Autumn Spice Apple Crisp Cheesecake
Smooth and silky cheesecake surrounded by a sweet graham cracker crust and topped with apples and an autumn spice crumb.
Ingredients
Crust:
- 2 cups graham cracker crumbs 500mL
- 1 cup rolled oats 250 mL
- ⅓ cup brown sugar 75 mL
- ⅔ cup melted butter 150 mL
Filling:
- 3 250 g packages cream cheese, softened
- 1 cup brown sugar 250 mL
- ¾ cup sour cream 175 mL
- 4 eggs
- 2 teaspoons cinnamon 10 mL
- ½ teaspoon nutmeg
- 2 apples thinly sliced
Topping:
- ¼ cup rolled oats 50 mL
- ¼ cup brown sugar 50 mL
- ¼ cup all purpose flour 50 mL
- 1 teaspoon cinnamon 5 mL
- 2 Tablspoons butter 30 mL
Instructions
Crust
- In a large bowl mix all of the crust ingredients.
- Press the mixture into the bottom and up the sides of a large (10") springform pan.
- Place in the refrigerator to chill.
Filling
- Preheat oven to 325℉ (160℃)
- In the bowl of a stand mixer, or a large bowl by hand, cream the cream cheese, brown sugar and sour cream. Mix until light and fully incorporated.
- One at a time, add each egg. Mix after each addition.
- Mix in the spices. Then pour the mixture into the chilled crust.
Topping
- In a small bowl mix all of the topping ingredients. Break them up until crumbly.
- Arrange the sliced apples, evenly, on top of the cake batter.
- Crumble the mixed topping evenly over top of the apples.
- Bake for 1 - 1 hour and 15 mins, or until the centre is set, but still has a little giggle in the middle.
- Cool completely before serving. Fridge cold is best.
- Loosen the ring around the springform pan with a knife and remove before serving.