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The fusion of flavors in Apple Crisp Cheesecakes is what makes this dessert truly special. Combining the velvety richness of cheesecake with the fruity sweetness of apples and the textural contrast of a crisp topping creates a symphony of tastes in every bite. The creamy cheesecake base provides a luxurious mouthfeel, while the spiced apple filling adds a burst of flavor that is reminiscent of a freshly baked apple pie. The crunchy topping balances these components, giving each slice an inviting crunch that calls for another bite.

Apple Crisp Cheesecakes

Indulge in the delightful flavors of Apple Crisp Cheesecakes! This mouthwatering dessert features a buttery graham cracker crust, creamy cheesecake filling, sweet apple filling, and a crunchy crisp topping. Perfect for fall gatherings or any special occasion, this recipe is a crowd-pleaser. Follow the simple steps to create this layered treat that's best served chilled and topped with caramel or whipped cream. Enjoy every delicious slice!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

1 teaspoon cinnamon

For the apple filling:

3 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp recommended)

1/4 cup brown sugar

1 teaspoon cinnamon

1 tablespoon lemon juice

For the crisp topping:

1/2 cup rolled oats

1/4 cup flour

1/4 cup brown sugar

1/4 cup unsalted butter, melted

1 teaspoon cinnamon

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes until golden brown. Remove from the oven and let cool.

    Make the apple filling: In a saucepan over medium heat, combine the diced apples, brown sugar, cinnamon, and lemon juice. Cook for about 5-7 minutes until the apples are tender. Set aside to cool.

      Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and vanilla extract, mixing until well incorporated. Add the eggs one at a time, mixing just until combined after each addition. Finally, stir in the sour cream and cinnamon until the mixture is smooth and creamy.

        Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Then, carefully spoon the apple filling on top of the cheesecake layer, spreading it evenly. Pour the remaining cheesecake filling over the apple layer, smoothing it out gently.

          Make the crisp topping: In a small bowl, combine oats, flour, brown sugar, melted butter, and cinnamon, mixing until crumbly. Sprinkle the crisp topping evenly over the cheesecake.

            Bake the cheesecake: Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake in the oven for an additional hour to cool slowly.

              Chill: Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight before serving.

                Serve: Once chilled, carefully remove the sides of the springform pan. Slice into servings and optionally top with caramel sauce or whipped cream for added decadence!

                  Prep Time: 30 minutes | Total Time: 5 hours (including chilling time) | Servings: 12 slices