Apple Crisp Cheesecake

Imagine sinking your fork into a slice of dessert that combines the rich and creamy goodness of cheesecake with the warm, comforting flavors of a classic apple crisp. This is exactly what the Heavenly Apple Crisp Cheesecake brings to the table—a delightful fusion that tantalizes the taste buds and warms the heart. As the seasons change and the air turns crisp, this dessert emerges as a favorite among dessert lovers, blending two beloved treats into one irresistible creation.

Discover the ultimate dessert fusion with this Heavenly Apple Crisp Cheesecake recipe! Combining the creamy richness of cheesecake with the warm spices of apple crisp, each slice offers a delightful experience for your taste buds. With layers of velvety cheesecake, spiced apple filling, and a crunchy crisp topping, it’s perfect for any occasion. Ideal for gatherings or a special treat at home, this versatile dessert is sure to impress loved ones and keep them coming back for more.

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Ingredients

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1/4 cup all-purpose flour

For the Apple Filling:

3 cups apples, peeled, cored, and sliced (Granny Smith or Honeycrisp work well)

1 tablespoon lemon juice

1/4 cup granulated sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoon cornstarch

For the Crisp Topping:

1 cup old-fashioned rolled oats

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1/2 cup chopped nuts (e.g., pecans or walnuts, optional)

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Instructions

Prepare the Cheesecake Base:

- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray.

- In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually add granulated sugar and continue to beat until combined.

- Mix in vanilla extract, followed by the eggs one at a time, ensuring each is well incorporated.

- Add the sour cream and flour, mixing until well combined. Pour the cheesecake mixture into the prepared springform pan, smoothing the top.

Prepare the Apple Filling:

- In a medium bowl, toss the sliced apples with lemon juice, sugar, cinnamon, nutmeg, and cornstarch until evenly coated.

- Layer the apple mixture evenly on top of the cheesecake layer.

Make the Crisp Topping:

- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Pour in melted butter and stir until the mixture is crumbly. If desired, fold in chopped nuts.

- Evenly sprinkle the crisp topping over the apple layer.

Bake the Cheesecake:

- Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for about 55-65 minutes, or until the cheesecake is set but the center has a slight jiggle.

- Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour to prevent cracking.

Chill and Serve:

- After cooling, remove the cheesecake from the oven and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight for best results.

- Before serving, remove the sides of the springform pan and slice the cheesecake. Serve chilled or at room temperature.

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Prep Time: 30 minutes | Total Time: 6 hours | Servings: 10-12