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Caramel Apple Crisp Cheesecake

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This Caramel Apple Crisp Cheesecake combines creamy cheesecake, tart cinnamon apples, and a crunchy streusel topping, all finished with a homemade caramel sauce. It’s a cozy, crowd-pleasing dessert perfect for holidays, potlucks, or any special occasion.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • 3/4 cup Greek yogurt or sour cream
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 cups apples, peeled and diced (about 3 medium apples)
  • 1 tablespoon lemon juice
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup brown sugar
  • 1/4 cup unsalted butter, cold and diced
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tablespoons unsalted butter (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • Pinch of salt (for salted caramel sauce)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan, line the bottom with parchment, and wrap the outside with foil if needed.
  2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand. Press evenly into the bottom of the pan. Bake for 8 minutes, then cool.
  3. Peel and dice apples. Toss with lemon juice, brown sugar, cinnamon, and cornstarch. Cook in a saucepan over medium heat for 5-7 minutes until apples soften and syrup thickens. Cool slightly.
  4. In a large bowl, beat cream cheese until smooth. Add Greek yogurt, sugar, eggs, vanilla, cinnamon, and salt. Beat until creamy and lump-free.
  5. Pour half the cheesecake batter over the crust. Spoon half the apple mixture over the batter. Add remaining cheesecake batter, then top with the rest of the apples. Swirl gently with a knife.
  6. Make the streusel: In a bowl, combine oats, flour, brown sugar, cold butter, cinnamon, and salt. Pinch together until crumbly. Sprinkle evenly over the cheesecake.
  7. Place pan on a baking sheet. Bake for 45-55 minutes, until edges are set and center jiggles slightly. Tent with foil if streusel browns too quickly.
  8. Cool for 15 minutes. Run a knife around the edge to loosen. Cool to room temperature, then chill for at least 4 hours (overnight is best).
  9. Make caramel sauce: In a saucepan, melt sugar over medium heat until deep amber. Add butter and stir until melted. Pour in cream and a pinch of salt. Simmer for 2 minutes. Cool slightly.
  10. Remove cheesecake from pan. Drizzle with caramel sauce. Slice and serve chilled or at room temperature.

Notes

For gluten-free, use almond flour and gluten-free graham crackers. For dairy-free, substitute coconut yogurt and vegan butter. Streusel can be enhanced with chopped pecans or walnuts. Make caramel sauce ahead for thicker consistency. Cheesecake tastes best after chilling overnight.

Nutrition

Keywords: caramel apple crisp cheesecake, apple dessert, streusel topping, fall baking, holiday cheesecake, easy cheesecake, potluck dessert, autumn recipes

Find it online: https://forkifyfun.com/caramel-apple-crisp-cheesecake-recipe-easy-homemade-crunchy-streusel-dessert/