The first time I made this apple crumble cheesecake with cider caramel, my kitchen was filled with the most incredible autumn aroma. It was for a big family get-together, and I wanted to combine two of our favorite desserts: a classic apple crumble and a rich, creamy cheesecake. The scent of spiced apples, warm cinnamon, and simmering cider caramel was absolutely intoxicating. That dessert disappeared faster than any I’d ever made, and it has been the most requested holiday treat ever since. It’s a true showstopper that feels both special and incredibly comforting.
This recipe might look like it has a lot of components, but I promise each step is simple and rewarding. We’re layering a buttery Biscoff cookie crust with a silky cheesecake filling, tender spiced apples, a crunchy oat crumble, and a drizzle of homemade apple cider caramel. The result is a dessert with a perfect balance of textures and flavors—creamy, crunchy, sweet, and tangy. It’s the ultimate fall dessert, perfect for Thanksgiving, holiday parties, or just a cozy weekend at home.
Why This Will Be Your New Favorite Fall Recipe
- The Perfect Texture Combination: You get the smooth, dense creaminess of the cheesecake, the soft bite of tender apples, the crispness of the Biscoff crust, and the satisfying crunch of the oat crumble topping. It’s a symphony in every bite!
- Incredible Autumn Flavors: This cheesecake is bursting with the cozy flavors of fall. Warm spices like cinnamon, nutmeg, and ginger complement the sweet-tart apples, while the rich, tangy apple cider caramel ties everything together beautifully.
- A True Showstopper: With its distinct layers and generous caramel drizzle, this Apple Crumble Cheesecake with Cider Caramel looks as amazing as it tastes. It’s the kind of dessert that gets gasps of delight when you bring it to the table.
- Surprisingly Make-Ahead Friendly: You can prepare several components, and even the whole cheesecake, in advance. This makes it a fantastic, stress-free option for holiday gatherings or special occasions.
Apple Crumble Cheesecake with Cider Caramel
- Total Time: 10 hours 20 mins
- Yield: 8-10 servings
Description
Experience the ultimate autumn dessert with this showstopping Apple Crumble Cheesecake. A buttery Biscoff cookie crust provides the base for a rich, creamy cheesecake, a layer of tender spiced apples, and a crunchy oat crumble topping. A generous drizzle of homemade apple cider caramel makes every bite an unforgettable celebration of fall flavors.
Ingredients
- 3/4 cup apple cider
- 250g Biscoff cookies, crushed
- 6 tablespoons unsalted butter, melted
- 3 medium Honeycrisp or Gala apples, peeled, cored, and thinly sliced
- 2 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
- 1 pinch of salt
- 1 tablespoon cornstarch
- 24 oz (three 8-oz blocks) full-fat block cream cheese, at room temperature
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch (for filling)
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup packed light brown sugar (for crumble)
- 1/2 teaspoon ground cinnamon (for crumble)
- 1/4 teaspoon salt (for crumble)
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 4 tablespoons unsalted butter (for caramel)
- 1/4 cup heavy cream
- 1 pinch of cinnamon (for caramel)
- 1/2 teaspoon vanilla extract (for caramel)
- 1/4 teaspoon salt (for caramel)
Instructions
- Pour 3/4 cup of apple cider into a small saucepan. Bring to a boil over medium-high heat and cook until reduced to about 3 tablespoons, about 10-15 minutes. The liquid will be syrupy. Set aside to cool completely.
- Peel, core, and slice your apples. In a separate saucepan, melt butter over medium heat. Stir in the brown sugar and spices (cinnamon, nutmeg, ginger, allspice, salt). Add the apple slices and stir to coat. Cook for about 10 minutes until softened but not mushy. Whisk 1 tablespoon of the cooled reduced apple cider with cornstarch to make a slurry, then pour into the apples and stir until the sauce thickens. Remove from heat and let cool completely.
- Preheat oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper and wrap the outside with heavy-duty foil for a water bath. Mix Biscoff crumbs with melted butter until it resembles wet sand. Press the mixture into the bottom and halfway up the sides of the pan. Bake for 8 minutes, then let cool completely.
- Reduce oven temperature to 300°F (150°C). In a large bowl, beat the room-temperature cream cheese on low speed until smooth. Add granulated sugar and mix until combined. Scrape the bowl, then mix in vanilla and sour cream. Add eggs and yolk one at a time, mixing on low speed just until combined after each addition. Sift cornstarch over the batter and mix one last time until just combined.
- In a medium bowl, whisk together flour, oats, cinnamon, salt, and brown sugar for the crumble. Add the softened butter and use your fingertips or a fork to cut it in until the mixture forms clumps.
- Pour half of the cheesecake batter into the cooled crust. Spoon about two-thirds of the cooled apple filling over the batter. Pour the remaining batter over the apples. Top with the rest of the apples and sprinkle the crumble topping evenly over the surface. Place the pan in a larger roasting pan for a water bath. Add hot water to the roasting pan to come about halfway up the sides of the cheesecake pan. Bake for 70-85 minutes, until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and leave the cheesecake inside to cool for 1 hour. Remove from the oven and water bath and let it cool completely on a wire rack. Cover and refrigerate for at least 6 hours, or overnight.
- For the caramel, combine brown sugar, butter, heavy cream, cinnamon, and the remaining 2 tablespoons of reduced apple cider in a small saucepan over medium-low heat. Bring to a gentle boil and cook, stirring occasionally, for about 10 minutes until thickened. Remove from heat and stir in the vanilla and salt. Let cool completely before serving.
Notes
For a perfectly smooth, crack-free cheesecake, ensure all dairy and eggs are at room temperature before mixing. Avoid overmixing the batter once eggs are added to prevent excess air. The slow cooling process—first in the turned-off oven, then on the counter—is essential for a gentle set. The apple cider caramel will thicken considerably as it cools; if it becomes too thick, you can gently warm it for a few seconds before serving.
- Prep Time: 1 hour
- Cook Time: 80 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Building Blocks of a Perfect Cheesecake
This recipe has a few key components, but the ingredients are all simple and easy to find. Let’s walk through what you’ll need.
- For the Apple Filling & Cider Reduction: We start with crisp, sweet apples like Honeycrisp or Gala. These hold their shape well when cooked. The secret weapon is reduced apple cider, which concentrates the flavor into a tangy, sweet syrup that we use in both the apple filling and the caramel sauce.
- For the Biscoff Crust: Instead of a traditional graham cracker crust, we’re using crushed Biscoff cookies. Their unique caramelized spice flavor is a perfect match for the apples and cheesecake. A little melted butter is all you need to bind it together.
- For the Cheesecake Filling: The star here is full-fat, block-style cream cheese. It’s essential for that classic dense and creamy texture. Do not use the kind that comes in a tub. Sour cream adds a lovely tang and even more creaminess, while eggs provide structure. Room temperature ingredients are non-negotiable for a smooth, lump-free filling!
- For the Crumble Topping: A classic crumble needs all-purpose flour, rolled oats for texture, brown sugar for that molasses sweetness, and softened butter. A dash of cinnamon brings it all together.
- For the Apple Cider Caramel: This is what takes the cheesecake over the top! We combine our reduced apple cider with dark brown sugar, butter, and heavy cream to create a rich, pourable caramel sauce that’s simply irresistible.
Crafting Your Apple Crumble Cheesecake, Step by Step
Follow these instructions carefully, and you’ll have a perfect cheesecake to show for it. Remember, patience is key, especially during the cooling process!
Step 1: Reduce the Apple Cider
First, concentrate that apple flavor! Pour 3/4 cup of apple cider into a small saucepan. Bring it to a boil over medium-high heat. Let it cook and bubble away until it has reduced to about 3 tablespoons. This can take 10-15 minutes. The liquid will be thicker and more syrupy. Set it aside in a heat-proof container to cool completely. This reduced cider is gold—it adds so much depth!
Step 2: Prepare the Spiced Apple Filling
Peel, core, and slice your apples into uniform 1/4-inch thick slices. In a separate saucepan, melt the butter over medium heat. Stir in the brown sugar and all the spices (cinnamon, nutmeg, ginger, allspice, and salt). Once the butter is melted and everything is fragrant, add the apple slices. Gently stir to coat them. Reduce the heat to medium-low and let them cook for about 10 minutes until they’ve softened but aren’t falling apart. In a tiny bowl, whisk 1 tablespoon of your cooled reduced apple cider with the cornstarch to create a slurry. Pour this into the apples and stir until the sauce thickens. Remove from the heat and transfer the apples to a bowl to cool completely.
Step 3: Make the Biscoff Crust
Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with a circle of parchment paper. If you’re using a direct water bath, wrap the outside of the pan securely with a few layers of heavy-duty aluminum foil. Crush the Biscoff cookies into fine crumbs using a food processor or a zip-top bag and a rolling pin. In a bowl, mix the crumbs with the melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom and about halfway up the sides of your prepared pan. Bake the crust for 8 minutes, then remove it from the oven and let it cool completely.
Step 4: Mix the Cheesecake Filling
Reduce the oven temperature to 300°F (150°C). In a large bowl, use an electric hand mixer on low speed to beat the room-temperature cream cheese until it’s smooth. Add the granulated sugar and mix on low-medium speed until fully combined and creamy. Scrape down the bowl. Mix in the vanilla and sour cream. Add the eggs and yolk one at a time, mixing just until the yellow disappears after each addition—do not overmix! Sift the cornstarch over the batter and mix on low speed one last time until just combined.
Step 5: Make the Crumble Topping
In a medium bowl, whisk together the flour, oats, cinnamon, salt, and brown sugar. Add the softened butter. Using a fork or your fingertips, cut the butter into the dry ingredients until the mixture forms clumps and all the flour is moistened. Be careful not to overwork it; you want distinct crumbles.
Step 6: Assemble and Bake the Cheesecake
Prepare your water bath. The goal is to create a steamy environment for gentle, even baking. You can either place your foil-wrapped pan directly in a larger pan of hot water or place the unwrapped springform pan inside another, slightly larger pan (like a 9-inch cake pan) and then place *that* into the large roasting pan with hot water. Pour half of the cheesecake batter into the cooled crust. Gently spoon about two-thirds of the cooled apple filling over the batter. Pour the remaining cheesecake batter over the apples, spreading it evenly. Top with the rest of the apples and their gooey sauce. Finally, sprinkle the crumble topping evenly over the entire surface.
Carefully place the cheesecake in the oven and add hot water to your water bath pan, coming about halfway up the sides of the cheesecake pan. Bake for 70-85 minutes. The edges should be set, but the center will still have a slight jiggle. If the crumble starts to get too dark, you can loosely tent it with foil for the last 15-20 minutes. Turn off the oven, crack the door open, and leave the cheesecake inside to cool slowly for 1 hour. Then, remove it from the oven and water bath and let it cool on a wire rack until no longer warm. Cover and refrigerate for at least 6 hours, or preferably overnight, to set completely.
Step 7: Make the Apple Cider Caramel
While the cheesecake chills, make the caramel. In a small saucepan over medium-low heat, combine the brown sugar, butter, heavy cream, cinnamon, and the remaining 2 tablespoons of reduced apple cider. Stir until the butter melts, then increase the heat to bring it to a gentle boil. Cook, stirring occasionally, for about 10 minutes until it has thickened. Remove from the heat and stir in the vanilla and salt. Let it cool completely. The caramel will thicken significantly as it cools.
Molly’s Tips for Cheesecake Success
- Room Temperature is Key: I can’t stress this enough! For a silky, smooth cheesecake filling without any lumps, your cream cheese, sour cream, and eggs absolutely must be at room temperature. Take them out of the fridge at least 2 hours before you start mixing.
- Don’t Overmix the Eggs: When you add the eggs, mix on low speed and only until each one is just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools.
- The Water Bath is Your Best Friend: A water bath (or bain-marie) creates a humid environment in the oven. This helps the cheesecake bake gently and evenly, which is the number one secret to preventing cracks. Don’t skip it!
- Cool it Low and Slow: The dramatic temperature change from a hot oven to a cool kitchen is another common cause of cracks. Letting the cheesecake cool in the turned-off oven for an hour, then on the counter, then in the fridge, allows for a gentle transition and a perfect top. For more dessert inspiration, check out our full collection of Cakes.
Tasty Twists on a Classic
- Change Up the Crust: Not a fan of Biscoff? This cheesecake is also delicious with a crust made from gingersnap cookies, crushed shortbread, or even digestive biscuits. Just follow the same crumb-to-butter ratio.
- Add a Nutty Crunch: For extra texture, try adding 1/3 cup of chopped pecans or walnuts to your crumble topping. Toast them lightly beforehand to bring out their flavor.
- Swap the Fruit: While apples are classic, this recipe would be fantastic with firm pears in the fall or even peaches in the summer. Adjust the cooking time for the fruit filling as needed.
- Spice it Differently: Feel free to play with the spices. A pinch of cardamom in the apple filling or a little ground clove in the crumble can add a wonderful new dimension. You can find other creative dessert ideas in our No‑Bake & Cheesecakes section.
Can I make this cheesecake in a larger pan?
Yes, you absolutely can! The recipe is written for a 7-inch springform pan. To adapt it for an 8-inch pan, multiply all ingredients by 1.25. For a 9-inch pan, multiply all ingredients by 1.5. You will also need to increase the baking time, so start checking for doneness around the 80-minute mark and add time as needed.
What are the best apples for an apple crumble cheesecake?
You want to use a firm, crisp apple that holds its shape well during cooking and has a good balance of sweet and tart flavors. My favorites are Honeycrisp, Fuji, Gala, and Braeburn. I would avoid softer apples like Red Delicious, as they can become mushy.
Do I really have to use a water bath?
For the best results, I highly recommend it. A water bath adds moisture to the oven, which helps the cheesecake cook gently and evenly, resulting in a creamy texture and a crack-free surface. If you’re really opposed to it, you can place a pan of hot water on the rack below the cheesecake, which will help, but the direct water bath method is superior.
How far in advance can I make this cheesecake?
This is a great make-ahead dessert! You can bake the cheesecake completely, cool it, and store it tightly covered in the refrigerator for up to 3 days before serving. I recommend making the caramel sauce separately and storing it in an airtight container in the fridge. Drizzle it over the cheesecake just before you’re ready to serve for the best presentation.
My cheesecake is still gooey in the center after chilling. What can I do?
If your cheesecake seems under-set after the full refrigeration time, it likely needed a few more minutes in the oven. But don’t worry, you can save it! Place the cheesecake in its pan into the freezer for 2-3 hours. This will help it firm up completely without affecting the taste or creamy texture.
How to Serve and Store Your Masterpiece
This cheesecake is a complete dessert all on its own, but a few simple touches can make it even more special. Serve slices chilled, straight from the refrigerator. Always have extra apple cider caramel on the side for drizzling—people will definitely want more!
A small dollop of lightly sweetened whipped cream or a scoop of high-quality vanilla bean ice cream provides a lovely creamy contrast to the rich cheesecake. A hot cup of coffee or a spiced chai latte is the perfect beverage to accompany this decadent treat.
This Apple Crumble Cheesecake with Cider Caramel is ideal for any fall celebration, especially as a centerpiece for your Thanksgiving dessert table. Explore our other Seasonal & Holiday Cakes for more festive ideas!
To store leftovers, keep the cheesecake in its springform pan, cover it tightly with plastic wrap, and refrigerate for up to 5 days. You can also freeze individual slices or the whole cheesecake for up to 3 months.
Did You Make This Apple Crumble Cheesecake?
I truly hope you love this recipe as much as my family does. There’s something so satisfying about slicing into a beautiful, homemade cheesecake that you crafted with your own hands. It’s the perfect way to celebrate the beauty and flavors of the fall season. If you’re looking for another baking project, be sure to browse all of our wonderful Cakes.
If you try this Apple Crumble Cheesecake with Cider Caramel recipe, I would be so happy to see it! Please leave a comment below and let me know how it turned out. You can also share a photo and tag us on social media!
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