Scoot over apple pie. This Apple Crumble Cheesecake with Homemade Caramel is the ultimate fall dessert. It combines a spiced Biscoff cookie crust, creamy New York-style cheesecake, cinnamon apple pie filling, buttery streusel, and homemade caramel sauce in every bite. It’s essentially the best parts of apple pie and cheesecake baked into one incredible dessert.

This apple crumble cheesecake is worth every homemade step. While it has a few elements, every layer can be made ahead of time, making it much more manageable than it looks. The homemade caramel with brown sugar and sweetened condensed milk gives it a depth of flavor that store-bought just can’t match. It adds a rich, buttery sweetness that ties the apples, cheesecake, and crumble topping together.

If you love caramel apples, apple pie, or classic cheesecake, this is the fall dessert for you. Make as part of your Thanksgiving pie line up or anytime during the season!

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Inspiration Behind The Apple Crumble Cheesecake

I love all things fall but fun fact about me is that I love apple desserts over pumpkin desserts. Don’t get me wrong, pumpkin is delicious but c’mon, you cannot beat a great slice of apple pie, a piece apple cobbler, even a slice of a great apple babka, or the classic caramel apple.

My husband loves to pair our warm apple babka with ice cream. Something about the tart apples with the creaminess of the ice cream – which gave me the idea to add that same base filling to my creamy classic cheesecake batter. Combining my babka apple filling and my millionaire bar caramel to make the BEST apple crumble cheesecake with homemade caramel drizzle (both inside AND outside the cheesecake).

I dare say this cheesecake is better than your typical apple pie, but you are gonna have to try it yourself and let me know your thoughts!

How to Make Apple Crumble Cheesecake

While there’s a few components to this cheesecake, every step can be made ahead of time and the whole cheesecake can actually be frozen in advanced too, making it very doable if you need to spread out the steps or make ahead of time!

1. Make the Apple Filling

Cook diced apples with butter, lemon juice, cinnamon, nutmeg, and vanilla until tender. Let the filling cool completely before assembling the cheesecake.

2. Make the Homemade Caramel

You can cheat here and buy store bought caramel but this caramel comes together in 10 minutes and is so worth it! Cook the caramel ingredients together until thick and golden. It will stick and coat the back of a spoon when ready. Let it cool completely before layering it into the cheesecake.

3. Make the Streusel

Homemade streusel is easy! Toss together all the ingredients until small clumps form.

4. Make the Biscoff Crust

Blend Biscoff cookies into fine crumbs, combine with melted butter, and press into a parchment-lined 9-inch springform pan. Bake briefly and let cool.

5. Make the Cheesecake Filling

Beat the room-temperature ingredients until smooth, then add the eggs one at a time. Don’t over mix once the eggs are added—this is one of the most important tricks for preventing cracks!

6. Assemble and Bake

Layer as follows:

Crust + half of the cheesecake batter + apple filling + half of the caramel + remaining cheesecake batter + streusel topping.

Optional bonus tip is to bake using a water bath for the smoothest, most evenly baked cheesecake. But you can also bake without it!

Tips to Create Amazing Homemade Cheesecake

Making homemade cheesecake may seem daunting (especially if you have never made one before), but with this recipe and a few simple tips, I promise you’ll be on the easy road to success! Elements for the perfect cheesecake every single time:

1. Springform pan: Springform pans create a nice even bake and releases perfectly from the edges of the cheesecake. I swear by this pan – I always get a clean side look when using this pan.

2. Room temperature ingredients: Cheesecake batter mixes up SO much better when all of the ingredients are added at room temperature. There is actually a science behind this; warm ingredients mix better because they blend together more easily without over-mixing (which you want to avoid when making cheesecakes). Cold ingredients (especially cream cheese) can stay lumpy or resist combining, which can lead to a grainy texture instead of that silky-smooth finish you want in a classic cheesecake. If you’ve forgotten to set it out on the counter beforehand and are in a rush, I like to put my eggs in a bowl of warm water (not too hot!) and put my cream cheese in the microwave for just enough time to soften (about 30 second spurts at a time).
3. Not over-mixing: Once you’ve added the eggs to the cheesecake mixture, the key is to NOT over mix to prevent any air bubbles from getting into the cheesecake.

4. Water bath: A water bath isn’t necessary, but it will almost guarantee that your cheesecake will bake evenly and won’t sink or create cracks. If you’re making a cheesecake with an additional layer on top that will cover any cracks, like this caramel apple cheesecake, my Cheesecake Factory Oreo Cheesecake or Biscoff Cheesecake, then it’s not crucial. A large roasting pan (discount code: LORIV10) makes a great water bath. You wrap the bottom of the cheesecake in a thick layer of aluminum foil, stick it in the roasting pan, and have the water line come about 1/3 – 1/2 way up the pan. Allows for a nice slow, even bake that prevents cheesecake from cracking.

5. Long and slow cooling time: Another factor that can help prevent a cheesecake from cracking is avoiding any sudden changes in temperature. When the cheesecake is done baking, typically around 75 minutes, I turn off the oven and keep the oven door cracked with cheesecake still inside. Then after about an hour I’ll transfer it to the fridge.

Cheesecake FAQs

Can I make any of this recipe in advance?

YES! You can make almost every element of this cheesecake recipe in advance! The apple filling and caramel can be stored in the fridge for 3 days before using in the cheesecake. You can make the crust in advance and either freeze or store at room temperature for a few days.

What is the best apple to use to make this apple pie filling?

I have used granny smith apples, fuji apples, and honeycrisp apples for this cheesecake apple filling and every single apple type has turned out amazing. If you want a bit of a classic apple pie or caramel apple feel, do the granny smith apples. If you want a sweeter apple, I recommend fuji or honeycrisp instead. I love using a mix of both!

Can I make this cheesecake gluten free?

Absolutely! Most of the elements are already gluten free but here are the swaps to do to make it gluten free:

• Biscoff Crust: swap crust for a GF graham cracker crust recipe you love.
• Cheesecake Batter: swap the flour for gluten free cornstarch
• Streusel Topping: swap the flour for 1-for-1 gluten free flour (I like King Arthur’s GF flour or Bob’s Red Mill)

Can I freeze cheesecake?

Yes, this cheesecake will freeze great! Cover or wrap well, then transfer to the fridge the day before before serving to slowly thaw. You can also leave out on the counter for about 4 hours if you forget to transfer it to the fridge earlier!

How To Store The Cheesecake

If you have any leftover cheesecake there are a couple ways to store it. First, wrap the cheesecake either as a whole or sliced individually in plastic wrap and store in the fridge for up to 5 days. Second, wrap the cheesecake sliced individually in plastic wrap and store in the freezer for up to 3 months. When you are ready to pull out a slice of cheesecake from the freezer, let it thaw on the counter for 20-30 minutes before enjoying again!

Cheesecake Recipes You May Also Like…

If you liked this caramel apple cheesecake, you are going to absolutely love my other tried and true cheesecake recipes! Every one of these recipes are award winning and easy to follow with my step-by-step directions.

• Oreo Dream Extreme Cheesecake
• Biscoff Cookie Butter Swirl Cheesecake
• Lemon Cheesecake
• White Chocolate Raspberry Truffle Cheesecake
• Triple Chocolate Cheesecake
• Pumpkin Cheesecake

Apple Crumble Cheesecake with Homemade Caramel

Lori Vaughn

Fall flavor is packed into every single bite of this multi-layered Apple Crumble Cheesecake. With a warm Biscoff cookie crust, creamy cheesecake base, tender apples, and luscious homemade caramel. It is undeniably the best dessert of the autumn season!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 1 hour hr 15 minutes mins

Chill Time 5 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings 1 Cheesecake

Equipment

• 1 Food Processor optional
• 1 9" Springform Pan
• Parchment paper
• Pots & Pans
• Scale
• Measuring Cups + Spoons
• Mixing Bowls
• Candy Thermometer optional
• 1 Large Roasting Pan optional
• 1 Hand Mixer or Stand Mixer

Ingredients

  

Biscoff Crust

• 31 Biscoff cookies one sleeve
• 6 tbsp melted butter

Cheesecake

• 32 oz cream cheese cream cheese 4 standard 8 oz packages , room temperature
• 2 Tbsp all purpose flour or corn starch
• 1 ¼ cup granulated sugar
• 1 cup sour cream room temperature
• 1 tsp vanilla extract
• 4 eggs room temperature
• 2 tsp lemon juice

Apple Filling

• 400 grams about 3.5 cups apples (peeled, sliced, & diced thin) I use a mix of granny smith with fuji or honeycrisp
• 1 tbsp lemon juice
• 3 tbsp butter salted or unsalted is fine
• 2 tsp ground cinnamon
• 1/2 tsp nutmeg
• 2 tsp vanilla extract

Caramel Sauce

• ½ cup corn syrup
• ½ cup butter unsalted or salted is fine
• 1 cup brown sugar
• 1 14 oz can sweetened condensed milk *see notes for subs
• 1/4 tsp salt

Streusel Topping

• 1/2 cup butter melted
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 2 tsp ground cinnamon
• 1 1/4 cup all purpose flour

Instructions

 

Apple Filling

• Peel 4 apples. Thinly dice enough for about 3.5 cups, or 400 grams worth. Place in a skillet over the stove and toss with lemon juice.
• Add butter and turn stove on medium low. Toss until butter has melted and coated all the apples.
• Add cinnamon, nutmeg, and vanilla. Continue to occasionally toss for about 3-4 minutes until the apples have started to soften. Set aside until you are ready to use. This can be done days in advance if you want! Store in the fridge until you need to use it if you do.

Caramel Sauce

• Prepare the caramel by mixing together all of the ingredients in a large pot over the stove at medium high heat. STIR CONSTANTLY.
• After the first bubble appears, stir constantly for about 7-10 minutes. The caramel will thicken and begin to get a richer color. It should coat the back of a spoon when ready, or if you have a candy thermometer, it should get to 200-225°F.
• Set the caramel aside to cool completely before adding it to the cheesecake. This can be done days in advance if you want! Store in the fridge until you need to use it if you do.

Streusel Topping

• Combine all the ingredients into a small bowl until it creates small clumps of streusel. Set aside.

Crust

• Preheat oven to 325° F.
• In a food processor blend Biscoff cookies until blended into fine crumbs. Add the melted butter and mix until evenly combined.
• Press crust into the bottom and sides of a 9" springform pan lined with parchment paper. Bake for about 6 minutes and take it out to cool. Set aside.

Cheesecake

• Preheat oven to 325° F. Place a baking pan or roasting pan filled with about 1 inch of water in the oven while you prepare the cheesecake filling. The pan just needs to be large enough to fit your springform pan.

(This water bath step is optional if you don't have a pan large enough. It just helps provide a nice slow, even bake & prevents cracks from forming in your cheesecake.)
• Using a handheld or stand mixer with paddle attachment, combine the room temperature cream cheese, flour/cornstarch, and sugar together until smooth and combined.
(It's VERY important that the ingredients are at room temp. to get a smooth, easy to mix, filling.)
• Add the sour cream, vanilla, and lemon juice. Stir again on low speed until just combined. Then one at a time, add the 4 eggs. Once it's combined, stop the mixer immediately. You do NOT want to over mix this. Over mixing can cause cracking.


Assemble

• Pour half the cheesecake batter into your prepared springform pan with the Biscoff crust (already baked and cooled).
• Gently pour your apple filling on top of the cheesecake batter making sure you evenly coat the top of the batter with the filling.
• Drizzle half of the caramel sauce on top of the apple filling.
• Pour the remaining cheesecake batter on top of the filling and caramel drizzle.
• Top the cheesecake with your streusel topping, making sure the entire top is covered in this delicious streusel.
• To do the water bath, wrap the bottom of the pan in aluminum foil to prevent water from leaking in. Gently tap the pan to remove any air bubbles, then gently set the springform pan in the water bath. The waterline should not be taller than the aluminum foil.
• Bake for about 75 minutes. The center will be just slightly jiggly when it’s ready, with the edges set. Turn the oven off, crack the oven door open, and leave it in there to slowly cool down for about 1 hour. (You can also leave it in there for up to 4 more hours if that’s what ends up working in your schedule.)
• Transfer it to the fridge and let it chill for at least 4 hours, or overnight.
• After the cheesecake is completely cooled and ready to serve, drizzle the top with the second half of remaining caramel batch.
• Enjoy a slice!

Notes

• Crust: You can easily prepare the crust in advance. Wrap in plastic wrap and store room temperature for 2-3 days or store in freezer for a couple of months.
• Storing: Cover and store cheesecake in refrigerator for up to 5 days. You can also freeze!
• Slicing tips: To make clean slices, wipe your knife before each cut.

Keyword apple dessert, apple pie, apple pie cheesecake, cheesecake, cinnamon, crust, dessert, fall