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Big Apple Crumb Cheesecake

★★★★

3.5 from 2 reviews

A rich, creamy cheesecake with a graham cracker crust, topped with a spiced apple crumble and drizzled with caramel—perfect for fall gatherings.

  • Total Time: 1 hour 40 minutes (plus chilling)
  • Yield: 12 1x

Ingredients

Scale
  • Nonstick cooking spray, for the pan
  • 15 graham crackers (or 2 cups crushed graham cracker crumbs)
  • 3 tablespoons packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter, melted and cooled
  • 1 1/2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, melted and cooled
  • 1 tart apple, peeled, cored and diced
  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • Pinch kosher salt
  • Three 8-ounce packages cream cheese, at room temperature
  • 1 cup sour cream
  • 3 large eggs plus 1 large egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • Store-bought caramel sauce, for serving

Instructions

  1. Preheat the oven to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray and place on a baking sheet.
  2. For the graham crust: Add graham crackers to a food processor and pulse until fine. Add brown sugar and salt; pulse to combine. Drizzle in melted butter and stir until mixture resembles damp sand. Press into the bottom of the prepared pan in an even layer. Bake until firm, about 10 minutes, then let cool.
  3. For the apple crumb topping: In a bowl, mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly. Fold in diced apple. Set aside.
  4. For the cheesecake filling: In a large bowl, beat cream cheese until smooth. Add granulated sugar, cornstarch, and salt; beat until combined. Mix in sour cream, then eggs and yolk one at a time, then vanilla. Pour over cooled crust.
  5. Sprinkle apple crumb topping evenly over the cheesecake batter.
  6. Bake until the center is just set, about 1 hour to 1 hour 10 minutes. Let cool in the oven with the door ajar, then refrigerate until chilled.
  7. Drizzle with caramel sauce before serving.

Notes

For best results, bring all dairy ingredients to room temperature before mixing. The cheesecake can be made a day ahead—store covered in the fridge. Let slices come to room temperature for about 20 minutes before serving for optimal texture.

  • Author: Kardea Brown
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 480
  • Sugar: 35
  • Sodium: 320
  • Fat: 28
  • Saturated Fat: 16
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 52
  • Fiber: 1
  • Protein: 7
  • Cholesterol: 135