Indulge in the delightful fusion of creamy cheesecake and crunchy apple crisp with our irresistible Apple Crisp Cheesecakes. This decadent dessert offers a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. Perfect for any occasion or simply as a sweet treat to brighten your day, this recipe is a must-try for all dessert enthusiasts.
In our household, Apple Crisp Cheesecakes have become synonymous with special family gatherings and cozy evenings. I still remember the first time I whipped up a batch for dessert. The aroma of cinnamon and caramel filled the kitchen, drawing my husband and children to the oven with eager anticipation. As they took their first bites, their faces lit up with joy, and from that moment on, it became a staple in our home. Whether it’s a celebratory dinner or a simple Sunday brunch, these cheesecakes never fail to bring smiles to our faces and warmth to our hearts.
Why This Apple Crisp Cheesecake Recipe Will Wow You
- A delightful combination of creamy cheesecake and crunchy apple crisp, offering a perfect balance of flavors and textures.
- Made with simple ingredients like cinnamon graham crackers, cream cheese, apples, and caramel sauce, ensuring easy accessibility without compromising on taste.
- Each bite delivers a heavenly blend of sweet and tangy notes, enhanced by hints of cinnamon and caramel.
- Perfect for any occasion, from family gatherings to dinner parties, adding a touch of indulgence to every dessert spread.
Ingredients:
For the Crust:
- 200 grams (7 ounces) cinnamon graham crackers, crushed
- 50 grams (1/4 cup) granulated sugar
- 85 grams (6 tablespoons) melted butter
- 1/4 teaspoon kosher salt
For the Cheesecake:
- 2 blocks (16 ounces) cream cheese, softened
- 2 large eggs
- 60 grams (1/4 cup) sour cream
- 60 grams (1/4 cup) caramel sauce, plus more for drizzling
- 50 grams (1/4 cup) sugar
- 5 grams (1 teaspoon) vanilla extract
- 2 grams (1/2 teaspoon) kosher salt
- 1 gram (1/4 teaspoon) ground cinnamon
For the Topping:
- 2 apples, peeled and chopped
- 165 grams (3/4 cup) firmly packed brown sugar
- 60 grams (1/2 cup) all-purpose flour
- 40 grams (1/2 cup) old-fashioned oats
- 1 gram (1/2 teaspoon) ground cinnamon
- 1 gram (1/4 teaspoon) kosher salt
- 115 grams (1/2 cup) butter, softened
For Garnish:
- Cool Whip, for garnish
Directions:
- Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners. Spray the liners with cooking spray.
- In a large bowl, combine the crushed graham crackers, melted butter, granulated sugar, and kosher salt. Stir until completely moistened.
- Press the graham cracker mixture into the bottom of the paper liners and set aside.
- In another large bowl, beat the cream cheese until light and fluffy. Add the eggs, sour cream, caramel sauce, sugar, vanilla extract, ground cinnamon, and kosher salt. Beat until well combined.
- Pour the cheesecake filling over the graham cracker crust in the muffin tin.
- In a medium bowl, whisk together the brown sugar, flour, oats, ground cinnamon, and kosher salt. Cut in the softened butter using a fork or pastry cutter until crumbly.
- Scatter chopped apples and a thin layer of the topping mixture over the cheesecake layer.
- Bake in the preheated oven until the centers are only slightly jiggly, about 30 minutes.
- Let the cheesecakes cool in the muffin tin, then refrigerate for at least 2 hours.
- Garnish with Cool Whip and drizzle with additional caramel sauce before serving.
Notes:
- For a twist, try using different varieties of apples for unique flavor profiles.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
