Printable Recipe
Caramel Apple Crisp Cheesecake
A baked cinnamon cheesecake with a biscuit crust, spiced apples, oat crumble and homemade salted caramel sauce.
Cook time
1 hr 13 min
Total time
2 hrs 10 min, plus cooling and overnight chilling
Yield
8
Ingredients
29
Steps
19
Filed under: apple, caramel, cheesecake, oats, baked.
Source channel: Home Cooking Adventure
Key ingredients
sugar, whipping cream, vanilla extract, unsalted butter, room temperature, digestive biscuits or graham crackers.
Ingredients
- 1 cup (200g) sugar
- 1/4 cup (60 ml) water
- 1/2 cup (120g) whipping cream
- 1 tsp (5g) vanilla extract
- 2 tbsp (30g) unsalted butter, room temperature
- 1 tsp (5g) salt
- 7 oz (200g) digestive biscuits or graham crackers
- 2 tbsp (30g) sugar
- 2 oz (60g) unsalted butter, melted
- 1/3 cup (70g) brown sugar
- 1/2 cup (50g) rolled oats
- 1/2 cup (63g) flour
- 1 tsp (3g) ground cinnamon
- 1/4 cup (56g) butter, melted
- 3 medium apples (about 250g)
- 1 tbsp (15ml) lemon juice
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) nutmeg
- 2 tbsp (30g) brown sugar
- 25 oz (700g) cream cheese, room temperature
- 3 tbsp (45g) sugar
- ½ tsp (2g) salt
- 1 tsp (3g) cinnamon
- lemon zest from 1 lemon
- 3 large eggs, room temperature
- 1 tsp (5g) vanilla extract
- 1 ½ tbsp (15g) flour
- 1/3 cup (80g) sour cream
- ⅓ cup (80g) salted caramel sauce
Method
- For the caramel, cook 1 cup sugar and the water over medium-high heat without stirring until amber.
- Remove from the heat and carefully stir in the whipping cream.
- Return to the heat for about 1 minute, stirring until smooth.
- Remove from the heat and stir in the vanilla, butter and salt. Leave to cool.
- Preheat the oven to 180°C and line an 8-inch springform pan with parchment.
- Process the biscuits into crumbs and combine with 2 tablespoons sugar and melted butter.
- Press the crumb mixture into the pan and bake for 10 to 13 minutes. Leave to cool.
- Combine the crumble brown sugar, oats, flour, cinnamon and melted butter.
- Peel, core and dice the apples, then toss with lemon juice, cinnamon, nutmeg and brown sugar.
- Reduce the oven temperature to 150°C.
- Beat the cream cheese with the sugar, salt, cinnamon and lemon zest.
- Add the eggs one at a time, mixing gently after each addition.
- Mix in the vanilla, flour, sour cream and salted caramel sauce.
- Pour the cheesecake filling over the crust.
- Spread the apples over the filling and sprinkle the oat crumble on top.
- Bake for 1 hour.
- Turn off the oven and leave the cheesecake inside for another hour.
- Cool to room temperature, then refrigerate overnight.
- Serve with the remaining salted caramel sauce.