INGREDIENTS
FOR THE CRUST
- Cooking spray
- 12 graham crackers, crushed
- 6 tbsp. melted butter
- 1 tsp. ground cinnamon
- 1/4 c. granulated sugar
- 1/4 tsp. kosher salt
FOR THE CHEESECAKE
- 4 (8-oz.) blocks cream cheese, softened
- 1/4 c. caramel sauce, plus more for drizzling
- 1/4 c. granulated sugar
- 3 large eggs
- 1/4 c. sour cream
- 1 tsp. pure vanilla extract
- 2 tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cinnamon
FOR THE TOPPING
- 1/4 c. packed brown sugar
- 1/4 c. all-purpose flour
- 1/4 c. old fashioned oats
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 4 tbsp. butter, softened
- 1 apple, peeled and finely chopped
Whipped topping, for garnish (optional)
INSTRUCTIONS
- Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray.
- Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over crust.
- In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of cheesecake, then top with an even layer of the oat topping.
- Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes.
- Turn off oven, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.
- When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.