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Apple Crisp Cheesecake

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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.