Description
Decadent cheesecake featuring a graham cracker crust, creamy filling, and sweet apple crisp topping. Optional caramel drizzle for the perfect finish.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon ground cinnamon
- 4 medium apples (such as Honeycrisp, Gala, or Granny Smith), peeled, cored, and diced
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup rolled oats
- 2 tablespoons unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- ½ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons unsalted butter
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix well.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden brown. Let it cool completely.
- In a large bowl, combine the diced apples, all-purpose flour, light brown sugar, rolled oats, cubed butter, ground cinnamon, and ground nutmeg.
- Use your fingers or a pastry blender to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Set the apple crisp topping aside.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream and mix until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and ground cinnamon.
- Pour the cheesecake filling over the cooled graham cracker crust. Spread it evenly.
- Sprinkle the apple crisp topping evenly over the cheesecake filling.
- Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
- In a medium saucepan, combine the heavy cream and granulated sugar.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
- Continue to cook, without stirring, until the mixture turns a deep amber color.
- Remove the saucepan from the heat and stir in the butter and salt.
- Let the caramel cool slightly before drizzling it over the cheesecake.
- Carefully remove the cheesecake from the springform pan.
- Drizzle the caramel sauce (if using) over the cheesecake.
- Slice and serve.
- Store leftover cheesecake in the refrigerator for up to 3-4 days.
Notes
- Use room temperature cream cheese for a smooth filling.
- Don’t overmix the cheesecake batter.
- Baking in a water bath (optional) can help prevent cracking.
- Cool the cheesecake slowly to prevent cracking.
- Refrigerate for at least 4 hours to allow the cheesecake to set.
- Prep Time: 45 minutes
- Cook Time: 65 minutes