Caramel Apple Cheesecake
Caramel Apple Crisp Cheesecake is a wonderful apple crisp and cheesecake all in one! Graham cracker and oat crust, a cinnamon cream cheese layer, tart fresh apples, topped with a classic apple crisp topping and drizzled with caramel sauce - you'll love this decadent fall dessert.
Prep Time30 minutes mins
Cook Time50 minutes mins
Chill Time3 hours hrs
Total Time4 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: apple, cheesecake
Servings: 8
Crust
- 1/2 cup light brown sugar packed
- 1 cup graham cracker crumbs
- 3/4 cup old fashioned rolled oats
- 1/2 cup butter melted
Topping
- 1/4 cup caramel ice cream topping
Preheat oven to 350F.
Combine the ingredients for the crust and press into the bottom of a 9-inch springform pan. Bake at 350F for 5 minutes, the set aside to cool.
Place the ingredients for the cheesecake into a medium mixing bowl. Beat together with an electric mixer until smooth and creamy.
Scoop the cheesecake mixture all over the crust and use an offset spatula or the back of a spoon to very gently spread the dollops together until the cheesecake layer is even and completely covers the crust.
Lay the thinly sliced apples evenly over the cheesecake layer.
In a small mixing bowl, combine the crumb topping ingredients, then sprinkle over top of the apples.
Bake the cheesecake at 350F for 45 minutes. Cool for 15 minutes at room temperature. Run a knife along the edges of the cheesecake. Cover with plastic wrap and chill in the refrigerator for at least 3 hours, or overnight.
Drizzle the cheesecake with caramel sauce, slice and serve.