Description
Creamy cheesecake meets classic apple crisp in this irresistible dessert that blends comforting autumn flavors with rich, tangy cream cheese. Warm cinnamon-spiced apples and buttery crumble topping create a perfect harmony that will delight dessert enthusiasts looking for a memorable sweet experience.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) full-fat cream cheese, room temperature
- 3 large eggs, room temperature
- 2 large apples (Granny Smith or Gala recommended)
Crust Ingredients:
- 3 cups graham cracker crumbs
- 1/2 cup (112 grams) unsalted butter, melted
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
Additional Ingredients:
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (50 grams) brown sugar
- 1/2 cup (120 ml) sour cream, room temperature
- 1/2 cup (63 grams) all-purpose flour
- 1/2 cup (100 grams) brown sugar
- 1/2 cup quick oats
- 1/4 cup (56 grams) unsalted butter, melted
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch or 2 tablespoons all-purpose flour
- Boiling water (for the water bath)
- Salted caramel sauce (optional)
Instructions
- Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan with multiple layers of tin foil, creating a waterproof barrier. Lightly spray the interior with non-stick cooking spray.
- Create the graham cracker crust by mixing crumbs, brown sugar, and cinnamon. Incorporate melted butter until the mixture resembles damp sand. Press firmly into the pan’s bottom and partial sides. Bake for 8-10 minutes, then remove while maintaining oven temperature.
- Prepare the apples by peeling, coring, and slicing thinly. Coat apple slices with brown sugar and cinnamon, ensuring even distribution. Refrigerate the seasoned apples until needed.
- Craft the oatmeal crisp topping by combining flour, brown sugar, and cinnamon. Fold in oats, then drizzle melted butter, mixing until the mixture forms loose clusters.
- Create the cheesecake filling by beating cream cheese with granulated and brown sugars until silky smooth. Incorporate cornstarch and cinnamon. Blend in sour cream and vanilla extract. Gently add eggs one at a time, mixing minimally to prevent overmixing.
- Pour the cheesecake batter over the pre-baked crust, smoothing the surface. Arrange apple slices in an elegant layer across the batter. Generously sprinkle the oatmeal crisp topping over the apples, covering completely.
- Position the springform pan inside a large roasting pan. Fill the roasting pan with boiling water, reaching approximately 1 inch up the springform’s sides. Bake for 50-60 minutes until the center remains slightly jiggly when gently shaken.
- Allow the cheesecake to cool completely in the roasting pan at room temperature. Cover with tin foil and refrigerate for 6-8 hours or overnight to achieve perfect setting and flavor development.
Notes
- Seal the springform pan tightly with multiple layers of foil to block water from seeping into the delicate graham cracker base during the water bath baking method.
- Cut apple slices to consistent thickness for even cooking and a visually appealing layered appearance in the cheesecake.
- Gently fold eggs into cheesecake batter to maintain a smooth, crack-free texture and prevent overmixing which can cause a dense, tough result.
- Allow the cheesecake to cool gradually at room temperature before refrigerating to minimize surface cracks and ensure a creamy, luxurious consistency.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg