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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