Apple Crisp Cheesecake
User Reviews
5
18 reviews
Excellent
Apple Crisp Cheesecake
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Apple Crisp Cheesecake features a layered dessert with a crunchy oat base, a tangy buttermilk cheesecake filling, and a spiced apple crisp topping. The combination balances creamy texture with a crumbly crispness and fresh apple chunks, enhanced optionally by a homemade caramel sauce. This dessert offers a unique take on cheesecake incorporating oat and apple crisp elements.
Description
The Apple Crisp Cheesecake recipe begins with a crust made from rolled oats, light brown sugar, and melted butter pressed into a springform pan base and partially up the sides. This creates a firm, oat-based foundation rather than a traditional cookie crust.
The cheesecake filling uses spreadable cream cheese beaten with sugar, eggs, vanilla, and a buttermilk substitute made by mixing heavy cream and vinegar. This produces a creamy, slightly tangy filling that bakes to a set but smooth texture, indicated by a light jiggle when the cake is done.
The topping combines oats, brown sugar, flour, cinnamon, salt, melted butter, and fresh apple chunks for a spiced crisp layer adding texture contrast and fruity brightness. Optionally, a homemade caramel sauce made with butter, brown sugar, and cream can be drizzled to enhance sweetness and richness.
This layered dessert pairs well with tea or coffee as a dessert or special treat. The notes suggest softening block cream cheese before use and provide baking cues, including the jiggle test to avoid overbaking. The caramel sauce can be gently reheated if it thickens too much upon cooling.
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Ingredients
Ingredients for Oat Base
- 2 cups rolled oats
- ½ cup light brown sugar muscovado, firmly packed
- ⅓ cup butter melted, unsalted
Ingredients for Buttermilk Cheesecake
- 18 oz cream cheese see note, spreadable
- ¾ cup granulated sugar or caster sugar, superfine
- 2 egg
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream or double cream (see note)
- ½ tablespoon white vinegar distilled
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 butter melted, unsalted
- 1 cup apple peeled, cored and chopped into ½" chunks, usually from 1 large or 2 medium apples, fresh
Ingredients for Homemade Caramel Sauce (Optional)
- 2 tablespoon butter unsalted
- 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
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
- Use spreadable cream cheese or soften block cream cheese at room temperature before beating for a smooth filling.
- The mixture of heavy cream and vinegar serves as a buttermilk substitute but store-bought buttermilk or sour cream can be used instead.
- Smaller baking pans cause the oat base to rise higher on the sides; adjust accordingly.
- The cheesecake is done when it has a slight jiggle in the center but is not liquid; this ensures a creamy texture when chilled.
- If the caramel sauce cools too thick, gently reheat it before serving to pour easily.
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
(4%)
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
18 reviews
Excellent
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