Simmering Saturdays Apple Crisp Cheesecake
Apple Crisp Cheesecake
Add this amazing cheesecake to your fall baking list. It would be wonderful, though, as a delicious indulgence any time of year!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 7 tablespoons unsalted butter (salted is fine)
Cheesecake:
- 3 (8-ounce) packages cream cheese, at room temperature
- 1 cup sugar
- 1 cup sour cream
- 2 1/2 teaspoons vanilla extract
- 3 eggs, at room temperature
- 3 cups apple, peeled, cored and sliced 1/4-inch thin (Golden Delicious recommended)
- 1 teaspoon cinnamon
- 1/4 salt
- 2 tablespoons sugar
Topping:
- 1/4 cup all-purpose flour
- 1/4 cup old-fashioned oats
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter, at room temperature
Instructions
- Preheat oven to 350 degrees.
- Line a 9-inch springform pan with parchment paper and wrap the bottom and sides of the pan with heavy-duty aluminum foil (this is to prevent any water from leaking into the pan and causing a soggy crust. Set aside.
- To make the crust, in a large bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the crust into the bottom of the pan and set it aside.
- In a stand mixer, add cream cheese and on medium speed, mix until smooth (paddle attachment recommended).
- Add sugar and mix until combined.
- Next, add in sour cream and vanilla and mix until combined. Add eggs, one at a time, making sure the eggs are incorporated after each addition.
- In a large bowl, add apples, cinnamon, salt, and sugar. Toss to coat.
- Layer the apples on top of the crust, covering them evenly. Pour cheesecake filling over the top of apples. Set aside.
- To make the topping, in a medium bowl, mix together flour, oats, brown sugar, cinnamon, and butter until pea-sized crumbs form. Sprinkle over the cheesecake.
- Pace springform pan in a large roasting pan, and fill halfway up the sides with hot water. Place in the oven and bake for 1 hour and 10 minutes until the center is just set.
- Turn off the heat and crack the oven door open. Let it cook this way for 1 hour. Remove the cheesecake from the oven, and let it cool completely. Cover and refrigerate for 8 hours before serving.
Recipe courtesy of That Skinny Chick Can Bake