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Apple Crisp Cheesecake

A delightful fusion of creamy cheesecake and crunchy apple crisp, perfect for family gatherings or cozy winter evenings.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup oats
  • 1/2 cup butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 cups diced apples
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the melted butter, oats, flour, and brown sugar. Mix until well combined.
  3. Press the mixture into the bottom of a greased 9-inch springform pan to create an even base.
  4. In another bowl, beat together the softened cream cheese and sugar until smooth. Add in the vanilla extract and mix well.
  5. Add the eggs one at a time, ensuring each is incorporated before adding the next.
  6. Fold in the diced apples and cinnamon into the cream cheese mixture.
  7. Pour the filling over the prepared crust in the springform pan.
  8. Sprinkle any remaining oat mixture on top of the cheesecake.
Baking
  1. Bake for about 45-50 minutes, or until the cheesecake is set and the edges are lightly golden.
  2. Allow the cheesecake to cool at room temperature before refrigerating it for at least 4 hours (or overnight).
Serving
  1. Slice into wedges, serve chilled, and enjoy.

Notes

Store the cheesecake tightly covered in the refrigerator for up to five days, or freeze for up to two months. To reheat, thaw overnight in the fridge and warm in a low-heat oven (10-15 minutes).