Just because this cheesecake is heavy on the toppings doesn’t mean it’s protected from cracking. If you want to avoid any potential cracking, a water bath is needed. If you don’t want to bother, you could always cover it with some extra whipped cream and a caramel drizzle.

Apple Crisp Cheesecake

YIELDS: 12 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 7 HOURS 30 MINS

INGREDIENTS

FOR THE CRUST

• Cooking spray
• 12 graham crackers, crushed
• 6 tbsp. melted butter
• 1 tsp. ground cinnamon
• 1/4 c. granulated sugar
• 1/4 tsp. kosher salt

FOR THE CHEESECAKE

• 4 (8-oz.) blocks cream cheese, softened
• 1/4 c. caramel sauce, plus more for drizzling
• 1/4 c. granulated sugar
• 3 large eggs
• 1/4 c. sour cream
• 1 tsp. pure vanilla extract
• 2 tbsp. all-purpose flour
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cinnamon

FOR THE TOPPING

• 1/4 c. packed brown sugar
• 1/4 c. all-purpose flour
• 1/4 c. old fashioned oats
• 1/2 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 4 tbsp. butter, softened
• 1 apple, peeled and finely chopped
• Whipped topping, for garnish (optional)

DIRECTIONS

1. Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray.
2. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.
3. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.
4. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.
5. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.
6. Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.
7. When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.

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