Caramel Apple Crisp Cheesecake
Home Cooking Adventure www.homecookingadventure.com
1 cup (200g) sugar
1/4 cup (60 ml) water
Cook over medium-high heat, and cook without stirring until it gets a caramel color
Remove from heat
1/2 cup (120g) whipping cream
cook for about 1 minute stirring constantly until smooth
Remove from heat
1 tsp (5g) vanilla extract
2 tbsp (30g) unsalted butter, room temperature
1 tsp (5g) salt
Stir until smooth
Set aside to cool
7 oz (200g) digestive biscuits or graham crackers
Process until crumbs form
2 tbsp (30g) sugar
2 oz (60g) unsalted butter, melted
8 inch (20cm) springform pan, lined with parchment paper
Bake at 350°F (180°C) for 10-13 minutes
Let cool
1/3 cup (70g) brown sugar
1/2 cup (50g) rolled oats
1/2 cup (63g) flour
1 tsp (3g) ground cinnamon
Whisk to combine
1/4 cup (56g) butter, melted
Incorporate butter until crumbly
3 medium apples (about 250g)
Peel, core and dice
1 tbsp (15ml) lemon juice
1 tsp (3g) cinnamon
1/4 tsp (1g) nutmeg
2 tbsp (30g) brown sugar
Set aside
25 oz (700g) cream cheese, room temperature
3 tbsp (45g) sugar
½ tsp (2g) salt
1 tsp (3g) cinnamon
lemon zest from 1 lemon
3 large eggs, room temperature
Add one egg at a time
1 tsp (5g) vanilla extract
1 ½ tbsp (15g) flour
1/3 cup (80g) sour cream
⅓ cup (80g) salted caramel sauce
Pour the cream cheese mixture over the prepared crust
Gently spread the apples on top
Sprinkle the oat topping over the apples
Bake at 300°F (150°C) for 1 hour
Turn off the heat and leave it another hour in the oven
Let cool to room temperature
Refrigerate overnight
Remaining salted caramel sauce