Creamy Apple Crisp Cheesecake with Caramel Crunch
This dessert blends the rich, creamy texture of cheesecake with warm, spiced flavors of apple crisp, topped with a crunchy oat topping and drizzled with caramel sauce.
Equipment
- Mixing Bowl
- Springform Pan
- Oven
Ingredients
Graham Cracker Crust
- 1.5 cups Crushed Graham Crackers Finely crushed for the crust.
- 0.5 cups Unsalted Butter Melted, to bind the crust.
- 0.25 cups Granulated Sugar For sweetness in the crust.
Cheesecake Filling
- 16 ounces Cream Cheese Softened, at room temperature.
- 0.75 cups Granulated Sugar For sweetness in the filling.
- 1 cups Sour Cream Adds tanginess and creaminess.
- 3 large Eggs Lightly beaten, for binding.
Apple Topping
- 4 medium Fresh Apples Peeled, cored, and sliced.
- 1 teaspoon Cinnamon For flavoring the apples.
- 2 tablespoons Granulated Sugar For sweetening the apple mixture.
Oat Topping
- 1 cup Rolled Oats For crunchy topping.
- 0.5 cups Brown Sugar Adds sweetness to the topping.
- 0.5 cups All-Purpose Flour For binding the oat mixture.
- 0.5 cups Unsalted Butter Melted, for the oat topping.
Finishing Touch
- 0.5 cups Caramel Sauce For drizzling on top.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium mixing bowl, combine crushed graham crackers, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add sour cream and mix well. Incorporate eggs one at a time, mixing until smooth.
- Toss sliced apples with sugar and cinnamon in a separate bowl.
- Pour half of the cheesecake filling over the cooled crust, then layer the spiced apples on top. Pour the remaining cheesecake filling over the apples.
- In another bowl, combine oats, brown sugar, and flour. Stir in melted butter until crumbly. Sprinkle over the cheesecake.
- Bake for 60-70 minutes until edges are set and center jiggles slightly. Cool in the oven with the door cracked for an hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
- Remove from the springform pan, drizzle with caramel sauce, slice, and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 3 months.