This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce. It is absolutely heavenly, an amazing combination of flavors and textures, making it a great choice for the upcoming holidays.
This cheesecake may seem to have a lot of steps and ingredients, but the process is easy and quite quick to prepare. Don’t let yourself be intimidated by this baked cheesecake, the results will surely bring great satisfaction for you, your family and guests. I hope you will try this cheesecake and enjoy it as we sure did.
Now that September is here, all I want to do is bake apple desserts. Do you have months where you need/have to bake a certain thing. You know what I mean, right?
For me it looks like this. January is for coconut and healthy dinners. February is obviously chocolate. March and April are carrot treats. May, June, and July are all about salads and no bake desserts.
INGREDIENTS
FOR THE CRUST
14 cinnamon graham crackers, crushed
1/4 c. granulated sugar
6 tbsp. melted butter
1/4 tsp. kosher salt
FOR THE CHEESECAKE
2 blocks cream cheese, softened
2 large eggs
1/4 c. sour cream
1/4 c. caramel sauce, plus more for drizzling
1/4 c. sugar
1 tsp. vanilla
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
FOR THE TOPPING
2 apples, peeled and chopped
3/4 c. firmly packed brown sugar
1/2 c. all-purpose flour
1/2 c. old-fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 c. butter, softened
Cool Whip, for garnish
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DIRECTIONS
Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened.
Press graham mixture into paper liners and set aside.
In a large bowl, beat cream cheese until light and fluffy, Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms.
In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer.
Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
Garnish with Cool Whip and drizzle with more caramel before serving.