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slice of vegan apple crumble cheesecake on a white plate with an apple and caramel jar in the background all on a wooden table.

Salted Caramel Vegan Apple Crumble Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Britt Berlin
  • Prep Time: 45
  • Cook Time: 85
  • Total Time: 2 hours 10 minutes
  • Yield: 16 1x
  • Category: Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Layers of the fluffiest vanilla bean cheesecake batter and gooey brown sugar apples make up this ridiculously easy vegan apple crumble cheesecake with crunchy cinnamon crumble!! The best of autumn in cheesecake form, and it’s entirely vegan too! Top with a thick drizzle of homemade vegan caramel sauce, and it’s quite literally the best apple dessert you’ll make all season!

Ingredients

Scale
  • Vegan Caramel Sauce:
  • 1 batch vegan caramel sauce
  • Graham Cracker Crust:
  • 1 package (250 g) vegan graham crackers or Lotus Biscoff Cookies
  • 1/3 cup (87 g) melted vegan butter
  • Crumble Topping:
  • 1 1/4 cup (150 g) all purpose flour*
  • 2 tsp ground cinnamon
  • 1 cup (200 g) granulated sugar
  • 1/3 cup (87 g) vegan butter, melted and cooled to room temperature
  • Apple filling:
  • 1 tbsp vegan butter
  • 2-3 (600 g) large gala or honey crisp apples, peel removed and sliced into 1″ chunks
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/4 cup (57 mL) water
  • 1 tbsp cornstarch
  • Cheesecake filling:
  • 36 ounces vegan cream cheese, room temperature
  • 1 cup (240 mL) vegan heavy cream or cashew cream, room temperature
  • 1 cup (200 g) granulated sugar
  • 9 tbsp (90 g) cornstarch
  • 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp vanilla bean paste

Instructions

  1. Prep: We’ll make this cheesecake in a few stages. First, we’ll want to prep the pan. I suggest making sure the apples are prepped (peel removed and sliced thickly). Line a 9″ springform pan with parchment paper, and preheat the oven to 400F.
  2. Make the crumble: While the oven is preheating, we’ll make the crumble, followed by the apple filing. In a small bowl, use a fork to mix together the melted vegan butter, flour, sugar, and cinnamon. Once all the dry ingredients are wet from the butter, set this aside.
  3. Make the apple filling: In a medium saucepan, heat the vegan butter until it begins to brown slightly on medium heat. Then add in the apples, brown sugar, and cinnamon. Mix together the water and cornstarch to make a cornstarch slurry, then pour over the apples. Lightly toss to evenly coat the apples, then cover the pan and cook on low for 5-7 minutes until the apples are slightly tender and soft. Then remove from heat.
  4. Make the graham cracker crust: The oven should be preheated by now, so now we’ll make the graham cracker crust! In a large food processor, pulse the graham crackers until they reach a crumb. Then add in the vegan melted butter and pulse until the graham cracker crumbs are wet. Pour the crumbs into the prepared springform pan and use the flat bottom of a measuring cup or bowl to press the crust into the bottom of the pan and up the sides of the walls.
  5. Bake the graham cracker crust: Place the springform pan into the oven to bake for 10 minutes. Once it bakes, remove the crust from the oven and lower the heat to 325F. Set the crust aside.
  6. Make the cheesecake batter:  In a stand mixer with whisk attachment or large bowl with a hand mixer add in all of the cheesecake ingredients EXCEPT for the vegan heavy cream. Whisk until creamy and fluffy. Then add in the vegan heavy cream and whisk again until fluffy and voluminous.
  7. Assemble the cheesecake: Once the cheesecake batter is made and the crust is baked, it’s time to assemble the cheesecake. Pour half of the batter into the cheesecake crust, followed by half of the apples, making sure the apples are not all pooled in the middle of the cheesecake. Then pour the remaining batter on top. Spread the remaining apples on top of the batter, and sprinkle the crumble topping on top.
  8. Bake the apple crumble cheesecake: Place the cheesecake onto a baking sheet, then open the oven again, and place the baking sheet with the cheesecake on it onto the middle rack. Close the oven door quickly. Bake the cheesecake for 75-80 minutes.
  9. Cool the cheesecake in the oven: Once baked, turn OFF the oven but leave the cheesecake INSIDE. Crack the oven door just slightly, and let the cheesecake cool down for 1 hour in the oven.
  10. Chill the cheesecake: Once cooled, you can remove the cheesecake from the oven. Carefully wrap it and place it into the refrigerator to chill and set overnight, or overnight.
  11. When ready to serve: Make a batch of the vegan caramel sauce. Carefully remove the walls of the springform pan and plate the cheesecake. Top with vegan salted caramel, slice and serve!

Equipment

Notes

Gluten free: To make this apple crumble cheesecake entirely gluten-free, use gluten-free vegan graham crackers and gluten-free flour for the crumble portion.

Nutrition

  • Serving Size: 1 slice
  • Calories: 493
  • Sugar: 41.7 g
  • Sodium: 345.3 mg
  • Fat: 29 g
  • Saturated Fat: 15.4 g
  • Carbohydrates: 54.8 g
  • Fiber: 1.1 g
  • Protein: 5.6 g
  • Cholesterol: 72.9 mg

Find it online: https://thebananadiaries.com/vegan-apple-crumble-cheesecake/