Cheesecake Apple Oat Topping (Print Version)
# Ingredients:
→ Crust
01 -
6 tablespoons butter, melted
02 -
1/4 cup granulated sugar
03 -
2 cups cinnamon graham cracker crumbs
→ Cheesecake
04 -
2 teaspoons vanilla extract
05 -
2 tablespoons all-purpose flour
06 -
2 large eggs
07 -
1/2 teaspoon cinnamon
08 -
2 (8-ounce) packages cream cheese, softened
09 -
1/2 cup packed brown sugar
→ Apples
10 -
1/4 cup packed brown sugar
11 -
3 Gala apples, peeled and diced
12 -
1/2 teaspoon cinnamon
→ Crisp Topping
13 -
4 tablespoons unsalted butter, melted
14 -
2 teaspoons cinnamon
15 -
1/2 cup all-purpose flour
16 -
1/2 cup brown sugar
17 -
1/2 cup quick oats
# Instructions:
01 -
Turn the oven to 175°C (350°F). Fill a large baking sheet halfway with water and slide it onto the lower oven rack. Line a 23-cm (9-inch) springform pan with parchment paper.
02 -
In a bowl, mix the melted butter, sugar, and graham cracker crumbs until combined. Spread the mixture evenly over the bottom of the pan.
03 -
Use a mixer to whip cream cheese and brown sugar until smooth and fluffy. Blend in the cinnamon, flour, and vanilla until it’s well combined. Beat the eggs in one by one, mixing gently. Don’t overdo it.
04 -
Pour your cheesecake filling evenly over the crust.
05 -
Combine the diced apples with cinnamon and brown sugar in a bowl. Set the bowl aside.
06 -
Mix together flour, quick oats, brown sugar, cinnamon, and melted butter. Use your hands to press the mixture into crumbly clumps.
07 -
Spoon the cinnamon apples over the cheesecake layer, spreading them evenly. Sprinkle the crumble topping over the apples.
08 -
Place the springform pan on a rack just above the pan of water. Let it bake for about 50-55 minutes. Take it out of the oven, set it on a wire rack, and run a knife along the edges after 5 minutes to loosen it.
09 -
Leave it out at room temperature for 1 hour. Then refrigerate for at least 6 hours, or overnight, until it’s completely set.
10 -
Slice it up and, if you want, add caramel, whipped cream, or a sprinkle of apple pie spice.
# Notes:
01 -
Putting a pan of water in the oven helps prevent splits in the cheesecake.
02 -
Make sure your dairy ingredients are at room temperature for a silky result.
03 -
You can make this dessert 3 days ahead and leave it in the fridge.