Apple Crisp Cheesecake with Caramel Crunch

I’m excited to share my Apple Crisp Cheesecake with Caramel Crunch—a luscious dessert that layers creamy cheesecake with cinnamon-spiced apples, a buttery oat crisp topping, and a rich caramel drizzle for the ultimate fall-inspired indulgence.

Why I’ll Love This Recipe

I love this dessert because it blends three of my favorites into one—cheesecake, apple crisp, and caramel. The creamy cheesecake pairs beautifully with tender baked apples, the crisp topping adds texture, and the caramel drizzle ties it all together with sweetness and richness.

Ingredients

Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the cheesecake layer:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

For the apple layer:

• Apples (Granny Smith or Honeycrisp), peeled and sliced

• Brown sugar

• Ground cinnamon

• Nutmeg

• Lemon juice

For the crisp topping:

• Rolled oats

• All-purpose flour

• Brown sugar

• Ground cinnamon

• Unsalted butter, melted

For serving:

• Caramel sauce

Directions

1. I preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.

2. I mix graham cracker crumbs, sugar, and melted butter, pressing firmly into the bottom of the pan to make the crust.

3. I beat the cream cheese and sugar until smooth, then add eggs one at a time, mixing gently. I stir in sour cream and vanilla until creamy, then pour over the crust.

4. I toss the apple slices with brown sugar, cinnamon, nutmeg, and lemon juice, then layer them evenly over the cheesecake batter.

5. I mix oats, flour, brown sugar, cinnamon, and melted butter to make the crisp topping, then sprinkle it generously over the apples.

6. I bake for 60–70 minutes, until the cheesecake is set but slightly jiggly in the center.

7. I cool completely, then refrigerate for at least 4 hours or overnight.

8. Just before serving, I drizzle with caramel sauce and sprinkle with extra crisp topping if desired.

Servings and Timing

• Servings: About 12 slices

• Prep time: 30 minutes

• Cook time: 60–70 minutes

• Chill time: 4+ hours

• Total time: About 5–6 hours (including chilling)

Variations

• I sometimes add chopped pecans or walnuts to the crisp topping for a nutty crunch.

• I swap the graham cracker crust for a gingersnap crust for extra spice.

• I use a mix of apple varieties for a more complex flavor.

• I swirl caramel directly into the cheesecake batter for a richer taste.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. For longer storage, I freeze slices individually, wrap them tightly, and thaw in the refrigerator overnight. I serve it chilled or at room temperature—never reheated—to keep the cheesecake texture perfect.

FAQs

Can I make this cheesecake ahead of time?

Yes—in fact, it tastes even better the next day after chilling.

What’s the best apple variety to use?

I like tart apples like Granny Smith for contrast, but Honeycrisp or Fuji work well for more sweetness.

Do I need a water bath?

It’s optional, but a water bath helps prevent cracks and keeps the cheesecake extra creamy.

Can I make it without the crisp topping?

Yes—it becomes more of a classic apple cheesecake, but I think the crisp topping makes it extra special.

How do I get clean slices?

I use a sharp knife dipped in hot water, wiping it clean between each cut.

Conclusion

I love making Apple Crisp Cheesecake with Caramel Crunch because it’s an impressive dessert that brings together creamy, crunchy, and fruity elements in one bite. It’s perfect for holidays, dinner parties, or any time I want a show-stopping sweet.