What’s Up, Hungry People

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, I 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, let’s just say the cheesecake didn’t survive the weekend.

Here’s What You Need

Graham flour: Adds a nutty flavor and structure to the crust.
Rolled oats: Provides texture and helps absorb moisture in the crust and topping.
Brown sugar: Sweetens and contributes to a moist texture.
Butter: Binds the crust and topping, adds richness.
Cream cheese: Creates a smooth, creamy cheesecake filling.
Sugar: Sweetens the cheesecake filling.
Cornstarch: Thickens the filling, ensuring it sets properly.
Vanilla extract: Adds a warm, aromatic flavor to the cheesecake filling.
Ginger: Offers a subtle, spicy note to the filling.
Cinnamon: Brings a warm spice that complements the apples.
Apples: Add natural sweetness and a slight tartness.
Caramel sauce: Provides a gooey, sweet topping that pairs well with apples.

Let’s Cook

First up, let’s tackle the crust. Preheat your oven to 375°F because we’re diving right in. Grab a large bowl and whisk together your graham flour, rolled oats, brown sugar, and melted butter. It might look a bit too liquid at first, but just keep stirring! Those oats will start to soak up the butter, turning everything into a crumbly, wet dough. Then, line your springform pan with parchment paper. A little pro tip: grease the pan first so the parchment sticks better. Now, press that dough into the pan evenly and bake it for about 5-8 minutes. You’re looking for it to just start puffing up and drying out a bit.

Making the Filling

While the crust is doing its thing, let’s mix up the cheesecake filling. In a medium bowl, beat together the cream cheese, both sugars, ginger, vanilla, and a dash of cinnamon. Keep going until it’s nice and creamy—no lumps. Once your crust is out of the oven and slightly cooled, spread this cream cheese mixture over it.

Adding the Apples

Now, take your thinly sliced apples and arrange them right on top of the filling. Overlap them so every bite gets plenty of apple.

Crisp Topping Time

In a small bowl, mix your remaining oats, graham flour, brown sugar, and a bit more cinnamon. Pour in the melted butter and stir until it all clumps together into a crumbly topping. Sprinkle this evenly over the apples. Let some of that apple peek through; it’ll look great after baking.

Baking and Cooling

Pop the cheesecake into the oven for about 45-50 minutes. You want the top to get nice and crisp. When it’s done, turn off the oven but don’t take out the cheesecake just yet. Let it sit in the oven as it cools down—this helps prevent any dramatic temperature changes that could crack your masterpiece. Once it’s cool, cover it and let it chill in the fridge for a solid 24 hours. Trust me, it’s worth the wait.

The Final Touch

Just before you serve, warm up your caramel sauce until it’s nice and drizzly. Pour it over the top of the cheesecake, making sure to cover all those crispies. It’s the perfect finishing touch for this autumn treat.

Tips for Perfect Caramel Apple Crisp Cheesecake

Choosing the right apples: Use apples like Granny Smith or Honeycrisp for the best balance of sweetness and tartness. These varieties hold up well during baking and won’t turn mushy.
Evenly cooked cheesecake: To avoid overcooking the edges while the center is still liquid, consider using a water bath during baking. This helps distribute the heat more evenly.
Preventing a cracked cheesecake: Allow the cheesecake to cool gradually in the oven with the door slightly ajar. This slow cooling helps prevent sudden temperature changes that can cause cracking.
Enhancing the caramel flavor: For a deeper caramel flavor, consider making your own caramel sauce. This allows you to control the level of caramelization and the thickness of the sauce.

As the leaves start to turn and the evenings get a tad chillier, this caramel apple crisp cheesecake is just the treat to bridge the gap between the warmth of summer and the cozy embrace of fall. It’s a creative twist on the classic flavors of the season, combining the joy of apple crisp with the decadence of a creamy cheesecake.

Whether you’re sharing with friends over a weekend brunch or treating yourself after a long day, this dessert is sure to bring smiles all around. So, grab your favorite sweater, whip up this delightful dessert, and let every slice take you a step closer to autumn’s charm. Here’s to delicious bites and happy, crisp fall days!

Caramel Apple Crisp Cheesecake

The Starving Chef

This caramel apple crisp cheesecake recipe combines creamy cheesecake with spiced apple crisp, topped with rich caramel for the perfect fall dessert.

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Prep Time 30

Cook Time 1

Chill Time 1

Total Time 1 1 30

Course As Seen in Mimi, Dessert

Cuisine American, Fall Foods

Servings

Equipment

Ingredients

FOR CRUST:

1 cup graham flour
¾ cup rolled oats
¼ cup brown sugar
1 cup butter melted

FOR BROWN SUGAR CHEESECAKE FILLING:

16 oz cream cheese room temperature
¼ cup brown sugar
¼ cup sugar
2 tablespoons cornstarch
1 teaspoon vanilla
¼ teaspoons ginger finely minced
dash cinnamon

FOR APPLE CRISP TOPPING:

3 apples sliced thin
½ cup rolled oats
¼ cup graham flour
¼ cup brown sugar
3 tablespoons butter melted
dash cinnamon
1 cup caramel sauce for topping

Instructions

Preheat the oven to 375°F. In a large bowl, whisk together 1 cup graham flour, ¾ cup rolled oats, ¼ cup brown sugar, and 1 cup melted butter. Continue to stir until the mixture forms a crumbly wet dough.
Line a springform pan with parchment paper. Grease the pan before placing the parchment paper for better adherence. Press the dough into the bottom of the pan to form an even layer. Bake for 5-8 minutes, or until the crust just puffs up and begins to look dry.
In a medium bowl, beat together the cream cheese, ¼ cup brown sugar, and ¼ cup sugar, along with the ginger, vanilla, and a dash of cinnamon. Use a hand mixer until the mixture is creamy and fully combined.
Spread the cream cheese mixture over the baked crust, smoothing the top. Arrange the sliced apples in overlapping layers until completely covered.
In a small bowl, combine the remaining ½ cup rolled oats, ¼ cup graham flour, ¼ cup brown sugar, and a dash of cinnamon. Stir in 3 tablespoons melted butter until crumbly. Spread this mixture over the apples, allowing some apples to be visible.
Bake for 45-50 minutes, or until the topping has crisped up. Turn off the oven, leaving the cheesecake inside until the oven cools completely. Cover and chill the cheesecake for 24 hours, or until it is fully set.
When ready to serve, warm the caramel sauce until it pours easily. Drizzle or spread the caramel sauce over the top of the cheesecake to your liking. Serve immediately and enjoy!