CAKES

Caramel Apple Crisp Cheesecake

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Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

4 (8 oz each) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

4 large eggs

1 cup sour cream

1/2 cup heavy cream

For the Apple Filling:

3 cups peeled and diced apples (about 2 large apples)

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

For the Crisp Topping:

1/2 cup old-fashioned oats

1/2 cup all-purpose flour

1/2 cup brown sugar

1/4 cup unsalted butter, cold and cut into small pieces

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter

1/2 cup heavy cream

1/2 teaspoon sea salt (optional)

 

Directions:

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside.

Make the Apple Filling: In a medium saucepan, combine apples, sugar, cinnamon, and lemon juice. Cook over medium heat, stirring occasionally, until apples are tender, about 5 minutes. Set aside to cool.

Prepare the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla extract, and beat until combined. Add eggs, one at a time, beating after each addition. Mix in sour cream and heavy cream until smooth. Pour filling over the pre-baked crust.

Add the Apple Filling: Spoon apple filling evenly over the cheesecake batter.

Prepare the Crisp Topping: In a medium bowl, mix oats, flour, and brown sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle evenly over the apple filling.

Bake the Cheesecake: Bake in preheated oven for 60-70 minutes, or until the center is set and the top is lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove from oven and refrigerate for at least 4 hours or overnight.

Make the Caramel Sauce: In a saucepan, heat granulated sugar over medium heat, stirring constantly until it melts into an amber-colored liquid. Carefully add butter and stir until melted. Slowly add heavy cream, stirring continuously. Cook for another 2 minutes. Remove from heat and stir in sea salt if desired.

Serve: Drizzle caramel sauce over the chilled cheesecake before serving.

Prep Time: 30 mins | Cooking Time: 70 mins | Total Time: 6 hrs (including cooling and chilling)

Kcal: 450 | Servings: 12

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