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Apple Crisp Cheesecake with Caramel Drizzle Recipe

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4.1 from 3 reviews

This Apple Crisp Cheesecake combines the creamy richness of full-fat cream cheese with the tart sweetness of thinly sliced apples, all topped with a cinnamon oat crisp for a delightful texture contrast. The graham cracker crust baked to perfection forms the base, while a water bath baking technique ensures a smooth, crack-free cheesecake. Finished with an optional drizzle of salted caramel sauce, this dessert is a perfect fall treat that is both comforting and elegant.

  • Total Time: 8 hours 55 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), 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 (63 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter (56 grams), melted

Cheesecake Filling

  • 24 ounces full-fat cream cheese (680 grams), room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (120 ml), room temperature
  • 3 large eggs, room temperature

Other

  • Boiling water (for water bath)
  • Salted caramel sauce (optional, for drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C, or 160°C for fan-forced ovens) to prepare for baking the crust and cheesecake.
  2. Prepare Pan: Wrap the outside of a 9-inch (23 cm) springform pan with tin foil 3-4 times to prevent leaks during the water bath. Lightly grease the inside with non-stick spray.
  3. Make Crust: In a bowl, combine graham crumbs, brown sugar, and cinnamon. Stir in melted butter until evenly combined, then press this mixture into the bottom and halfway up the sides of the prepared pan.
  4. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes. Once done, remove from the oven but leave the oven on for the next steps.
  5. Prepare Apples: Peel and core the apples, then slice them very thinly. Toss the slices with brown sugar and cinnamon, then refrigerate until needed.
  6. Prepare Crisp Topping: In a medium bowl, mix flour, brown sugar, and cinnamon until smooth. Stir in oats, then fold in melted butter to form a crumbly mixture resembling damp sand. Set aside.
  7. Make Cheesecake Filling: In a large bowl, beat cream cheese and both sugars until smooth and creamy. Add cornstarch and cinnamon, mixing well, then mix in sour cream and vanilla extract. Scrape the bowl to ensure no lumps remain.
  8. Add Eggs: Beat in eggs one at a time, mixing just until combined each time, avoiding overmixing to keep the filling smooth.
  9. Assemble Cheesecake: Pour the cheesecake filling over the cooled crust and smooth the top evenly. Arrange the apple slices over the filling in a single even layer, avoiding excess juices.
  10. Add Topping: Sprinkle the oat crisp topping evenly over the apples, covering the surface entirely.
  11. Prepare Water Bath: Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch deep, creating a water bath to gently bake the cheesecake and prevent cracking.
  12. Bake Cheesecake: Carefully place the roasting pan with the cheesecake in the oven. Bake for 50-60 minutes until the cheesecake has a slight wobble in the center when gently nudged.
  13. Cool Cheesecake: Remove the roasting pan from the oven and let the cheesecake cool inside until it reaches room temperature.
  14. Chill: Remove the cheesecake pan from the roasting pan. Cover with foil and refrigerate for at least 6 hours or overnight to set properly.
  15. Serve: When ready, remove the cheesecake from the fridge. Run a sharp knife around the edges, then unclamp and remove the springform ring.
  16. Slice and Garnish: Use a thin, sharp knife to slice through the cheesecake and crust. Optionally drizzle slices with salted caramel sauce before serving for added flavor.

Notes

  • Use room temperature ingredients for a smooth and creamy cheesecake filling.
  • Wrapping the springform pan in multiple layers of foil prevents water from leaking into the cake during the water bath.
  • Thinly slice apples to ensure they bake evenly and soften without releasing too much liquid.
  • Do not stir the water bath while baking to avoid disturbing the cheesecake.
  • Allow the cheesecake to chill thoroughly; this helps it set and slice cleanly.
  • If preferred, substitute cornstarch for all-purpose flour in the filling, adjusting quantity as suggested.
  • Salted caramel sauce enhances the flavor but is optional.
  • Be gentle while mixing the eggs into the batter to prevent overmixing and potential cracking.
  • Author: Monica
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/apple-crisp-cheesecake-with-caramel-drizzle-recipe/