Description
Indulge in a delightful fusion of flavors with this Apple Crisp Cheesecake. A rich cheesecake layered with spiced apples and a crunchy oat topping combines classic dessert favorites into one delectable treat.
Ingredients
Scale
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (112 grams)
- melted
- 2 large apples
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour (63 grams)
- 1/2 cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter (56 grams)
- melted
- 24 ounces full-fat cream cheese (680 grams)
- room temperature
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams)
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120 ml)
- room temperature
- 3 large eggs
- room temperature
- boiling water
- for the water bath
Instructions
- Preheat the oven to 325°F (160°C) and prepare a 9-inch springform pan with cooking spray.
- In a bowl, combine graham crumbs, brown sugar, cinnamon, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- Peel and slice the apples. In a separate bowl, mix the apples, brown sugar, and cinnamon. Set aside to allow the flavors to meld.
- For the cheesecake batter, beat the cream cheese until smooth. Add granulated sugar, brown sugar, cinnamon, cornstarch, and vanilla, mixing until well combined. Incorporate the sour cream and then add eggs one at a time, mixing gently.
- Pour half of the cheesecake batter into the crust. Layer the spiced apples evenly over the batter, followed by the remaining cheesecake batter.
- In a bowl, combine flour, brown sugar, cinnamon, quick oats, and melted butter for the crisp topping. Mix until crumbly and sprinkle over the cheesecake.
- Place the springform pan in a larger baking pan. Fill the larger pan with boiling water halfway up the sides of the springform pan. Bake for 30-35 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an hour. Remove from water bath and cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
For a firmer cheesecake, chill overnight. Use a water bath to prevent cracks and ensure an even bake.
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 38 g
- Sodium: 340 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 130 mg
Keywords: Apple Crisp Cheesecake, cheesecake, apple dessert, fall dessert, baking recipe