Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Apple Crisp Cheesecake with Salted Caramel Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 65 reviews

This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the cozy flavors of spiced cinnamon apples and a crisp oat topping, all layered on a buttery graham cracker crust. Baked in a water bath for perfect texture and topped with a salted caramel drizzle, this dessert is a comforting treat perfect for fall or any special occasion.

  • Total Time: 8 hours 40 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), melted

Cinnamon Apples

  • 2 large apples (Granny Smith or Gala), peeled and thinly sliced
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon

Crisp Topping

  • 1/2 cup all-purpose flour (63 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter (56 grams), melted

Cheesecake Filling

  • 24 ounces full-fat cream cheese (680 grams), room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (120 ml), room temperature
  • 3 large eggs, room temperature

Other

  • Boiling water (for water bath)
  • Salted caramel sauce (optional, for serving)

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C or 160°C fan-forced). This ensures the oven is hot and ready for the cheesecake baking, which requires steady heat.
  2. Prepare the springform pan: Wrap the outside of a 9-inch (23-cm) springform pan in tin foil multiple times to prevent water leakage during the water bath. Lightly grease the inside with non-stick cooking spray for easy release.
  3. Make the crust: In a bowl, combine graham crumbs, brown sugar, and cinnamon. Stir in melted butter until well combined. Press this mixture firmly into the bottom and halfway up the sides of the pan to form an even crust layer.
  4. Bake the crust: Place the crust in the oven for 8-10 minutes to set. Remove and leave the oven on for baking the full cheesecake later.
  5. Prepare the cinnamon apples: Peel, core, and thinly slice the apples. Toss them with brown sugar and cinnamon. Refrigerate until ready to assemble the cheesecake.
  6. Make the crisp topping: In a medium bowl, stir together flour, brown sugar, cinnamon until lump-free, then mix in oats. Add melted butter and mix until the mixture resembles damp sand and clumps when squeezed.
  7. Make the cheesecake filling: Beat cream cheese with granulated and brown sugars until smooth and creamy. Add cornstarch and cinnamon, mixing well. Stir in sour cream and vanilla extract, scraping the bowl to remove lumps. Finally, beat in eggs one at a time, stopping as soon as each is incorporated.
  8. Assemble the cheesecake: Pour the cheesecake filling over the baked crust and smooth the top evenly. Layer the sliced apples on top without any excess liquid. Sprinkle the oatmeal crumble mixture evenly over the apples.
  9. Prepare for baking in a water bath: Place the wrapped springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan.
  10. Bake the cheesecake: Bake in the oven for 50-60 minutes. The cheesecake is done when it has a slight jiggle in the center when gently nudged.
  11. Cool and chill: Remove the cheesecake from the oven and let it cool in the roasting pan to room temperature. Then remove it from the roasting pan, cover with foil, and refrigerate for at least 6 hours or overnight to set properly.
  12. Serve: When ready, remove cheesecake from the fridge. Run a sharp knife around the edges, unclamp the springform ring, and slice with a thin, sharp knife through all layers. Optionally, drizzle each slice with salted caramel sauce before serving.

Notes

  • Using room temperature ingredients helps achieve a smooth and creamy cheesecake filling without lumps.
  • Wrapping the springform pan in foil is essential to prevent water from the water bath leaking into the cheesecake.
  • Thinly slicing the apples ensures they cook slightly during baking and blend well with the texture of the cheesecake.
  • A water bath helps the cheesecake bake evenly and prevents cracking by maintaining a moist environment.
  • Chilling the cheesecake overnight allows it to fully set and enhances flavor development.
  • If you don’t have quick oats, you can pulse rolled oats in a food processor for a finer texture.
  • Use a thin, sharp knife dipped in hot water and wiped dry to make cleaner slices.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/apple-crisp-cheesecake-with-salted-caramel-recipe/