Great Caramel Apple Crisp Cheesecake

 

This was amazing!! and super simple to make! It made for a thinner cheesecake in terms of height. I was expecting it be like 3 inches high (first time I ever have made cheesecake) and it was about an inch. Which may be completely normal. lol I’m making it for Thanksgiving in a few days and am going to double the filling to get a more new york size cheesecake. 🙂

its the second time I made this and will make it again, I decided to make my own caramel sauce and it turned out pretty awesome

Being a lover of fall, my daughter was impressed when I made this cheesecake for her birthday. The whole family agreed that we would no longer buy cheesecake. Instead we will experiment using different fruits with this recipe. Very delicious!

 

I made this for my husband’s birthday, and he said it is possibly the best dessert he has ever eaten. It is rich without being cloyingly sweet. I will be making this one again! Be sure to cut the apples in small thin pieces!I notice is that the recipe calls for a total of 1/2 cup chopped pecans, divided between the top and the bottom. It seems like more than 1/4 cup of pecans on the top in the picture, and the pecans look broken instead of chopped. Also the caramel is flowing down the side of the crust in places. I am not sure how this is possible since the caramel layer is baked on the top of the cheesecake. I think there was some food styling going on in the picture, but I was still very pleased with the way mine looked…and tasted!

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I served this last night to rave reviews. My first caramel apple cheesecake, but definitely not my last. Love it !!

 

To Make this Recipe You’Il Need the following ingredients:

Prep time 20 mins| Cook time 40 mins | Total time 1 hour

 

Ingredients

Graham/Oats Crust:

¼ cup brown sugar

1 cup graham cracker crumbs

¾ cup rolled oats

½ cup melted butter

Cheesecake:

2 8oz package softened cream cheese

2 tbsp corn starch

¼ cup brown sugar

¼ cup white sugar

⅛ tsp ginger

2 tsp vanilla extract

½ tsp cinnamon

Apple Crisp Topping:

¼ cup all purpose flour

¼ cup rolled oats

¼ cup brown sugar

½ tsp cinnamon

2 tbsp coconut oil

2 medium to large apple, peeled and thinly sliced

Caramel Topping, if desired

 

Instructions

Preheat your oven to 350F.

In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.

Press inside the bottom of a 9 or 10 inch springform pan.

Bake for 5 minutes. Remove from oven to cool.

Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.

Once well combined, pour on top of your graham cracker/oat crust.

To start your apple layer, arrange the thinly sliced apple on top of the cheesecake in a single layer.

Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.

Once it’s done cooking, cool for 15 minutes, then refrigerate overnight

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