Caramel Apple Crumble Cheesecake
Ingredients:
For the Crust:
1 cups graham cracker crumbs
cup unsalted butter, melted
cup granulated sugar
For the Cheesecake Layer:
16 ounces cream cheese, softened
cup granulated sugar
2 large eggs
teaspoon vanilla extract
For the Apple Topping:
3 medium apples, peeled, cored, and diced
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
teaspoon ground nutmeg
For the Crumble Topping:
cup all-purpose flour
cup old-fashioned rolled oats
cup light brown sugar, packed
teaspoon ground cinnamon
cup unsalted butter, melted
For the Caramel Sauce:
1 cup granulated sugar
cup water
cup heavy cream
2 tablespoons unsalted butter
teaspoon sea salt
Directions:
Prepare the Crust:
Preheat the oven to 350F 175C. Grease a 9-inch springform pan.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
Press the mixture into the bottom of the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
Make the Cheesecake Layer:
In a large bowl, beat the cream cheese and sugar together until smooth.
Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Prepare the Apple Topping:
In a medium bowl, toss the diced apples with sugar, cinnamon, and nutmeg until evenly coated.
Distribute the apple mixture evenly over the cheesecake layer.
Make the Crumble Topping:
In a bowl, mix together the flour, oats, brown sugar, and cinnamon.
Drizzle in the melted butter and stir until the mixture resembles coarse crumbs.
Sprinkle the crumble evenly over the apple layer.
Bake:
Place the springform pan on a baking sheet to catch any drips.
Bake for 4045 minutes, or until the cheesecake is set but slightly jiggly in the center.
Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Prepare the Caramel Sauce:
In a saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves.
Stop stirring and allow the mixture to boil until it turns a deep amber color.
Carefully whisk in the heavy cream, butter, and salt it will bubble vigorously. Stir until smooth.
Let the caramel sauce cool slightly.
Assemble and Serve:
Remove the cheesecake from the springform pan and transfer it to a serving plate.
Drizzle the caramel sauce generously over the cheesecake slice.
Top with a dollop of whipped cream and an extra drizzle of caramel for a stunning presentation.
Nutritional Information:
Prep Time: 25 minutes Cooking Time: 45 minutes Cooling Time: 4 hours
Kcal: Approximately 400 kcal per slice
Servings: 12 slices