Apple Crisp Cheesecake
Ah, the decadent union of apple crisp and cheesecake – a dessert that'd make even the most discerning sweet tooth swoon. Imagine a luscious base of creamy, indulgent cheesecake, crowned with warm, spiced apples and a crunchy oat topping.
Equipment
- Mixer
- 9-inch Pie Pan
- Oven
Ingredients
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 pre-baked 9-inch pie crust
- 3 Granny Smith apples peeled, cored, and thinly sliced
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter cubed
Instructions
- To make the cheesecake, beat the cream cheese with a mixer until light and fluffy. Gradually add the granulated sugar and beat until well combined.
- Mix in the sour cream and vanilla, then add the eggs one at a time, beating well after each addition. Pour the cheesecake batter into the pre-baked pie crust. Bake at 325°F for 45-55 minutes, or until the center is almost set.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
- For the apple crisp topping, toss the sliced apples with the flour, brown sugar, oats, and cinnamon. Scatter the butter cubes over the top and use your fingers to work the mixture until it resembles coarse crumbs.
- Spread the topping evenly over the chilled cheesecake. Bake at 350°F for 30-35 minutes, or until the topping is golden brown and the apples are tender.
- Let cool completely before serving.
Notes
This decadent Apple Crisp Cheesecake packs a nutritional punch despite its indulgent nature. With a caloric content of 325 calories per slice, it's a treat that won't derail your healthy eating goals.