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Apple Crisp Cheesecake

Apple Crisp Cheesecake
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If you’re craving a dessert that brings warmth and comfort, look no further than this Apple Crisp Cheesecake. With its velvety layers of creamy vanilla cheesecake, sweet cinnamon-spiced apples, and a satisfying crunchy oatmeal topping, all resting on a buttery graham cracker crust, this dessert is sure to become a favorite. Perfect for family gatherings or as a delightful weeknight treat, each bite offers an irresistible blend of flavors and textures. Experience the joy of baking with this easy-to-follow recipe that promises to impress everyone at your table.

Ingredients

Scale
  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (melted)
  • 2 large apples (Granny Smith or Gala)
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter (melted)
  • 24 ounces full-fat cream cheese (room temperature)
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (room temperature)
  • 3 large eggs (room temperature)
  • boiling water (for the water bath)
  • salted caramel sauce (to serve)

Instructions

  1. Preheat your oven to 350°F (180°C). Combine graham crumbs, brown sugar, cinnamon, and melted butter in a bowl. Press the mixture into the bottom of a springform pan to form the crust.
  2. Peel and slice the apples; toss them with brown sugar and cinnamon in another bowl.
  3. In a separate bowl, mix flour, brown sugar, cinnamon, quick oats, and melted butter for the oat topping.
  4. Beat room-temperature cream cheese until smooth; gradually add sugars while mixing. Incorporate cinnamon, cornstarch, sour cream, and eggs one at a time until blended.
  5. Layer half of the cheesecake mixture over the crust followed by half of the apple filling. Repeat with remaining layers and finish with the oat topping.
  6. Bake for about 55 minutes in a water bath until set but slightly jiggly in the center.
  7. Allow to cool completely before refrigerating for at least four hours before serving.

Nutrition

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