Description
A decadent dessert perfect for fall and winter, combining warm cinnamon apples, creamy cheesecake, and a crispy oat crumble, all topped with a rich caramel drizzle.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheet graham crackers)
- ½ teaspoon cinnamon
- 2 tablespoons dark brown sugar
- 5 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 oz cream cheese, softened at room temperature for 2 hours
- ½ cup white granulated sugar
- ½ cup dark brown sugar
- ¾ cup sour cream, room temperature
- 1 teaspoon cinnamon
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
For the Crumble Topping:
- ½ cup flour
- ¼ cup dark brown sugar
- ⅓ cup oats
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 4 tablespoons unsalted butter, cold
For the Apple Pie Filling:
- 3 apples (Granny Smith, Gala, or Honeycrisp), peeled, cored, and cut into ½” cubes
- ⅓ cup white granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter
- 1 tablespoon cornstarch
- ¼ cup water (mixed with cornstarch to create a slurry)
For the Caramel Sauce:
- 1 cup Werther’s soft caramels
- ½ cup heavy cream
Instructions
- Make the Graham Cracker Crust:
- Preheat the oven to 350℉. Spray a 9″ springform pan with nonstick spray and line the bottom with parchment paper.
- In a food processor, blend the graham crackers until finely ground. Mix with cinnamon, brown sugar, and melted butter until evenly coated.
- Press the mixture into the bottom of the springform pan, using a measuring cup to press up along the sides.
- Bake for 12 minutes, then remove and let cool completely.
- Make the Cheesecake Batter:
- Beat the softened cream cheese and sugars on high speed for 2 minutes until smooth.
- Add the sour cream and vanilla extract, mixing until combined.
- Add the eggs, one at a time, mixing on low speed just until combined. Be careful not to overmix.
- Pour the cheesecake batter into the cooled crust.
- Bake the Cheesecake:
- Place the springform pan inside a larger cake pan, then place this into a water bath to prevent cracks while baking.
- Bake for 70 minutes at 350℉. After baking, prop open the oven door slightly and let the cheesecake cool for 30 minutes before removing it from the oven.
- Chill the cheesecake in the refrigerator overnight.
- Make the Crumble Topping:
- In a medium bowl, combine the flour, brown sugar, cinnamon, salt, and oats. Cut in the cold butter using a pastry cutter or fork until crumbly.
- Spread the crumble onto a parchment-lined sheet pan and bake for 15 minutes at 350℉, stirring every 5-7 minutes, until golden brown.
- Make the Apple Pie Filling:
- In a nonstick skillet, melt butter and add the cubed apples, sugar, and cinnamon. Cook for about 5 minutes until the apples begin to soften.
- Stir in the cornstarch slurry and cook until the mixture bubbles and thickens. Remove from heat and cool completely.
- Make the Caramel Sauce:
- In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave at 50% power in 30-second increments, stirring until smooth.
- Assemble the Cheesecake:
- Spoon the cooled apple pie filling on top of the chilled cheesecake.
- Sprinkle the baked crumble topping over the apples.
- Drizzle with caramel sauce.
Notes
- Ensure the cream cheese, eggs, and sour cream are at room temperature to avoid lumps.
- To prevent cracks, bake the cheesecake in a water bath and let it cool slowly in the oven.
- For clean slices, dip the knife in hot water and wipe the blade clean after each cut.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg