Caramel Apple Crisp Cheesecake

By francesn

Ingredients

• For the cheesecake:
• 2 cup graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 tsp salt
• 3 8 oz. cream cheese packages, softened
• 3 eggs
• 3/4 cup sugar
• 1/4 cup sour cream
• 1 tsp. vanilla
• For the apple layer:
• 5 cups peeled and sliced apples
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tbs of corn starch
• For the topping:
• 1/2 cup all purpose flour
• 1/4 cup rolled oats
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 2/3 cup brown sugar
• 1/4 cup softened butter
• 12 caramels
• 1 tbs cream
• 1/4 cup walnuts

Details

Adapted from bakeaholicmama.com

Preparation

Step 1

Preheat oven to 350.

In a mixing bowl combine graham cracker crumbs, melted butter and 1/4 tsp salt together with a fork. Press inside the bottom of a 9 or 10 inch springform pan. Bake for 5 minutes. Remove from oven to cool.

Meanwhile in the bowl of your electric mixer cream cream cheese and sugar together until light and fluffy. Add in eggs one at a time. Mix in sour cream and vanilla.

Pour into springform pan. Set aside.

To start your apple layer, in a large bowl combine apples, brown sugar, spices and corn starch. Carefully layer on top of cheesecake.

To make your topping mix all of your ingredients (except caramels and walnuts) when mixture is resembles course crumbs sprinkle on top of the apple layer.

Bake for 1 hour. Turn oven off. Sprinkle cheesecake with walnuts, close the oven door and let sit for an additional hour.

Refrigerate for 4-6 hours (or overnight) Just before serving; melt caramels and cream together over low heat stirring constantly. Drizzle over cheesecake slices before serving.