Apple Crisp Cheesecake
A delightful fusion of creamy cheesecake and crispy, spiced apple topping, this Apple Crisp Cheesecake is the ultimate comfort food that impresses at any gathering.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cups melted butter
- 0.25 cups sugar
For the cheesecake filling
- 16 oz cream cheese (softened)
- 1 cups sugar
- 2 large eggs
- 1 tsp vanilla extract
For the apple crisp topping
- 2 cups chopped apples (peeled and cored) Use seasonal varieties like Honeycrisp or Granny Smith.
- 0.5 cups brown sugar
- 0.5 cups rolled oats
- 0.5 cups flour
- 1 tsp cinnamon
- 0.25 cups cold butter (cubed)
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Prepare the crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add sugar, blending until integrated. Add eggs and vanilla extract and continue mixing until creamy.
- Pour the cheesecake mixture into the cooled crust, smoothing the top.
Apple Crisp Topping
- In another bowl, combine chopped apples, brown sugar, oats, flour, and cinnamon. Toss until the apples are well-coated.
- Scatter the cold, cubed butter on top and mix until crumbly.
- Spread the apple mixture evenly over the cheesecake layer.
Baking
- Bake the whole thing in the oven for about 50-60 minutes. The cheesecake should set but still have a slight jiggle in the center.
- Let it cool at room temperature for an hour; then, refrigerate for at least 4 hours before serving.
Notes
Pair with whipped cream or vanilla ice cream and consider serving with caramel sauce for added indulgence. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.