Apple Crisp Cheesecake with Caramel Crunch

Ingredients:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups peeled and diced apples (like Honeycrisp)
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Crisp Topping:
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup butter, softened
1 teaspoon cinnamon

For Serving:
Caramel sauce for drizzling
Whipped cream (optional)

Directions:

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and lightly grease it.
Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan and set aside.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream, beating just until combined.
Fold in diced apples, cinnamon, and nutmeg. Pour the mixture over the crust.

For the topping, combine brown sugar, flour, oats, softened butter, and cinnamon. Crumble evenly over the cheesecake batter.

Bake for 50-60 minutes, or until the center is almost set. Let cool at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, drizzle generously with caramel sauce and top with whipped cream if desired.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 6 hours (including chilling)
Kcal: 485 kcal per slice | Servings: 12 slices

Tips:
Use room-temperature cream cheese for the smoothest batter.
Chill overnight for the best texture and easy slicing.