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Apple Crisp Cheesecake is a dessert that beautifully marries two beloved classics: the warm, comforting flavors of apple crisp and the rich, creamy texture of cheesecake. This innovative dessert is not just a treat for the taste buds; it’s a feast for the eyes as well. With its layered textures and flavors, it promises to elevate any occasion, whether it's a holiday gathering, a family celebration, or a simple weeknight treat. The combination of the buttery crust, the tangy cheesecake filling, and the sweet, spiced apple topping topped with a crunchy crisp layer creates a symphony of flavors that is hard to resist.

Apple Crisp Cheesecake

Discover the perfect blend of two classic desserts with this Apple Crisp Cheesecake recipe. Combining a buttery graham cracker crust, creamy cheesecake filling, and a spiced apple topping with a crunchy crisp layer, this dessert delights with every bite. Ideal for fall gatherings and cozy evenings at home, it brings warmth and celebration to any occasion. Follow the step-by-step instructions for an impressive showstopper that’s sure to earn rave reviews from family and friends.
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

Pinch of salt

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 teaspoon ground cinnamon

For the apple filling:

3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced

¼ cup granulated sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

For the crisp topping:

1 cup old-fashioned rolled oats

½ cup all-purpose flour

½ cup brown sugar, packed

½ teaspoon ground cinnamon

½ cup unsalted butter, melted

Instructions
 

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until slightly golden. Remove and let cool.

    Make the Apple Filling: In a large bowl, combine the sliced apples, sugar, cinnamon, and lemon juice. Toss until the apples are evenly coated and set aside.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and vanilla extract. Mix until creamy. Beat in the eggs one at a time, ensuring each is fully incorporated. Finally, stir in the sour cream and ground cinnamon until smooth.

        Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Evenly distribute half of the apple filling on top of the cheesecake layer. Pour the remaining cheesecake filling over the apples, followed by the remaining apple slices.

          Prepare the Crisp Topping: In a separate bowl, combine the rolled oats, flour, brown sugar, cinnamon, and melted butter. Mix well until crumbly. Sprinkle the crisp topping evenly over the apple filling.

            Bake: Bake the cheesecake at 350°F (175°C) for about 55-65 minutes or until the edges are set and the center has a slight jiggle. It will continue to set as it cools.

              Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Once cool, refrigerate for at least 4 hours or overnight for best results.

                Serve: Carefully run a knife around the edge of the springform pan before releasing it. Slice the cheesecake and serve chilled, optionally drizzled with caramel sauce or topped with whipped cream.

                  Prep Time: 30 minutes | Total Time: 7 hours (including chill time) | Servings: 12