Apple Crisp Cheesecake

Step 1

Preheat the oven to 325 degrees F.

Step 2

In a small bowl, stir together the graham cracker crumbs and sugar.

Step 3

Drizzle the melted butter over top and stir until everything is evenly combined.

Step 4

Press the graham cracker crust evenly over the bottom of a 9” springform pan, and 1/2-1 inch up the sides.

Step 5

Bake the crust for 10-12 minutes. It should look dry after baking.

Step 6

Remove the crust from the oven and let it cool.

Step 7

Decrease the oven temperature to 275 degrees F.

Step 8

In a large bowl, with an electric mixer, whip the cream cheese until it is smooth and fluffy.

Step 9

Add the Greek yogurt and whip to combine.

Step 10

Add the sugar, vanilla, and eggs, and whip until the mixture is smooth and well combined.

Step 11

Pour the cheesecake batter into the cooled crust, smoothing the top.

Step 12

In a medium bowl, stir together the sliced apples, sugar, and cinnamon.

Step 13

Spoon the apples over top of the cheesecake batter, spreading them out as evenly as possible to cover the top of the cheesecake.

Step 14

In a small bowl, stir together the flour, oats, brown sugar, and cinnamon.

Step 15

Drizzle the melted butter over top of this mixture and stir until it is completely combined.

Step 16

Sprinkle the crumble topping over top of the apples on the cheesecake, spreading it over the cake evenly.

Step 17

The cake will come right up to the top of the springform pan.

Step 18

Bake the cheesecake at 275 degrees F for 1 1/2 to 2 hours, or until an instant read thermometer placed in the centre of the cheesecake reads 150F.

Step 19

Once the cheesecake has reached 150F in the centre, turn off the oven, prop open the oven door with a potholder or the handle of a wooden spoon, and let the cheesecake sit in the warm oven for an hour.

Step 20

After an hour, take the cheesecake out of the oven.

Step 21

Run a thin, sharp knife around the edge of the pan, and let it cool completely on a wire rack at room temperature. This will take 3-4 hours.

Step 22

Once it’s cool, chill the cheesecake overnight (or for at least 8 hours) in the refrigerator before slicing and serving it.

Step 23

Before serving, drizzle the cheesecake with salted caramel sauce, if desired.

Step 24

Cover any leftover cheesecake with plastic wrap, and store in the refrigerator for up to 5 days.