Apple Crisp Cheesecake Caramel (Print-Friendly Version)

Creamy cheesecake with cinnamon apples and oatmeal crumb, finished with a caramel drizzle. Perfect fall indulgence.

# What You’ll Need to Make This:

→ Graham Cracker Crust

01 - 3 cups (approx. 300 g) graham cracker crumbs
02 - 3 tablespoons (38 g) brown sugar
03 - 0.5 teaspoon ground cinnamon
04 - 112 g unsalted butter, melted

→ Cinnamon Apples

05 - 2 large apples (Granny Smith or Gala), peeled, cored, and thinly sliced
06 - 2 tablespoons (25 g) brown sugar
07 - 1.5 teaspoons ground cinnamon

→ Crisp Topping

08 - 63 g all-purpose flour
09 - 100 g brown sugar
10 - 1 teaspoon ground cinnamon
11 - 0.5 cup (45 g) quick oats
12 - 56 g unsalted butter, melted

→ Cheesecake Batter

13 - 680 g full-fat cream cheese, room temperature
14 - 150 g granulated sugar
15 - 50 g brown sugar
16 - 0.5 teaspoon ground cinnamon
17 - 1 tablespoon (8 g) cornstarch or 2 tablespoons (16 g) all-purpose flour
18 - 1 teaspoon vanilla extract
19 - 120 ml sour cream, room temperature
20 - 3 large eggs, room temperature

→ For Baking

21 - boiling water for water bath

→ To Serve

22 - salted caramel sauce, for drizzling (optional)

# How to Prepare:

01 - Wrap the exterior of a 23-cm springform pan with multiple layers of aluminum foil to prevent water seepage. Lightly grease the interior with non-stick spray.
02 - Preheat oven to 180°C (160°C fan-assisted).
03 - In a mixing bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and mix until evenly moistened. Press the mixture firmly onto the base and halfway up the sides of the prepared pan. Bake for 8-10 minutes, then remove and maintain oven temperature.
04 - In a bowl, toss thinly sliced apples with brown sugar and cinnamon. Refrigerate until needed.
05 - In a medium bowl, blend flour, brown sugar, and cinnamon until no lumps remain. Mix in oats, then incorporate melted butter until mixture resembles damp sand and forms clumps when squeezed. Set aside.
06 - Using a large bowl and electric mixer, beat cream cheese, granulated sugar, and brown sugar on medium speed until smooth. Scrape down the bowl as needed. Add cornstarch and cinnamon, blending evenly. Mix in sour cream and vanilla extract, scraping sides for uniform texture. Add eggs one at a time, mixing only until just combined after each addition.
07 - Pour cheesecake batter over baked crust and smooth the surface. Arrange apple slices in an even layer on top, avoiding any excess liquid. Sprinkle the crumble mixture evenly over the apples.
08 - Place the foil-wrapped springform pan into a large, deep roasting pan. Pour boiling water into the roasting pan to reach about 2.5 cm up the sides of the springform pan.
09 - Transfer to oven and bake for 50–60 minutes, or until the edges are set with a slight wobble in the center when gently nudged.
10 - Remove the roasting pan from the oven. Allow cheesecake to cool to room temperature in the water bath.
11 - Extract the springform pan from the roasting pan. Cover and refrigerate for at least 6 hours, preferably overnight, to set fully.
12 - Run a sharp knife around the pan edge before removing the springform rim. Slice using a thin, sharp knife, making sure to cut through the crust. Optionally, drizzle each slice with salted caramel sauce before serving.

# Extra Tips:

01 - For optimal results, ensure all dairy ingredients are at room temperature prior to mixing.
02 - Digestive biscuit crumbs may be substituted for graham cracker crumbs by weight.
03 - Granny Smith apples offer the best balance of tartness for baking, but Gala or Ambrosia can be used for a sweeter result.
04 - Store covered in the refrigerator for up to four days; freezing is not recommended as the crumble may become soggy.

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