Posted on
  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • 7 tablespoons salted butter
  • 24 ounces soft cream cheese
  • 1 cup sugar
  • 1 cup sour cream
  • 2½ teaspoons vanilla extract
  • 3 eggs, at room temperature
  • 3 cups apple, peeled, cored and sliced ¼-inch thin (I used 4 honey crisps)
  • 1 teaspoon cinnamon
  • pinch kosher salt
  • 2 tablespoons sugar
  • ¼ cup flour
  • ¼ cup old-fashioned oats
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, at room temperature
  1. Preheat oven to 350 degrees.
  2. Line a 9-inch springform pan with parchment paper and wrap the bottom and sides of the pan with heavy-duty aluminum foil. Set aside.
  3. To make the crust, in a large bowl, mix together graham cracker crumbs, sugar and melted butter until combined.
  4. Press the crust into the bottom of the pan and set aside.
  5. In a mixer, beat cream cheese on medium.
  6. Add sugar.
  7. Add sour cream and vanilla.
  8. Add eggs, one at a time.
  9. In a large bowl, add your apples, cinnamon, salt and sugar.
  10. Mix to coat.
  11. Lay apples on top of the crust, covering it evenly.
  12. Pour cheesecake filling over the top of apples. Set aside.
  1. Mix together your flour, oats, brown sugar, cinnamon and butter until pea-sized crumbs form. Sprinkle over the cheesecake.
  2. Pace your springform pan in a large roasting pan, and fill halfway up the sides with hot water. (Or use a cheesecake moat)
  3. Place in the oven and bake for 1 hour and 10 minutes until the center is just set.
  4. Turn off the heat and crack the oven door open. Let it cook this way for 1 hour. Remove the cheesecake from the oven, and let it cool completely. Cover and refrigerate for 8 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *