Apple Crisp Cheesecake

My dreams of having a business started many years ago when I was in my late teens. I brought a cheesecake to work and people started asking me to make them ….. for money!!! Back then I’m pretty sure I was using the recipe on the cream cheese package. Over the years I’ve tried lots of variations, playing with quantities, adding in new ingredients. The base of this recipe is my tried and true. While I’ve been making the apple version for years, the addition of the crumb topping is new. It gives it a finishing touch slightly reminiscent of the topping you’d use in a fruit crisp. I use whatever apples I have around. I don’t peel them because I like the presentation but feel free if you don’t like the skins.

Prep time: 15 minutes

Baking time: 55 minutes

3 250 gram packages (1 1/2) cream cheese at room temperature

1 cup granulated sugar

1 cup sour cream

4 large eggs

1 Teaspoon vanilla

Crust:

1 cup graham crumbs

1/4 cup unsalted butter melted

Apples:

3-4 Apples

1 Tablespoon unsalted butter

1/2 Teaspoon cinnamon

Topping:

3/4 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/3 cup all purpose flour

1/2 stick cold butter

Preheat oven to 350 degrees. Grease and line a 9” springform pan with parchment paper.

For the base: Mix graham crumbs and melted butter together. Press mixture evenly and cover the base of the pan

For the topping: Toss all the ingredients in the food processor with a few quick pulses

Prepare the apples. In a skillet melt the butter . Add the sliced apples and cinnamon and sauté on medium heat for about 2 minutes tossing them every so often. Don’t over cook the apples or they will fall apart.Set aside

Beat cream cheese and sugar for about one minute, scraping down sides as needed. Add in sour cream, eggs and vanilla mixing until everything is well combined. Pour batter into the springform pan and bake for 30 minutes. After 30 minutes remove the cake from the oven and layer the apples on top . The cheesecake should be firm enough but it still will be ‘jiggly’ in the middle. Once the apples are on the cake, spread the crumb topping over the apples. Put it back in the oven for 25 minutes. Let cool completely then refrigerate for at least 5 hours.

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