Apple Crisp Cheesecake Delight (Print-Friendly Version)

Spiced apples and crumbly oat topping crown a creamy cheesecake over a buttery graham cracker base.

# Ingredients You’ll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 24 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 3 large eggs
08 - 1/2 cup sour cream

→ Apple Layer

09 - 2 large apples, peeled, cored, and diced
10 - 1/4 cup light brown sugar
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg

→ Crisp Topping

13 - 1/2 cup old-fashioned oats
14 - 1/4 cup all-purpose flour
15 - 1/4 cup light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 cup cold unsalted butter, diced

# How to Make It:

01 - Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the exterior bottom with aluminum foil to prevent leakage.
02 - In a mixing bowl, blend graham cracker crumbs, granulated sugar, and melted unsalted butter until the texture resembles wet sand. Firmly press the mixture into the base of the prepared pan. Bake for 10 minutes. Allow to cool at room temperature.
03 - In a large bowl, use an electric mixer to beat softened cream cheese and granulated sugar until smooth. Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract and sour cream, mixing until just combined. Pour the filling evenly onto the cooled crust.
04 - Combine diced apples with light brown sugar, ground cinnamon, and nutmeg in a bowl. Gently layer the seasoned apples over the cheesecake filling.
05 - In a clean bowl, mix oats, all-purpose flour, light brown sugar, and ground cinnamon. Add cold diced butter, blending by hand or with a pastry cutter until the mixture is crumbly. Distribute the topping evenly over the apple layer.
06 - Bake for 55 to 65 minutes or until the center is just slightly set with a gentle jiggle. Turn off the oven, crack the door open, and leave the cheesecake to cool inside for 1 hour.
07 - Remove from the oven and refrigerate for at least 4 hours or overnight to ensure optimal texture.

# Extra Suggestions:

01 - Wrapping the springform pan in foil creates a barrier against leaks during baking, ensuring a well-structured crust.
02 - Room temperature cream cheese yields a smoother filling and prevents lumps.

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