Apple Crisp Cheesecake

 

Apple Crisp Cheesecake

      Just whipped up this Apple Crisp Cheesecake,     and it's the perfect blend of creamy and    crunchy! 

Ingredients:

For the crust:

1 and 1/2 cups graham cracker crumbs

5 tablespoons unsalted butter, melted

1/4 cup granulated sugar

For the apple filling:

3 large apples, peeled, cored, and thinly sliced

2 tablespoons unsalted butter

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the cheesecake:

3 packages (24 oz) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

For the crisp topping:

3/4 cup all-purpose flour

1/2 cup old fashioned oats

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 cup unsalted butter, cold and cubed

Directions:

Prepare the crust:

Preheat oven to 350°F (175°C).

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of a 9-inch springform pan. Set aside.

Make the apple filling:

In a skillet over medium heat, melt butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook until apples are just softened, about 5-7 minutes. Set aside to cool.

Make the cheesecake filling:

In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating just until blended. Pour half of the cheesecake filling over the crust. Layer with half of the apple filling. Repeat layers.

Add the crisp topping:

Mix flour, oats, brown sugar, and cinnamon in a bowl. Cut in butter until the mixture resembles coarse crumbs. Sprinkle over the top of the cheesecake.

Bake:

Bake in the preheated oven for 50-60 minutes. The center should be set, but slightly jiggly. Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.

Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes + chilling

Kcal: 580 kcal | Servings: 12 servings