Enjoy a slice of this Apple Crisp Cheesecake this fall. This decadent dessert is a combination of creamy cheesecake and sweet apple crisp. It’s the best of both worlds.
Servings: 14
Ingredients
For the Crust
2 cups cinnamon graham cracker crumbs
1/4 cup granulated sugar
6 Tablespoons butter, melted
For the Cheesecake
2 – 8 ounce packages cream cheese, softened
1/2 cup brown sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
2 Tablespoons all-purpose flour
2 large eggs
For the Apples
3 Gala apples, peeled and diced
1/4 cup brown sugar
1/2 teaspoon cinnamon
For the Crisp Topping
1/2 cup all-purpose flour
1/2 cup quick oats
1/2 cup brown sugar
2 teaspoons cinnamon
4 Tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water. Line a 9 inch springform pan with parchment paper.
- Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly in the bottom of the springform pan.
- Beat the cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour and mix in thoroughly.
- Add the eggs and mix until everything is mixed in. Do not over mix the batter.
- Pour the cheesecake onto the prepared crust.
- Stir together the diced apples, brown sugar, and cinnamon and set aside.
- Add all the topping ingredients into a bowl and stir until completely combined. Use your hands to press the mixture into large crumbs.
- Spoon the apples onto the cheesecake batter gently. Sprinkle the topping evenly over the apples.
- Place the pan on the oven rack directly over the pan of water. Bake for 50-55 minutes. Remove from the oven and place on a wire rack. Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
- Cool 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely.
- Serve sliced with caramel, Cool Whip, and apple pie spice, if desired.
NOTES
- Use a steam bath to bake the cheesecake. Place a sheet pan on the bottom rack of the oven. Fill it halfway with water and preheat the oven.
- Set out ingredients ahead of time, so the eggs and cream cheese can come to room temperature.
- Line the springform pan with parchment paper, so you can remove it from the pan easily.
- Do not over mix the cheesecake batter. This creates air bubbles that can cause a cheesecake to crack.
Source: insidebrucrewlife.com