This Apple Crisp Cheesecake combines creamy cheesecake with a crunchy apple crisp topping. Here are the detailed ingredients you'll need to make this delicious dessert.
INGREDIENTS
- For the Crust:
- Graham Cracker Crumbs: 1 and 1/2 cups, finely crushed for a solid base.
- Unsalted Butter: 5 tablespoons, melted to bind the crumbs together.
- Granulated Sugar: 1/4 cup, to sweeten the crust.
- For the Apple Filling:
- Apples: 3 large, peeled, cored, and thinly sliced for a tender filling.
- Unsalted Butter: 2 tablespoons, for sautéing the apples.
- Brown Sugar: 1/2 cup, to sweeten the apples.
- Ground Cinnamon: 1 teaspoon, for a warm spice flavor.
- Ground Nutmeg: 1/4 teaspoon, for additional spice.
- For the Cheesecake:
- Cream Cheese: 3 packages (24 oz total), softened for a smooth filling.
- Granulated Sugar: 1 cup, to sweeten the cheesecake.
- Vanilla Extract: 1 teaspoon, for flavor.
- Eggs: 3 large, to bind the filling together.
- For the Crisp Topping:
- All-Purpose Flour: 3/4 cup, for structure.
- Old Fashioned Oats: 1/2 cup, for a crunchy texture.
- Brown Sugar: 1/2 cup, to sweeten the topping.
- Ground Cinnamon: 1/2 teaspoon, for flavor.
- Unsalted Butter: 1/4 cup, cold and cubed, to form crumbs for the topping.
INSTRUCTIONS
- Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- Combine 1 and 1/2 cups graham cracker crumbs, 5 tablespoons melted butter, and 1/4 cup granulated sugar in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan. Set aside.
- Step 2: Make the Apple Filling
- In a skillet over medium heat, melt 2 tablespoons butter.
- Add 3 large peeled, cored, and thinly sliced apples, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Cook until apples are just softened, about 5-7 minutes. Set aside to cool.
- Step 3: Make the Cheesecake Filling
- In a large bowl, beat 3 packages (24 oz) softened cream cheese, 1 cup granulated sugar, and 1 teaspoon vanilla extract until smooth.
- Add 3 large eggs one at a time, beating just until blended.
- Pour half of the cheesecake filling over the crust.
- Layer with half of the apple filling. Repeat layers.
- Step 4: Add the Crisp Topping
- In a bowl, mix 3/4 cup all-purpose flour, 1/2 cup old fashioned oats, 1/2 cup brown sugar, and 1/2 teaspoon ground cinnamon.
- Cut in 1/4 cup cold, cubed butter until the mixture resembles coarse crumbs.
- Sprinkle over the top of the cheesecake.
- Step 5: Bake
- Bake in the preheated oven for 50-60 minutes. The center should be set, but slightly jiggly.
- Allow to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.
Serving and Storage Tips
- For the best flavor, refrigerate the cheesecake for at least 4 hours before serving to allow the flavors to meld together.
- Serve chilled, garnished with additional apple slices or a drizzle of caramel sauce if desired.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw in the refrigerator before serving.
Helpful Notes
- Ensure the cream cheese is fully softened to prevent lumps in the cheesecake filling.
- Feel free to adjust the spices in the apple filling to suit your taste. More cinnamon or a pinch of cloves can add extra warmth.
- For a crispier topping, you can broil the cheesecake for a minute or two after baking. Watch closely to avoid burning.
Tips from Well-Known Chefs
- Chef Martha Stewart: "Always use room temperature ingredients for the smoothest cheesecake filling."
- Chef Ina Garten: "Letting the cheesecake cool completely before refrigerating helps to prevent cracks."
- Chef Nigella Lawson: "A water bath during baking can help achieve a silky smooth texture for your cheesecake."