Apple Crisp Cheesecake (Print Version)
Creamy cheesecake baked over graham crust, topped with cinnamon apples and buttery oat crumble.
# Ingredients:
→ Crust
01 -
Nonstick cooking spray
02 -
12 graham crackers, finely crushed
03 -
6 tablespoons unsalted butter, melted
04 -
1 teaspoon ground cinnamon
05 -
1/4 cup granulated sugar
06 -
1/4 teaspoon kosher salt
→ Cheesecake Filling
07 -
32 ounces cream cheese, softened
08 -
1/4 cup caramel sauce, plus more for serving
09 -
1/4 cup granulated sugar
10 -
3 large eggs
11 -
1/4 cup sour cream
12 -
1 teaspoon pure vanilla extract
13 -
2 tablespoons all-purpose flour
14 -
1/2 teaspoon kosher salt
15 -
1/4 teaspoon ground cinnamon
→ Topping
16 -
1/4 cup packed brown sugar
17 -
1/4 cup all-purpose flour
18 -
1/4 cup old-fashioned oats
19 -
1/2 teaspoon ground cinnamon
20 -
1/4 teaspoon kosher salt
21 -
4 tablespoons unsalted butter, softened
22 -
1 medium apple, peeled and finely chopped
23 -
Whipped topping, for garnish (optional)
# Steps:
01 -
Preheat oven to 325°F and lightly coat an 8- or 9-inch springform pan with nonstick cooking spray.
02 -
In a large bowl, combine graham cracker crumbs, melted butter, cinnamon, granulated sugar, and salt. Press the mixture evenly onto the bottom and up the sides of the prepared pan.
03 -
Using a stand mixer or handheld mixer, beat softened cream cheese, caramel sauce, and sugar until completely smooth. Add eggs one at a time, mixing well after each addition. Incorporate sour cream and vanilla. Sift in flour, salt, and cinnamon and blend just until combined. Pour the filling over the crust and spread evenly.
04 -
In a medium bowl, whisk brown sugar, flour, oats, cinnamon, and salt. Cut in the softened butter until the mixture is crumbly. Distribute chopped apple evenly over cheesecake filling in the pan, then sprinkle with the oat topping.
05 -
Wrap the outside of the pan in aluminum foil. Place the pan in a large roasting pan and pour in enough boiling water to reach halfway up the sides. Bake until the center is just slightly set with a gentle jiggle, about 1 hour 30 minutes.
06 -
Turn off the oven and prop the door open. Allow the cheesecake to cool inside the oven for 1 hour. Remove foil, then refrigerate for at least 4 hours or overnight until fully chilled and set.
07 -
Before serving, drizzle additional caramel sauce over the cheesecake and garnish slices with whipped topping if desired.
# Notes:
01 -
For smooth slicing, run a sharp knife under hot water and wipe dry between cuts.