Apple Crisp Cheesecake
Rating
Can we just skip to November??
Ingredients
- FOR THE CRUST:
- 12 graham crackers, crushed
- 6 tbsp. melted butter
- 1 tsp. ground cinnamon
- ¼ c. granulated sugar
- ¼ tsp. kosher salt
- FOR THE CHEESECAKE:
- 4 blocks cream cheese, softened
- ¼ c. caramel sauce, plus more for drizzling
- ¼ c. granulated sugar
- 3 large eggs
- ¼ c. sour cream
- 1 tsp. vanilla
- 2 tbsp. all-purpose flour
- ½ tsp. kosher salt
- ¼ tsp. ground cinnamon
- FOR THE TOPPING:
- 1 apple, peeled and finely chopped
- ¼ c. firmly packed brown sugar
- ¼ c. all-purpose flour
- ¼ c. old fashioned oats
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
- ¼ c. butter, softened
- Cool whip, for garnish (optional)
Instructions
- Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, butter, cinnamon, sugar, and salt. Press into the bottom of the prepared pan and up the sides. Set aside.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over the crust.
- In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over the top of the cheesecake, then top with an even layer of the the oat topping.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
- When ready to serve, drizzle with caramel. If using, serve slices topped with whipped cream.
