Apple Crisp Cheesecake
This Apple Crisp Cheesecake beautifully marries the richness of cheesecake with the comforting flavors of a classic apple crisp.
Servings: 8 servings
Ingredients
Crust and Topping
- 2 cups old fashioned oats
- 1 cup all-purpose flour
- ⅓ cup brown sugar, packed
- ¾ cup butter, melted
- ¼ teaspoon salt
Cheesecake Filling
- 24 oz cream cheese, room temperature
- ½ teaspoon vanilla extract
- ⅔ cup granulated sugar
- 3 large eggs, room temperature
Apple Filling
- 3 apples, peeled, cored, and sliced about 1/4" thick
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 tablespoons granulated sugar
Topping
- 1 cup brown sugar, packed
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- ½ cup chopped pecans
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine oats, flour, brown sugar, salt, and melted butter. Mix until combined and crumbly. Reserve 1 cup for topping, press the rest into a greased 9-inch springform pan. Bake for 10 minutes and let cool slightly.
- Step 2: In another bowl, combine sliced apples with cinnamon, salt, and granulated sugar. Toss until well-coated and set aside.
- Step 3: Beat cream cheese until smooth, add vanilla and granulated sugar, mix well. Add eggs one at a time, mixing after each addition.
- Step 4: Pour cheesecake filling over the crust, spread evenly. Arrange apple slices on top, then sprinkle reserved oat mixture over apples.
- Step 5: Bake for 45-50 minutes until set around edges and slightly jiggly in center. Topping should be golden brown.
- Step 6: Turn off oven, leave cheesecake inside with door ajar for 1 hour. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Equipment
- Mixing Bowl
- Springform Pan
- Oven
Notes
Store leftovers in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly.