Cook1 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.