Description
This Irresistible Apple Crisp Cheesecake with Caramel Delight is a decadent dessert that combines a creamy cheesecake base with a luscious apple topping and a crunchy oat crumble. The perfect balance of sweet, tart, and spiced flavors, finished with a drizzle of salted caramel sauce, makes it a crowd-pleaser for any occasion.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs (Substitute with digestive biscuits for a different flavor)
- 0.5 cups Granulated Sugar (Can be replaced with brown sugar for added depth)
- 0.5 cups Melted Butter (Use coconut oil for a dairy-free version)
Cheesecake Filling
- 16 oz Cream Cheese (Ensure it is softened to room temperature)
- 1 cup Plain Greek Yogurt (Sour cream can replace if preferred)
- 0.75 cups Additional Granulated Sugar (Optional to reduce based on taste)
- 1 tbsp Vanilla Extract (Pure vanilla extract is recommended)
- 3 large Eggs (Provide structure, essential for setting the cheesecake)
Apple Topping
- 3 cups Peeled, Sliced Apples (Use a mix of tart and sweet apples)
- 1 tsp Cinnamon (Can be substituted with apple pie spice for variation)
- 0.5 cups Granulated Sugar
Crumble Topping
- 0.5 cups All-Purpose Flour (Omit for gluten-free options)
- 0.5 cups Rolled Oats (Use gluten-free oats if necessary)
- 0.5 cups Brown Sugar (Can be substituted with coconut sugar for a low-GI option)
- 1 tsp Cinnamon
- 0.5 cups Melted Butter
Finishing Touch
- 0.5 cups Salted Caramel Sauce (Optional for drizzling on top)
Instructions
- Preparation: Preheat your oven to 325°F (163°C) and prepare a 9″ springform pan by greasing it or lining the bottom with parchment paper.
- Make the Crust: In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly onto the bottom and up the sides of the pan to form an even crust. Bake for 10-12 minutes until lightly golden. Remove from oven and reduce oven temperature to 275°F (135°C).
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until creamy and smooth. Add the Greek yogurt, 0.75 cups granulated sugar, vanilla extract, and eggs. Mix gently and thoroughly until the batter is smooth and well combined without overmixing.
- Assemble the Cheesecake: Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula to create an even layer.
- Prepare the Apple Topping: In a separate bowl, combine peeled and sliced apples with 0.5 cups granulated sugar and 1 teaspoon cinnamon. Toss to coat the apples evenly. Layer this apple mixture evenly on top of the cheesecake batter.
- Make the Crumble Topping: In another bowl, mix the all-purpose flour, rolled oats, brown sugar, and cinnamon. Drizzle the melted butter over the dry ingredients and combine with your fingers or a fork until crumbly. Sprinkle this crumble mixture evenly over the apple layer.
- Bake the Cheesecake: Bake the assembled cheesecake at 275°F (135°C) for 1.5 to 2 hours, or until the center reaches 150°F (65°C) and still jiggles slightly when gently shaken.
- Cool the Cheesecake: Turn off the oven and prop the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then transfer it to a wire rack and cool completely at room temperature.
- Chill: Refrigerate the cooled cheesecake overnight (about 12 hours) to allow it to set properly.
- Serve: Just before serving, drizzle the top with salted caramel sauce if desired. Slice and enjoy the creamy, fruity, and crunchy layers of this irresistible dessert.
Notes
- For a dairy-free crust, substitute melted butter with coconut oil.
- You can replace all-purpose flour with a gluten-free flour blend to make the crumble gluten-free.
- Use a mix of tart and sweet apples such as Granny Smith and Fuji for balanced flavor.
- To avoid cracking, avoid overbaking and do not open the oven door during baking.
- Allowing the cheesecake to chill overnight helps develop its texture and flavor.
- The salted caramel sauce is optional but adds a lovely touch of sweetness and richness.
