Crunchy apple cheesecake is a delicious autumn dessert. This decadent cake is a combo of a graham cracker crust, a creamy soft cheesecake, a sweet crunchy apple and a salty caramel topping.
Ingredients
Apple pie filling:
2 ¾ cups of apples cut at ½ in cubes (3 medium apples)
1 tablespoon of melted butter
¼ cup light brown sugar
1 teaspoon cinnamon
¼ teaspoon of nutmeg
1 tablespoon of fresh lemon juice
1 ½ Tablespoon of corn starch
½ cup of water
Graham Cracker Crust:
2 ¼ cups of graham cracker crumbs
¼ cup light brown sugar
1-2 teaspoons cinnamon (to taste)
6 tablespoons unsalted butter, melted and slightly chilled
Crisp Topping:
½ cup of all-purpose flour
½ cup light brown sugar
½ cup of quick cooking oatmeal
1 teaspoon cinnamon
¼ teaspoon of nutmeg
¼ unsalted butter – melted
Cheesecake filling:
12 oz. of cream cheese
½ cup of sugar
1 ½ teaspoons vanilla
2 tablespoons of flour
1 large egg
To serve:
Salted caramel sauce, whipped cream or vanilla ice cream.
Instructions
To make the filling of the apple pie:
Peel the apples and cut them into cubes of about ½ inches. In a large saucepan, melt 1 tablespoon of butter, add the chopped apples, brown sugar, fresh lemon juice, cornstarch, water and spices.
Stir well, cover with a lid and cook over medium heat until apples are slightly softened and sauce thickens. It will take about 10-15 minutes, but don’t forget to stir occasionally, or the sauce will stick to the bottom. Set aside and cool before using.
Graham Cracker crust:
Preheat oven to 350 F.
In a bowl, stir together the Graham cracker crumbs, cinnamon and brown sugar. Add melted butter and stir until evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie plate. Bake for 8 minutes and then set aside to cool.
Crunchy topping:
Stir in flour, oatmeal, brown sugar and cinnamon. Add melted butter and beat with a fork to make crumbs, set aside.
Stuff the cheesecake:
Beat the softened cream cheese with sugar, vanilla and flour. Add the slightly beaten egg and mix just to combine. Spread the mixture on the pre-baked crust.
Then spread the apples on the layer of the cheesecake.
Sprinkle with the crumb topping and bake for 35-40 minutes. If it starts to brown too much, cover the top with aluminum foil.
Cool completely before serving.
Serve with a salted caramel drizzle or vanilla or whipped cream ice cream.