Apple Crisp Cheesecake
User Reviews
5.0
18 reviews
Excellent
Apple Crisp Cheesecake
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Baked apple crisp cheesecake with an oat base, tart buttermilk cheesecake filling and fresh apples and cinnamon crisp on top. The ultimate cozy fall cheesecake dessert.
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Ingredients
Ingredients for Oat Base
- 2 cups rolled oats
- ½ cup light brown sugar muscovado, firmly packed
- ⅓ cup unsalted butter melted
Ingredients for Buttermilk Cheesecake
- 18 oz spreadable cream cheese (see note)
- ¾ cup superfine granulated sugar or caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream or double cream (see note)
- ½ tablespoon distilled white vinegar
Ingredients for Apple Crisp Topping
- ½ cup rolled oats
- ½ cup light brown sugar muscovado, firmly packed
- ¼ cup all purpose flour or plain flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter melted
- 1 cup Fresh Apple peeled, cored and chopped into ½" chunks, usually from 1 large or 2 medium apples
Ingredients for Homemade Caramel Sauce (Optional)
- 2 tablespoon unsalted butter
- ¼ cup light brown sugar muscovado, firmly packed
- 3 tablespoon heavy whipping cream or double cream, removed from the refrigerator about an hour before making the sauce
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Instructions
- Begin by preheating your oven to 325°F (165C/145C Fan).
Instructions for Oat Base
- To make the oat cheesecake base, place the rolled oats and brown sugar in the bowl of a food processor. Pulse this a few times until the oats are broken down into a fine crumb and the sugar is well mixed in.
- Pour the oat sugar mixture into a mixing bowl and add the melted butter. Stir this together until you have a lightly moistened crumb mixture.
- Add this to your springform pan and press firmly into the base and about ½" up the sides. (see note)
- Place the prepared crust in the refrigerator to chill while preparing the filling.
Instructions for Buttermilk Cheesecake Filling
- Add the vinegar to the heavy cream and stir lightly. Set aside for about 10 minutes to sour.
- In a mixing bowl, add the cream cheese and sugar. Beat together until smooth.
- Add the eggs one at a time, beating after each addition. Add the vanilla and beat to incorporate.
- Finally, add the soured heavy cream mixture and beat lightly until smooth.
- Pour the filling onto the prepared crust and spread into an even layer. Set aside while preparing the topping.
Instructions for Apple Crisp Topping
- Peel, core and chop your apple. Sprinkle with ½ teaspoon of the ground cinnamon and toss to coat.
- Sprinkle the apple pieces over the top of your cheesecake filling.
- Next, in a small mixing bowl, stir together the flour, oats, brown sugar, remaining ½ teaspoon cinnamon and salt. Pour in the melted butter and rub together with your fingers into a crisp oat topping.
- Sprinkle this crisp topping over the apples on the cheesecake. This should be enough crisp topping to create a layer over the top of the whole cheesecake.
- Bake the cheesecake in the preheated oven for about 1 hour, checking for the jiggle test. (see note)
- When done, remove from the oven and allow to cool on the counter. Then place in the refrigerator to chill thoroughly - at least four hours, but better overnight.
- Once chilled, carefully remove the sides from the springform pan and slice. For an optional caramel twist - add the caramel sauce.
Instructions for Caramel Sauce (Optional)
- To make the caramel sauce, heat the butter and sugar in a saucepan over medium heat until the sugar has dissolved. This usually takes about 10 minutes, cooking slowly and stirring occasionally.
- Add the cream slowly whilst stirring continuously. This will bubble at first, but calm down. Allow to boil for a further minute before removing.
- Set the caramel aside to cool for about 10-15 minutes. Then pour over your cheesecake - you can add this to the whole cake, or to slices individually. (see note)
Notes
- This recipe calls for spreadable cream cheese, but you can substitute with block cream cheese. If substituting, you'll need to allow the block cream cheese to soften at room temperature first and it will take longer for it to beat smooth.
- The cream and vinegar in this recipe are combined to make a DIY Buttermilk substitute. See my dedicated post for more information on making homemade buttermilk substitutes. The half cup of heavy cream and vinegar here can be substituted for store bought buttermilk or sour cream.
- If using a smaller springform pan (such as an 8" round), your oat base mixture will go a bit higher up the sides of the baking tin.
- The jiggle test for a baked cheesecake is when you nudge the pan lightly to check the wobble of the cheesecake centre. This shouldn't move too much (it shouldn't seem liquidy or completely loose), but it should have a light jiggle, usually described like jello. When the cheesecake has a light jiggle, it is baked through - it will be set and creamy when chilled and cut.
- If the sauce cools too thick to pour, you can reheat this to melt.
Nutrition Information
Show Details
Calories
463kcal
(23%)
Carbohydrates
45.9g
(15%)
Protein
7.8g
(16%)
Fat
29.3g
(45%)
Saturated Fat
17.7g
(89%)
Cholesterol
111mg
(37%)
Sodium
199mg
(8%)
Potassium
172mg
(5%)
Fiber
2.3g
(9%)
Sugar
30.4g
(61%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 45.9g | 15% |
| Protein | 7.8g | 16% |
| Fat | 29.3g | 45% |
| Saturated Fat | 17.7g | 89% |
| Cholesterol | 111mg | 37% |
| Sodium | 199mg | 8% |
| Potassium | 172mg | 4% |
| Fiber | 2.3g | 9% |
| Sugar | 30.4g | 61% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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