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Prep Time: 420 Minutes Cook Time: 45 Minutes |
Ready In: 465 Minutes Servings: 16 |
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If you are looking for a decadent fall dessert, look no further. This cheesecake has crunch, creaminess, sweet, and sour all in one bite! Ingredients:
6 tablespoons butter, melted |
1 1/2 cups crushed graham cracker crumbs |
1/4 cup granulated sugar |
3 granny smith apples, peeled, cored and chopped into 1 inch cubes |
2 tablespoons granulated sugar |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 (14 ounce) package caramels |
5 ounces evaporated milk |
2 (8 ounce) packages softened cream cheese |
2 large eggs, at room temp |
1/2 cup granulated sugar |
1 teaspoon pure vanilla extract |
1 cup all-purpose flour |
1 cup packed light brown sugar |
1/2 cup rolled oats |
8 tablespoons softened butter, at room temp |
Directions:
1. Preheat oven to 350 degrees.
2. In a greased 9x13 inch baking dish, combine crushed graham crackers, 1/4 cup sugar, and 6 tbsp melted butter. Incorporate all ingredients by hand and press down evenly. Bake for 9-10 mins and set aside to cool.
3. In a small saucepan melt caramels and evaporated milk over low heat, stirring continuously until smooth. Pour over crust.
4. In a medium size bowl toss together apples, 2 tbsp sugar, cinnamon and nutmeg. Spoon mixture over caramel layer.
5. Using a stand or hand mixer,cream together cream cheese and 1/2 cup sugar. Add vanilla and eggs, (1 at a time) scraping bowl after mixing each egg. Mix slowly until smooth and creamy. Pour filling over apples evenly, using a flat spatula.
6. In a large bowl combine rolled oats, brown sugar, and flour. Cut in butter using a pastry cutter or fingers until mixture resembles coarse crumbs.Sprinkle over cheesecake filling.
7. Bake at 350 degrees for 45-50 mins until center is set and top is golden brown. Cool at room temp for 2-4 hrs and then chill in fridge overnight or at least 4 hours Do not cover until chilled or else topping will get soggy. Enjoy!
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