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Apple Crisp Cheesecake

Apple Crisp Cheesecake

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If you’re searching for a dessert that captures the essence of autumn gatherings, look no further than this delightful Apple Crisp Cheesecake. This indulgent treat combines a creamy vanilla cheesecake with sweet, spiced apples and a crunchy oatmeal topping, all coming together to create a warm and inviting flavor profile. Perfect for any occasion, from cozy family dinners to festive holiday celebrations, this cheesecake is sure to impress. The added salted caramel drizzle takes it to the next level, making every slice feel like a special occasion.

Ingredients

Scale
  • 3 cups graham crumbs
  • 24 ounces full-fat cream cheese
  • 3 large eggs
  • 2 large apples (e.g., Granny Smith or Gala)
  • 1 cup brown sugar (divided)
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream
  • 1/2 teaspoon cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup quick oats
  • 1/2 cup unsalted butter (melted)
  • Boiling water (for water bath)
  • Salted caramel sauce

Instructions

  1. Preheat your oven to 350F (180C). Prepare a 9-inch springform pan by wrapping it in tin foil and greasing it lightly.
  2. Combine graham crumbs, 3 tablespoons of brown sugar, and cinnamon in a bowl. Stir in melted butter until well mixed. Press into the bottom of the pan.
  3. Peel and thinly slice the apples; toss them with 2 tablespoons of brown sugar and cinnamon.
  4. For the crumb topping, mix flour, remaining brown sugar, cinnamon, oats, and melted butter in another bowl.
  5. In a large bowl, beat cream cheese until smooth; add sugars, cornstarch, sour cream, vanilla extract, cinnamon, and eggs one at a time until incorporated.
  6. Layer half of the cheesecake filling over the crust; then add half of the apple mixture. Pour on remaining filling followed by apples and crumb topping.
  7. Bake in a water bath for about 55 minutes or until edges are set but center jiggles slightly.
  8. Cool gradually in the oven with the door slightly open before refrigerating for at least four hours or overnight.

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