No you are not dreaming, this is really a cheesecake that is stuffed with the deliciousness of an apple pie. This dessert is not for the faint of heart. This is a delightfully heavy dessert BUT I do think it's worth every single calorie that it has. I do not even want to figure out a calorie count for this, it's THAT good.
1Preheat oven to 350.
Spray springform pan with cooking spray.
In a bowl mix crumbs w/ 6T melted butter. Press firmly into springform pan, allowing it to go about 1/2 inch up the side of pan to create a nice crust. Wrap the outside of the pan in foil and bake 10 minutes. Set aside.
2While crust is cooking, beat cream cheese and sugar until smooth. Beat in eggs, egg yolk, 2 T flour and vanilla until well blended.
3In a separate bowl, toss apples with 1 T brown sugar, cinnamon and nutmeg until coated.
4Pour half the cream cheese mixture over crust. Arrange apples over the cream cheese mixture and then pour remaining mixture over apples.
Bake 40 minutes at 350.
5While cheesecake is baking, prepare topping:
In a small bowl stir together 1/2 C flour, 1/2 C brown sugar & 1/4 C melted butter.
6After cheesecake has baked 40 minutes, drop topping mixture over cheesecake. Put back in oven and cook another 30 minutes until top is golden brown and edges have begun to pull away from sides of springform pan. Cool on wire rack to room temperature.
7Once cheesecake has come to room temperature, wrap tightly in plastic and refrigerate over night which will allow it to set properly. Optional: drizzle caramel sauce over top before serving.