Description
Delight in the rich and comforting flavors of Apple Crisp Cheesecake, a decadent dessert combining a creamy caramel-infused cheesecake with a spiced graham cracker crust, topped with tender apples and a crunchy oat crisp. Perfectly baked in a water bath for a smooth texture, this cheesecake offers a harmonious blend of sweetness and spice that will impress at any gathering.
Ingredients
Scale
Crust
- Cooking spray, for greasing
- 12 graham crackers, crushed
- 6 tbsp. melted butter
- 1 tsp. ground cinnamon
- 1/4 cup granulated sugar
- 1/4 tsp. kosher salt
Cheesecake Filling
- 4 (8-oz.) blocks cream cheese, softened
- 1/4 cup caramel sauce, plus more for drizzling
- 3 large eggs
- 1/4 cup sour cream
- 1 tsp. pure vanilla extract
- 2 tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cinnamon
Apple Crisp Topping
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup old fashioned oats
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 4 tbsp. butter, softened
- 1 apple, peeled and finely chopped
Garnish
- Whipped topping, optional
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease an 8″ or 9″ springform pan thoroughly with cooking spray to prevent sticking.
- Make the crust: In a large bowl, combine crushed graham crackers, melted butter, ground cinnamon, granulated sugar, and kosher salt. Mix well until evenly combined. Press this mixture firmly into the bottom and up the sides of the prepared springform pan to form an even crust layer.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, caramel sauce, and granulated sugar together using a hand mixer or stand mixer until completely smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until incorporated. Add flour, kosher salt, and cinnamon, then beat the mixture just until combined without overmixing. Pour the filling evenly over the prepared crust in the pan.
- Make the apple crisp topping: In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt. Cut in the softened butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Evenly scatter the peeled and finely chopped apples over the cheesecake layer, then top with the oat topping mixture, distributing it evenly.
- Bake in a water bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water seepage. Place the pan inside a large roasting pan and carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Bake in the preheated oven until the center of the cheesecake slightly jiggles when gently shaken, approximately 1 hour and 30 minutes.
- Cool the cheesecake: Turn off the oven and prop the oven door open slightly. Let the cheesecake cool gradually inside the oven for 1 hour. Then, remove the foil and transfer the cheesecake to the refrigerator. Chill for at least 4 hours or preferably overnight to allow it to set fully.
- Serve: When ready to serve, drizzle additional caramel sauce over the top. Garnish with whipped topping if desired. Slice and enjoy this luscious apple crisp cheesecake.
Notes
- Using a water bath ensures even baking and prevents cracks on the cheesecake surface.
- Make sure the cream cheese is fully softened to achieve a smooth batter without lumps.
- Chilling the cheesecake overnight improves the texture and flavor.
- This recipe works best with tart apples like Granny Smith for a nice balance with the sweetness.
- To avoid soggy crust, ensure to press the crust firmly and chill the cheesecake well before serving.
