Apple Crumble Cheesecake
Directions
- 1Prepare the apple pie filling by combining apples, brown sugar, cinnamon, water, lemon juice, butter, and salt in a saucepan. Cook until softened, then add a cornstarch-water mixture to thicken.
- 2Make the crust by combining graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Press into a greased 9-inch springform pan.
- 3Create the crumble topping by mixing flour, brown sugar, oats, cinnamon, salt, and melted butter.
- 4In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar, sour cream, vanilla, and salt; mix well.
- 5Add eggs one at a time, mixing until just combined.
- 6Pour cheesecake filling into the prepared pan. Top with apple filling and crumble topping.
- 7Bake at 325°F (160°C) for 60-75 minutes, or until edges are puffed and the center is jiggly. Cool completely and refrigerate for at least 6 hours or overnight.
Ingredients
- 3 granny smith apples
- 0.5 cup light brown sugar, packed
- 1 tsp cinnamon
- 2 Tbsp water
- 1 Tbsp lemon juice
- 4 Tbsp unsalted butter
- 1 pinch salt
- 2 tsp cornstarch
- 1.5 cups graham cracker crumbs
- 2 Tbsp granulated sugar
- 1 Tbsp light brown sugar
- 7 Tbsp unsalted butter, melted
- 1 cup all-purpose flour
- 0.5 cup light brown sugar, packed
- 0.5 cup rolled oats or quick oats
- 2 tsp cinnamon
- 0.25 tsp salt
- 6 Tbsp unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 2 /3 cup sour cream
- 2 tsp vanilla
- 0.125 tsp salt
- 4 eggs, room temperature
Equipment
9-inch springform pansaucepansmall bowlforkhand mixerwooden spoonknifecookie sheet
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