APPLE CRISP CHEESECAKE RECIPE
Ingredients
For the Crust
- 2 cups cinnamon graham cracker crumbs
- 1/4 cup granulated sugar
- 6 Tablespoons butter, melted
- For the Cheesecake
- 2 - 8 ounce packages cream cheese, softened
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 2 Tablespoons all-purpose flour
- 2 large eggs
For the Apples
- 3 Gala apples, peeled and diced
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- For the Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup quick oats
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 4 Tablespoons butter, melted
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Instructions
- Preheat oven to 350 degrees. Place a large sheet pan on the very bottom rack and fill halfway with water. Line a 9 inch springform pan with parchment paper.
- Mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly in the bottom of the springform pan.
- Beat the cream cheese and sugar until very creamy. Add the vanilla, cinnamon, and flour and mix in thoroughly.
- Add the eggs and mix until everything is mixed in. Do not over mix the batter.
- Pour the cheesecake onto the prepared crust.
- Stir together the diced apples, brown sugar, and cinnamon and set aside.
- Add all the topping ingredients into a bowl and stir until completely combined. Use your hands to press the mixture into large crumbs.
- Spoon the apples onto the cheesecake batter gently. Sprinkle the topping evenly over the apples.
- Place the pan on the oven rack directly over the pan of water. Bake for 50-55 minutes. Remove from the oven and place on a wire rack. Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
- Cool 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely.
- Serve sliced with caramel, Cool Whip, and apple pie spice, if desired.
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