Inside-Out Apple Cheesecake

Photo: Chrissy Watson

Autumn is the perfect season for savoring warm apple pie, lusciously dense cheesecakes, and buttery winter berry crumbles. While I would never turn down any of these traditional cold weather favorites, I do enjoy changing up our dessert menu every now and again. This deliciously different inside-out apple cheesecake crumble ups the ante by combining the best parts of three classic fall and winter desserts.

Photo: Chrissy Watson

Another reason you and your guests will love this recipe? Since you're cutting down on some of the calorie-laden crust, it's a little bit healthier option than its more indulgent counterparts. At least that's one way to justify devouring one of these caramel sauce covered beauties!

Inside-Out Apple Cheesecake

For Apple "Crust":
6-8 organic Gala apples
1/2 cup apple cider (or substitute apple juice)

For Cheesecake Crust:
1 1/2 cups graham cracker crumbs
1/3 cup brown sugar
1/3 cup melted butter
1/2 teaspoon cinnamon

For Cheesecake Filling:
1 8-ounce package of cream cheese
1/2 pint heavy whipping cream
1/6 cup sugar (approx. 8 teaspoons or 2 tablespoons + 2 teaspoons)

For Crumble:
1/4 cup flour
1/3 cup brown sugar
2 tablespoons cold butter
1/2 teaspoon cinnamon

For Caramel Sauce:
1 cup sugar
6 tablespoons butter
1/2 cup heavy whipping cream

While the oven is preheating to 350 degrees F, get started on your apple crust.

Core the apples, leaving the bottom of the apple intact. Scoop out as much of the flesh as possible, while still allowing the sides of the apple to be firm. Either a knife or a spoon will do the job.

Make the cheesecake crust by crushing graham crackers with a mortar and pestle and mixing all of the cheesecake crust ingredients together. Then, line your hollowed apples with the crust.

Tip! If you don't have a mortar and pestle, place the graham crackers inside a plastic bag and roll over them with a rolling pin until crushed.

Make the cheesecake filling by combining all of the cheesecake filling ingredients and beating or mixing until smooth. Fill each apple with approximately 1-2 tablespoons per apple.

Photo: Chrissy Watson

Place each filled apple into a casserole or baking dish and add the apple cider to the dish.

Next, make the crumble topping by combining all of the crumble ingredients in a bowl and mixing roughly until you have small clumps.

Top off each apple with the crumble mixture and bake for 50-60 minutes.

Tip! Make sure to use cold butter and cut the butter into small pieces before mixing.

While the apples are cooking, make the caramel sauce. Melt the sugar over medium heat. Once the sugar has melted, add the butter. After the butter has melted completely, take the mixture off the heat and add in the heavy whipping cream. This mixture will bubble, so don't be alarmed! Take care not to over stir.​

When the apples are soft and the crumble is crisp, it's time to drizzle each apple with the caramel sauce and serve. You can slice off individual pieces, spoon out the sinful filling, or bite right into it. It doesn't matter how you enjoy it, you'll be getting the best of three worlds.