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Apple Crisp Cheesecake with Caramel Drizzle

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Creamy cheesecake layered with spiced apples and a cinnamon oat crisp topping — the ultimate fall dessert combining apple crisp and cheesecake in one luscious bite.

Ingredients

Scale

For the crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup brown sugar

  • ½ cup unsalted butter, melted

For the apple layer:

  • 3 medium apples, peeled and diced

  • 2 tbsp unsalted butter

  • ⅓ cup brown sugar

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • 1 tbsp lemon juice

For the cheesecake:

  • 3 (8 oz) packages cream cheese, softened

  • ¾ cup granulated sugar

  • ¾ cup sour cream or Greek yogurt

  • 3 large eggs

  • 1 tbsp vanilla extract

For the crisp topping:

  • ¾ cup old-fashioned oats

  • ½ cup all-purpose flour

  • ⅓ cup brown sugar

  • ½ tsp cinnamon

  • ⅓ cup cold butter, cubed

Instructions

  • Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan. Wrap the outside in foil.

  • Mix crust ingredients and press into the bottom of the pan. Bake 10 minutes, then cool.

  • In a skillet, cook apples with butter, sugar, cinnamon, nutmeg, and lemon juice until just tender. Cool.

  • Beat cream cheese until smooth. Add sugar, then sour cream, vanilla, and eggs one at a time.

  • Pour batter over crust. Top with apples.

  • Mix streusel topping and sprinkle over apples.

  • Bake at 325°F (163°C) for 60–70 minutes in a water bath.

  • Cool in the oven for 1 hour. Chill in fridge 6 hours or overnight.

  • Garnish with whipped cream, caramel drizzle, or extra oats if desired.

Notes

  • Store up to 5 days in the fridge.

  • Freeze before topping for longer storage.

  • Add pecans to the streusel for extra crunch.

Find it online: https://thefoodaunt.com/apple-crisp-cheesecake-with-caramel-drizzle/