Caramel Apple Crisp Cheesecake
A graham cracker and oat crust, a cinnamon cream cheese layer, sliced Granny Smith apples and an oat crumble, baked in one pan. Chill at least 3 hours and add caramel sauce before serving.
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Ingredients
- 1/4 cup brown sugar packed, for the crust
- 1 cup graham cracker crumbs for the crust
- 3/4 cup rolled oats for the crust
- 1/2 cup butter melted, for the crust
- 16 ounces cream cheese for the cheesecake
- 2 tablespoons cornstarch for the cheesecake
- 1/4 cup brown sugar packed, for the cheesecake
- 1/4 cup granulated sugar for the cheesecake
- 2 teaspoons vanilla extract for the cheesecake
- 1 teaspoon cinnamon for the cheesecake
- 1/4 cup all-purpose flour for the crumble
- 1/4 cup rolled oats for the crumble
- 1/4 cup brown sugar for the crumble
- 1/2 teaspoon cinnamon for the crumble
- 2 tablespoons butter for the crumble
- 2 Granny Smith apples peeled and sliced
- caramel sauce optional, for serving
Instructions
- Preheat the oven to 350°F.
- Combine the crust's brown sugar, graham cracker crumbs, oats and melted butter. Press the mixture into a 10-inch springform pan. Bake for 5 minutes, then let it cool.
- Mix the cream cheese, cornstarch, brown sugar, granulated sugar, vanilla and cinnamon until smooth. Spread it over the crust.
- Arrange the sliced apples over the cheesecake. Combine the flour, oats, brown sugar, cinnamon and butter for the crumble, and scatter it over the apples.
- Bake for 40 to 50 minutes.
- Let the cheesecake cool, and get it into the refrigerator within 2 hours. Chill for at least 3 hours, then add the caramel sauce, if you are using it, before serving.
Notes
The total time includes 3 hours of chilling. The optional caramel sauce has no set amount and is not counted in the nutrition. Keep refrigerated.
Nutrition
Serving: 1servingCalories: 452kcalCarbohydrates: 45.3gProtein: 5.1gFat: 28.7gSodium: 201mgFiber: 2.1gSugar: 29.1g
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