Printable | Taste of Home

Apple Crisp Cheesecake

1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted
FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple
TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter

In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter.

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Apple Crisp Cheesecake cont.

Press onto the bottom of a 6-in. springform pan coated with cooking spray; set
aside. For filling, in a small mixing 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. Arrange 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. Bake 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. Refrigerate leftovers.

Yield: 4 servings.