Apple Crisp Cheesecake
This Apple Crisp Cheesecake is the ultimate fusion of creamy cheesecake and a crunchy, spiced apple crisp topping. With layers of sweet apples nestled between rich cheesecake and a buttery graham cracker crust, every bite offers a perfect balance of textures and flavors. It’s an ideal dessert for celebrating fall, combining the warmth of cinnamon and nutmeg with the freshness of apples. Whether for a holiday gathering or a cozy night in, this cheesecake will quickly become a favorite. Easy to make and even easier to love, it’s a must-try for any dessert lover!
Ingredients:
Crust:
– 1 ½ cups graham cracker crumbs
– 5 tablespoons unsalted butter, melted
– ¼ cup granulated sugar
Apple Filling:
– 3 large apples, peeled, cored, and thinly sliced
– 2 tablespoons unsalted butter
– ½ cup brown sugar
– 1 teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
Cheesecake Layer:
– 24 oz cream cheese (3 packages), softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
Crisp Topping:
– ¾ cup all-purpose flour
– ½ cup old-fashioned oats
– ½ cup brown sugar
– ½ teaspoon ground cinnamon
– ¼ cup unsalted butter, cold and cubed
Directions:
1. Crust:
– Preheat your oven to 350°F (175°C).
– Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture into the bottom of a 9-inch springform pan. Set aside.
2. Apple Filling:
– In a skillet, melt butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples soften, about 5-7 minutes. Set aside to cool.
3. Cheesecake Layer:
– In a large bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth. Add the eggs one at a time, blending until just combined.
– Pour half of the cheesecake mixture over the prepared crust. Layer with half of the apple filling. Repeat with the remaining cheesecake mixture and apple filling.
4. Crisp Topping:
– In a separate bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the cheesecake.
5. Bake:
– Bake the cheesecake in your preheated oven for 50-60 minutes, until the center is set but slightly jiggly. Cool the cheesecake on a wire rack, then refrigerate for at least 4 hours, or overnight, before serving.
Nutritional Info:
– Calories: 580 kcal
– Servings: 12
