Scale

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tbsp melted butter

For the cheesecake filling:

24 oz cream cheese, softened

3/4 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 tsp vanilla extract

For the apple pie layer:

2 apples, peeled and diced

2 tbsp butter

2 tbsp brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

For the crumble topping:

1/2 cup all-purpose flour

1/4 cup brown sugar

1/4 cup cold butter, cubed

1/2 tsp cinnamon

For serving:

Salted caramel sauce (store-bought or homemade)

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and grease lightly.

2. Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 8 minutes and set aside.

3. In a pan over medium heat, sauté apples with butter, brown sugar, cinnamon, and nutmeg until tender. Cool slightly.

4. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla until combined.

5. Pour cheesecake batter over the crust. Spoon sautéed apples evenly over the top.

6. Mix flour, brown sugar, cold butter, and cinnamon with fingers until crumbly. Sprinkle over apples.

7. Bake for 55–65 minutes, or until center is just set. Cool, then chill at least 6 hours or overnight.

8. Before serving, drizzle with salted caramel sauce.

Use tart apples like Granny Smith for best balance of flavor.

Cheesecake slices best when fully chilled.

Optional: add chopped pecans to crumble for extra crunch.

Keywords: salted caramel apple cheesecake, apple pie cheesecake with crumble, fall cheesecake dessert, decadent apple cheesecake