A creamy cheesecake base with a cinnamon-spiced apple filling, topped with a crunchy oat crisp layer.
Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
½ cup melted butter
For the cheesecake:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the apple filling:
3 cups peeled, sliced apples (Granny Smith or Honeycrisp)
½ cup brown sugar
1 tsp cinnamon
For the crisp topping:
¾ cup rolled oats
½ cup flour
½ cup brown sugar
½ cup cold butter, cubed
1 tsp cinnamon
Directions:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
Combine graham cracker crumbs and melted butter. Press into the pan to form the crust.
Beat cream cheese, sugar, eggs, and vanilla until smooth. Pour over the crust.
In a bowl, mix apple slices with brown sugar and cinnamon. Spread over the cheesecake layer.
For the crisp, mix oats, flour, brown sugar, and cinnamon. Cut in the butter until crumbly, then sprinkle over the apples.
Bake for 50-60 minutes, or until the cheesecake is set and the crisp is golden.
Let cool, then refrigerate for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 420 kcal | Servings: 10 servings