Apple Crisp Cheesecak
Ingredients:
For the Crust:
1 and 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
For the Apple Topping:
3 large apples, peeled, cored, and thinly sliced
2 tablespoons unsalted butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
For the Crisp Topping:
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup unsalted butter, cold and cubed
Instructions:
1. Prepare the crust:
Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, melted butter, and sugar.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 10 minutes. Let cool.
2. Make the apple layer:
In a skillet, melt butter over medium heat.
Add sliced apples, brown sugar, cinnamon, and nutmeg.
Cook for 8–10 minutes until tender. Remove from heat.
3. Prepare the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well.
Mix in vanilla and sour cream until combined.
Pour over cooled crust.
4. Make the crisp topping:
In a bowl, combine flour, oats, brown sugar, and cinnamon.
Cut in cold butter with a fork until crumbly.
5. Assemble the cheesecake:
Spoon cooked apples over the cheesecake filling.
Sprinkle the crisp topping evenly over the apples.
6. Bake:
Bake at 325°F (160°C) for 55–65 minutes, or until center is almost set.
Turn off oven, crack door, and let cheesecake rest for 1 hour.
Refrigerate for at least 4 hours or overnight.
7. Serve:
Drizzle with caramel sauce before serving if desired.
Enjoy chilled!