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A baked cheesecake carries diced apples and an oat crumble. The oat topping distinguishes it from the cooked-apple, flour-crumble cheesecake.
Ingredients and measurements
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened; 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream; 2 large apples, peeled, cored, and diced
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg; 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon; 1/4 cup cold unsalted butter, diced
Preparation and cooking
- Stage 1
Heat oven to 325°F. Grease a 9-inch springform and place on a rimmed tray. Mix crust ingredients, press into the base and bake ten minutes; cool.
- Stage 2
Beat softened cream cheese and filling sugar smooth. Add eggs gently one at a time, then vanilla and sour cream. Spread over the crust.
- Stage 3
Toss apples with their sugar and spices and distribute over filling. Rub the cold topping butter into oats, flour, sugar and cinnamon, then scatter over apples.
- Stage 4
Bake about fifty-five to sixty-five minutes, continuing as needed until the center reaches 160°F with a slight unified wobble. Cool gradually, then refrigerate within two hours. Chill at least four hours before removing the ring.
Keep crust, filling, apples and topping in four labeled bowls before mixing so no portion is counted twice.
How do I identify the sugar portions?
Should the center be rigid?
A fully rigid center can mean overbaking. Use temperature alongside the gentle wobble and allow chilling to firm the cake.
Storage and serving
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Recipe source and alternatives
Preparation notes
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- How do I identify the sugar portions?
Keep crust, filling, apples and topping in four labeled bowls before mixing so no portion is counted twice.
- Should the center be rigid?
A fully rigid center can mean overbaking. Use temperature alongside the gentle wobble and allow chilling to firm the cake.