Caramel apple cheesecake is a wonderful crunchy apple and cheesecake all in one! Graham crackers and oatmeal crust, a layer of cinnamon cream cheese, fresh sour apples, topped with a classic apple crisp coating and drizzled with caramel sauce, you’ll love this decadent autumn-inspired dessert.
INGREDIENTS
Bark
1/2 cup of light brown sugar packed
1 cup graham cracker crumbs
3/4 cup of old-fashioned rolled oats
1/2 cup of melted butter
Cheesecake
16 ounces (2 8-ounce packs) of softened cream cheese
2 tablespoons of cornstarch
1/4 cup light brown sugar packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Crisp Apple Cover
1/4 cup all-purpose flour
1/4 cup of old-fashioned rolled oats
1/4 cup of light brown sugar packed
1/2 teaspoon ground cinnamon
2 tablespoons of softened butter
2 large coreless apples, peeled and thinly sliced.
Topping
1/4 cup of caramel ice cream
INSTRUCTIONS
Preheat the oven to 350F.
Combine crust ingredients and press into the bottom of a 9-inch pan. Bake at 350F for 5 minutes, and set aside to cool.
Place cheesecake ingredients in a medium mixing bowl. Beat with an electric mixer until smooth and creamy.
Place the cheesecake mixture on the crust and use a spatula or the back of a spoon to very gently spread the spoons until the layer of cheesecake is even and completely covers the crust.
Place the thinly sliced apples evenly on the cheesecake layer.
In a small mixing bowl, combine the crumb ingredients, then sprinkle over the apples.
Bake the cheesecake at 350F for 45 minutes. Cool for 15 minutes at room temperature. Run a knife around the edges of the cheesecake. Cover with a plastic wrap and chill in the refrigerator for at least 3 hours, or overnight.
Sprinkle the cheesecake with caramel sauce, slice and serve.