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applecrisp cheesecake

(1 rating)
itsajoke avatar
Recipe by
Donna Barre-Brown
@itsajoke
Snow Lake, MB

WOW WOW WOW

(1 rating)

Ingredients For applecrisp cheesecake

  • 1/2 c
    graham cracker crumbs
  • 1/4 c
    quick cooking oats
  • 4 tsp
    brown sugar
  • 3 Tbsp
    butter, meltd
  • FILLING
  • 2-8oz pkg
    cream cheese, softened
  • 1/4 c
    packed brown sugar
  • 1
    egg, lightly beaten
  • 3 Tbsp
    sour cream
  • 1/2 tsp
    ground cinnamon
  • 1/8 tsp
    ground ginger
  • 2/3 c
    apple, sliced & peeled
  • TOPPING
  • 3 Tbsp
    all-purpose flour
  • 3 Tbsp
    quick cooking oats
  • 3 Tbsp
    brown sugar
  • 3 tsp
    ground cinnamon
  • 2 Tbsp
    cold butter
  • caramel ice cream topping - personal taste

How To Make applecrisp cheesecake

  • 1
    In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
  • 2
    For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.Pour over crust
  • 3
    Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices.
  • 4
    Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan.
  • 5
    Caramel topping may be added to taste just prior to serving. Refrigerate leftovers
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