Prep Time: 20 minutes | Cook Time: 60 minutes | Chill Time: 4 hours
Total Time: 5 hours 20 minutes | Servings: 10
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ½ cup unsalted butter, melted
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For the Apple Layer:
- 2 large apples, peeled and finely chopped
- 2 tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
For the Crisp Topping:
- ¾ cup old-fashioned oats
- ¾ cup brown sugar
- ½ cup flour
- ½ cup cold butter, cubed
Optional Topping:
- Warm caramel sauce or powdered sugar for drizzle
Instructions
-
Preheat the oven:
Set to 350°F (175°C). Grease or line a 9-inch springform pan. -
Prepare the crust:
Combine graham crumbs, brown sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool slightly. -
Make the cheesecake filling:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and cinnamon. Pour over the crust. -
Add the apple layer:
Toss chopped apples with brown sugar, cinnamon, and nutmeg. Evenly spoon this mixture over the cheesecake batter. -
Prepare the crisp topping:
Mix oats, brown sugar, flour, and cold butter using a pastry cutter or fingers until crumbly. Sprinkle over the apple layer. -
Bake:
Bake for 45–55 minutes, or until the center is just set (it will jiggle slightly). Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight. -
Serve:
Slice, drizzle with caramel sauce, or dust with powdered sugar before serving.
Tips
- Use tart apples like Granny Smith or Honeycrisp for the best flavor contrast.
- Make ahead and chill overnight for a firmer texture and deeper flavor.
- Freeze leftovers tightly wrapped for up to 2 months.
