Apple Crisp Cheesecake with Caramel Crunch: Your Dreamy Fall Dessert!
Get ready to indulge in the ultimate autumn treat with this incredible Apple Crisp Cheesecake with Caramel Crunch! This dreamy fall dessert brings together everything you love about crisp apple pie and creamy cheesecake, topped with a golden oat streusel and a luscious caramel drizzle. It’s a symphony of flavors and textures that screams cozy comfort and festive gatherings!
Imagine sinking your fork into a rich, velvety smooth cheesecake, layered with tender, warmly spiced baked apples, all sitting on a delightful cinnamon graham cracker crust. Then, you hit that irresistible crunchy oat streusel, and finally, a sweet, gooey caramel finish. It’s an unforgettable dessert that’s perfect for Thanksgiving, holiday parties, or any time you want to celebrate the best flavors of the season.
This cheesecake offers the best of both worlds, combining the creamy tang of a classic cheesecake with the warm, comforting notes of an apple crisp. It’s a showstopper that’s sure to impress everyone at your table!
Ingredients:
Crust:
- 2 cups cinnamon graham cracker crumbs (about 14-16 full sheets, crushed)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened (16 oz total)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or full-fat Greek yogurt
Apple Topping:
- 2 large Granny Smith apples, peeled, cored, and diced into ½-inch pieces
- 1 tablespoon unsalted butter
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- Pinch of ground nutmeg
Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ cup old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
Caramel Crunch (Optional, but highly recommended!):
- ½ cup store-bought caramel sauce, warmed slightly for drizzling
- Optional: ¼ cup chopped pecans or walnuts (for extra crunch)
Equipment:
- 9-inch springform pan
- Parchment paper
- Large mixing bowls (2-3)
- Electric mixer (handheld or stand mixer with paddle attachment)
- Medium saucepan or skillet (for apples)
- Rubber spatula
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch springform pan. Line the bottom with a circle of parchment paper.
- In a medium bowl, combine the cinnamon graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Press the mixture firmly and evenly into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a flat glass to compact it well.
- Bake the crust for 8-10 minutes, or until lightly set. Remove from the oven and let cool slightly while you prepare the fillings. Reduce oven temperature to 325°F (160°C).
2. Make the Apple Topping:
- In a medium saucepan or skillet, melt the 1 tablespoon unsalted butter over medium heat.
- Add the diced Granny Smith apples, brown sugar, cinnamon, and nutmeg.
- Cook, stirring occasionally, for 5-7 minutes, or until the apples are slightly softened but still hold their shape. They will finish cooking in the oven.
- Remove from heat and let cool slightly.
3. Prepare the Streusel Topping:
- In a medium bowl, combine the all-purpose flour, packed light brown sugar, old-fashioned rolled oats, and cinnamon. Whisk to combine.
- Add the cold unsalted butter pieces. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
4. Make the Creamy Cheesecake Filling:
- In a large mixing bowl (or the bowl of your stand mixer fitted with the paddle attachment), beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes. Make sure there are no lumps.
- Gradually add the 1 cup granulated sugar, beating until light and fluffy, scraping down the sides of the bowl as needed.
- Beat in the large eggs, one at a time, mixing just until incorporated after each. Do not overbeat once eggs are added.
- Stir in the vanilla extract and sour cream (or Greek yogurt) until just combined.
5. Assemble and Bake the Cheesecake:
- Pour about two-thirds of the cheesecake filling over the partially cooled crust in the springform pan.
- Spoon the slightly cooled cooked apple topping evenly over the cheesecake filling.
- Carefully pour the remaining one-third of the cheesecake filling over the apples, gently spreading it to cover them.
- Evenly sprinkle the streusel topping over the top of the cheesecake. If using chopped pecans or walnuts, you can add them now.
- (Optional Water Bath): For a creamier texture and to help prevent cracks, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan tightly with several layers of heavy-duty aluminum foil. Place the pan in a larger roasting pan, then carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
- Turn off the oven and leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling helps prevent cracks.
- Remove from the oven (and water bath, if used). Let the cheesecake cool completely on a wire rack at room temperature.
6. Chill and Garnish:
- Once completely cooled to room temperature, cover the springform pan loosely with plastic wrap.
- Refrigerate the Apple Crisp Cheesecake with Caramel Crunch for at least 6 hours, or preferably overnight, until it is completely firm and set. This is crucial for clean slices and optimal flavor.
- Before serving, carefully remove the sides of the springform pan.
- Warm the caramel sauce slightly and drizzle generously over the top of the cheesecake.
- Slice with a sharp knife (wiping the knife between slices for cleaner cuts) and serve this dreamy, fall-inspired dessert!
Tips & Variations:
- Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature. This is vital for a smooth, lump-free cheesecake batter and helps prevent cracks.
- Don’t Overmix: Overmixing the cheesecake batter, especially after adding eggs, can incorporate too much air, which can cause the cheesecake to puff up too much and then crack as it cools. Mix only until just combined.
- Preventing Cracks: The water bath and slow cooling in the oven are your best tools for a perfectly smooth, crack-free cheesecake top.
- Apple Choice: While Granny Smith apples offer a nice tart contrast, you can use a mix of tart and sweet apples (like Honeycrisp or Fuji) for more complex apple flavor.
- Extra Caramel: Serve individual slices with an extra drizzle of warm caramel sauce.
- Storage: Store any leftover Apple Crisp Cheesecake with Caramel Crunch in an airtight container in the refrigerator for up to 5-7 days.