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Caramel Apple Cheesecake with Crunchy Streusel Topping

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Caramel apple cheesecake with crunchy streusel topping is the perfect mix of creamy crunchy, sweet, spiced autumn dessert perfection! 

Happy 2014 darlings! I know we technically haven’t entered the new year until midnight, but there’s nothing wrong with a little early celebration, right? And I’m giving you the perfect decadent little dessert recipe for caramel apple cheesecake to enjoy before those resolutions kick in tomorrow.  2013 has been an incredible year, thank you for sharing it with me (all 8 of you who read this blog!).

Tonight, we will celebrate the new year with my parents, who are visiting, in our usual quiet style – tapas, movies, and board games at home. I hope you all enjoy celebrating in your own manner safely with people who make you smile. May the next year be filled with joy, love, blessings, and fulfilled resolutions for those who make them! this!). My “baby”, Goodie Godmother, grew from an idea on a piece of paper to a thriving little business, the Godfather and I found we were going to grow our family by one human child (adding to our fur baby Dolce and my business baby), and the latter part of the year brought news of yet more changes in 2014!

Miss A will be the first major change – she hasn’t come yet for those on baby watch – then my next youngest sister will be celebrating her wedding this summer, and our little clan will be relocating. The Air Force has decided it’s time for us to add a little sparkle someplace new. We’re still here for a few months yet, so don’t panic!

Caramel Apple Cheesecake (1 of 2)

I stopped making resolutions a long time ago for the New Year, but I do take some time to reflect and evaluate choices from time to time, and given the season, one of those times always falls around the New Year. This year, I am choosing to:

  • Continue to find the joy in the everyday things
  • See the positive aspects of every situation
  • Continue to remove unnecessary negativity from my life – people, situations, etc
  • Find beauty in the unexpected
  • Try to invest more time with those who matter and keeping in touch with friends (I’m awful about it, I’m sorry!)
  • Understanding my own limits. I’m very good about working myself to exhaustion behind the scenes. I’m thankful the Godfather is so incredibly supportive, but I want to teach my daughter about balance and I can’t if she doesn’t see it at home first.
  • Blog more! It’s embarrassing to see the number of recipes I have photographed and in queue with no posts written for publication.
Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on

If you’re up for sharing, I’d love to read your plans for the next year!

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on

And now… the recipe you will “need” for tonight or in a few months when it’s time for a party and sweet indulgence.

Caramel Apple Cheesecake - A creamy vanilla bean cheesecake on a cinnamon graham crust topped with a homemade apple pie filling, a crunchy streusel topping, and liberally drizzled with caramel sauce! Get the recipe on
Caramel Apple Vanilla Bean Cheesecake with Streusel Topping

Caramel Apple Vanilla Bean Cheesecake with Streusel Topping

Yield: 16 servings
Prep Time: 1 hour 5 minutes
Total Time: 1 hour 5 minutes


Crust Ingredients

  • 10 ounces graham cracker crumbs
  • 1 stick unsalted butter
  • ½ tsp kosher salt
  • 1 tsp ginger
  • 1 tbsp cinnamon

Cheesecake Ingredients

  • 5 8-ounce packages cream cheese
  • 1 tsp ginger
  • 1 ½ cups sugar
  • 3 vanilla beans, scraped
  • 4 eggs
  • 2 tbsp fresh lemon juice

Streusel Topping Ingredients

  • ¾ cup brown sugar, packed
  • ½ cup all-purpose flour
  • ¾ cup rolled oats
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp salt
  • 1 stick unsalted butter, melted

Apple Pie Topping

  • 3 Granny Smith Apples
  • ½ stick unsalted butter
  • 2 tbsp lemon juice (approx the juice of ½ a lemon)
  • ½ cup brown sugar, packed
  • 1 tbsp cinnamon


  1. Preheat your oven to 425 F.
  2. Mix the crust ingredients* and press into a 9" springform pan, going up the sides. Wrap the outside of the pan with aluminum foil. Set crust aside while you make the filling.
  3. Beat the cream cheese, sugar, ginger, and vanilla beans in a stand mixer fitted with the paddle attachment. Add eggs one at a time, scraping bowl after each addition, then slowly add the lemon juice and mix until smooth.
  4. Pour the filling into the prepared pie crust and place into a water bath. Basically, fill a larger pan with water about halfway up the sides of the cheesecake pan. Then, carefully place the whole thing in the oven and shut the door.
  5. Bake for 15 minutes at 425, then - without opening the oven door - reduce the heat to 350 and bake an additional 50-60 minutes until the cheesecake is set on top but still jiggles slightly. Don't over bake.
  6. Turn off the oven, crack the door open and leave the cheesecake be for 30 minutes, then remove from the water bath and place on a wire rack to cool for an additional 30, then place in the refrigerator to chill for at least 2 hours. You want to bring the temperature down slowly to prevent cracking on your cheesecake's surface. This won't matter so much if you choose to top the cheesecake with the apples, streusel and caramel, but if you leave all parts of the cheesecake separate to be added to individual slices as preferred by those enjoying, you'll want a pretty cheesecake. 

While your cheesecake is baking and cooling...Make the apple pie filling:

  1. Peel and slice the apples while you melt the butter in a large skillet.
  2. Mix the apples with the sugar, lemon juice, and spices
  3. Add to skillet and stir occasionally until apples are tender.
  4. Set aside and use to top cheesecake just before serving. I like to serve the topping warm.

Make the streusel:

  1. Preheat the oven to 375 F
  2. Mix all streusel ingredients in a bowl and arrange in a thin layer on a cookie sheet lined with parchment paper
  3. Bake 20-30 minutes until crunchy, stirring and checking at the 10 minute, 20 minute, and 25 minute marks to prevent burning.
  4. You'll want to remove from the oven at a light golden brown. It will get crunchier as it cools.
  5. Once the streusel is cool, use to top your cheesecake with the apples.
  6. Drizzle everything with your favorite caramel sauce or make your own using this recipe.


 The crust for this recipe may seem a little crumbly, but it will hold together very well after baking. 

If you'd like a more firm cheesecake, add 2-3 tbsp all-purpose flour to the cheesecake filling. As written, it will look a little more jiggly at the end of the baking time, but as you can see in the photos, sets fully when chilled.

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  • Reply
    January 1, 2020 at 7:52 pm

    This is amazing! I’ve never baked a cheesecake so I was nervous, but it came out perfectly. I love the texture without the flour. Have you made this recipe, but with other flavors?

    • Reply
      Mary (The Goodie Godmother)
      January 5, 2020 at 2:54 pm

      I’m so glad you loved this recipe! Almost all my cheesecake recipes are just a variation on my “go to” method. The key lime cheesecake on the site ( is a good example. But you can totally get creative with this and add whatever you’d like. <3

    • Reply
      Mary (The Goodie Godmother)
      January 5, 2020 at 2:57 pm

      Actually, the key lime one might have flour in it. But I made my gluten free pumpkin cheesecake this year for Thanksgiving with no flour (had a GF guest and no GF flour on hand) and it turned out perfectly. So no issues with omitting the flour regardless of flavor so far. πŸ˜‰

  • Reply
    October 16, 2019 at 7:31 am

    Can you use vanilla extract instead of vanilla bean?

  • Reply
    September 29, 2019 at 6:28 pm

    What are the ingredients for the streussel topping ? Nothing is seperated πŸ™

    • Reply
      Mary (The Goodie Godmother)
      September 29, 2019 at 9:20 pm

      Oh no! I just went in and fixed that. A recent site change threw a few formatting things off. You should see all ingredients separated by category now.

  • Reply
    December 4, 2017 at 1:27 pm

    I can’t wait to try this recipe for a Christmas party! When it calls for ginger in the crust, the cheesecake, and the streusel topping, is it ground ginger or freshly grated ginger?

  • Reply
    December 23, 2016 at 3:19 pm

    Can the apple topping and crunchy stuff be put on in advance? I’m making this cheesecake about 24 hours in advance of when it will be served. I don’t mind serving the toppings cold as part of the overall chilled cheesecake. Just trying to figure out if the toppings will go to mush or make the cheesecake soggy if I put them on now. Thanks!

    • Reply
      Mary (The Goodie Godmother)
      December 23, 2016 at 7:02 pm

      Hi Heather! Great question… I have made this in advance, and usually store the toppings separately and just pile them on (cold) right before serving. I might slightly warm the apples if I’m feeling ambitious. That being said, you can totally top the chilled cheesecake with the apple topping and keep it in the fridge until serving time. You’ll get the most crunch out of the streusel topping if you add it at the end, so I might recommend making that in advance and just keeping it in a separate container to add the day of. Having stored leftovers and eaten them later with everything all together though, it’s still delicious. So short answer is, whatever works best for you! πŸ™‚

      • Reply
        December 24, 2016 at 8:25 pm

        Thank you! It turned out perfectly!!

  • Reply
    Allyson Saxton
    November 23, 2016 at 1:12 pm

    I’m making this now for our thanksgiving and am so excited to try! In the ingredients for the cheesecake, flour isn’t mentioned but in the instructions it is. How much flour is in the mixture???

    • Reply
      Mary (The Goodie Godmother)
      November 24, 2016 at 10:06 am

      I’m so sorry it took me a bit to reply Allyson! The flour is optional. I add 2 tbsp to help the cheesecake set up a bit quicker sometimes, but have made it without as well.

  • Reply
    November 23, 2016 at 11:57 am

    Hi, this looks and sounds amazing. I am trying it right now. When you call for 1 stick of Unsalted Butter do you mean 8 ounces or 4 ounces? Generally it is 8 ounces, but I tried that for the Streusel topping and it melted rather than firmed up when baking in the oven. Could you help me please? BTW the caramel Sauce is wonderful! Thank you!

    • Reply
      Mary (The Goodie Godmother)
      November 23, 2016 at 12:13 pm

      4 ounces or 8 tbsp. I’ll update that in the recipe to be sure it’s clear. πŸ™‚

      • Reply
        November 23, 2016 at 12:17 pm

        Thank you so much Mary! I meant to say 8 Tbsp. so thanks for getting my mind back on track πŸ™‚ The Streusel is starting to harden now. Thanks so much and Happy Thanksgiving πŸ™‚

  • Reply
    November 22, 2016 at 10:29 pm

    For the crust do you use 10 oz of graham crackers before they are crushed or 1 1/4 cups of crushed graham crackers?

    • Reply
      Mary (The Goodie Godmother)
      November 23, 2016 at 12:15 pm

      If I’m crushing the graham crackers, 10 ounces whole equals the same amount crushed, which is about 1 1/4 cups by volume. πŸ™‚

    • Reply
      November 23, 2016 at 12:18 pm

      Mindy, I used Annie’s Organic Graham crackers. I purchased a box and two ‘sleeves’ measured exactly 10 ounces crushed.

  • Reply
    December 14, 2015 at 5:55 am

    This is one of those drool worthy recipes! It looks so good!

  • Reply
    Whitney @ That Square Plate
    December 13, 2015 at 6:40 pm

    I love EVERYTHING about this recipe.. When I get the time, I’ve GOT to try it!! I love the addition of ginger in the main components! Yum!

    • Reply
      The Godmother
      December 14, 2015 at 5:22 pm

      I never pass up an excuse to add ginger. πŸ˜‰

  • Reply
    Paige @ Where Latin Meets Lagniappe
    December 12, 2015 at 8:18 pm

    Mary this cheesecake looks amazing! And such beautiful photographs!!! Wow!

  • Reply
    Brian Jones
    December 11, 2015 at 10:49 am

    Beautiful pictures Mary! Great sounding cheesecake too, love the crumble topping πŸ™‚

    • Reply
      The Godmother
      December 11, 2015 at 2:29 pm

      Thank you!

    • Reply
      November 27, 2019 at 3:01 pm

      In instruction step 3 you say to mix flour as well as other ingredients, there is no flour listed in the ingredient list and no amount for the filling

      • Reply
        Mary (The Goodie Godmother)
        December 2, 2019 at 11:31 pm

        That’s a great observation, James, thank you! I use flour in some of my cheesecake recipes and not in others, so must have absentmindedly included it in the instructions here and never noticed in the subsequent times I’ve made the recipe. Kind of embarrassing to admit a food blogger doesn’t read the instructions! I’ve updated that. But if you do like to use flour in your cheesecake to help it set up a bit, I use 2 tablespoons. πŸ™‚

  • Reply
    December 9, 2015 at 8:13 pm

    What a beautiful cheesecake!

  • Reply
    Byron Thomas
    December 9, 2015 at 7:50 am

    Wow – that’s looking rather delicious, Mary. YUM!

  • Reply
    Virginia Breedlove
    October 15, 2014 at 10:48 am

    Miss you!

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