Description
Caramel Apple Crisp Cheesecake is the ultimate fall dessert! With creamy vanilla cheesecake, cinnamon-spiced apples, a buttery graham cracker crust, and an oat crumble topping, it’s a seasonal showstopper. Drizzle with salted caramel for the perfect finishing touch. Bake it today and wow your crowd!
Ingredients
Graham Cracker Crust:
3 cups graham cracker crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
Cinnamon Apples:
2 large apples (Granny Smith or Gala)
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
Crisp Topping:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup quick oats
1/4 cup unsalted butter, melted
Cheesecake Batter:
24 oz full-fat cream cheese, room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
3 large eggs, room temperature
To Bake:
Boiling water for water bath
To Serve:
Salted caramel sauce
Instructions
- Preheat the Oven: Set oven to 350°F (180°C). Wrap a 9-inch springform pan in aluminum foil (3–4 layers) to prevent water leaks.
- Prepare the Crust: Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until well combined. Press mixture into the bottom and halfway up the sides of the prepared pan. Bake for 8–10 minutes. Leave the oven on.
- Make the Cinnamon Apples: Peel, core, and thinly slice apples. Toss them with brown sugar and cinnamon. Refrigerate until ready to use.
- Create the Crisp Topping: Mix flour, brown sugar, cinnamon, and oats. Add melted butter and mix until clumps form. Set aside.
- Make the Cheesecake Batter: In a large bowl, beat cream cheese and both sugars until smooth. Mix in cinnamon and cornstarch. Add sour cream and vanilla extract, scraping down the bowl. Add eggs one at a time, mixing just until combined.
- Assemble the Cheesecake: Pour batter over baked crust. Arrange apples evenly on top, avoiding any excess liquid. Sprinkle the crumble topping over the apples.
- Bake in Water Bath: Place springform pan inside a larger roasting pan. Pour boiling water into the outer pan until it reaches 1 inch deep. Bake for 50–60 minutes, until the center slightly jiggles when gently shaken.
- Cool & Chill: Remove from oven and cool to room temperature in the pan. Then refrigerate for at least 6 hours or overnight.
- Serve: Once chilled, run a sharp knife around the edge, remove the pan ring, and slice. Drizzle with salted caramel before serving
Notes
Use full-fat, brick-style cream cheese—no tub or spreadable types.
Room temp ingredients mix better and prevent lumps.
Don’t skip the foil or water bath—it ensures smooth, crack-free cheesecake.
Granny Smith apples hold up best when baked.
Store in the fridge up to 4 days. Freezing not recommended due to the crumble topping texture.
- Prep Time: 1 hour
- Cook Time: 55 minutes + Cooling + Chilling Time: 7 hours
- Category: Dessert
- Method: Baking
- Cuisine: American