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The Caramel Apple Crisp Cheesecake is a dessert that embodies the best elements of three classic favorites: cheesecake, apple crisp, and caramel. The creamy cheesecake layer provides a luxurious base that balances beautifully with the tartness of freshly baked apples. This combination of flavors creates a delightful contrast that excites the palate. The addition of a crisp topping adds a satisfying crunch, making each bite a celebration of textures.

Caramel Apple Crisp Cheesecake – Two Desserts in One!

Treat your dessert game to a show-stopping Caramel Apple Crisp Cheesecake that combines creamy cheesecake, tart apples, and a crunchy topping, all drizzled with sweet caramel. This luscious dessert offers a delightful blend of flavors and textures, making it the perfect centerpiece for any celebration. Impress your guests—whether it's a holiday gathering or a cozy family dinner—with this indulgent treat that everyone will be asking for seconds. Discover the joy of baking with this easy-to-follow recipe!
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Ingredients
  

For the Cheesecake Layer:

1 ½ cups cream cheese, softened

½ cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

½ cup sour cream

¼ cup heavy cream

For the Apple Crisp Layer:

2 medium apples, peeled, cored, and diced (such as Granny Smith)

½ cup brown sugar

1 teaspoon cinnamon

1 tablespoon lemon juice

1 tablespoon cornstarch

For the Crisp Topping:

1 cup rolled oats

½ cup all-purpose flour

½ cup brown sugar

½ teaspoon cinnamon

1/3 cup cold unsalted butter, cubed

Pinch of salt

For the Caramel Drizzle:

½ cup caramel sauce (store-bought or homemade)

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Instructions
 

Preheat the Oven:

    Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

      Prepare the Cheesecake Layer:

        In a large mixing bowl, beat the softened cream cheese with sugar until smooth. Add in the vanilla extract, mixing until well-combined. Gradually add the eggs, one at a time, beating on low speed until just blended. Incorporate sour cream and heavy cream; mix until smooth. Pour the cheesecake mixture into the prepared springform pan.

          Prepare the Apple Filling:

            In a medium bowl, combine the diced apples, brown sugar, cinnamon, lemon juice, and cornstarch. Mix until the apples are coated evenly. Layer the apple mixture over the cheesecake batter.

              Make the Crisp Topping:

                In a separate bowl, combine rolled oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs. Sprinkle the crisp topping evenly over the apples.

                  Bake the Cheesecake:

                    Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 1 hour to prevent cracks.

                      Cool and Chill:

                        Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Refrigerate for at least 4 hours, preferably overnight.

                          Serve:

                            Once chilled, remove the sides of the springform pan. Drizzle caramel sauce over the top before slicing. Serve each piece with additional caramel sauce on the side.

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                                Prep Time, Total Time, Servings: 30 minutes | 8 hours (including chilling) | 12 servings