Apple Crisp Cheesecake with Oat Topping (Print-Friendly Version)
A baked cheesecake carries diced apples and an oat crumble. The oat topping distinguishes it from the cooked-apple, flour-crumble cheesecake.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 1/2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
04 - 24 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1 teaspoon vanilla extract
07 - 3 large eggs
08 - 1/2 cup sour cream
09 - 2 large apples, peeled, cored, and diced
10 - 1/4 cup light brown sugar
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon ground nutmeg
13 - 1/2 cup old-fashioned oats
14 - 1/4 cup all-purpose flour
15 - 1/4 cup light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 cup cold unsalted butter, diced
# How to Make It:
01 - 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.
02 - Beat softened cream cheese and filling sugar smooth. Add eggs gently one at a time, then vanilla and sour cream. Spread over the crust.
03 - 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.
04 - 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.
# Extra Suggestions:
01 - Keep crust, filling, apples and topping in four labeled bowls before mixing so no portion is counted twice.
02 - A fully rigid center can mean overbaking. Use temperature alongside the gentle wobble and allow chilling to firm the cake.