Caramel Apple Crisp Cheesecake


Caramel Apple Crisp Cheesecake Ingredients are:

Caramel sauce

30 ml (2 Tbsp) water

30 ml (2 tablespoons) corn syrup

180 ml (3/4 cup) sugar

125 ml (1/2 cup) 35% cream

30 ml (2 Tbsp) butter


200 g (7 oz) cat tongue cookies

75 ml (1/3 cup) unsalted butter, melted


125 ml (1/2 cup) sugar

30 ml (2 tablespoons) flour

250 g (8 oz) cream cheese, tempered

125 ml (1/2 cup) sour cream

1 egg


2 Cortland apples, peeled, seeded and diced

60 ml (1/4 cup) brown sugar

30 ml (2 tablespoons) unsalted butter

60 ml (1/4 cup) chopped pecans

60 ml (1/4 cup) quick-cooking rolled oats


We need to prepare Caramel Apple Crisp Cheesecake:

Caramel sauce

In a saucepan, bring water, syrup, and sugar to a boil. Cook without stirring until the mixture turns amber. Off the heat, gradually add the cream. Watch out for splashes. Bring to a boil again until the mixture is smooth. Add the butter and stir well until melted. Let cool.


With the rack in the middle position, preheat the oven to 180°C (350°F). Butter a 20-cm (8-inch) springform pan.
In the bowl of a food processor, cut the cookies into thin breadcrumbs. Transfer to a bowl, add the butter and mix well. Lightly press into the bottom of the pan and bake for about 10 minutes or until the crust is lightly browned.


In the bowl of a food processor, combine the sugar and flour. Add the cream cheese, sour cream, and egg, and stir until smooth, scraping the sides. Pour over the crust and bake for about 40 minutes. The center should be slightly shaky.


Meanwhile, in a skillet, brown the apples in the brown sugar and butter until tender. Add the pecans, oatmeal, and stir.

Spread on the cake as soon as it comes out of the oven. Let cool for about 1 hour. Cover and refrigerate for 6 to 8 hours or until completely chilled.

Pass a knife blade around, between the mold and the cake, then unmould. Drizzle the caramel sauce over the cake before serving.

enjoy <3