Caramel Apple Crisp Cheesecake




Cooking spray

12 graham crackers, crushed

6 tablespoons melted butter

1 teaspoon ground cinnamon

1/4 tsp. Granulated sugar

1/4 tsp. Kosher salt


4 blocks (8 oz.) Cream cheese, softened

1/4 tsp. caramel sauce, and more for drizzling

1/4 tsp. Granulated sugar

3 large eggs

1/4 tsp. sour cream

1 teaspoon pure vanilla extract

2 tbsp. all purpose flour

1/2 teaspoon kosher salt

1/4 tsp. 1/2 tsp ground cinnamon


1/4 tsp. packed brown sugar

1/4 tsp. all purpose flour

1/4 tsp. Old fashioned oats

1/2 teaspoon ground cinnamon

1/4 tsp. Kosher salt

4 tablespoons softened butter

1 apple, peeled and finely chopped

Whipped topping, for garnish (optional)

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Preheat the oven to 325 ° and grease an 8 "or 9" springform pan with cooking spray.

Make the crust: In a large bowl, combine the graham cracker crumbs, melted butter, cinnamon, sugar and salt. Press into bottom of prepared pan and sides.

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel and sugar together until smooth. Add the eggs, one at a time, then stir in the sour cream and vanilla. Add the flour, salt and cinnamon and beat until combined. Pour the mixture over the crust.

In a medium bowl, whisk together the brown sugar, flour, oats, cinnamon and salt, then cut the butter with a fork or cookie cutter. Spread the apples in an even layer on top of the cheesecake, then top with an even layer of oat filling.

Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour enough boiling water to rise halfway up the baking dish. Bake in the preheated oven until the center of the cheesecake moves only slightly, about 1 hour 30 minutes.

Turn off the oven, open the oven door and let the cheesecake cool for 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.

When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.

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