Description
A delicious combination of creamy cheesecake, spiced apples, and a crunchy oat topping, drizzled with caramel sauce.
Ingredients
- Crust: 2 cups graham cracker crumbs, 2 tablespoons granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 cup melted butter
- Cheesecake: 32 ounces cream cheese (room temperature), 1 cup granulated sugar, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract, 4 large eggs (room temperature), 1 cup sour cream
- Apple Topping: 2 cups (about 3 apples) Granny Smith apples (peeled, cored, and thinly sliced), 2 tablespoons light brown sugar (packed), 1 teaspoon ground cinnamon
- Crisp Topping: 1/4 cup all-purpose flour, 1/4 cup light brown sugar (packed), 1/4 cup old-fashioned oats, 1 teaspoon ground cinnamon, 4 tablespoons melted butter
- Caramel sauce for serving
Instructions
- Preheat oven to 350°F. Line a 10-inch springform pan with parchment paper.
- Mix crust ingredients and press into the pan. Bake for 15 minutes, then cool.
- Reduce oven temperature to 325°F.
- Beat cream cheese until smooth. Add sugar, lemon juice, and vanilla. Mix well.
- Add eggs one at a time, mixing just until combined. Stir in sour cream.
- Pour batter into the crust. Wrap the pan in foil.
- Toss apples with brown sugar and cinnamon. Layer over the cheesecake batter.
- Mix crisp topping ingredients and sprinkle over the apples.
- Place a water bath on the lowest oven rack. Bake cheesecake for 1 hour.
- Turn off the oven and let the cheesecake sit for 45 minutes. Prop the door open for 30 minutes.
- Cool to room temperature, then chill for at least 4 hours.
- Serve with caramel sauce.
Notes
- Use room-temperature ingredients for a smoother batter.
- Do not overmix the batter to avoid cracks.
- Chilling overnight improves texture.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg