Description
This dessert combines everything you love about fall: the silky richness of classic cheesecake, the cozy warmth of baked cinnamon apples, and the irresistible crunch of an oat streusel topping — all crowned with ribbons of homemade caramel sauce. Every slice is pure comfort and indulgence!
Ingredients
Scale
- 2 cups graham cracker crumbs (or crushed cinnamon grahams)
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ½ tsp cinnamon
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 3 medium apples, peeled and diced (Granny Smith or Honeycrisp)
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¾ cup old-fashioned oats
- ½ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp cold butter, cubed
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream, warm
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). In a bowl, mix graham crumbs, butter, brown sugar, and cinnamon until moistened. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing on low speed after each addition. Blend in sour cream, vanilla, and flour until creamy and uniform. Pour over the baked crust.
- In a skillet over medium heat, melt butter and stir in brown sugar, cinnamon, and nutmeg. Add diced apples and sauté until softened (about 5–7 minutes). Spoon the cooked apples evenly over the cheesecake batter.
- In a separate bowl, mix oats, flour, brown sugar, and cinnamon. Cut in cold butter using a fork until crumbly. Sprinkle evenly over the apples.
- Bake in a water bath (place the pan in a larger pan filled halfway with hot water) for 60–70 minutes, until the center is slightly jiggly. Turn off the oven, crack the door, and let cool inside for 1 hour. Chill in the refrigerator for at least 6 hours or overnight.
- In a saucepan over medium heat, melt sugar until golden and smooth. Stir in butter until fully melted. Slowly pour in warm cream while whisking — be careful, it will bubble up. Simmer 1–2 minutes until thickened, then stir in salt. Cool slightly before drizzling.
- Remove cheesecake from the pan and slice carefully. Drizzle generously with caramel sauce. Optional: top with whipped cream and extra apple crisp crumbs for a bakery-style finish.
Notes
- For a gluten-free version, use gluten-free graham crackers.
- Make sure to let the cheesecake cool completely before refrigerating to avoid cracks.
- Caramel sauce can be made ahead of time and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg