Apple Crisp Cheesecake
Just whipped up this Apple Crisp Cheesecake, and it’s the perfect blend of creamy and crunchy!
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 filling:
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:
3 packages (24 oz) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
For the crisp topping:
3/4 cup all-purpose flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, cold and cubed
Directions :
Prepare the crust:
Preheat oven to 350°F (175°C).
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
Make the apple filling:
In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook until apples are just softened, about 5-7 minutes. Set aside to cool.
Make the cheesecake filling:
In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating just until blended. Pour half of the cheesecake filling over the crust. Layer with half of the apple filling. Repeat layers.
Add the crisp topping:
Mix flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over the top of the cheesecake.
Bake:
Bake in the preheated oven for 50-60 minutes. The center should be set, but slightly jiggly. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes + chilling
Kcal: 580 kcal | Servings: 12 servings