Caramel Crunch Apple Crisp Cheesecake
A heavenly fusion of creamy cheesecake and spiced apples topped with a crunchy oat caramel topping, perfect for any family gathering.
Equipment
- 9-inch springform pan
Ingredients
Apple Filling
- 2 cups chopped apples Use fresh apples like Granny Smith or Honeycrisp.
- ½ cup granulated sugar
- ½ cup brown sugar For the oat topping.
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 tablespoon lemon juice Adds brightness to the apple filling.
Crisp Topping
- 1 cup oatmeal
- 1 cup all-purpose flour Can be substituted for gluten-free flour.
- ½ cup unsalted butter, melted
Cheesecake Mixture
- 8 oz cream cheese, softened Let sit at room temperature for 30 minutes.
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 1 cup caramel sauce For drizzling on top before serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the chopped apples, ½ cup of granulated sugar, cinnamon, nutmeg, and lemon juice.
- In a separate bowl, mix the oatmeal, flour, ½ cup of brown sugar, and melted butter to create the crisp topping.
- In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Layering
- In a greased 9-inch springform pan, layer the cheesecake mixture, followed by the apple mixture, then the crisp topping. Repeat layers finishing with the crisp.
Baking
- Bake for 30-35 minutes or until the top is golden brown and the apples are tender.
- Allow to cool for about an hour before removing from the pan.
Serving
- Drizzle with caramel sauce before serving.
Notes
Store in the refrigerator covered with plastic wrap for up to 5 days or freeze individual slices for up to 3 months. Thaw overnight before serving.
Nutrition
Serving: 1sliceCalories: 350kcal
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