Saturday, 2 April 2016

Apple Crisp Cheesecake

Apple Crisp Cheesecake



1/4 Cup Brown Sugar
1 Cup Graham Cracker or vanilla cookie crumbs
3/4 Cup Rolled Oats
1/2 Cup Melted Butter

Cheesecake Layer

3 Bricks Cream Cheese(8 ounces each)
1 Egg
2 Tablespoons Flour
1/4 Cup Brown Sugar
1/4 Cup White Sugar
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice


2-3 Peeled and thinly sliced apples
1/4 Cup Rolled Oats
1/4 Cup Brown Sugar
1/4 Cup Flour
1/2 Teaspoon Cinnamon
2 Tablespoons Melted Butter


Thoroughly grease a 9X13 inch baking dish. If desired, also coat in a thin layer of white sugar to ensure finished dessert comes out easily.

Allow eggs and cream cheese to stand at room temperature for at least 30 minutes.

Preheat oven to 350°F.


To prepare crust, mix together sugar, oats, and crumbs in a large bowl. Melt the butter and drizzle over top. Mix together into a very crumbly blend. Press crumbly mixture into the bottom of the prepared baking dish. Press the crust up the sides of the baking dish slightly, and try to get the bottom thin and even.

Bake crust in preheated oven for 5 minutes.

Keep the oven on!

Cheesecake Layer

In a large bowl cream the cream cheese with electric beaters for about 3 minutes. Add in the egg, flour, sugar and spices. Cream until everything is blended smooth. Pour the cream cheese mixture over the crust and carefully spread in an even layer.


Arrange the thinly sliced apples over top of the cheesecake layer.

In a small bowl mix together the flour, oats, sugar and cinnamon. Melt the butter and drizzle over top. Blend into a crumble. Spread the crumble over top of the apple slices.

Bake the entire dessert uncovered for 40-50 minutes. The center of the cheesecake shouldn't feel wiggly anymore when it is cooked through.

Let cool for 30 minutes- an hour on a rack, then cover and chill for at least one hour to fully set the cheesecake. Keep chilled until ready to serve.


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