Wednesday, March 28, 2018

Caramel Apple Crisp Cheesecake

All of the sweet and caramelly goodness of a traditional apple crisp, baked on graham cracker crust cheesecake and topped off with a dollop of softly whipped cream or vanilla ice cream and caramel sauce. From

Caramel Apple Crisp Cheesecake


Graham/Oats Crust
¼ cup brown sugar, packed
1 cup graham cracker crumbs (without problem ingredients)
¾ cup rolled oats
½ cup butter, melted

(2) 8 Ounce Packages Cream Cheese, Softened
2 tablespoons corn starch
¼ cup brown sugar, packed
¼ cup white sugar
1/8 teaspoons ginger (if tolerated)
2 teaspoons vanilla extract
½ teaspoon cinnamon

Apple Crisp Topping
¼ cup all purpose flour
¼ cup rolled oats
¼ cup brown sugar
½ teaspoon cinnamon
2 tablespoons coconut oil
2 medium to large GALA or FUJI apples, peeled & thinly sliced
Caramel Sauce, if desired (try Smucker’s Simple Delight Salted Caramel Topping)
Whipped cream topping, if desired (without problem ingredients)


1. Preheat oven to 350 degrees F.

2. In a large mixing bowl combine graham cracker crumbs, oats, butter, and brown sugar together.

3. Press into a 9 or 10 inch springform pan.

4. Bake for 5 minutes. Remove from over to cool.

5. In a large bowl, combine cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch.

6. Once well combined pour on top of your graham cracker/oat crust.

7. To start your apple layer, arrange the thinly sliced apple on top on the cheesecake in a single layer.

8. Top with the Apple Crisp Topping. Bake for 40-50 minutes.

9. Once it’s done cooking, cool for 15 minutes, then refrigerate overnight.

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