Caramelized Apple Cheesecake with Oatmeal Pecan Crust Recipe

When it comes to what makes Washington State special, I always think of apples. Living so close to the source means they’re crisp, sweet, and delicious year round.  For most baking recipes my go-to apple is the Granny Smith because it retains it shape and avoids turning to mush and it has a tarter taste that livens up the sweetness of any sugar that’s added to is.

Caramelized Apple Cheesecake with Oatmeal Pecan Crust Recipe

Combine the crisp and sweet apples with oatmeal, pecans, brown sugar, and then top it with no-bake cheesecake, and you’ve got yourself a fantastic dessert that’s perfect winter, spring, summer, or fall. It takes a little longer because I make the apple filling from scratch, but you can use canned apple pie filling if you need a speedier dessert.

Mini Cheesecakes with Caramelized Apple Filling and Oatmeal Pecan Cookie Crust
Ingredients
  • Oatmeal Pecan Cookie Crust
  • ½ c old-fashioned rolled oats
  • 1-1/2 T brown sugar
  • ½ c finely chopped pecans
  • ¾ c all-purpose flour
  • ½ c butter, softened
  • Caramelized Apple Filling
  • 1 c granulated sugar
  • ½ c water
  • 1 cup butter, sliced
  • 4 c diced apples - washed, peeled, cored, and diced - about 2 lbs Granny Smith Apples
  • 1 tsp cinnamon
  • No-Bake Cheesecake Filling
  • 8 oz cream cheese, softened
  • ⅓ cup Super Fine Baker’s Sugar
  • ½ cup + 2 tsp sour cream
  • ½ tsp vanilla extract
  • Whipped Cream for garnish (optional)
Instructions
  1.  Oatmeal Cookie Crust Directions
  2. Preheat oven to 400 degrees Fahrenheit
  3. Spray 8, 4-oz ramekins with non-stick cooking spray; set aside.
  4. In a small bowl combine the oats, brown sugar, pecans, and flour. Add the melted butter and stir until incorporated. Pat into the bottom of each ramekin (about 2 Tbls each).
  5. Bake or 16 minutes or just until slightly browned. Remove from oven to cooling rack.
  6. Apple Filling
  7. While the crust is baking, prepare the apples by peeling and chopping.
  8. Place sugar and water in medium sauce pan. Bring it to a boil and keep it at a rolling boil for about 10 minutes or until the liquid becomes caramel colored and reduces by about half. Stir often.
  9. Reduce the heat and add the butter and stir until melted. Add the apples and cinnamon and reduce the heat to medium. Cook until the apples are tender and the mixture has thickened (about 7-10 minutes depending on the size of the apples). If the apples are done but the sauce too thin, remove the apples and turn the heat up to bring the sauce to a rolling boil. Watch closely and remove from heat as soon as it's thickened then return the apples.
  10. Allow to cool to room temperature.
  11. No-Bake Cream Cheese Filling
  12. In a mixing bowl, cream the cream cheese and sugar until completely mixed and any lumps are incorporated. Add the sour cream and vanilla and stir just until incorporated. Refrigerate, covered, until you're ready to assemble.
  13. Assembly
  14. Divide the cream cheese between ramekins (about 2 tsp each), top with cooled apple filling (about 3 tsp), then top with whipped cream sprinkled with cinnamon.

Assemble just before serving or the day ahead, either way you’ll be rewarded with a creamy cheesecake, crunchy cookie pie crust, and cinnamony apple topping.

Caramelized Apple Cheesecake with Oatmeal Pecan Crust Recipe

Equipment Used to Create this Caramelized Apple Cheesecake with Oatmeal Pecan Crust Recipe