About the Recipe
If you're looking for the perfect cheesecake recipe for fall - this is the perfect recipe! With a mixture of sweet and sour apples, warm caramel drizzle, crumbly buttery oats, and a smooth cheesecake filling, this dessert is one of my families favorites. While it may be a bit time consuming, it is definitely worth the wait!
Ingredients
Crust
1 and 1/2 cups (180g) graham cracker crumbs (or about 11 full sheet graham crackers)
6 tbsp (85g) unsalted butter (melted)
1/4 cup (50g) granulated sugar
Streusel Topping
3 tbsp (24g) AP flour
1/3 cup (28g) oven toasted old-fashioned rolled oats
3 tbsp (40g) dark brown sugar
2 tbsp (28g) unsalted butter (cold and cubed)
1 tsp cinnamon
Apple Crumbs
1 green apple (peeled, sliced, cubed)
2 red apples (peeled, sliced, cubed)
1 1/4 tsp cinnamon
1 tsp lemon juice
1 tbsp brown sugar (light or brown)
Cheesecake filling
12oz (339g) cream cheese brick (ROOM TEMP!)
3 tbsp sour cream
1 1/2 tsp vanilla extract
1 egg (ROOM TEMP!)
1/2 cup (100g) dark brown sugar
Caramel
1 cup sugar
1/2 cup heavy cream (1/3 cup for thicker)
1/4 tsp sea salt
6 tbsp unsalted butter (room temp)
Preparation
STEP 1: If making homemade caramel - begin by melting your sugar in a small pot slowly on LOW heat. Let it melt completely. Stir only occasionally, letting it slowly clump up and melt. This may take 15-20 minutes! Be patient!
If you are not making homemade caramel - skip to step 4!
STEP 2: Once the last sugar piece melts - immediately take off the heat and whisk intensely adding the chopped room temperature butter pieces. Then add the heavy cream once butter is melted. Sprinkle in salt and let set on counter for 30min and transfer to fridge. Highly recommend watching a YouTube tutorial for this!!
STEP 3: Then add the heavy cream once butter is melted. Sprinkle in your sea salt and let set on the counter for 30 minutes and transfer to fridge.
STEP 4: For the crust - blitz the graham crackers to a fine powder using a food processor.
STEP 5: Then mix in your sugar and melted butter to the fine powder graham cracker mixture. For thin cheesecake type bars like mine - use a 9 1/2in circle pan. For a slightly thicker cheesecake use 8-9in pan. Gently pat down the mixture into the pan using the bottom of your measuring cups.
STEP 6: Prebake the crust at 350F for 10 minutes.
STEP 7: For the crumble and apples - mix your oats, brown sugar, cinnamon, and flour together in a small bowl.
STEP 8: Then add your cold butter to the mixture and pinch with your fingers to form the crumble. Leave aside in your fridge until use.
STEP 9: Peel and cube cut your apples in a small bowl. Drizzle on the lemon juice and cinnamon. Leave aside as well.
STEP 10: For the filling - make sure the cream cheese and egg are at room temperature! This ensures a smooth cheesecake. Whisk your brown sugar and cream cheese first until creamy. Then slowly add the brown sugar, vanilla extract, and egg. Mix until just combined.
STEP 11: Fill your cheesecake onto the slightly warm prebaked crust. Sprinkle the apples and crumble on. Pour some warmed up caramel on the top as well.
STEP 12: Bake at 325F for 45 minutes.
STEp 13: Then let cool for 45 minutes on the counter before chilling in the fridge to set for at least two hours. Enjoy!!