Even though it has been in the high 80s in Northeastern Ohio the last few days, I’m prepping myself for the brisk fall that I’m sure is just around the corner. With sweet apples at their peak season, I was really craving an apple crisp and decided what better way to eat it than on a delicious cheesecake?
It’s the perfect way to combat the heat and celebrate the start of fall. With a savory cheesecake base infused with ginger and brown sugar, the apple crisp crust and topping really set this dessert on a whole new level of amazing.
Right before serving the cheesecake, spread warm caramel sauce across the top in a thick, even layer. Caramel apples are by far my favorite fall dessert and when combined with the apple crisp… well, lets just say the cheesecake didn’t survive the weekend.
Caramel Apple Crisp Cheesecake
- 1 cup graham flour
- ¾ cup rolled oats
- ¼ cup brown sugar
- 1 cup butter melted
FOR BROWN SUGAR CHEESECAKE FILLING:
- Preheat the oven to 375 F. In a large bowl, whisk together one cup graham flour, 3/4 cup rolled oats, 1/4 cup brown sugar and one cup melted butter. It will seem like it is too runny at first, but continue to stir until the oats have soaked up a good bit of the moisture and a crumbly wet dough forms.
- Line a springform pan with parchment paper (pro tip: grease the pan before putting down the parchment paper, so it sticks to the bottom and sides better!). Press the crumbly dough into the bottom of the pan until it is an even layer. Pop the pan into the oven and bake for 5-8 minutes, until the crust is just puffed and beginning to look 'dry'.
- In a medium bowl, beat together the cream cheese, 1/4 cup brown sugar and 1/4 cup white sugar, along with the ginger, vanilla and a dash of cinnamon. Beat with a hand mixer until creamy and completely combined.
- Spread the cream cheese mixture on top of the baked crust so it is smooth on the top. Arrange the sliced apples in an overlapping layer until the top is totally covered.
- In a small bowl, whisk together the remaining rolled oats, graham flour, brown sugar, melted butter and add a dash of cinnamon, as desired. Stir in the melted butter until crumbly. Spread the crumbles across the apples – the apple should still be visible through the crumbles.
- Bake for 45-50 minutes, until the top layer has crisped up. Turn off the oven but leave the cheesecake in the oven until the oven is pretty much entirely cool. Cover the cheesecake and chill for 24 hours, or at least until the cheesecake has completely firmed up.
- When ready to serve, heat up the caramel sauce until it pours easily. Drizzle or spread the caramel sauce across the top of the apple crispies until the top of the cheesecake is covered to your preference. Serve right away and enjoy the autumn weather!