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Apple Crisp Cheesecake with Caramel Crunch

A delightful dessert combining creamy cheesecake, tender cinnamon apples, a buttery oat crisp, and a glossy caramel finish, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Graham cracker crumbs You can also use digestive biscuits.
  • 1 stick Butter, melted To hold the crust and crisp topping together.
  • 2 tbsp Brown sugar Adds rich caramel notes to the crust.
For the apple filling
  • 3 cups Apples, firm and tart-sweet varieties (Honeycrisp, Granny Smith, or Pink Lady) Peeled and sliced.
  • 2 tbsp Butter For cooking the apples.
  • 2 tbsp Brown sugar To sweeten the apples.
  • 1 tsp Cinnamon For flavor.
  • 1/4 tsp Nutmeg For a hint of spice.
  • 1 tbsp Cornstarch To thicken the apple mixture.
  • 1 pinch Salt Optional, enhances flavors.
For the cheesecake filling
  • 16 oz Cream cheese, full-fat For best texture and flavor.
  • 1/2 cup Granulated sugar Sweetens the cheesecake filling.
  • 2 large Eggs Brings everything together.
  • 1/2 cup Sour cream Keeps the filling silky.
  • 1 tsp Vanilla extract Adds sweetness.
For the crisp topping
  • 1 cup Old-fashioned oats For crisp topping.
  • 1/2 cup All-purpose flour Helps bind crisp topping.
  • 1/2 cup Brown sugar For sweetness.
  • 1 stick Butter, melted Drizzled in to clump topping.
  • 1 pinch Salt Optional for flavor.
For the topping
  • 1 cup Caramel sauce Store-bought or homemade, for drizzling.

Method
 

Make the crust
  1. Heat the oven to 325°F (163°C). Wrap the outside of a 9 inch springform pan with foil to prevent leaks.
  2. Combine graham cracker crumbs, brown sugar, and melted butter until it resembles damp sand.
  3. Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup.
  4. Bake for 8 to 10 minutes until set. Cool while prepping the filling and apples.
Cook the apples
  1. Peel and slice the apples thinly for even cooking.
  2. Cook the apples in a skillet with butter, brown sugar, cinnamon, nutmeg, and a pinch of salt for 5 to 7 minutes.
  3. Once softened, sprinkle in cornstarch and stir until glossy and thick.
  4. Remove from heat and let them cool.
Mix the cheesecake filling
  1. Beat cream cheese until smooth, scraping the bowl often.
  2. Beat in sugar and a pinch of salt.
  3. Add eggs one at a time, mixing on low speed.
  4. Fold in sour cream and vanilla until silky.
Make the crisp topping and assemble
  1. Stir oats, flour, brown sugar, and salt. Drizzle in melted butter until it clumps.
  2. Pour half the cheesecake batter onto the crust. Spoon some apples over it evenly.
  3. Add the rest of the batter on top and arrange more apples over the surface.
  4. Sprinkle crisp topping generously to cover.
  5. Set pan on a baking sheet and bake for 55 to 70 minutes until the edge is set.
  6. Turn off the oven, crack the door, and let it sit for 45 minutes.
  7. Move to a rack to cool completely, then chill for 6 hours or overnight.
  8. Before serving, drizzle with warm caramel.

Notes

Room temperature ingredients help avoid cracks. Do not overmix the batter, and let cheesecake cool slowly. Store leftovers covered in the fridge for up to 4 days.