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Caramel Apple Crisp Cheesecake

Celebrate the cozy vibes of fall with these sweet treat ideas that come together in just 30 minutes! This Caramel Apple Crisp Cheesecake combines creamy indulgence with the warm flavors of caramel and spiced apples, making it the perfect dessert for any occasion. Explore more delicious recipes at epiceats! DessertIdeas FallBaking QuickTreats CheesecakeLovers SweetTooth AutumnRecipes 30MinuteDessert
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Ingredients
  

For the crust:

1 cups graham cracker crumbs

cup unsalted butter, melted

cup granulated sugar

For the apple filling:

3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and sliced

cup brown sugar

1 teaspoon cinnamon

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 tablespoon cornstarch

For the cheesecake filling:

16 oz cream cheese, softened

cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

cup sour cream

For the crumb topping:

cup rolled oats

cup brown sugar

cup all-purpose flour

cup cold unsalted butter, cubed

1 teaspoon cinnamon

For the caramel sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

cup heavy cream

A pinch of salt

Instructions
 

Prepare the crust: Preheat your oven to 350F (175C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

    Make the apple filling: In a large bowl, toss sliced apples with brown sugar, cinnamon, lemon juice, vanilla extract, and cornstarch until coated. Set aside to allow the mixture to become juicy.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add in the vanilla extract and mix. Beat in the eggs one at a time, making sure to mix well after each addition. Finally, add the sour cream and mix until fully combined.

        Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Carefully layer the apple filling on top, distributing evenly. Pour the remaining cheesecake batter over the apples, smoothing the top.

          Make the crumb topping: In a medium bowl, combine rolled oats, brown sugar, flour, cubed butter, and cinnamon. Use a pastry cutter or your fingers to mix until crumbly. Sprinkle the topping evenly over the cheesecake.

            Bake the cheesecake: Place the springform pan in the oven and bake for 55-60 minutes or until the center is set and slightly jiggly. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour, then remove and cool completely at room temperature before refrigerating for at least 4 hours or overnight.

              Make the caramel sauce: In a medium saucepan, heat granulated sugar over medium heat, stirring constantly until it melts into a deep amber color. Carefully add cubed butter, stirring until melted. Slowly whisk in heavy cream and a pinch of salt until smooth. Remove from heat and let cool slightly.

                Serve: Once the cheesecake is chilled, remove it from the springform pan. Drizzle generously with caramel sauce before slicing into wedges. Serve with additional caramel sauce on the side if desired.

                  Prep Time: 30 minutes | Total Time: 7 hours (+ cooling) | Servings: 12 slices