Description
Creamy caramel apple cheesecake with a crisp graham crust, spiced apple layer, and buttery oat streusel. Cozy and perfect for Thanksgiving desserts.
Ingredients
Crust
1½ cups graham cracker crumbs (180 g)
¼ cup granulated sugar (50 g)
6 Tbsp unsalted butter, melted (85 g)
Streusel Topping
⅓ cup old fashioned rolled oats (28 g)
3 Tbsp all purpose flour (24 g)
3 Tbsp packed brown sugar (40 g)
½ tsp ground cinnamon
2 Tbsp unsalted butter, cold and cubed (28 g)
Apple Layer
2 cups peeled, thinly sliced and chopped apples, Honeycrisp and Granny Smith (250 g)
1 Tbsp packed brown sugar (13 g)
1 tsp lemon juice
½ tsp ground cinnamon
2 to 3 Tbsp salted caramel, plus more for serving
Cheesecake Filling
12 oz full fat brick cream cheese, room temp (339 g)
½ cup packed brown sugar (100 g)
3 Tbsp sour cream (45 g)
1 tsp vanilla extract
1 large egg, room temp
Instructions
1. Preheat oven to 350°F (177°C). Mix graham crumbs, sugar, and melted butter until combined. Press gently into a 9 inch pie dish. Bake 10 minutes and set aside.
2. Make streusel: Stir oats, flour, brown sugar, and cinnamon. Cut in cold butter until sandy and clumpy. Chill the streusel.
3. Prepare apples: Toss apples with brown sugar, lemon juice, and cinnamon. Set aside.
4. Make filling: Beat cream cheese and brown sugar until smooth. Add sour cream and vanilla, then beat in egg just until combined.
5. Assemble: Spread cheesecake filling over crust. Top with the apple mixture. Drizzle 2 to 3 Tbsp caramel evenly. Sprinkle chilled streusel over apples.
6. Lower oven to 325°F (163°C). Bake 45 minutes. Tent with foil for the last 10 to 15 minutes to prevent over browning.
7. Cool on a rack for 1 hour, then chill at least 2 hours or up to 2 days until fully set.
8. Before serving, drizzle more salted caramel. Wipe the knife between cuts for clean slices.
Notes
Use both tart and sweet apples for balanced flavor.
Keep streusel cold so it bakes crisp. Freeze briefly if it softens.
Do not overmix the filling to reduce cracks.
Room temperature cream cheese and egg make a silky texture.
Make ahead: chill up to 2 days. Or freeze after chilling. Note that the topping may soften.
Storage: refrigerate leftovers up to 5 days or freeze up to 1 month.
Non US swaps: use 200 g crushed digestive biscuits, ⅓ cup sugar, and 6 Tbsp butter for the crust.
Special tips: do not over pack the crust, tent the pie near the end, and wipe the knife between slices.
Texture profile: creamy cheesecake, soft apples, crisp crust, and crumbly streusel.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Thanksgiving Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 260 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg