The Best Apple Crisp Cheesecake

A delicious cheesecake topped with apple crisp and salted caramel sauce.

Course Dessert

Cuisine American

Keyword Apples, Cheesecake

Prep Time 30

Cook Time 1 30

Total Time 2

Servings people

Calories 616kcal

Cost $20

Ingredients

FOR THE CRUST

Non-stick cooking spray
2 1/2 cups crushed graham cracker (it's perfectly ok to use boxed graham cracker crust, as well)
6 tablespoons unsalted butter, melted or softened
1/4 cup granulated white sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt

FOR THE CHEESECAKE FILLING

4 8 ounce blocks cream cheese, at room temperature
1/4 cup granulated sugar
3 large eggs
1/4 cup sour cream
1 1/2 teaspoons pure vanilla extract
2 tablespoons all-purpose flour
1/2 teaspoon kosher salt

FOR THE APPLE CRISP TOPPING

2 small apples, peeled and finely chopped (I prefer to use Granny Smith apples)
1/4 cup tightly packed brown sugar
3 tablespoons unsalted butter, softened at room temperature
1/4 cup all-purpose flour
1/4 cup rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Caramel apple sauce

Instructions

Preheat oven to 350 degrees.
In a medium mixing bowl, add graham cracker crumbs, melted butter, brown sugar, salt and cinnamon and combine until mixture is the texture of wet sand. Press the mixture into the bottom of a 8' or 9" inch spring form pan. Bake for 5 minutes.
Next, make the cheesecake mixture. In a large bowl using a hand or electric mixer, beat cream cheese, sugars, sour cream and flour on low until light, fluffy and smooth.
Add vanilla and salt and beat until combined. Add eggs, one at a time, and beat until just blended. Be sure not to over mix or mix on high speed. Once the mixture is well combined, pour batter into springform pan on top of the crust. NOTE: lightly tap the springform pan on your counter top several times to help release any air bubbles.
Next, make the apple crisp topping. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Mix well until all ingredients are well combines. Set aside for now.
Place a good layer of the finely chopped apples on top of the cheesecake then a layer of your apple crisp topping.
Gently wrap the bottom of your springform pan with aluminum foil and carefully plan in a large roasting pan. Fill the roasting pan with boiling water until it reaches half way up the springform pan. Bake in the oven until the middle of the cheesecake is slightly jiggly, about an hour to an hour and a half.
Remove the cheesecake from the oven and place on a wire rack to cool completely. Then, place in the refrigerator for 4-6 hours until chilled all the way through.
Drizzle on caramel topping, serve and enjoy!

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