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Apple Crisp Cheesecake

Apple Crisp Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 2 cups peeled and diced apples
  • 2 tbsp packed light brown sugar
  • 1 tsp ground cinnamon
  • 16 oz full-fat cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup packed light brown sugar
  • 1/4 tsp fine sea salt
  • 1/3 cup cold unsalted butter, cut into small cubes

Method
 

  1. Preheat oven to 325°F. Combine graham crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan and bake 10 minutes.
  2. Toss diced apples with brown sugar and cinnamon; scatter evenly over the warm crust.
  3. Beat cream cheese until smooth, then beat in 2/3 cup sugar. Add eggs one at a time on low, then vanilla and sour cream, mixing just until combined. Pour over apples.
  4. Combine flour, oats, brown sugar, and salt. Cut in cold butter until clumpy and sandy. Crumble over the cheesecake layer.
  5. Place a pan of hot water on the lower oven rack. Bake cheesecake on middle rack 50–60 minutes, until edges are set and center has a slight jiggle. Turn off oven, crack door, and leave cheesecake inside for 1 hour. Cool completely, then refrigerate at least 4 hours.
  6. Run a knife around the rim, release the springform, and slice with a hot, wiped knife.

Notes

Let the cheesecake chill overnight if you can; the flavor and texture really settle. The apples will give off a little juice as they bake, so don’t be alarmed if the filling looks slightly damp around the fruit when warm, it firms up as it cools.