Luckily it is time for another month of Two Sweetie Pies! Another month of 2 Sweetie Pies with That Skinny Chick Can Bake means another wonderful dessert! Always a success when you bake from Liz’s blog! Each month we bake up a recipe from each other and keep it a secret until reveal day! Super fun! Make sure you pop over to visit Liz and see which Hugs & Cookies recipe she chose this month.
This month I went with Liz’s Apple Crisp Cheesecake. One foodie friend declared it the best cheesecake I have ever made! This would be wonderful on your Thanksgiving dessert table! Add some vanilla ice cream and the family will really love you!
Thanks once again Liz for a fabulous dessert! This recipe is adapted from a fabulous cookbook I bought on Amazon.
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You may need:
9 inch springform pan
Apple Crisp Cheesecake
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- 7 tablespoons salted butter
Cheesecake
- 24 ounces soft cream cheese
- 1 cup sugar
- 1 cup sour cream
- 2 ½ teaspoons vanilla extract
- 3 eggs at room temperature
- 3 cups apple peeled, cored and sliced 1/4-inch thin (I used 4 honey crisps)
- 1 teaspoon cinnamon
- pinch kosher salt
- 2 tablespoons sugar
Topping:
- ¼ cup flour
- ¼ cup old-fashioned oats
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter at room temperature
Instructions
- Preheat oven to 350 degrees.
- Line a 9-inch springform pan with parchment paper and wrap the bottom and sides of the pan with heavy-duty aluminum foil. Set aside.
- To make the crust, in a large bowl, mix together graham cracker crumbs, sugar and melted butter until combined.
- Press the crust into the bottom of the pan and set aside.
- In a mixer, beat cream cheese on medium.
- Add sugar.
- Add sour cream and vanilla.
- Add eggs, one at a time.
- In a large bowl, add your apples, cinnamon, salt and sugar.
- Mix to coat.
- Lay apples on top of the crust, covering it evenly.
- Pour cheesecake filling over the top of apples. Set aside.
Topping
- Mix together your flour, oats, brown sugar, cinnamon and butter until pea-sized crumbs form. Sprinkle over the cheesecake.
- Pace your springform pan in a large roasting pan, and fill halfway up the sides with hot water. (Or use a cheesecake moat)
- Place in the oven and bake for 1 hour and 10 minutes until the center is just set.
- Turn off the heat and crack the oven door open. Let it cook this way for 1 hour. Remove the cheesecake from the oven, and let it cool completely. Cover and refrigerate for 8 hours.
Liz says
Perfect fall pick!! I’d happily eat a slice for breakfast…fruit and dairy, right??? xoxo
Liz recently posted…Chocolate Peanut Butter Balls