Caramel Apple Crumble Cheesecake Tart is Your New Thanksgiving Star

Is there anything more comforting than the smell of baked apples and cinnamon? This dessert is the answer to your Thanksgiving dessert dilemma. It’s the ultimate mashup, combining the best parts of a classic apple crisp, a rich cheesecake, and a buttery shortbread tart, all finished with a luxurious drizzle of caramel sauce. You get a creamy, tangy filling, a spiced apple layer, and a crunchy, buttery topping in every single bite. Forget having to choose just one dessert for your holiday table—this beauty gives you three desserts in one glorious pan.

Why You’ll Love This Dessert

This dessert is a total crowd-pleaser. It has all the familiar, cozy flavors of fall that everyone adores, but presented in a way that feels just a little bit special and impressive. The best part? It’s so much easier to make than a full-sized cheesecake because there’s no water bath required. You don’t have to be a pastry chef to pull this off. It’s approachable, forgiving, and absolutely delicious. Seriously, the combination of creamy, fruity, and crunchy is just magic. And it’s a guaranteed conversation starter at any potluck or holiday gathering.

Ingredients

For the Crust: 2 cups graham cracker crumbs, 1/2 cup melted butter, 1/4 cup granulated sugar (to bind the crust and add a hint of sweetness)
For the Cheesecake Layer: 16 oz cream cheese, softened, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract (creates the smooth, rich base layer)
For the Apple Filling: 3 medium apples (Granny Smith or Honeycrisp), peeled and thinly sliced, 1/4 cup brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg (provides the warm, spiced fruit flavor)
For the Crumble Topping: 1/2 cup all-purpose flour, 1/2 cup old-fashioned oats, 1/3 cup brown sugar, 1/4 cup cold butter, cubed, 1/4 teaspoon salt (creates that irresistible crunchy, textural contrast)
For the Finish: 1/2 cup caramel sauce, store-bought or homemade (adds the final, gooey, sweet touch)

Step by Step Method

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom or a 9-inch springform pan.
Make the Crust: In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press the mixture firmly and evenly into the bottom and up the sides of your prepared pan. Bake for 8 minutes, then set aside to cool slightly.
Make the Cheesecake Layer: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Beat in the egg and vanilla extract just until combined. Pour this filling over the warm crust and spread it into an even layer.
Prepare the Apples: In another bowl, toss the thinly sliced apples with the brown sugar, flour, cinnamon, and nutmeg until the apples are evenly coated. Arrange the apple slices in a circular pattern over the cheesecake layer.
Make the Crumble: In the same bowl you used for the apples (less dishes!), combine the flour, oats, brown sugar, and salt. Use a pastry cutter or your fingers to work the cold, cubed butter into the dry ingredients until the mixture forms coarse crumbs.
Sprinkle the crumble topping evenly over the layer of apples. Bake for 45-55 minutes, or until the cheesecake is set, the apples are tender, and the crumble topping is a beautiful golden brown.
Let the tart cool completely in the pan on a wire rack. Once cool, carefully remove the outer ring of the pan. Drizzle the entire top generously with caramel sauce right before serving.

Oven Temperatures

This recipe is designed for a standard oven temperature of 350°F (175°C). This moderate heat is key. It allows the cheesecake to cook through gently without curdling or cracking, while also giving the apples enough time to become perfectly tender and the crumble topping time to get crispy and golden. If your oven runs hot, you might want to check on it a few minutes early. A little browning is great, but you don’t want the crumble to burn. If you notice the top is browning too quickly, you can loosely tent the tart with a piece of aluminum foil for the remainder of the baking time.

Creative Variations

This recipe is wonderfully adaptable! Feel free to make it your own. For a nutty twist, add 1/3 cup of chopped pecans or walnuts to your crumble topping. If you’re a chocolate lover, a handful of chocolate chips scattered over the cheesecake layer before adding the apples is a delightful surprise. You could even swap the apple filling for fresh peaches or pears when they’re in season. And if you need a shortcut, using a can of high-quality pre-made apple pie filling can save you some peeling time, though the flavor of fresh apples is honestly worth the extra few minutes.

Storage Tips

This tart stores beautifully. Because of the creamy cheesecake layer, it needs to be kept refrigerated. Cover it tightly with plastic wrap or store it in an airtight container. It will keep in the fridge for up to 4 days. I don’t recommend freezing the fully assembled tart, as the cheesecake and crumble textures can change. However, you can absolutely freeze the baked and cooled crumble topping by itself in a zip-top bag for up to 3 months—it’s fantastic for sprinkling over yogurt or ice cream!

Serving Ideas & Pairings

This dessert is a star all on its own, but a little extra something on the side never hurts. A scoop of vanilla bean ice cream is the classic, can’t-go-wrong pairing—the cold creaminess against the warm (or room temp) tart is divine. A dollop of freshly whipped cream is another fantastic option. For a Thanksgiving feast, it pairs wonderfully with all your other favorite Thanksgiving desserts and sides. It’s rich enough to stand out but familiar enough to complement everything else on the table. And a hot cup of coffee or a cold glass of milk is the perfect beverage partner.

Leftover Ideas

Leftovers? No such thing! But if you somehow do have a slice or two left, it makes for an incredible breakfast the next day. Just kidding. Mostly. You can also chop up a leftover slice and layer it in a glass with some vanilla yogurt for a decadent parfait. Another fun idea is to gently warm a slice and use it as a topping for a bowl of oatmeal—it transforms your morning routine into a special treat.

FAQs

Can I make this Caramel Apple Crumble Cheesecake Tart ahead of time for Thanksgiving? Absolutely! This is one of the best make-ahead Thanksgiving desserts. You can bake it completely the day before, let it cool, cover it, and keep it in the fridge. Just add the caramel drizzle right before you serve it to keep that topping nice and pretty.
What are the best apples to use for baking? You want an apple that holds its shape and offers a little tartness to balance the sweetness. My go-to’s are Granny Smith for their tang, or Honeycrisp for their sweet-tart balance and firm texture. Using a mix of both is also a great idea!
My crust is crumbling when I try to slice it. What did I do wrong? The most common reason is not pressing the crust into the pan firmly enough. Really use the bottom of a measuring cup to press it down hard and compact it. This helps the crumbs stick together and makes for clean slices.
Are there any other easy Thanksgiving dessert ideas that use similar ingredients? Sure are! If you love the flavors here, a simple apple crumble or a classic pumpkin cheesecake would be right up your alley. The crumble topping from this recipe also works wonderfully on a classic apple crisp.