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Apple Crisp Cheesecake

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A delightful combination of creamy cheesecake, tender cinnamon apples, and a crunchy oat crisp topping, perfect for fall celebrations.

Ingredients

Scale
  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), melted
  • 2 large apples, I recommend Granny Smith or Gala
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup all-purpose flour (63 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter (56 grams) , melted
  • 24 ounces full-fat cream cheese (680 grams), room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (120 ml) , room temperature
  • 3 large eggs, room temperature
  • boiling water, for the water bath
  • salted caramel sauce

Instructions

  1. Preheat the oven to 350°F (180°C or 160°C on a fan-forced oven).
  2. Wrap the outside of a 9-inch (23-cm) springform pan in tin foil at least 3-4 times, covering the bottom and sides thoroughly.
  3. Lightly grease the pan with non-stick cooking spray.
  4. Mix the graham crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon in a medium bowl.
  5. Stir in 1/2 cup melted unsalted butter until well combined.
  6. Press the mixture firmly into the bottom and about 1/2 way up the sides of the prepared pan.
  7. Bake the crust in the preheated oven for 8-10 minutes.
  8. Remove the crust from the oven and keep the oven turned on.
  9. Peel and core the 2 large apples.
  10. Slice the apples into very thin slices.
  11. Toss the apple slices with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon.
  12. Place the seasoned apples in the fridge until needed.
  13. Stir together 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon in a medium bowl until no lumps remain.
  14. Mix in 1/2 cup quick oats.
  15. Stir in 1/4 cup melted unsalted butter until the mixture resembles damp sand and forms clumps.
  16. Set the crisp topping aside until needed.
  17. In a very large bowl, beat the 24 ounces room temperature cream cheese, 3/4 cup granulated sugar, and 1/4 cup brown sugar until smooth and creamy.
  18. Turn off the mixer and scrape down the sides and bottom of the bowl as needed.
  19. Mix in 1 tablespoon cornstarch and 1/2 teaspoon cinnamon.
  20. Mix in 1/2 cup room temperature sour cream and 1 teaspoon vanilla extract.
  21. Scrape down the bowl again to ensure there are no cream cheese lumps.
  22. Mix in the 3 large room temperature eggs, one at a time.
  23. Stop mixing as soon as each egg is combined and no pieces of yolk or white are visible.
  24. With the pan still wrapped in foil, pour the cheesecake filling over the baked crust.
  25. Smooth the top of the cheesecake filling.
  26. Arrange the sliced apples in an even layer on top of the cheesecake filling, ensuring no juice/liquid from the apple bowl is added.
  27. Evenly sprinkle the oatmeal crumble mixture over the sliced apples.
  28. Place the foil-wrapped cheesecake pan inside a large roasting pan.
  29. Pour boiling water into the roasting pan until there is about 1 inch of water.
  30. Place the roasting pan in the oven.
  31. Bake the cheesecake for about 50-60 minutes.
  32. The cheesecake is done when there is a very slight wobble if gently nudged.
  33. Remove the cheesecake from the oven and cool it in the roasting pan until it reaches room temperature.
  34. Remove the cheesecake from the roasting pan.
  35. Cover the pan with tin foil.
  36. Place the cheesecake in the fridge to set for at least 6 hours or overnight.
  37. Serve chilled, optionally drizzled with salted caramel sauce.

Notes

Ensure all dairy and eggs are at room temperature for a smooth batter.
Do not overmix the cheesecake batter, especially after adding eggs, to prevent cracks.
The water bath is crucial for even baking and a creamy, crack-free cheesecake.
Chill the cheesecake overnight for the best texture and easy slicing.

Find it online: https://thecozycuppa.com/apple-crisp-cheesecake/