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Apple Crisp Cheesecake

Delicious Apple Crisp Cheesecake
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This Apple Crisp Cheesecake combines the best of both worlds! A creamy, classic cheesecake base topped with a sweet and crunchy apple crisp. It’s the perfect fall dessert!

Ingredients

Scale
  • For the Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs
  • 1/2 cup sour cream
  • For the Apple Crisp Topping:
  • 4 medium apples, peeled and diced
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cubed

Instructions

  1. Make the Crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
  2. Make the Apple Crisp Topping: In a bowl, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in the diced apples.
  3. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and cinnamon. Add eggs one at a time, beating well after each addition. Stir in sour cream.
  4. Pour cheesecake filling over the cooled crust. Top with the apple crisp topping.
  5. Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
  6. Remove from oven and let cool completely. Refrigerate for at least 4 hours before serving.
  7. Remove the sides of the springform pan and serve.

Notes

Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat!

Find it online: https://cubaqueen.com/apple-crisp-cheesecake/