Applecrisp Cheesecake

Donna Barre-Brown



★★★★★ 1 vote


1/2 c
graham cracker crumbs
1/4 c
quick cooking oats
4 tsp
brown sugar
3 Tbsp
butter, meltd


2-8oz pkg
cream cheese, softened
1/4 c
packed brown sugar
egg, lightly beaten
3 Tbsp
sour cream
1/2 tsp
ground cinnamon
1/8 tsp
ground ginger
2/3 c
apple, sliced & peeled


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


1In 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.
2For 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
3Arrange 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.
4Bake 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.
5Caramel topping may be added to taste just prior to serving. Refrigerate leftovers

About this Recipe

Course/Dish: Cakes