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Few desserts can hold a candle to this showstopper: a buttery cookie crust, silky cheesecake center, tender fried apples, and a golden crumb topping all brought together with a drizzle of homemade caramel. The Fried Apple Caramel Crumb Cheesecake combines the warmth of apple pie with the richness of cheesecake and the nostalgia of coffee cake.
This dessert isn’t just delicious—it’s the perfect centerpiece for your holiday table or a cozy fall weekend bake.
The Inspiration
This recipe is inspired by a collaboration between Smokin’ & Grillin’ with AB and Robert from Robert’s House of Cheesecakes. It captures the essence of fall flavors—spiced apples, caramel, and buttery crumble—layered into one indulgent cheesecake that looks as impressive as it tastes.
Ingredients
Crust
- 2 cups crushed cookies (graham crackers, cinnamon cookies, or Oreos all work beautifully)
- ½ cup (1 stick) melted butter
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract (not imitation)
- ¾ cup sour cream
- 3 large eggs
- Optional: a few drops of green food coloring for presentation
Fried Apples
- 3–4 green apples, peeled, cored, and chopped into cubes
- 1 stick (½ cup) butter
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
- Pinch of nutmeg
- 1–2 teaspoons lemon juice
- 1 tablespoon cornstarch (to thicken)
Crumb Topping
- ¼ cup butter, melted
- ½ cup brown sugar
- ½ cup flour
- 1 teaspoon ground cinnamon
Caramel Sauce
- 2 cups granulated sugar
- ½ cup (1 stick) butter
- 1 cup heavy cream
Instructions
Make the Crust
- Preheat the oven to 350°F (175°C).
- Crush the cookies in a food processor until fine.
- Combine crumbs with melted butter and mix until evenly moistened.
- Press the mixture into the bottom of a springform pan.
- Bake for 3–5 minutes, then cool in the refrigerator while preparing the filling.
Prepare the Cheesecake Batter
- Beat softened cream cheese until smooth and fluffy.
- Add sugar and continue mixing until well combined.
- Mix in vanilla extract and sour cream until silky.
- Add eggs one at a time, mixing thoroughly after each addition.
- (Optional) Separate about ½ cup of batter and tint with green food coloring for a decorative swirl.
Prepare the Pan
- Brush the inside of the springform pan lightly with melted butter.
- Wrap the outside of the pan with 3–4 layers of foil to prevent water leakage.
- Pour the cheesecake batter into the crust.
- Swirl in the green-tinted batter on top using a toothpick for a marbled effect.
Bake the Cheesecake
- Place the foil-wrapped pan inside a larger tray and pour hot water into the tray to form a shallow water bath.
- Bake at 350°F for 10 minutes, then reduce the temperature to 275°F and continue baking for 50–60 minutes.
- Turn off the oven and allow the cheesecake to cool inside for about an hour.
- Refrigerate for at least 4 hours or overnight.
Fry the Apples
- Melt butter in a skillet over medium heat.
- Add apples, sugar, brown sugar, cinnamon, nutmeg, and lemon juice.
- Stir occasionally until apples soften, about 8–10 minutes.
- Sprinkle in cornstarch and cook another minute until the mixture thickens.
- Remove from heat and let cool slightly.
Make the Crumb Topping
- Melt butter in a pan, then add brown sugar, flour, and cinnamon.
- Mix by hand until crumbly, resembling coffee cake topping.
- Set aside to cool.
Make the Caramel Sauce
- In a saucepan, heat sugar over medium heat, whisking constantly until melted and amber-colored.
- Add butter and whisk until fully incorporated.
- Slowly pour in heavy cream while stirring—be careful, it will bubble.
- Simmer for 1–2 minutes until thick and smooth.
- Allow to cool before using.
Assemble and Chill
- Remove the cooled cheesecake from the refrigerator and carefully release it from the springform pan.
- Spoon the fried apples evenly over the top.
- Sprinkle on the crumb topping.
- Drizzle with the caramel sauce.
- Chill again for at least 30 minutes before slicing.
Variations
- Salted Caramel Twist: Add ½ teaspoon of sea salt to your caramel sauce for a balanced sweet-salty flavor.
- Apple Pie Version: Replace the cookie crust with a baked pie crust or graham cracker base for a classic apple pie feel.
- Nutty Crumb Topping: Add ½ cup of chopped pecans or walnuts to the crumb mixture for texture and a toasty flavor.
- No-Bake Option: Skip the oven and use a no-bake cheesecake base, though the texture will be lighter and less dense.
- Mini Cheesecakes: Divide the recipe into muffin tins for individual servings—reduce baking time to about 25 minutes.
Serving Suggestions
- Serve chilled or slightly cool with an extra drizzle of caramel just before plating.
- Add a dollop of whipped cream or a scoop of vanilla ice cream for contrast.
- Garnish with thin apple slices or a light dusting of powdered sugar for presentation.
- Perfect for fall gatherings, Thanksgiving, Christmas, or any occasion that calls for a dessert centerpiece.
Frequently Asked Questions
1. Can I make this ahead of time?
Yes. Cheesecake tastes even better the next day. You can make the entire dessert up to 24 hours in advance and refrigerate it, covered.
2. How do I prevent the cheesecake from cracking?
Always bake in a water bath and let it cool gradually in the oven before chilling. Cracks can also be hidden beautifully with the fried apples and crumb topping.
3. What kind of apples work best?
Green apples (Granny Smith) hold their texture and provide a tart contrast to the sweet caramel and cheesecake.
4. Can I use store-bought caramel sauce?
Yes, but homemade caramel is richer and thicker. If using store-bought, choose one labeled “thick” or “premium.”
5. How long does it keep?
Store in the refrigerator, covered, for up to 5 days. It can also be frozen for up to 2 months; thaw in the fridge before serving.
6. Can I make it gluten-free?
Yes. Use gluten-free cookies for the crust and substitute a 1:1 gluten-free flour blend for the crumb topping.
Fried Apple Caramel Crumb Cheesecake
Rich, creamy cheesecake layered with spiced fried apples, buttery crumb topping, and homemade caramel. A perfect show-stopping dessert for the holidays or any fall gathering.
Ingredients
- Crust
- 2 cups crushed cookies graham crackers, cinnamon cookies, or Oreos
- ½ cup melted butter
- Cheesecake Filling
- 3 8 oz blocks cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¾ cup sour cream
- 3 large eggs
- Optional: a few drops of green food coloring
- Fried Apples
- 3 –4 green apples peeled and cubed
- ½ cup 1 stick butter
- ½ cup sugar
- ½ cup brown sugar
- ½ teaspoon cinnamon
- Pinch nutmeg
- 1 –2 teaspoons lemon juice
- 1 tablespoon cornstarch
- Crumb Topping
- ¼ cup melted butter
- ½ cup brown sugar
- ½ cup flour
- 1 teaspoon cinnamon
- Caramel Sauce
- 2 cups granulated sugar
- ½ cup 1 stick butter
- 1 cup heavy cream
Instructions
- Begin by preheating your oven to 350°F (175°C). Crush your cookies in a food processor until fine, then combine them with the melted butter. Press the mixture into the bottom of a springform pan to form the crust and bake for about 5 minutes. Remove from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and continue mixing until creamy, then blend in the vanilla extract and sour cream. Add the eggs one at a time, mixing until fully incorporated. For a touch of color, set aside a small portion of the batter and tint it with a few drops of green food coloring. Brush the inside of your springform pan lightly with melted butter, wrap the outside with foil, pour in the batter, and swirl the green-tinted mixture on top for a marbled look.
- Prepare a water bath by placing the springform pan inside a larger baking tray and adding enough hot water to cover the bottom. Bake the cheesecake for 10 minutes at 350°F, then reduce the oven temperature to 275°F and continue baking for about 50–60 minutes. When done, let the cheesecake cool in the oven with the door slightly open, then chill it in the refrigerator for at least 4 hours or overnight.
- While the cheesecake cools, make the fried apples. In a skillet over medium heat, melt the butter, then add the chopped apples, both sugars, cinnamon, nutmeg, and lemon juice. Stir frequently until the apples are tender and coated in a syrupy glaze. Sprinkle in the cornstarch and cook another minute until thickened, then remove from heat and set aside.
- Next, prepare the crumb topping by melting the butter and stirring in the brown sugar, flour, and cinnamon. Mix by hand until crumbly, like the topping on a coffee cake. To make the caramel sauce, heat the sugar in a saucepan over medium heat, whisking constantly until it melts and turns a deep amber color. Add the butter, stir until incorporated, then slowly pour in the heavy cream while whisking. Simmer for a minute or two until the sauce thickens, then let it cool slightly.
- Once the cheesecake has chilled and set, remove it from the springform pan. Spoon the fried apples evenly over the top, sprinkle on the crumb topping, and drizzle generously with the caramel sauce. Chill for another 30 minutes before slicing.
Nutrition
Calories: 951kcal | Carbohydrates: 136g | Protein: 6g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 352mg | Potassium: 208mg | Fiber: 2g | Sugar: 109g | Vitamin A: 1171IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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