This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce. It is absolutely heavenly, an amazing combination of flavors and textures, making it a great choice for the upcoming holidays.
This cheesecake may seem to have a lot of steps and ingredients, but the process is easy and quite quick to prepare. Don’t let yourself be intimidated by this baked cheesecake, the results will surely bring great satisfaction for you, your family and guests. I hope you will try this Caramel Apple Crisp Cheesecake and enjoy it as we sure did.
Caramel Apple Crisp Cheesecake
This Caramel Apple Crisp Cheesecake is one of the most decadent fall desserts you can ever prepare. A cookie crust followed by a creamy caramel cheesecake layer, topped with spiced apples and crispy crumble on top, all drizzled with more salted caramel sauce. It is absolutely heavenly, an amazing symphony of flavors and textures.
Ingredients
Salted Caramel Sauce
- 1 cup (200g) sugar
- 1/4 cup (60ml) water
- 1/2 cup (120g) whipping cream
- 2 tbsp (30g) unsalted butter , room temperature
- 1 tsp (5g) vanilla extract
- 1 tsp (5g) salt
Crust
- 7 oz (200g) digestive biscuits or graham crackers
- 2 tbsp (30g) sugar
- 1/4 cup (60g) unsalted butter , melted
Caramel Cream Cheese Filling
- 25 oz (700g) cream cheese , room temperature
- 3 tbsp (45g) sugar
- 1/2 tsp (2g) salt
- 1 tsp (3g) cinnamon
- lemon zest from 1 lemon
- 1 tsp (5g) vanilla extract
- 1 ½ tbsp (15g) flour
- 1/3 cup (80g) sour cream
- 1/3 cup (80g) caramel sauce
- 3 large eggs , room temperature
Apple Filling
- 3 medium apples (about 250g) – peeled , cored
- 1 tbsp (15ml) lemon juice
- 2 tbsp (30g) brown sugar
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) nutmeg
Crisp Topping
- 1/2 cup (50g) rolled oats
- 1/2 cup (63g) flour
- 1/4 cup (60g) butter , melted
- 1/3 cup (70g) brown sugar
- 1 tsp (3g) cinnamon
Instructions
- First prepare the salted caramel sauce so it has time to cool down. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
- Remove the pan from the heat and add the cream. It will bubble a little bit.
- Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
- Remove from heat and add vanilla extract, butter and salt. Stir well until smooth. Transfer into a bowl and set aside to cool until the cake is ready.
- Prepare the crust. Preheat the oven to 350F (180C) and line with parchment paper a 8 inch (20cm) springform pan (with a removable base). Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar and melted butter and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon.
- Bake for 10-13 minutes. Set aside to cool completely.
- Reduce oven temperature to 300F (150C).
- Prepare the crisp topping. In a medium bowl, combine oats with brown sugar, all-purpose flour and cinnamon. Whisk to combine, then incorporate melted butter until the mixture feels crumbly. Set the mixture aside until all the other ingredients are prepared.
- Prepare the apples. Place the diced apples into a medium bowl. Add lemon juice, sugar, cinnamon and nutmeg and stir to coat. Set aside until cream cheese filling is ready.
- Prepare caramel cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, salt, flour and cinnamon and mix until combined.
- Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest, caramel sauce and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
- Pour the caramel cream cheese mixture over the prepared crust.
- Gently spread the diced apples on top. Sprinkle the oat topping over the apples.
- Bake at 300F (150C) for 1 hour. Turn off the heat and leave it another hour in the oven.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
- Top with remaining caramel sauce if desired and enjoy!