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Ingredients
Scale
- 1 ½ cups (180 grams) graham cracker crumbs (about 13 full graham cracker sheets)
- ⅓ cup (67 grams) granulated sugar
- 6 tablespoons (85 grams) butter, melted
- ½ teaspoon (1 g) ground cinnamon
- 24 ounces (680 grams) cream cheese (3 eight-ounce blocks), room temperature
- 1 ⅓ cups (226 grams) granulated sugar
- ¼ cup (60 grams) sour cream, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1 ½ teaspoons (7 ml) lemon juice
- 2 tablespoons (17 grams) all-purpose flour
- 3 large eggs, room temperature
- 2 egg yolks
- ½ cup (40 grams) old-fashioned rolled oats
- ½ cup (65 grams) all-purpose flour
- ½ cup (105 grams) light brown sugar, lightly packed
- ½ teaspoon (1 grams) ground cinnamon
- ¼ teaspoon (1.5 grams) kosher salt
- 5 tablespoons (70 grams) butter, melted
- 1 apple, peeled, cored, and sliced
- Caramel sauce for topping
Instructions
- Preheat the oven to 375°F (190°C) and prepare an 8-inch springform pan.
- Crush graham crackers, mix with sugar, butter, and cinnamon; press into the pan and bake for 8 minutes.
- Decrease oven temperature to 325°F (165°C).
- Beat cream cheese until smooth, add sugar, then mix in sour cream, vanilla, lemon juice, and flour.
- Add eggs one at a time, pour filling into crust, smooth the top.
- Combine oats, flour, brown sugar, cinnamon, and salt; mix with melted butter for crumble.
- Layer sliced apples on filling, top with crumble mixture.
- Create a water bath and bake for 75-85 minutes. Cool slightly, then refrigerate for at least 4 hours.
Notes
Ensure cream cheese and eggs are at room temperature for better mixing.
Using a water bath prevents cracks and maintains moisture.
Allow cheesecake to cool before refrigerating for ideal texture.
- Prep Time: 30 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 16
- Sodium: 250
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 90