Apple Crisp Cheesecake

Apple Crisp Cheesecake

Ingredients:

For the crust:

- 1 1/2 cups (150g) graham cracker crumbs

- 1/4 cup (50g) brown sugar

- 1/2 teaspoon cinnamon

- 6 tablespoons (85g) unsalted butter, melted

For the cheesecake filling:

- 680g (24 oz) cream cheese, softened

- 1 cup (200g) granulated sugar

- 3 large eggs

- 1 teaspoon vanilla extract

- 1/2 cup (120ml) sour cream

For the apple layer:

- 2 large apples, peeled and thinly sliced

- 2 tablespoons brown sugar

- 1 teaspoon cinnamon

- 1/2 teaspoon nutmeg

- 1 teaspoon lemon juice

For the crisp topping:

- 1/2 cup (50g) rolled oats

- 1/3 cup (45g) all-purpose flour

- 1/3 cup (65g) brown sugar

- 1/2 teaspoon cinnamon

- 1/4 cup (60g) cold unsalted butter, cubed

- 1/3 cup (40g) chopped pecans or walnuts

For serving:

- Caramel sauce

- Whipped cream

- Fresh mint (optional)

Directions:

1. Preheat oven to 160°C (325°F). Line the bottom of a 9-

inch (23 cm) springform pan with parchment paper and

lightly grease the sides.

2. Mix graham cracker crumbs, brown sugar, cinnamon,

and melted butter. Press firmly into the bottom of the

pan. Bake for 8–10 minutes, then set aside to cool.

3. In a large bowl, beat cream cheese until smooth. Add

sugar and mix until well combined. Beat in eggs one at a

time, then add vanilla and sour cream. Mix until creamy

and smooth.

4. Pour half of the cheesecake batter into the crust.

Arrange half the sliced apples over the batter, then pour

the remaining cheesecake batter on top.

5. In a small bowl, toss remaining apple slices with

brown sugar, cinnamon, nutmeg, and lemon juice.

Arrange them on top of the cheesecake.

6. For the crisp topping, combine oats, flour, brown sugar,

and cinnamon. Cut in the cold butter until crumbly. Stir in

chopped nuts.

7. Sprinkle the crisp mixture evenly over the apples.

8. Bake the cheesecake for 60–70 minutes, or until the

center is set but slightly jiggly. Turn off the oven and let

the cheesecake cool inside for 1 hour.

9. Chill the cheesecake in the refrigerator for at least 6

hours or overnight.

10. Before serving, drizzle with caramel sauce, top with

whipped cream, and garnish with a sprig of mint if

desired.

Prep Time: 30 minutes | Cooking Time: 70 minutes |

Total Time: 8 hours (includes chilling)

Kcal: 450 kcal | Servings: 12 slices