Caramel Apple Crisp Cheesecake
Apple crisp baked into a creamy and rich cheesecake! With an oatmeal cookie crust, rich cheesecake filling topped with sweet, cinnamony apples, and a boatload of oat streusel on top!
Servings 10 -12 servings
Ingredients
For oatmeal cookie crust:
- 2 c. finely crushed prepared oatmeal cookies
- 1/2 c. old-fashioned or instant oats
- 1/4 c. sugar
- 6 tbsp. butter melted
For cheesecake:
- 3 - 8 oz. packages reduced-fat cream cheese softened
- 1 c. sugar
- 3 eggs at room temperature
- 1 tsp. vanilla
- 2 tsp. caramel extract I find Watkins brand easily at Walmart, and I also find caramel extract brands at Whole Foods
- 3 large apples peeled, sliced about 1/4-inch thick
- 1 tsp. cinnamon
- 2 tbsp. sugar
For streusel:
- 1 c. old-fashioned oats
- 3/4 c. flour
- 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1/2 c. cold butter
- vanilla ice cream
- 1 jar prepared caramel sauce
Instructions
For oatmeal cookie crust:
- In a small bowl, combine oatmeal cookie crumbs, oats, sugar, and butter.
- Press into the bottom of an 9-inch springform pan.
For cheesecake:
- In a large mixing bowl, beat cream cheese until creamy.
- Add sugar, beating until combined.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla and caramel extract.
- Pour cheesecake batter over crust.
- In a medium bowl, combine apples, cinnamon, and sugar, tossing to coat.
- Carefully layer the apple slices over the cheesecake batter, working from the edges to the center - it will keep the batter from raising higher at the edges. Work from the edges toward the middle.
For streusel:
- In a small bowl, combine oats, flour, brown sugar, and cinnamon.
- Cut in butter until mixture is crumbly.
- Sprinkle it evenly over the apple layer, working from the edges to the center.
- Bake at 325 degrees for 65-75 minutes (it will take a while - it's very thick), or until the center appears set when jiggled.
- Remove to a wire rack to cool completely.
- Serve with ice cream and caramel sauce.