Apple Crisp Cheesecake

Ingredients

• 0.5 cup all-purpose flour
• 0.5 cup rolled oats
• 0.5 cup light brown sugar (For the streusel)
• 1 tsp ground cinnamon (For the streusel)
• 5 tbsp unsalted butter (Melted; for the streusel)
• 2 Granny Smith apples (Peeled and thinly sliced)
• 3 tbsp light brown sugar (For the apples)
• 0.5 tsp ground cinnamon (For the apples)
• 1.5 cup graham cracker crumbs
• 2 tbsp sugar (For the crust)
• 6 tbsp unsalted butter (Melted; for the crust)
• 0.5 tsp ground cinnamon (For the crust)
• 0.5 tsp ground nutmeg (For the crust)
• salt (Pinch)
• 32 oz cream cheese (Room temperature)
• 0.5 cup sugar (For the filling)
• 0.5 cup brown sugar (For the filling)
• 0.6667 cup sour cream (Room temperature)
• 1 tsp ground cinnamon (For the filling)
• 1 tsp vanilla extract
• 4 large eggs (Room temperature)
• salted caramel sauce (Optional, for serving; amount not specified)
• ice cream (Optional alternative for serving; amount not specified)

Steps

1. 1

   Mix the flour, rolled oats, light brown sugar, cinnamon, and melted butter until clumps form. Refrigerate the streusel.

2. 2

   Toss the peeled, thinly sliced apples with the light brown sugar and cinnamon. Refrigerate.

3. 3

   Preheat the oven to 350°F (175°C). Grease a springform pan and line its bottom with parchment paper.

4. 4

   Mix the graham cracker crumbs, sugar, cinnamon, nutmeg, salt, and melted butter until combined.

5. 5

   Press the crust mixture into the bottom of the prepared pan and slightly up the sides.

6. 6

   Bake the crust for 10 minutes, until lightly golden. Let it cool, then reduce the oven temperature to 325°F (163°C).

7. 7

   Place a roasting pan on the bottom oven rack and boil water for the water bath.

8. 8

   Beat the cream cheese and both sugars on low speed until smooth.

9. 9

   Mix in the sour cream, vanilla extract, and cinnamon.

10. 10

    Add the eggs one at a time, mixing on low speed until each is just combined.

11. 11

    Pour the filling over the cooled crust and gently tap the pan to release air bubbles.

12. 12

    Arrange the apples over the filling, then cover them with the streusel.

13. 13

    Pour boiling water into the roasting pan. Bake the cheesecake on the middle rack for 1 hour to 1 hour 15 minutes, until the edges are set and the center still jiggles slightly.

14. 14

    Turn off the oven, crack the door open, and leave the cheesecake inside for 1 hour.

15. 15

    Cool the cheesecake completely, then refrigerate overnight.

16. 16

    Remove the cheesecake from the pan and serve with salted caramel sauce or ice cream, if desired.

Notes

The post mentions a salted caramel drizzle in its description and suggests salted caramel sauce or ice cream for serving, but gives no quantity for either accompaniment. Refrigerate overnight after cooling; the overnight chilling time is included in the total estimate.

Nutrition per serving

• dessert
• cheesecake
• fall
• baked
• water bath
• make-ahead
• vegetarian