Apple crisp cheesecake — buttery shortbread crust, layer of cinnamon apples and salted caramel sauce, creamy cheesecake filling, crunchy pecan apple crisp topping. A fall dessert doesn’t get any better than this!
In a medium bowl using a pastry cutter or a handheld electric mixer, combine 1½ cups flour, ½ cup butter, ¼ cup sugar, 1 egg yolk and a pinch of salt until the mixture resembles coarse crumbs. You should see little bits butter remaining.
Press onto the bottom of a 9-inch springform pan and bake for 12-15 minutes or until a light golden brown.
In the meantime, prepare your cinnamon apple layer. In a medium sized skillet or non-stick pan, combine apple wedges with 2 tablespoons butter and 1 teaspoon ground cinnamon. Cook on medium heat until apples are soft and tender (7-10 minutes). Set aside.
Once your crust is baked, remove from oven and lower oven temperature to 325F.
Pour cinnamon apples on your baked crust. Drizzle with ½ cup salted caramel sauce. Set aside while you prepare your cheesecake filling.
In a large bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, beat cream cheese and ½ cup sugar on low medium speed until smooth (about 2 minutes). Add eggs one at a time, beating well after each addition. Add vanilla extract and stir until incorporated.
Pour your cream cheese mixture over your apple layer and smoothen the top.
Before putting your cheesecake in the oven, prepare a roasting pan (or a 9x13 baking pan) and place it on the bottom shelf of your oven. Pour hot water until the pan is ⅔ full. Place your cheesecake on the middle shelf and bake for 30-35 minutes or until set (see notes).
In the meantime, prepare your pecan apple crisp (see notes). In a medium-sized skillet or non-stick pan, combine all your apple crisp ingredients and cook on low-medium heat until apples are tender, sugar is completely absorbed and the topping is nice and sticky (about 20 minutes). Remove from heat and allow to cool.
Once your cheesecake is done baking, take it out of the oven and allow to cool on the counter. After a few minutes - run a thin, sharp knife around the edges to loosen the cake from the pan.
When your cheesecake and apple crisp topping has cooled to room temperature, place topping on top of cheesecake. Chill cheesecake (still in the pan) in the fridge for 4-6 hours, preferably overnight so it can continue to set.
To serve, drizzle with salted caramel sauce. Enjoy!
The number of servings depends on how big or small you slice the cake.
I like using granny smith apples in this recipe. You can use whatever apple variety you like. See post for tips on how to choose the best apples for baking.