Caramel Apple Crisp Cheesecake

Step 1

Preheat your oven to 350° Fahrenheit and grease a 9” springform pan with non-stick spray and set aside.

Step 2

Start by pulsing graham crackers in a food processor until you get about 1 ½ cups crumbs. *Alternatively, you can purchase graham cracker crumbs.Add in melted butter and salt, then pulse to combine. *If you don't have a food processor, use a fork to combine the crumbs, melted butter, and salt in a bowl.

Step 3

Pour the crust mixture into the bottom of the prepared springform pan. Using your clean hands or a spatula, press crumbs down to form the crust. Be sure to take some up the sides of the pan as well.

Step 4

Place pan in the preheated oven and bake for 10 minutes. Remove pan from the oven and transfer to a cooling rack.

Step 5

Place room temperature cream cheese into the bowl of a stand mixer equipped with a paddle attachment. *Alternatively, you can use a large mixing bowl and an electric hand mixer.Beat on high speed for at least 5 minutes, until mixture is very light and fluffy, with no visible lumps. *See Notes

Step 6

Add sugar and flour to the bowl and mix on low speed for 1 minute. Add the caramel sauce and mix on low speed, just until caramel is incorporated. *Do not over mix.

Step 7

With the mixer running on low speed, add vanilla extract and heavy whipping cream; mix for 1-2 minutes. Use a silicone spatula to scrape down the sides and bottom of the bowl.

Step 8

Add each egg one at a time. Allow the yolk of each egg to incorporate completely before adding the next. *See Notes

Step 9

Use a silicone mixing spatula/spoon to gently fold in the chopped apples.

Step 10

Pour the filling into the prepared crust.Prepare the crumble by adding all ingredients into a medium-sized bowl. Stir well to combine, then sprinkle crumble evenly all over the top of the cheesecake. (NOTE: you can double the crumble ingredients if you want to add even more crumble to the top)

Step 11

Bake at 350°F. for 15 minutes, then reduce the oven heat to 200° F. Continue baking for an additional 55 minutes to 1 hour, or until the edges are set but the center still jiggles slightly.

Step 12

Turn off the oven and leave the cheesecake inside. Crack the oven door open and allow the cheesecake to sit for about 15 minutes. *See Notes.After 15 minutes, remove it from the oven and transfer to a wire cooling rack to cool to room temperature.

Step 13

Refrigerate for at least 4 hours, or until completely set.

Step 14

Once the cheesecake is set, top with caramel sauce, serve, and enjoy!