Description
This Caramel Apple Cheesecake features a luscious graham cracker and oat crust topped with a creamy cinnamon-infused cheesecake layer, thinly sliced apples, and a buttery crumb topping. Finished with a drizzle of rich caramel sauce, this dessert perfectly balances the sweetness of apples and caramel with smooth, tangy cheesecake, making it a delightful treat for fall or any special occasion.
Ingredients
Scale
Crust
- 1/2 cup light brown sugar (packed)
- 1 cup graham cracker crumbs
- 3/4 cup old fashioned rolled oats
- 1/2 cup butter (melted)
Cheesecake Filling
- 16 ounces cream cheese (2 8-ounce packages), softened
- 2 tablespoons cornstarch
- 1/4 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Apple Layer and Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup old fashioned rolled oats
- 1/4 cup light brown sugar (packed)
- 1/2 teaspoon ground cinnamon
- 2 tablespoons butter (softened)
- 2 large apples (cored, peeled, and thinly sliced)
Topping
- 1/4 cup caramel ice cream topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In a bowl, combine 1/2 cup light brown sugar, graham cracker crumbs, rolled oats, and melted butter. Mix well and firmly press the mixture into the bottom of a 9-inch springform pan. Bake the crust at 350°F for 5 minutes. Remove and set aside to cool.
- Make Cheesecake Filling: In a medium mixing bowl, beat together the softened cream cheese, cornstarch, 1/4 cup light brown sugar, granulated sugar, vanilla extract, and ground cinnamon until the mixture is smooth and creamy with no lumps.
- Assemble Cheese Layer: Spoon the cheesecake filling evenly over the cooled crust. Use an offset spatula or the back of a spoon to gently smooth and spread the mixture to cover the crust completely, creating an even layer.
- Add Apple Layer: Arrange the thinly sliced peeled and cored apples evenly over the cheesecake layer, ensuring full coverage for balanced flavor in every slice.
- Prepare Crumb Topping: In a small mixing bowl, combine all-purpose flour, rolled oats, light brown sugar, ground cinnamon, and softened butter. Mix until crumbly, then sprinkle this crumb topping evenly over the apples.
- Bake Cheesecake: Bake the assembled cheesecake at 350°F for 45 minutes until the topping is golden and the cheesecake is set. Cool the cheesecake at room temperature for 15 minutes.
- Chill Cheesecake: Run a knife along the edges of the springform pan to loosen the cheesecake. Cover with plastic wrap and refrigerate for at least 3 hours or overnight to allow the cheesecake to firm up and flavors to meld.
- Add Caramel Drizzle and Serve: Before serving, drizzle the cheesecake with caramel ice cream topping. Slice into 8 servings and enjoy this delicious dessert.
Notes
- Use room temperature cream cheese for a smooth, lump-free cheesecake filling.
- Choose crisp, tart apples like Granny Smith for a nice balance against the sweet caramel.
- The crumb topping can be made ahead and refrigerated if desired.
- Ensure the cheesecake is fully chilled for the best texture when slicing.
- For easier slicing, dip your knife in hot water and wipe between cuts.
