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!