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Apple Crisp Cheesecake

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Apple crisp cheesecake combines the irresistible flavors of a graham cracker crust, smooth vanilla cheesecake, spiced cinnamon apples, and a delightful oatmeal crumble topping. This dessert is the perfect fall treat with a creamy texture and a warm, comforting taste. Topped with a drizzle of salted caramel, it’s an indulgent dessert that is sure to impress.

Ingredients

Graham Cracker Crust
3 cups graham crumbs

3 tablespoons brown sugar

1/2 teaspoon cinnamon

1/2 cup unsalted butter (112 grams), melted

Cinnamon Apples
2 large apples, such as Granny Smith or Gala

2 tablespoons brown sugar

1 1/2 teaspoons cinnamon

Crisp Topping
1/2 cup all-purpose flour (63 grams)

1/2 cup brown sugar (100 grams)

1 teaspoon cinnamon

1/2 cup quick oats

1/4 cup unsalted butter (56 grams), melted

Cheesecake Batter
24 ounces full-fat cream cheese (680 grams), room temperature

3/4 cup granulated sugar (150 grams)

1/4 cup brown sugar (50 grams)

1/2 teaspoon cinnamon

1 tablespoon cornstarch, or 2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/2 cup sour cream (120 ml), room temperature

3 large eggs, room temperature

Boiling water, for the water bath

Instructions

  1. Preheat the oven to 350°F (180°C or 160°C for fan-forced ovens). Wrap the outside of a 9-inch springform pan with tin foil to prevent any leaks, ensuring the bottom and sides are covered at least 3-4 times. Lightly grease the pan with non-stick cooking spray.
  2. In a bowl, mix together graham crumbs, brown sugar, and cinnamon. Add melted butter and combine. Press the mixture into the bottom and halfway up the sides of the springform pan. Bake for 8-10 minutes. Set aside and keep the oven on.
  3. Peel, core, and slice the apples into thin slices. Toss them with brown sugar and cinnamon. Refrigerate until needed.
  4. In a medium bowl, stir together flour, brown sugar, and cinnamon. Add oats and melted butter, mixing until the mixture resembles damp sand and clumps together when squeezed. Set aside.
  5. Beat the cream cheese and both sugars together until smooth. Add cornstarch and cinnamon, followed by sour cream and vanilla extract. Mix until fully combined. Add eggs one at a time, ensuring each is fully incorporated before adding the next.
  6. Pour the cheesecake batter into the prepared crust. Layer the cinnamon apples on top, discarding any excess juice. Sprinkle the crisp topping over the apples. Place the springform pan into a large roasting pan and add boiling water to the roasting pan until it’s about 1 inch deep. Bake for 50-60 minutes, until the cheesecake has a slight wobble in the center.
  7. Let the cheesecake cool in the water bath until it reaches room temperature. Then, cover it with tin foil and refrigerate for at least 6 hours, or overnight.
  8. Once chilled, run a knife around the edges and remove the springform pan ring. Slice using a sharp knife, and optionally drizzle with salted caramel before serving.

Notes

  • Different Apples: While Granny Smith or Gala apples are recommended for their perfect balance of tartness and sweetness, you can also try Ambrosia or Fuji apples for a different flavor profile.
  • Gluten-Free Option: To make this recipe gluten-free, substitute the graham cracker crumbs with gluten-free biscuit crumbs, and ensure all other ingredients are gluten-free.
  • Nutty Topping: For added crunch, sprinkle chopped pecans or walnuts on top of the oatmeal crumble before baking.
  • Storage: Store the cheesecake covered in the refrigerator for up to 4 days.
  • Freezing: It is not recommended to freeze this cheesecake, as the crumble topping may become soggy after thawing.
  • Reheating: If you prefer to enjoy it slightly warm, you can reheat individual slices in the microwave for 15-20 seconds. Avoid reheating the entire cheesecake, as it may affect the texture.

Nutrition

Find it online: http://recipesbyjanet.com/apple-crisp-cheesecake/