Apple Cinnamon Crisp Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ Graham Cracker Crust
01 -
3 cups graham crumbs
02 -
3 tablespoons brown sugar
03 -
1/2 teaspoon cinnamon
04 -
1/2 cup unsalted butter, melted (112g)
→ Cinnamon Apples
05 -
2 large apples (Granny Smith or Gala)
06 -
2 tablespoons brown sugar
07 -
1 1/2 teaspoons cinnamon
→ Crisp Topping
08 -
1/2 cup all-purpose flour (63g)
09 -
1/2 cup brown sugar (100g)
10 -
1 teaspoon cinnamon
11 -
1/2 cup quick oats
12 -
1/4 cup unsalted butter, melted (56g)
→ Cheesecake Batter
13 -
24 ounces cream cheese, room temperature (680g)
14 -
3/4 cup granulated sugar (150g)
15 -
1/4 cup brown sugar (50g)
16 -
1/2 teaspoon cinnamon
17 -
1 tablespoon cornstarch or 2 tablespoons flour
18 -
1 teaspoon vanilla extract
19 -
1/2 cup sour cream, room temperature (120ml)
20 -
3 large eggs, room temperature
# Let's Cook!:
01 -
Preheat to 350°F. Wrap 9-inch springform pan in foil. Make graham crust, bake 8-10 minutes
02 -
Peel and thinly slice apples. Toss with brown sugar and cinnamon. Refrigerate
03 -
Mix flour, sugars, cinnamon, oats, and melted butter until crumbly
04 -
Beat cream cheese and sugars until smooth. Add remaining ingredients. Pour over crust
05 -
Layer apples and crumble on filling. Bake in water bath 50-60 minutes. Cool and chill 6 hours
# Cook's Notes:
01 -
Use room temperature ingredients
02 -
Keeps in fridge up to 4 days
03 -
Not recommended for freezing