Caramel Apple Crisp Cheesecake – Don’t LOSE This Recipe!
Creamy cheesecake, tender cinnamon apples, buttery oat crisp, and rich caramel—this dessert is a total showstopper for holidays, parties, or anytime you want something extra special.
Caramel Apple Crisp Cheesecake (Serves 10–12)
Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
Cheesecake Filling
2 blocks (8 oz each) cream cheese, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
Apple Layer
3 cups apples, peeled and diced (Granny Smith or Honeycrisp)
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
Crisp Topping
¾ cup old-fashioned oats
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup cold unsalted butter, cubed
Caramel Topping
¾ cup caramel sauce (store-bought or homemade)
Instructions
1️⃣ Preheat & Prepare
Preheat oven to 325°F (165°C)
Grease a 9-inch springform pan
Wrap the outside bottom with foil (prevents leaks)
2️⃣ Make the Crust
Mix graham crumbs, melted butter, and sugar
Press firmly into bottom of pan
Bake 10 minutes, then cool slightly
3️⃣ Make the Cheesecake Filling
Beat cream cheese until smooth
Add sugar and mix until creamy
Beat in eggs one at a time
Mix in vanilla
Pour filling over cooled crust and smooth top
4️⃣ Prepare Apple Layer
Toss apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch
Spoon evenly over cheesecake filling
5️⃣ Make Crisp Topping
Mix oats, flour, brown sugar, cinnamon, and salt
Cut in cold butter until crumbly
Sprinkle evenly over apple layer
6️⃣ Bake
Bake for 55–65 minutes
Center should be slightly jiggly, edges set
Turn oven off, crack door, cool 1 hour
7️⃣ Chill
Refrigerate at least 4 hours (overnight is best)
8️⃣ Add Caramel
Drizzle caramel sauce generously over chilled cheesecake before serving
Serving Suggestions
Extra caramel drizzle
Whipped cream
Sprinkle of chopped nuts (optional)
Serve chilled or slightly room temp
Pro Tips
Don’t overmix eggs—keeps cheesecake creamy
Slice with a warm knife for clean cuts
Cheesecake keeps 4–5 days refrigerated
