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Friday 23 October 2026 22:38:50 GMT
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Apple crisp cheesecake 🍎🤎 topped with cinnamon apples, buttery streusel, and salted caramel! 🍂 Ingredients Cinnamon Streusel: ½ cup all purpose flour ½ cup rolled oats ½ cup light brown sugar 1 teaspoon ground cinnamon 5 tablespoons unsalted butter (melted) Apples: 2 granny smith apples (peeled and thinly sliced) 3 tablespoons light brown sugar ½ teaspoon ground cinnamon Graham Cracker Crust: 1 ½ cups graham cracker crumbs 2 tablespoons sugar 6 tablespoons unsalted butter (melted) ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg pinch salt Cheesecake Filling: 32 ounces cream cheese (room temperature) ½ cup sugar ½ cup brown sugar ⅔ cup sour cream (room temperature) 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 large eggs (room temperature) Cinnamon Streusel: -Combine the flour, oats, brown sugar, cinnamon, and melted butter in a bowl. Mix until clumps form and there are no dry spots. Refrigerate until ready to use. -Toss the thinly sliced apples with the brown sugar and cinnamon until evenly coated. Refrigerate while preparing the cheesecake. Crust: -Preheat the oven to 350°F. Grease a springform pan, then line the bottom with parchment paper. -In a bowl, mix the graham cracker crumbs with the sugar, cinnamon, nutmeg, and salt. Pour in the melted butter and stir until the crumbs are evenly moistened. -Transfer the crust mixture to the prepared pan. Firmly press it across the base and slightly up the sides. -Bake for 10 minutes, until lightly golden. Remove from the oven and allow the crust to cool. Reduce the oven temperature to 325°F. Cheesecake Filling: -Place a roasting pan or deep baking dish at the bottom of the oven and bring a kettle of water to a boil for the water bath. -Using a stand mixer or a large bowl with a hand mixer, beat the cream cheese, granulated sugar, and brown sugar on low speed until smooth and creamy. -Add the sour cream, vanilla, and cinnamon, mixing on medium speed until combined. -Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition. -Pour the filling over the cooled crust and gently tap the pan on the counter to release any trapped air bubbles. -Arrange the apple slices evenly over the cheesecake filling, covering the entire surface. Sprinkle the streusel topping over the apples, making sure they are completely covered. -Carefully pour the boiling water into the roasting pan at the bottom of the oven to create steam. Place the cheesecake on the middle rack directly above the water bath. -Bake for 1 hour to 1 hour and 10–15 minutes, or until the edges are set and the center still has a slight wobble. -Turn off the oven and leave the door slightly open for 1 hour. Remove the cheesecake and let it cool completely to room temperature. -Refrigerate overnight to allow it to chill and set fully. -Once chilled, remove the cheesecake from the springform pan and serve with salted caramel sauce or a scoop of ice cream! Enjoy! #applecrisp #cheesecake #baking #cheesecake#DessertRecipesthome
Apple crisp cheesecake 🍎🤎 topped with cinnamon apples, buttery streusel, and salted caramel! 🍂 Ingredients Cinnamon Streusel: ½ cup all purpose flour ½ cup rolled oats ½ cup light brown sugar 1 teaspoon ground cinnamon 5 tablespoons unsalted butter (melted) Apples: 2 granny smith apples (peeled and thinly sliced) 3 tablespoons light brown sugar ½ teaspoon ground cinnamon Graham Cracker Crust: 1 ½ cups graham cracker crumbs 2 tablespoons sugar 6 tablespoons unsalted butter (melted) ½ teaspoon ground cinnamon ½ teaspoon ground nutmeg pinch salt Cheesecake Filling: 32 ounces cream cheese (room temperature) ½ cup sugar ½ cup brown sugar ⅔ cup sour cream (room temperature) 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 4 large eggs (room temperature) Cinnamon Streusel: -Combine the flour, oats, brown sugar, cinnamon, and melted butter in a bowl. Mix until clumps form and there are no dry spots. Refrigerate until ready to use. -Toss the thinly sliced apples with the brown sugar and cinnamon until evenly coated. Refrigerate while preparing the cheesecake. Crust: -Preheat the oven to 350°F. Grease a springform pan, then line the bottom with parchment paper. -In a bowl, mix the graham cracker crumbs with the sugar, cinnamon, nutmeg, and salt. Pour in the melted butter and stir until the crumbs are evenly moistened. -Transfer the crust mixture to the prepared pan. Firmly press it across the base and slightly up the sides. -Bake for 10 minutes, until lightly golden. Remove from the oven and allow the crust to cool. Reduce the oven temperature to 325°F. Cheesecake Filling: -Place a roasting pan or deep baking dish at the bottom of the oven and bring a kettle of water to a boil for the water bath. -Using a stand mixer or a large bowl with a hand mixer, beat the cream cheese, granulated sugar, and brown sugar on low speed until smooth and creamy. -Add the sour cream, vanilla, and cinnamon, mixing on medium speed until combined. -Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition. -Pour the filling over the cooled crust and gently tap the pan on the counter to release any trapped air bubbles. -Arrange the apple slices evenly over the cheesecake filling, covering the entire surface. Sprinkle the streusel topping over the apples, making sure they are completely covered. -Carefully pour the boiling water into the roasting pan at the bottom of the oven to create steam. Place the cheesecake on the middle rack directly above the water bath. -Bake for 1 hour to 1 hour and 10–15 minutes, or until the edges are set and the center still has a slight wobble. -Turn off the oven and leave the door slightly open for 1 hour. Remove the cheesecake and let it cool completely to room temperature. -Refrigerate overnight to allow it to chill and set fully. -Once chilled, remove the cheesecake from the springform pan and serve with salted caramel sauce or a scoop of ice cream! Enjoy! #applecrisp #cheesecake #baking #cheesecake#DessertRecipesthome

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