apple crumble cheesecake

Insanely good and incredibly easy to make, this Apple Crumble Cheesecake with Salted Caramel sauce will become your favourite fall dessert!

Apple Crumble Cheesecake With Salted Caramel Sauce

80 g Digestive cookies (crumbs)

g butter

cinnamon

brown sugar

g cream cheese (room temperature)

sugar

lemon juice (freshly squeezed)

eggs (room temperature)

vanilla extract

apples

g sugar

nutmeg

all-purpose flour

g rolled oats

unsalted butter (room temperature)

150 g caster sugar

water

heavy cream

salt

apple crumble cheesecake with salted caramel sauce

Preheat your fan oven to 150°C (300°F) or 165°C if you&#x27;re not using a fan oven. Line the bottom of a 18 cm (7 inch) springform pan with baking paper. Set aside.

Using a food processor ground your cookies. In a separate bowl, combine them with melted butter, cinnamon and granulated sugar using a spoon. Press the mixture into the bottom of the pan. Bake for 5-6 minutes then set aside to cool.

In a large bowl, using a hand mixer, mix together the cream cheese, sugar, vanilla extract and lemon juice until combined and smooth. Add one egg at the time, scraping the sides of the bowl to make sure everything is thoroughly combined. Set aside while you prepare the topping.

Peel and dice apples. You should have around 130 g of diced apple. If you put too much, the filling might not support the topping. In a small bowl, combine apples with sugar, cinnamon and nutmeg.

Make streusel topping by mixing together all-purpose flour, rolled oats, unsalted butter and sugar. Squeezing it with your hands, you should be able to form small clumps to scatter over apples.

Pour the filling over a cooled and baked cookie crust. Smooth it out with a small offset spatula. Sprinkle with prepared apples, then with streusel topping. You might not need all of it. Bake for 25-30 minutes in a preheated oven.

Once it&#x27;s done, place the pan on a cooling rack and leave it to cool to room temperature. Then put the cheesecake in the fridge to cool completely, at least 4 hours.

Before serving, generously drizzle over caramel sauce. Enjoy!

In a thick bottom saucepan combine sugar and water. Make sure every sugar granule is covered with water. Heat it up over medium to high heat, until it reaches golden amber colour. DO NOT STIR IT. This will take about 15 minutes.

While the sugar is dissolving, heat the heavy cream to a simmer. Once the sugar syrup reaches a desired colour, pour the heavy cream over it in a steady stream, stirring constantly with a silicone spatula. There will be a lot of bubbles and steam, be careful not to burn yourself.

Once all the bubbles have subsided, put the saucepan back on the stove and cook it for 1-2 minutes, stirring constantly. When it&#x27;s done, put the caramel sauce in a clean jar and leave it to cool to room temperature.

for the salted caramel sauce

This apple crisp cheesecake is absolutely amazing - creamy cheesecake topped with cinnamon apples, a crumble topping, and caramel sauce!

Apple Crisp Cheesecake

graham cracker crumbs

butter

(24 ounces, 750 grams) cream cheese, softened

plain Greek yogurt (or sour cream)

vanilla

eggs

peeled, sliced, apples (about 3)

all purpose flour

oats

Salted caramel sauce (or regular caramel sauce, optional)

Preheat the oven to 325 degrees F.

In a small bowl, stir together the graham...

In a small bowl, stir together the graham cracker crumbs and sugar. 

Drizzle the melted butter over top and stir...

Drizzle the melted butter over top and stir until everything is evenly combined.

Press the graham cracker crust evenly over the...

Press the graham cracker crust evenly over the bottom of a 9” springform pan, and 1/2-1 inch up the sides.

Bake the crust for 10-12 minutes. It should...

Bake the crust for 10-12 minutes. It should look dry after baking.

Remove the crust from the oven and let...

Remove the crust from the oven and let it cool.

Decrease the oven temperature to 275 degrees F.

In a large bowl, with an electric mixer,...

In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.

Add the Greek yogurt and whip to combine.

Add the sugar, vanilla, and eggs, and whip...

Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.

Pour the cheesecake batter into the cooled crust,...

Pour the cheesecake batter into the cooled crust, smoothing the top.

In a medium bowl, stir together the sliced...

In a medium bowl, stir together the sliced apples, sugar, and cinnamon.

Spoon the apples over top of the cheesecake...

Spoon the apples over top of the cheesecake batter, spreading them out as evenly as possible to cover the top of the cheesecake.

In a small bowl, stir together the flour,...

In a small bowl, stir together the flour, oats, brown sugar, and cinnamon. 

Drizzle the melted butter over top of this...

Drizzle the melted butter over top of this mixture and stir until it is completely combined.

Sprinkle the crumble topping over top of the...

Sprinkle the crumble topping over top of the apples on the cheesecake, spreading it over the cake evenly.

The cake will come right up to the...

The cake will come right up to the top of the springform pan.

Bake the cheesecake at 275 degrees F for...

Bake the cheesecake at 275 degrees F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.

Once the cheesecake has reached 150F in the...

Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.

After an hour, take the cheesecake out of...

After an hour, take the cheesecake out of the oven. 

Run a thin, sharp knife around the edge...

Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.

Once it’s cool, chill the cheesecake overnight (or...

Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.

Before serving, drizzle the cheesecake with salted caramel...

Before serving, drizzle the cheesecake with salted caramel sauce, if desired.

Cover any leftover cheesecake with plastic wrap, and...

Cover any leftover cheesecake with plastic wrap, and store in the refrigerator for up to 5 days.

Caramel Apple Pie Cheesecake is the ultimate fall dessert! A perfectly baked, creamy vanilla cinnamon cheesecake filling surrounds layers of caramelized apples, atop a crisp graham cracker crust. Top off this beauty with a layer of spiced apples, a buttery oat crumble, and a drizzle of salted caramel sauce. It&#039;s a delicious apple pie in cheesecake form - without any of the hassle of pie crust!

Salted Caramel Apple Pie Cheesecake

apples (588 grams)

salted butter

apple cider

light brown sugar, packed

tsp nutmeg

cloves

allspice

lemon juice (to taste)

cornstarch

cinnamon graham cracker crumbs (300 grams. See note)

+ 3 tbsp salted butter, melted (155 grams)

cream cheese, at room temperature (use the full-fat, block style)

granulated sugar (308 grams)

eggs,

sour cream,

tsp vanilla extract

apples (588 to 625 grams)

brown sugar, packed

lemon juice

all-purpose flour (33 grams)

old-fashioned whole rolled oats

brown sugar, packed (55 grams)

butter,

sugar (210 grams)

tbsp salted butter, cubed (85 grams)

+ 1 tbsp heavy cream

flaky sea salt

Prep: Read through the recipe before you begin to ensure you have everything you need, as there are a few elements at play here. They can be broken down over multiple days to break things up! See make-ahead tips at the bottom of this recipe.

Make the Apple Filling: Peel &amp; slice your apples between 1/4 and 1/2 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, stirring lazily the whole time, until desired tenderness is reached. If the liquid all dries up at any point, add a splash more cider or water to keep things saucy. Once apples reach desired tenderness, if the filling isn&#39;t thickened like in my photos, thicken by stirring together 2 tsp cornstarch and 2 tsp water until dissolved. add to the apple filling over medium heat, and cook, stirring, for 30-60 seconds. This will thicken the juices.Transfer apple mixture &amp; thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).

Make the Crust: Preheat oven to 350° F. Spray a 9-inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 10 minutes. Set aside. Keep the oven on at 350. Fill a large pot with water and set it on your stove, and get out a large roasting pan – you&#39;ll need this for your water bath later.

Make the Cheesecake: Remember that your cold ingredients need to come to room temp before you start or the filling won&#39;t turn out. In a large mixing bowl, beat the softened cream cheese with electric mixer until creamy, about 1-2 minutes. Add the sugar &amp; mix until well incorporated, about 1 minute. Scrape the sides of the bowl with a rubber spatula as you go. Add the eggs one at a time, mixing on medium speed after each until just incorporated. Add the vanilla, sour cream, and spices, and mix until just incorporated. Start your pot of water boiling on the stovetop before you start assembling the cheesecake into the crust. Pour half the batter into the baked crust, then spoon the apple filling over the top of the batter in an even layer. Pour on the remaining batter and smooth with an offset spatula.

Prep Water Bath: Set your pan of cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below, or wrap the base of the cheesecake pan in foil and place it inside a 10-inch cake pan inside of the roasting dish. Pour the boiling water into the roasting pan in both scenarios. Both of these methods ensure no leaks.

Bake: Bake the cheesecake for 1 hour and 35 to 1 hour and 50 minutes. When done, the cheesecake will have only a slight wobble in the center, and a knife inserted into the edge will come out clean, and will have just a bit of thick batter when inserted into the center.Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.

Cool &amp; Chill: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a wire rack. Let cool completely at room temp, then cover with foil and refrigerate at least 6 hours or up to 1 day before removing from the pan &amp; serving.Time Saving Tip: Make the elements below - the crumble, caramel, and apple topping - while the cheesecake bakes or while it cools and chills.

Make Crumble Topping: Preheat oven to 350℉. Line a sheet pan with parchment paper. Whisk together the flour, oats, brown sugar, salt, and cinnamon. Cut the cold butter into chunks, then add to the bowl with the dry ingredients. Cut the butter into the dry ingredients using a pastry blender or two forks until you have a crumbly mixture. Spread into an even layer on your prepared cookie sheet and bake for 22 to 27 minutes, stirring halfway through. Let cool completely.

Make Salted Caramel Sauce: Make the caramel sauce according to my 10-minute Salted Caramel Sauce Recipe. This blog post includes step-by-step photos &amp; troubleshooting tips along with the recipe. Let cool before using on the cheesecake.

Make Apple Pie Topping: Peel &amp; slice your apples between 1/2 and 3/4 inch thick. Add all apple filling ingredients to a medium pan over medium high heat. Cook for 8-14 minutes, and repeat all the steps from the apple filling section above, just like you did for the filling. Transfer apple mixture &amp; thickened juices to a medium bowl to cool (at room temp or in the fridge if making ahead).

Serve + Store: Top the cooled cheesecake with your apple pie topping, a generous layer of the crumble topping, and a drizzle of caramel sauce. Slice the cheesecake and enjoy!

Make-Ahead Tips: -Apple Filling/Topping: This can be made up to a day ahead. Store in the fridge in an airtight container. -Caramel Sauce: Make up to 5 days in advance. Cool and store in a mason jar in the fridge. -Crumble: This can be made 2-3 days ahead. Let cool and store in an airtight container at room temp.

The ultimate fall dessert is this vegan apple crumble cheesecake. It has a creamy cheesecake filling, chopped apples, and crumble topping.

Vegan Apple Crumble Cheesecake

vanilla sandwich creme cookies ((13 ounces))

vegan butter (melted)

vegan butter

organic brown sugar

apples (Granny Smith apples preferred, peeled and chopped (about 11.5 ounces))

organic sugar

(16 ounce) package silken tofu

organic granulated sugar

organic powdered sugar

maple syrup

Prepare cookie crust: add the cookies in the blender. Pulse until finely crumbled. Add in the melted vegan butter and continue to pulse. Line a 9 inch (or you can use 8 inch) springform pan with parchment paper on the bottom. Pour the mixture in the pan. Use a spatula to press it down firmly. You can then also take a flat bottomed glass and use it to compress it down further.

Prepare the apples by peeling them and finely chopping them. Mix with the ground cinnamon and sugar and set aside.

Prepare the crumble topping: In a separate medium bowl add the ingredients for the crumble topping. Using the side of a fork cut the butter into the flour to make crumble pieces. Do your best to make sure all the flour has been mixed in some way with the butter. You can also use your hands. If you like bigger pieces on top for the crumble do not make the pieces too small.

Preheat the oven to 350°F (176°C).

In a food processor blend the the tofu, cream cheese, sugar, cinnamon, and vanilla extract. Blend until smooth. Pour into the pan. Then add the chopped apples and crumble topping.

Bake in the oven for 50 to 60 minutes. The crumble should be golden brown and cheesecake should be slightly jiggly when done baking.

Let the cake cook for 30 to 45 minutes on the counter, just to cool slightly. Then cover with foil and place in the fridge for at least 8 hours to chill. Keep in the fridge until ready to eat.

Prior to serving if you would like to make the maple glaze simply combine all the ingredients in a bowl and mix together. Drizzle over top before serving and enjoy.

I made this recipe last week and although it tasted delicious it didn’t hold together. The cheesecake part mostly turned to mush once I cut the first piece.  What would you suggest to bind the cheesecake part together as cream cheese and silken tofu can’t really do that on their own?

This was a slice of heaven… so delicious! I cannot wait for tomorrow to have more!!!❤️
Thank you!!

I just made this and I cannot wait to dig in!! Curious.. after 45 minutes of cooling .. it is still warm… should I edit a bit longer to put it in the fridge? When I do… am I covering it? Kindly lmk! Thank you 😊

This Apple Crumble Cheesecake features creamy layers and a crunchy Biscoff crust, perfect for cozy gatherings.

Irresistible Apple Crumble Cheesecake with Biscoff Crust

Biscoff Cookies (Can substitute with graham crackers

Unsalted Butter (Always use melted for proper mixing.)

All-Purpose Flour (Can substitute with gluten-free flour.)

Brown Sugar (Can swap for coconut sugar.)

Rolled Oats (Quick oats

Granulated Sugar (Can be reduced for a less sweet flavor.)

Greek Yogurt (Substitute with sour cream if preferred.)

Vanilla Extract (Optional addition of cinnamon or almond extract.)

Eggs (Substitute with flax eggs

Prepare Crust: Crush the Biscoff cookies into fine crumbs in a bowl. Mix with melted butter until combined and press into a 9" springform pan. Chill for 30 minutes to firm up.

Create Crumble Topping: In a separate bowl, combine melted butter, flour, brown sugar, and oats. Mix until crumbly. Set aside to cool slightly.

Cook Apple Filling: Sauté the sliced tart apples in a skillet with brown sugar and cinnamon over medium heat until tender, about 5-7 minutes. Set aside to cool.

Make Cheesecake Filling: Preheat your oven to 325°F (160°C). Blend cream cheese, granulated sugar, Greek yogurt, vanilla extract, and spices until smooth. Gradually incorporate eggs.

Assemble Cheesecake: Pour the cheesecake batter over your chilled crust. Add the cooked apples on top and sprinkle with the crumble topping.

Bake: Place a baking sheet on the bottom rack of the oven to catch drips. Bake for 65-70 minutes until the center jiggles slightly.

Chill: Allow to cool completely at room temperature, then transfer to the refrigerator and chill for at least 6 hours, preferably overnight. Release from the pan, slice, and serve.

Preparation Steps

This apple crumble cheesecake is made with a biscoff crust, spiced cheesecake, soft and tender apples, and buttery streusel crumble on top.

Apple Crumble Cheesecake

350 g Lotus biscoff cookies

g all-purpose flour

690 g cream cheese (softened to room temperature)

g greek yogurt

ginger

Crush cookies: Use a food processor or put the biscoff cookies in a ziploc bag. Use a rolling pin to whack the cookies thoroughly until they&#39;re very finely crushed. Transfer the cookie crumbs to a medium bowl.

Add butter: Add melted butter to the crumbs and stir them together until it resembles wet sand.

Press into pan: Line the bottom of a 9&quot; springform pan with parchment paper. Dump the crumb mixture into the pan and spread it around the bottom and sides of the pan. Use the bottom of a flat-bottomed cup to press the mixture firmly into a flat, even layer on the bottom and up the sides of the pan. Let the pan chill in the fridge while you prepare the rest of the filling.

Biscoff Crust

Stir together: In a medium bowl, stir together melted butter, flour, brown sugar, and rolled oats until it forms a thick crumbly paste. Set aside to cool and firm up.

Crumble Topping

Cook apples: In a small pot, stir together sliced apples, brown sugar, cinnamon, and cornstarch. Heat the mixture over medium-high heat until the apples are fork-tender and any juices released have thickened into a jammy consistency. Set the apples aside to cool.

Apple Topping

Prep: Preheat oven to 325°F.

Mix cheesecake batter: In a large mixing bowl, add softened cream cheese, sugar, greek yogurt, vanilla extract, cinnamon, ginger, and nutmeg. Use a spatula to smush the mixture around around until it&#39;s smooth and creamy.

Mix in eggs: Add in the eggs one at a time, mixing in between each addition, until completely combined.

Fill pan: Pour the cheesecake batter into your pan on top of the chilled crust.

Add toppings: Add the cooked apple slices in an even layer on top of the cheesecake batter, gently laying them down so that they don&#39;t sink. Use your hands to crumble up the crumble topping and sprinkle it on top of the apples.

Bake: Place an empty sheet pan on the bottom rack of the oven to catch any liquid that might leak out during baking. Bake for 65-70 minutes or until the cheesecake is still slightly jiggly.

Chill: Let the cheesecake cool completely at room temperature before chilling it in the fridge to set for at least 6 hours or preferably overnight. Once chilled, run an offset spatula around the edges of the pan and remove the cheesecake from the pan. Slice and serve chilled or at room temperature.

Cheesecake

Use the same time but increase recipe ingredients by 1.25, which is what I did as my pan is also 10".

Your recipe was so easy to follow, the ingredients were simple to get, and I was able to make a cake that was truly delicious and full of kindness! Thank you so much. This was my first time trying one of your recipes, but I definitely want to make more from now on!
I originally made this as a little treat for myself, but it turned out so good that I’m going to share some with my friends too.

The recipe is very good! I will reduce the sugar and cinnamon next time, and use more neutral taste crust instead of biscoff.

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