We all know an apple a day keeps the doctor away but what does more than one bring? This delicious APPLE CRISP CHEESECAKE!
Apples, apples, and more apples are what we have currently in tubs and boxes in our garage. Our one tree has mass-produced this year and we have many apple recipes that we are trying this fall. I’m sure we have all had apple crisp and cheesecake separately, right? Now you can combine the two into this spectacular dessert – Apple Crisp Cheesecake. Look at that creamy cheesecake layer with a section of apples and topped with oatmeal-pecan streusel. Do you want one slice or two?
While this dessert is a bit on the ritzy side, you’ll be so pleased with the end results. Just make a day ahead so this show stopper is ready for any occasion. Also, springform pans come in many sizes and I would find a 10″ pan to use as stated. I think a 9-inch would be too small and may not bake properly. As far as what kind of apples, well ours were Regent which is pretty native to our area (developed at the University of Minnesota). I would use any kind of apple that is recommended for baking (like what you would use for pies) I liked that our apples kept their shape and didn’t bake down into mush.
If you want to make this even more special, drizzle some caramel sauce and maybe some whipped cream! Now that would be even more spectacular!
Ingredients
- 2 cups old fashioned oats
- 1 cup flour
- 1/3 cup brown sugar packed
- 3/4 cup butter melted
- 1/4 tsp salt
- 24 oz cream cheese room temperature
- 1/2 teaspoon vanilla
- 2/3 cups sugar
- 3 eggs room temperature
- 3 apples peeled, cored and sliced about 1/4" thick
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 tablespoons sugar
- dash nutmeg
- 1 cup brown sugar packed
- 1 cup flour
- 1 cup old fashioned oats
- 1/2 cup chopped pecans
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
Instructions
- Preheat your oven to 375
- Combine in a large mixing bowl the 2 cups oats, 1 cup flour, 1/3 cup brown sugar, 3/4 cup melted butter and 1/4 teaspoon salt
- Press the mixture in the bottom of a 10" spring form pan
- Bake for 10 minutes then remove from oven
- Turn oven down to 325
- Make the cheesecake filling by beating the cream cheese with 2/3 cup of sugar until it is mixed well, then add the eggs (one at a time) and be sure to scrape down bowl between additions
- Add vanilla and mix well
- Pour mixture over crust
- Prepare apples by combing them with the cinnamon, nutmeg, salt and sugar
- Place apples on top of cheesecake mixture
- To make the streusel combine 1 cup brown sugar, 1 cup flour, 1 cup oats, pecans, butter and 1/2 teaspoon salt, then use a pastry blender or a fork to make medium sized crumbs
- Place crumbs over apples
- Bake for 80-90 minutes and test for doneness with a long toothpick. (Mine took about 80 minutes and it is OK if it jiggles slightly)
- Remove from oven and let cool on counter. Refrigerate until cold (6 hours or overnight)
Nutrition
Another way I have used up some apples is by making these hand pies.
Yvonne says
07 Nov. 2016
Hello Deb,
I had gathered ingredients to prepare the Apple Crisp Cheesecake tonight; but am reluctant to proceed until I receive clarification from you about a) the bottom crust and b) the streusel topping.
a) What is the correct amount of salt required for the crust?
1/4 tsp salt is listed under ingredients; BUT the instructions state to add 1/2 tsp salt.
b) The 3/4 unsalted, softened butter the last ingredient listed; BUT the instructions do not state
when to use it. I assume it’s part of the streusel topping. Is that correct?
Yvonne
Missy says
I had too much streusel topping than would fit on the top of the cheesecake so I had to throw some excess away
Aubrey Cota says
Too much streusel, is there such thing!! I’m sorry to hear you had so much excess, next time go ahead and back the rest on a silicone baking pad or parchment paper and save it to put over fruit and yogurt for an extra treat!