Caramel Apple Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
6 tablespoons melted butter
02 -
1/4 cup white sugar
03 -
2 cups of crushed cinnamon graham crackers
→ Cheesecake
04 -
Two packages (8 ounces each) of softened cream cheese
05 -
1/2 teaspoon ground cinnamon
06 -
1/2 cup tightly packed light brown sugar
07 -
2 large room-temperature eggs
08 -
2 teaspoons pure vanilla extract
09 -
2 tablespoons regular flour
→ Apples
10 -
Three diced and peeled Gala apples
11 -
1/4 cup brown sugar (packed)
12 -
1/2 teaspoon ground cinnamon
→ Crisp Topping
13 -
4 tablespoons of melted unsalted butter
14 -
1/2 cup brown sugar
15 -
1/2 cup plain oats
16 -
2 teaspoons cinnamon powder
17 -
1/2 cup all-purpose flour
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line a springform pan (9-inch) with parchment. Fill a large baking sheet half-full with water and place it on the bottom oven rack.
02 -
Combine cracker crumbs, white sugar, and melted butter until everything's mixed well. Firmly press into the parchment-lined pan's bottom.
03 -
Soften cream cheese and beat it along with brown sugar until smooth. Add flour, vanilla, and cinnamon, then mix. Gently beat in eggs one at a time—don't overdo it.
04 -
Spread the cheesecake batter over the crust evenly.
05 -
Mix together the diced apples with brown sugar and cinnamon until coated. Put it aside.
06 -
Stir oats, brown sugar, flour, cinnamon, and butter in a bowl until crumbs form. Use your hands to get a chunky texture.
07 -
Spoon the apple mixture on top of the cheesecake layer. Sprinkle the crisp topping evenly over the apples.
08 -
Place the springform pan above the water-filled tray in the oven. Bake for about 50-55 minutes. Remove and let it rest on a cooling rack for 5 minutes. Use a knife to separate the cheesecake from the pan's edges.
09 -
Let it cool at room temperature for one hour before refrigerating for at least six hours—or overnight—for the best result.
10 -
Cut into slices and add caramel, whipped cream, or some apple pie spice sprinkles, if you'd like.
# Notes:
01 -
A water bath (bain-marie) stops the top from cracking during baking.
02 -
Allow your dairy ingredients to reach room temperature before using for silky-smooth results.
03 -
This dessert can be kept in the fridge for up to 3 days after making it.