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Apple Crisp Cheesecake

A delightful fusion of creamy cheesecake topped with warm spiced apples and a crunchy oatmeal crust, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
Cheesecake Filling Ingredients
  • 2 cups cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 units eggs Add one at a time.
Apple Filling Ingredients
  • 2 cups sliced apples Use a variety of apples for depth of flavor.
  • 1 cup brown sugar
  • 1 teaspoon cinnamon
Oat Topping Ingredients
  • 1 cup oatmeal
  • 1/2 cup chopped nuts (optional) Use for added crunch.

Method
 

Preparation and Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed graham crackers and melted butter until evenly moistened.
  3. Press this mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then set aside to cool.
Cheesecake Filling
  1. In another bowl, beat the softened cream cheese with sugar and vanilla extract until smooth.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Pour the cheesecake mixture over the cooled crust.
Apple Filling
  1. In a separate bowl, mix sliced apples, brown sugar, and cinnamon.
  2. Spoon this mixture evenly over the cheesecake layer.
Oat Topping
  1. In a small bowl, combine oatmeal with optional chopped nuts and a sprinkle of brown sugar if desired.
  2. Spread this mixture evenly over the apple filling.
Baking
  1. Bake the assembled cheesecake in the preheated oven for about 45-50 minutes, or until the apples are tender and the cheesecake is set but still slightly jiggly in the center.
Cooling and Serving
  1. Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours before serving.
  2. Slice, serve, and enjoy the delightful medley of flavors!

Notes

For gluten-free options, use almond flour instead of graham crackers. This cheesecake can be stored in the fridge for 4-5 days or frozen in portions.