs

Topping

  • Caramel sauce store bought is fine! I use the one in the squeeze bottle

Instructions

Prep Apples

  • Mix peeled & chopped apples with sugar and cinnamon in a bowl
  • Set aside while prepping other ingredients
  • IMPORTANT: Don't add the juice when adding apples later!

Make the Crust

  • Place baking sheet on bottom rack to catch drips
  • Preheat oven to 350°F
  • Grease bottom of 9" springform pan
  • Mix all dry crust ingredients in bowl
  • Stir in melted butter
  • Press half the mixture into pan bottom
  • Bake 15 minutes
  • Cool 15 minutes on rack

Make the Filling

  • Beat cream cheese and sugars until just combined (don't overmix!)
  • Add vanilla, salt and sour cream on low speed
  • Add eggs one at a time on low speed
  • Pour filling over cooled crust
  • Spoon apples evenly over filling (leave juice behind!)
  • Sprinkle remaining crust mixture on top
  • Pat down lightly

Bake

  • Bake 40 minutes (center will still jiggle slightly)
  • Cool on rack 2 hours
  • Refrigerate at least 8 hours before slicing
  • Top with caramel sauce before serving
  • Keeps in fridge 4 days or freezer 3 months