Ingredients
Scale
Graham Cracker Crust
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
Cinnamon Apples
- 2 large apples, thinly sliced
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter, melted
Cheesecake Batter
- 24 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
To Serve
- Salted caramel sauce
Instructions
- Preheat oven to 350°F and wrap springform pan in tin foil; lightly grease.
- Mix crust ingredients and press into pan; bake 8-10 minutes.
- Toss apples with sugar and cinnamon; chill until needed.
- Combine crisp topping ingredients and set aside.
- Beat cream cheese and sugars until smooth; add cornstarch, cinnamon, sour cream, vanilla, then eggs one at a time.
- Pour cheesecake batter over crust; layer apples evenly and sprinkle crisp topping.
- Place pan in roasting pan with boiling water (1 inch); bake 50-60 minutes until slight wobble.
- Cool to room temperature; refrigerate covered for at least 6 hours.
- Slice with thin sharp knife; drizzle with salted caramel to serve.
Notes
- Substitute graham crumbs with digestive biscuit crumbs if needed.
- Use Granny Smith, Gala, or Ambrosia apples; avoid Red Delicious or McIntosh.
- Use full-fat, brick-style cream cheese at room temperature along with eggs and sour cream.
- Store in fridge up to 4 days; do not freeze due to crumble texture.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian