Apple Crisp Cheesecake (Print Format)

Creamy cheesecake topped with spiced apple crisp and caramel, set on a buttery graham crust for a cozy fall treat.

# Ingredients:

→ Crust

01 - 12 graham crackers, finely crushed
02 - 6 tbsp melted butter
03 - 1 tsp ground cinnamon
04 - 1/4 cup granulated sugar
05 - 1/4 tsp kosher salt
06 - Cooking spray

→ Cheesecake Filling

07 - 4 (8 oz) blocks cream cheese, softened
08 - 1/4 cup caramel sauce, plus extra for drizzling
09 - 1/4 cup granulated sugar
10 - 3 large eggs
11 - 1/4 cup sour cream
12 - 1 tsp pure vanilla extract
13 - 2 tbsp all-purpose flour
14 - 1/2 tsp kosher salt
15 - 1/4 tsp ground cinnamon

→ Topping

16 - 1/4 cup packed brown sugar
17 - 1/4 cup all-purpose flour
18 - 1/4 cup old-fashioned oats
19 - 1/2 tsp ground cinnamon
20 - 1/4 tsp kosher salt
21 - 4 tbsp butter, softened
22 - 1 apple, peeled and finely chopped
23 - Whipped topping for garnish (optional)

# Steps:

01 - Preheat oven to 325°F and grease an 8" or 9" springform pan with cooking spray.
02 - Combine graham cracker crumbs, melted butter, cinnamon, sugar, and salt in a large bowl. Press mixture firmly onto the bottom and up the sides of the prepared pan.
03 - Beat cream cheese, caramel sauce, and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract. Incorporate flour, salt, and cinnamon, mixing just until combined. Pour over crust.
04 - Whisk together brown sugar, flour, oats, cinnamon, and salt in a medium bowl. Cut in softened butter until crumbly. Evenly scatter chopped apples over cheesecake, then top with oat mixture.
05 - Wrap bottom of pan with aluminum foil. Place in a large roasting pan and add boiling water halfway up the sides of the springform pan. Bake until center jiggles slightly, approximately 90 minutes.
06 - Turn off oven, prop oven door open, and let cheesecake cool inside for 1 hour. Remove foil, then refrigerate at least 4 hours or overnight.
07 - Drizzle with additional caramel sauce and garnish with whipped topping if desired before slicing.

# Tips:

01 - Use firm apple varieties such as Honeycrisp, Granny Smith, or Pink Lady for a balanced texture. Slow cooling prevents cracking in the cheesecake.
02 - A water bath is essential to maintain moisture and avoid cracks during baking.

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