Caramel Apple Cheesecake
A rich and decadent dessert featuring a creamy cheesecake filling layered with caramelized apples and topped with a crunchy oat crumble and salted caramel sauce.
Ingredients
For the Base
- 1.5 cups graham cracker crumbs For a gluten-free option, use gluten-free graham crackers or ground nuts.
- 0.5 cups unsalted butter, melted Can be swapped with coconut oil for a dairy-free version.
For the Cheesecake Filling
- 2 cups cream cheese, softened Neufchâtel cheese can be used for a lower-fat version.
- 0.5 cups sugar For a healthier option, substitutes like honey or maple syrup can work.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the Apples
- 4 large apples, peeled, cored, and sliced Consider using Granny Smith or Honeycrisp for their balance of tartness and sweetness.
- 0.25 cups sugar (for caramelizing apples)
- 1 teaspoon lemon juice
For the Oat Crumble Topping
- 0.5 cups oat flakes
- 0.25 cups brown sugar
- 0.25 cups salted caramel sauce
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs with melted butter and press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes and let it cool.
- In another bowl, beat together cream cheese, sugar, vanilla extract, and ground cinnamon until smooth.
- Pour the cream cheese mixture onto the cooled crust.
- In a skillet, heat the sliced apples with sugar and lemon juice over medium heat until they are slightly soft and caramelized. Layer these apples on top of the cheesecake filling in the springform pan.
- In a separate bowl, mix oat flakes, brown sugar, and melted butter to create an oat crumble. Sprinkle over the apple layer.
- Drizzle salted caramel sauce over the top.
- Bake the cheesecake for about 45-50 minutes, until the edges are set but the center is still slightly jiggly.
- Allow it to cool completely before refrigerating for at least 4 hours or overnight.
- Serve chilled and drizzle additional caramel sauce if desired.
Notes
Use room temperature cream cheese to avoid lumps in the filling. Don’t skip the cooling time; it helps set the cheesecake. Bake your cheesecake in a water bath to prevent cracks.