Apple Crisp Cheesecakes

Enjoy a slice of this Apple Crisp Cheesecake this fall. This decadent dessert is a combination of creamy cheesecake and sweet apple crisp. It’s the best of both worlds.

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.

Just because this cheesecake is heavy on the toppings doesn’t mean it’s protected from cracking. If you want to avoid any potential cracking, a water bath is needed. If you don’t want to bother, you could always cover it with some extra whipped cream and a caramel drizzle. We won’t tell. 😉

You won’t be able to eat just one.

14 cinnamon graham crackers, crushed
1/4 c. granulated sugar
6 tbsp. melted butter
1/4 tsp. kosher salt
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
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

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.