Description
A decadent fall-inspired dessert with a creamy cheesecake base, spiced apple filling, crunchy oat crumble, and a drizzle of caramel sauce.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or speculoos biscuits)
- ¼ cup brown sugar
- ½ tsp cinnamon
- 6 tbsp unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 medium apples, peeled and diced
- 2 tbsp butter
- ¼ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup rolled oats
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, cold and cubed
- Caramel sauce (store-bought or homemade)
Instructions
- Preheat oven to 325°F (160°C).
- Mix graham crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and nutmeg. Cook until apples are tender and caramelized (5–7 minutes). Set aside to cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated. Stir in sour cream and vanilla. Pour filling over cooled crust.
- Spread cooked apples evenly over cheesecake filling. In a bowl, mix oats, flour, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle the crumble topping evenly over the apples.
- Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly. Turn off oven, crack the door, and let cheesecake cool for 1 hour. Refrigerate at least 4 hours or overnight.
- Drizzle generously with caramel sauce before serving. Slice and enjoy chilled.
Notes
- For a richer flavor, use a mix of different apple varieties.
- Make sure the cream cheese is softened for easier mixing.
- Let the cheesecake cool completely before refrigerating for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg