INGREDIENTS
FOR THE CRUST
Cooking spray
12 graham crackers, crushed
6 tbsp. melted butter
1 tsp. ground cinnamon
1/4 c. granulated sugar
1/4 tsp. kosher salt
FOR THE CHEESECAKE
4 (8-oz.) blocks cream cheese, softened
1/4 c. caramel sauce, plus more for drizzling
1/4 c. granulated sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
FOR THE TOPPING
1/4 c. packed brown sugar
1/4 c. all-purpose flour
1/4 c. old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
4 tbsp. butter softened
1 apple, peeled and finely chopped
Whipped topping, for garnish (optional)
DIRECTIONS
1-Preheat oven to 325° and grease an 8″ or 9″ springform pan with cooking spray.
2-Make the crust: In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, sugar, and salt. Press into bottom of prepared pan and up the sides.
3-In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until completely smooth. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined.
4-Pour mixture over crust.
In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over top of the cheesecake, then top with an even layer of the oat topping.
5-Wrap the bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until the center of cheesecake only slightly jiggles, about 1 hour 30 minutes.
6-Turn off the oven, prop open the oven door and let cheesecake cool in the oven, 1 hour. Remove foil and refrigerate the cheesecake for at least 4 hours and up to overnight.
7-When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.
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