apple crisp cheesecake

Submitted by mickey Canada

"It is very different and I loved the combination of the fruit, the cream cheese and the oats. Really good and I have hundreds of recipes for cheesecake. Especially nice in fall and winter"

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 15

ingredients

• Crust

• 2 cups graham cracker crumbs
• 1 cup oats
• 1⁄3 cup brown sugar, packed
• 2⁄3 cup unsalted butter

• Topping

• 1⁄4 cup oats
• 1⁄4 cup brown sugar
• 1⁄4 cup flour
• 1 teaspoon cinnamon
• 2 tablespoons butter

• Filling

• 3 (250 g) packages light cream cheese
• 1 cup brown sugar
• 3⁄4 cup light sour cream
• 4 eggs
• 1 3⁄4 teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 2 small apples, sliced

directions

1. Combine all ingredients of the crust and press into a 9" spring form pan and up the sides as well and chill.
2. Combine all the ingredients for the topping until crumbly and set aside.
3. For the filling beat cream cheese brown sugar and sour cream in large bowl for about 2 minutes or in a food processor until cheese creamy add eggs one at a time beating well after egg, add spices and pour into the chilled crust then spread apples over the filling.
4. Sprinkle topping over applesand bake 325 degrees for 65-75 minutes and cool.
5. Freezes perfectly.

Reviews

[LizCl]

It was good, but I think it could use chopped pecans in the topping. I might try it with white sugar in the filling and with my own apple crisp recipe for the topping.

 

[mermaidmagic]

The crust to this dessert is great. My personal tastes didn't care for the flavors added to the cheesecake though. I thought it would go well with the apple crisp, but I think a "typical" cheesecake would taste better on the bottom. The apple crisp on top was good. I also wasn't sure how to tell when it was done baking. The knife doesn't come out clean because the cheesecake needs to set after cooking. Unfortunately, this dessert didn't go over well this time, but I think for our personal tastes there are a few changes that could be made for it to be a keeper. I'm glad you posted this dish and am going to try it again with a few modifications. Thanks so much for sharing.