Description
Tangy apples coated in cinnamon and lemon juice rest beneath a smooth cream cheese layer, all topped with a golden oat crumble that shatters with each bite.
Ingredients
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 pound cream cheese
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 medium apples
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl combine flour oats brown sugar granulated sugar ground cinnamon and salt.
- Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
- Reserve one cup of the crumb mixture and set aside.
- Press the remaining crumbs firmly into the bottom of a greased 9-inch springform pan.
- Bake crust for 10 minutes then remove from oven and let cool slightly.
- Peel core and slice apples then toss with lemon juice cornstarch and cinnamon.
- In a separate bowl beat cream cheese sugar egg and vanilla extract until smooth and creamy.
- Arrange the apple mixture evenly over the pre-baked crust.
- Pour the cream cheese mixture over the apples smoothing the top with a spatula.
- Sprinkle the reserved crumble mixture evenly over the cheesecake layer.
- Bake for 40 minutes or until the center is set and the top is golden.
- Allow the cheesecake to cool completely then refrigerate for at least 2 hours before serving.
Notes
- Chill for at least 2 hours for best slicing.
- Use tart apples like Granny Smith for a balanced flavor.
- Store covered in the refrigerator for up to three days.
- Let rest at room temperature for 15 minutes before serving.