Apple Crisp Cheesecakes Recipe

Enjoy a slice of this Apple Crisp Cheesecake this fall. This decadent dessert is a combination of creamy cheesecake and sweet apple crisp. It’s the best of both worlds.

Adapted from :
  • 1/4 tsp. kosher salt
  • 6 tbsp. melted butter
  • 1/4 c. granulated sugar
  • 14 cinnamon graham crackers, crushed
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1 tsp. vanilla
  • 1/4 c. sugar
  • 1/4 c. caramel sauce, plus more for drizzling
  • 1/4 c. sour cream
  • 2 large eggs
  • 2 blocks cream cheese, softened
  • Cool Whip, for garnish
  • 1/2 c. butter, softened
  • 1/4 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 1/2 c. old-fashioned oats
  • 1/2 c. all-purpose flour
  • 3/4 c. firmly packed brown sugar
  • 2 apples, peeled and chopped
  • Number one : Preheat oven to 325º and line a 12-cup muffin tin with paper liners. Spray liners with cooking spray. In a large bowl, combine crushed graham crackers, melted butter, and a pinch of salt and stir until completely moistened.
  • Number two : Press graham mixture into paper liners and set aside.
  • Number three : In a large bowl, beat cream cheese until light and fluffy, Add eggs, sour cream, caramel sauce, sugar, vanilla, cinnamon, and a pinch of salt and beat until combined. Pour filling over graham bottoms.
  • Number four : In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter some chopped apples and a thin layer of the mixture over cheesecake layer.
  • Number five : Bake until centers are only slightly jiggly, about 30 minutes. Let cool in muffin tin, then refrigerate at least 2 hours.
  • Number six : Garnish with Cool Whip and drizzle with more caramel before serving.