Prep 2 hrs
Cook 1 hr 30 mins
This is an apple-lovers dream cheesecake, oh so decident and absolutly out-of-this-world tasting! I made this cake for my Thanksgiving dinner, and my guests just went wild over the taste...this is a definate must-make! (note: prep time includes the refrigeration time for the crust)
- 2 cups flour
- 1⁄2 cup icing sugar
- 1 teaspoon ground ginger
- 1 cup cold butter
- 3 (250 g) packages cream cheese, softened
- 2⁄3 cup sugar
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 eggs
- 1⁄2 cup brown sugar
- 1⁄3 cup rolled oats
- 1⁄3 cup flour
- 1⁄4 cup cold butter
- 1⁄2 teaspoon cinnamon
- 3 apples, peeled,cored and sliced into eighths
- Set oven to 350 degrees.
- For the crust: In a food processor, mix together flour, icing sugar and ginger.
- Using on/off motion, cut in butter until dough starts to come together in clumps.
- Using hands, press mixture evenly into bottom and up sides of a 10-inch springform pan.
- Refrigerate for 1 hour.
- Using a fork, prick bottom all over.
- Bake in oven for about 20 minutes, or until golden brown.
- Let cool on rack.
- For filling: In bowl, beat together cream cheese and sugar until fluffy.
- Beat in sour cream and vanilla.
- Beat in eggs 1 at a time, until well combined.
- Pour into cooled crust.
- Bake in 300 degree oven for 45 minutes, or until center is just slightly wobbly and indented.
- Transfer to rack.
- For topping: Meanwhile, in a small bowl, mix together sugar, rolled oats, flour, 3 tbsp of the butter, and cinnamon until crumbly; set aside.
- In a large skillet, melt remaining butter over medium-high heat; cook apples, turning once, for about 5 minutes or until golden brown, and slightly softened.
- Arrange apples and any pan juices decoratively over cake.
- Sprinkle with rolled oats mixture.
- Bake in 350 degree oven for 10-15 minutes, or until golden brown.
- Transfer cake to rack; let cool to room temperature.
- Refrigerate for at least 6 hours, or overnight.
I made this for Thanksgiving one year ago and it has become a family must-have at special gatherings. The combination of flavors makes this cake an exceptional dessert. My sister, who never bakes ever, insisted on participating this year so she can make it some day for her own special occasions. BTW, last year, I froze a piece for her and, several months later, she reported that it tasted as creamy and delicious as when first baked. It's entirely possible to make ahead and freeze and not lose any quality.