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A crisp graham crust layered with cinnamon-spiced apple filling and creamy cheesecake, topped with buttery oat crumble.
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Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 190 g graham crumbs
  • 70 g unsalted butter, melted
  • 50 g granulated sugar
  • 1 tbsp cornstarch
  • 3 apples, ¼” slices
  • 28 g unsalted butter
  • 110 g brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 680 g cream cheese, room temp
  • 200 g granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 95 g all-purpose flour
  • 45 g old-fashioned oats
  • 110 g brown sugar (topping)
  • 0.5 tsp cinnamon (topping)
  • 60 g cold butter, cubed (topping)

Equipment

  • Springform pan
  • mixing bowl
  • whisk
  • Sauté Pan

Method
 

  1. Mix graham crumbs, sugar, and cornstarch. Stir in melted butter, press into pan, prick with fork, and blind-bake 8 minutes. Cool 5 minutes.
  2. Toast oats for 3 minutes. Sauté apples in butter for 5 minutes, stir in brown sugar and spices, cook 2 minutes, then chill 5 minutes.
  3. Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, whisk gently, then strain mixture through sieve. Chill 5 minutes.
  4. Layer cheesecake mixture, apple filling, repeat, top with crumble, cover with plastic wrap. Bake at 325°F in water bath for 45 minutes. Rest 2 hours in oven, then chill 4+ hours.

Nutrition

Calories: 420kcalCarbohydrates: 45gProtein: 7gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 250mgPotassium: 180mgFiber: 3gSugar: 32gVitamin A: 400IUVitamin C: 3mgCalcium: 80mgIron: 2mg

Notes

Blind-bake the crust and chill the apple filling to prevent cracks. Let cheesecake chill 4+ hours before serving.

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