Apple Crisp Cheesecake

Apple Crisp Cheesecake by Wood and Spoon blog. This autumn dessert recipe from Kelsey Siemens features a spiced graham cracker crust, a salted caramel cheesecake filling, fresh apples, and a crumbly brown sugar streusel topping. Served with salted caramel and loads of warm fall flavors, this cake is a terrific make ahead dessert for the holidays including Thanksgiving and Christmas. Learn how to make homemade cheesecake on

This recipe found in “The Farmer’s Daughter Bakes” is a salted caramel cheesecake with apple pie filling and a spiced crumb topping!



  • 11/2 cups (150 gm) graham cracker crumbs
  • 2 tablespoons (28 gm) packed brown sugar
  • ¼ teaspoon salt
  • ¼ teaspoon allspice
  • ¼ cup (60 mL) melted unsalted butter


  • 3 cups (696 gm) cream cheese, room temperature
  • ¾ cup (150 gm) granulated sugar
  • ½ cup (120 mL) full-fat plain Greek yogurt
  • ½ cup (120 mL) salted caramel sauce, plus extra for serving
  • 1 teaspoon vanilla extract
  • 3 large eggs

Apple Filling:

  • 34 medium tart apples, such as Elstar, Pink Lady, or Granny Smith (4 cups when prepared)
  • ½ tablespoon lemon juice
  • 1 tablespoon all-purpose flour
  • ¾ teaspoon ground cinnamon 

Crumb Topping:

  • ½ cup (63 gm) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup (110 gm) packed brown sugar
  • ¾ cup (68 gm) rolled oats
  • ¼ cup (60 mL) melted unsalted butter


  1. Preheat the oven to 325 degrees F. 
  2. To make the crust, in a medium bowl stir together the graham cracker crumbs, brown sugar, salt, allspice, and melted butter Press firmly into a 10-inch springform pan and bake for 10 to 12 minutes or until fragrant. Remove from the oven and set aside to cool.
  3. To make the cheesecake, make sure the cream cheese us at room temperature, or even a bit softer, otherwise you may end up with a slightly lumpy batter. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium-low until completely smooth, 2 to 3 minutes. Add the yogurt, salted caramel sauce and vanilla extract, and mix on medium until completely combined. With the mixer on low, add the eggs one at a time, until completely incorporated. Use a spatula to scrape down the sides and bottom of the bowl throughout this process. Try not to overmix the batter and stop mixing once it’s smooth. Scrape the cheesecake batter onto the crust and set aside. 
  4. To make the apple filling, peel and chop the apples into ¼-inch cubes. You should have about 4 cups of apple cubes. In a medium bowl toss the apple pieces with lemon juice, flour, and cinnamon. Spread evenly over the cheesecake layer.
  5. To make the crumb topping, in a medium bowl, mix together the flour, baking powder, salt, cinnamon, brown sugar, oats, and melted butter until coarse crumbs form. Sprinkle evenly over the apple layer. 
  6. Bake for 65 to 75 minutes, or until the apple pieces are easily pierced by a fork. If the crumb layer starts getting too brown while baking, cover with a sheet of aluminum foil. Remove from the oven when done and immediately run a thin knife along the edges to help it release from the pan. Allow to cool for 10 to 15 minutes, release the springform pan and remove. This helps the cake cool faster. Cool the cake for at least 1 hour and then move to the fridge for several more hours or overnight before serving. Once chilled, move to an airtight container to store until ready to serve. Drizzle with additional caramel sauce, if desired. Leftovers will keep in the fridge for up to a week or in the freezer for 2 to 3 months. 


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