Apple Crisp Cheesecake
A luscious combination of creamy cheesecake and spiced apple crisp, making it the perfect dessert for fall or any time you crave something comforting and sweet.
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Layer:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the Apple Layer:
3 cups apples, peeled and chopped (about 3 medium apples)
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
For the Crisp Topping:
½ cup all-purpose flour
½ cup old-fashioned oats
½ cup brown sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, cold and cubed
Directions:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until well combined.
Pour the cheesecake batter over the crust and spread evenly.
In another bowl, mix the chopped apples, sugar, cinnamon, and nutmeg. Spread the apple mixture evenly over the cheesecake layer.
For the crisp topping, combine the flour, oats, brown sugar, and cinnamon in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the crisp topping over the apples.
Bake in the preheated oven for 60-70 minutes, or until the cheesecake is set and the topping is golden brown.
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight before serving.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 6 hours 40 minutes (including cooling and chilling time)
Kcal: 420 kcal | Servings: 12 servings
