APPLE CRISP CHEESECAKE

CRUST:

12 graham crackers, crushed

6 tbsp. 

 melted butter

1 tsp. 

 ground cinnamon

1/4 c. 

 granulated sugar

1/4 tsp. 

 kosher salt

Filling:

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 

TOPPING:

1 

 apple, peeled and finely chopped 

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 

Cool Whip, for garnish (optional)

1. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking spray. 
2. Make crust: In a large bowl, mix together graham cracker crumbs, butter, cinnamon, sugar, and salt. Press into the bottom of the prepared pan and up the sides. Set aside.
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. Pour mixture over the crust.
4. 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 the top of the cheesecake, then top with an even layer of the the oat topping.
5. Wrap bottom of 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 center of cheesecake only slightly jiggles, about 1 hour 30 minutes. 
6. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight.
7. When ready to serve, drizzle with caramel. If using, serve slices topped with whipped cream.
8. This recipe and photo are from delish. Yummy!
9. Note: Cheesecake may crack if you do not use the hot water bath.