Description
Enjoy a delicious twist on classic cheesecake with this Apple Crisp Cheesecake, featuring a creamy filling, sweet apple layer, and a crunchy oat topping. Perfect for any occasion, this dessert combines rich flavors and textures for a delightful treat!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup heavy cream
- 3 medium apples, peeled, cored, and diced
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the granulated sugar and vanilla extract to the cream cheese. Continue to beat until well combined and fluffy.
- Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Mix in the sour cream and heavy cream until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- In a medium bowl, combine the diced apples, granulated sugar, ground cinnamon, lemon juice, and cornstarch. Toss until the apples are evenly coated with the mixture.
- Set the apple filling aside to allow the flavors to meld while you prepare the crisp topping.
- In a separate mixing bowl, combine the old-fashioned oats, all-purpose flour, brown sugar, softened butter, ground cinnamon, and salt.
- Using your fingers or a pastry cutter, mix the ingredients together until crumbly and well combined. The mixture should resemble coarse crumbs.
- Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Use a spatula to spread it evenly.
- Evenly distribute the apple filling over the cheesecake layer, making sure to spread it out so that every slice will have some apple.
- Sprinkle the crisp topping evenly over the apple filling, ensuring that it covers the apples completely.
- Place the assembled cheesecake in the oven and bake at 350°F (175°C) for 50-60 minutes, or until the center is set and only slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
- Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Notes
- For best results, use room temperature ingredients to ensure a smooth filling.
- You can substitute the apples with other fruits like pears or berries for a different flavor.
- This cheesecake can be made a day in advance and stored in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 60 minutes