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caramel apple cheesecake

A delicious, creamy caramel apple cheesecake topped with homemade caramel sauce and crunchy streusel, perfect for fall gatherings and holidays.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 18
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups gingersnap cookie crumbs
  • 5 tablespoons unsalted butter melted
  • 2 large apples peeled and chopped
  • 1 teaspoon lemon juice
  • 16 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 large eggs
  • 0.25 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 0.25 cup quick cook oats
  • 0.5 cup light brown sugar packed
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon kosher salt
  • 0.25 cup unsalted butter
  • 1 cup caramel sauce

Method
 

Preparation Steps
  1. Process gingersnap cookies in a food processor until fine crumbs. Combine 1.5 cups of cookie crumbs with melted butter. Divide mixture into muffin cups, pressing into the bottom. Bake at 325°F for 5 minutes and cool.
  2. Peel and chop apples, toss with lemon juice. Beat softened cream cheese with sugar until creamy, then add eggs one at a time, Greek yogurt, flour, and vanilla. Divide batter among crusts, topping each with diced apples.
  3. Prepare streusel by mixing oats, flour, brown sugar, cinnamon, nutmeg, salt, and butter until crumbly. Sprinkle over cheesecakes.
  4. Bake cheesecakes at 325°F for 25 minutes. Chill for at least 3 hours or overnight. Before serving, drizzle with caramel sauce.

Notes

This caramel apple cheesecake combines the tartness of fresh apples with the sweetness of caramel, finished with a crunchy streusel topping for added texture.