Apple Crisp Cheesecake with Caramel Crunch
This Apple Crisp Cheesecake is the perfect combination of creamy cheesecake, spiced tender apples, a buttery oat-crisp topping, and a golden caramel crunch drizzle. It’s a cozy, showstopping dessert that feels like a warm hug and tastes like a celebration!
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Parchment Paper
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 5 tbsp melted butter
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 eggs large
Apple Layer
- 2 apples peeled and thinly sliced (Honeycrisp or Granny Smith)
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Crisp Topping
- 3/4 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 6 tbsp cold butter cubed
Caramel Crunch
- 1/2 cup caramel sauce warm
- 1/2 cup crushed toffee bits
Instructions
- Mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until it resembles wet sand. Press into the bottom of a lined springform pan. Freeze while preparing filling.
- Beat softened cream cheese until smooth. Add sugar, sour cream, and vanilla. Beat in eggs one at a time until just combined. Pour filling over crust.
- Toss sliced apples with brown sugar, cinnamon, and nutmeg. Layer over cheesecake filling evenly.
- Mix oats, flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle generously over apple layer.
- Bake at 325°F for 70–75 minutes until edges are set but center slightly jiggles. Cool in the oven with door cracked open for 1 hour.
- Refrigerate for at least 4 hours or overnight. Before serving, drizzle with warm caramel sauce and sprinkle crushed toffee bits on top.
Notes
Use room temperature ingredients for a smoother filling. Don't overmix once the eggs are added to avoid cracks. Chill overnight for best flavor. Swap caramel for maple syrup for a twist!