Caramel Apple Crisp Cheesecake
1. The Graham Cracker Crust
1 ½ cups Graham cracker crumbs
2 tbsp Sugar
1 tsp Cinnamon
6 tbsp Unsalted butter, melted
2. The Cheesecake Filling
24 oz (3 blocks) Cream cheese, softened to room temperature
1 cup Granulated sugar
¾ cup Sour cream
1 tsp Vanilla extract
3 large Eggs
2 tbsp All-purpose flour
3. The Apple Layer
2 large Granny Smith apples, peeled and finely diced
2 tbsp Light brown sugar
½ tsp Cinnamon
¼ tsp Nutmeg
4. The Oat Streusel Topping
½ cup All-purpose flour
½ cup Rolled oats
½ cup Brown sugar
1 tsp Cinnamon
¼ cup Cold unsalted butter, cubed
Optional: ¼ cup chopped pecans or walnuts (as seen in the photo)
5. The Finishing Touch
½ cup Salted caramel sauce (store-bought or homemade)
Instructions
Step 1: Prep and Crust
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Mix crust ingredients in a bowl. Press firmly into the bottom of the pan.
Bake for 8–10 minutes, then let cool while you prep the filling.
Step 2: The Filling
In a large bowl, beat the cream cheese and sugar until smooth.
Add sour cream, vanilla, and flour; mix until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overbeat, or the cheesecake may crack.
Pour the batter over the cooled crust.
Step 3: Apple & Streusel Layers
Toss diced apples with brown sugar, cinnamon, and nutmeg. Scatter them evenly over the cheesecake batter.
In a separate bowl, combine streusel ingredients. Use a fork or your fingers to work the butter into the dry ingredients until it looks like coarse crumbs.
Sprinkle the streusel generously over the apple layer.
Step 4: The Bake
Bake for 60–70 minutes. The edges should be set, but the center should still have a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour (this prevents cracking).
Chill in the refrigerator for at least 6 hours, preferably overnight.
Step 5: Serve
Once fully chilled, remove from the springform pan.
Warm your caramel sauce slightly and drizzle it over the top, letting it drip down the sides just like in the photo.
Pro-Tip: Use a water bath (wrapping the pan in foil and placing it in a larger pan of hot water) for an extra-creamy texture and a crack-free finish!
Comments
Post a Comment