Apple Crisp Cheesecake Recipe with Caramel Drizzle

Let me tell you, the aroma of juicy apples coated in cinnamon and brown sugar, mingling with creamy cheesecake, is pure magic. Imagine a golden crust holding the creamiest cheesecake you’ve ever tasted, topped with a buttery apple crisp and finished with a glossy caramel drizzle. It’s the kind of dessert that turns an ordinary evening into something unforgettable. The first time I made this Apple Crisp Cheesecake, it was a chilly autumn day, and I wanted something cozy but indulgent. One bite in, and I was hooked—this recipe feels like wrapping yourself up in a warm, caramel-scented blanket. And judging by how quickly my family devoured it, I knew I had created something special. If you’re looking for a show-stopping dessert that’s perfect for holidays, birthdays, or simply spoiling yourself, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

• Two Desserts in One: Cheesecake meets apple crisp for the ultimate mash-up of flavors and textures.
• Perfect for Fall: Packed with warm spices and fresh apples, it’s the dessert you’ll want at every holiday table.
• Foolproof: I’ve tested this recipe repeatedly to ensure it turns out beautifully every time.
• Customizable: You can tweak the toppings, crust, or even skip the caramel drizzle (but seriously, why would you?).
• Crowd-Pleaser: Guests, kids, and cheesecake lovers alike rave about this decadent dessert.

What sets this recipe apart is the blend of creamy cheesecake and crunchy apple crisp—while many recipes stick to one or the other, this one delivers both. Plus, the caramel drizzle adds a stunning finish that tastes as good as it looks.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss.

For the crust:

• 1 1/2 cups (150g) graham cracker crumbs
• 1/4 cup (50g) granulated sugar
• 1/2 cup (113g) unsalted butter, melted

For the cheesecake filling:

• 16 oz (450g) cream cheese, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup (60ml) heavy cream

For the apple crisp topping:

• 3 medium apples, peeled and diced (I love Honeycrisp or Granny Smith)
• 1/4 cup (50g) brown sugar
• 1 tsp cinnamon
• 1/4 cup (30g) all-purpose flour
• 1/2 cup (50g) rolled oats
• 1/4 cup (60g) unsalted butter, chilled and cubed

For the caramel drizzle:

• 1/2 cup (120ml) store-bought caramel sauce or homemade (optional)

Equipment Needed

• 9-inch (23cm) springform pan
• Mixing bowls (at least two)
• Hand or stand mixer
• Rubber spatula
• Baking sheet
• Aluminum foil

If you don’t have a springform pan, you can use a regular pie dish, though the presentation will be slightly different. A food processor can help crush graham crackers if you’re making crumbs from scratch!

Preparation Method

1. Prepare the crust: Preheat your oven to 325°F (165°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the cheesecake filling: In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and heavy cream until just combined.
3. Pour and bake: Pour the cheesecake filling over the cooled crust. Wrap the springform pan in aluminum foil to prevent water from leaking in during baking. Place the pan in a large roasting dish filled with about 1 inch of hot water. Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
4. Prepare the apple crisp topping: While the cheesecake is baking, toss diced apples with brown sugar and cinnamon in a bowl. In another bowl, mix flour, oats, and chilled butter until crumbly.
5. Add topping and bake: Once the cheesecake has set, remove it from the oven and layer the apples evenly over the top. Sprinkle the crumble mixture over the apples. Return to the oven and bake for an additional 15-20 minutes, or until the topping is golden brown.
6. Cool and chill: Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
7. Serve: Drizzle caramel sauce over the top before serving. Slice and enjoy this indulgent treat!

Cooking Tips & Techniques

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth, lump-free filling.
• Water bath trick: Wrapping the pan with foil prevents soggy crusts and ensures even cooking.
• Apple selection: Choose firm apples like Granny Smith or Honeycrisp for the perfect texture.
• Don’t rush chilling: Let the cheesecake set properly in the fridge—it’s worth the wait!
• Caramel perfection: Warm the caramel sauce slightly before drizzling for that stunning glossy finish.

Variations & Adaptations

• Gluten-Free: Use gluten-free graham crackers and substitute all-purpose flour with almond or oat flour.
• Nutty Twist: Add chopped pecans or walnuts to the crumble topping for extra crunch.
• Seasonal Swap: Replace apples with pears or peaches for a summery variation.
• Dairy-Free: Substitute cream cheese with a dairy-free alternative and use coconut cream instead of heavy cream.

Personally, I’ve tried swapping the caramel drizzle for a maple glaze—it’s incredible and perfect for fall mornings!

Serving & Storage Suggestions

This cheesecake is best served chilled with an extra drizzle of caramel sauce. Pair it with a cup of coffee or a scoop of vanilla ice cream for an indulgent treat. For leftovers, cover and refrigerate for up to 5 days. You can also freeze individual slices for up to 2 months—just thaw in the fridge overnight and enjoy!

Nutritional Information & Benefits

Each slice of this Apple Crisp Cheesecake (based on 12 servings) has approximately:

• Calories: 450
• Fat: 22g
• Carbohydrates: 55g
• Protein: 6g

Apples bring fiber and antioxidants, while oats in the crisp topping provide a touch of whole-grain goodness. Keep in mind that while this dessert is indulgent, it’s perfect for sharing and savoring special moments.

Conclusion

If you’re looking for a dessert that’s both comforting and impressive, this Apple Crisp Cheesecake with Caramel Drizzle is your answer. It’s a celebration of textures and flavors, blending creamy, crunchy, and sweet into every bite. Honestly, I love this recipe because it brings my family together—they can’t resist it! Try it out, and let me know your favorite adaptations. Don’t forget to share, pin, and leave a comment below. I can’t wait to hear how it turned out for you. Here’s to cozy, caramel-filled moments!

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. Prepare and refrigerate it up to 2 days in advance. Just add the caramel drizzle when you’re ready to serve!

What type of apples work best?

Granny Smith and Honeycrisp apples are ideal for their firm texture and tart flavor, which balances the sweetness of the cheesecake.

Can I freeze the cheesecake?

Absolutely! Wrap slices tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw in the fridge before serving.

Do I need a springform pan?

While a springform pan is recommended for easy removal, you can use a deep pie dish as an alternative. Just be extra careful when slicing!

Can I skip the caramel drizzle?

Sure, but the caramel adds a beautiful finish and rich flavor. If you prefer, try a maple glaze or whipped cream as an alternative topping.

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