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Preheat your oven to 350 degrees Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.
Start by pulsing graham crackers in a food processor until you get about 1 ½ cups crumbs. Add in all remaining crust ingredients and pulse until well combined.
Pour the crust mixture into the bottom of the prepared springform pan and using a clean hand or a spatula, press down to form the crust. Be sure to take some up the sides of the pan as well.
Bake on 350 for about 10 minutes.
Start by adding your room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment.
Cream until light and fluffy and you do not see any lumps.
Add sugar and flour and mix for about 1 minute.
Add the caramel sauce and mix until just combined.
While the mixture is on low speed, add vanilla extract and the heavy whipping cream and mix for 1-2 minutes. Scrape the sides and bottom of the bowl.
Add each egg one at a time. Allow each egg to combine fully before adding the next.
Gently fold in the chopped apples.
Pour the filling into the prepared crust and prepare the crumble by adding all ingredients into a medium bowl and mix until you get a nice crumble and sprinkle evenly all over the top of the cheesecake. (NOTE: you can also double the recipe if you want to add even more crumble to the top)
Bake at 350 for 15 minutes then reduce the heat to 200 degrees F. and bake for an additional 55 minutes-1 hour or until the center slightly jiggles.
Once the cheesecake is done baking, crack the oven door and allow the cheesecake to sit for about 15 minutes. Then remove and allow to cool completely on a wire rack.
Refrigerate overnight until completely set.
Once the cheesecake is set, top with caramel sauce, serve, and enjoy!