⏳ Yield & Time

Yield: 8 servings

Preparation Time: 30 minutes

Cook Time: 60 minutes

Total Time: 90 minutes

🍽 Ingredients

• 1 1/2 cups Graham cracker crumbs
• 1/4 cup + 1 1/4 cups Sugar
• 6 tablespoons (3 ounces) Unsalted butter
• 2 (8 ounce) packages Cream cheese
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 4 cups, peeled, cored, and thinly sliced Apples
• 1/2 cup All-purpose flour
• 1/2 cup Rolled oats
• 1/2 cup Brown sugar
• 1/4 cup, chopped (optional) Pecans
• 1/4 teaspoon Ground cinnamon

📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This prevents sticking and makes cleanup easier. Trust me on this one; I’ve learned the hard way!
2. Make the crust: In a medium bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of sugar, and 6 tablespoons (3 ounces) of melted unsalted butter. Mix until evenly moistened. It should resemble wet sand. If it seems too dry, add a teaspoon of butter at a time.
3. Press the crust: Press the crumb mixture firmly into the bottom of the prepared springform pan. Make an even layer; you want a sturdy base for your delicious cheesecake. Use the bottom of a measuring cup to really pack it down.
4. Bake the crust: Bake for 10-12 minutes, or until lightly golden. Keep a close eye on it – ovens vary. Let cool completely on a wire rack. Don't skip this step! A warm crust will cause problems with the filling!
5. Make the cheesecake filling: In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth and creamy. Gradually add 1 1/4 cups of sugar, beating until light and fluffy. This is where your mixer is a lifesaver!
6. Add eggs: Beat in 4 large eggs, one at a time, mixing well after each addition. Then, add 1 teaspoon of vanilla extract. Beat until just combined. Don’t overmix – just until the eggs are incorporated.
7. Fold in apples: Gently fold in 4 cups of peeled, cored, and thinly sliced apples. I like to use a mix of apples – it adds to the fun! Make sure the apples are evenly distributed throughout the batter.
8. Pour filling: Carefully pour the cheesecake batter over the cooled crust. Spread evenly to the edges. A rubber spatula helps here – you want a smooth top.
9. Make the crisp topping: In a medium bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of rolled oats, 1/2 cup of brown sugar, 1/4 cup of chopped pecans (optional, but highly recommended!), and 1/4 teaspoon of ground cinnamon. Cut in 6 tablespoons (3 ounces) of cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. You want pea-sized crumbs, not dust.
10. Add topping: Sprinkle the crisp topping evenly over the cheesecake filling. Make sure you cover everything.
11. Bake: Bake for 50-60 minutes, or until the cheesecake is set around the edges and the topping is golden brown. Check it with a toothpick – it should come out clean (or with a few moist crumbs).
12. Cool: Let the cheesecake cool completely in the springform pan on a wire rack before refrigerating for at least 4 hours, or preferably overnight. Patience, young padawan! It's worth the wait.
13. Release and serve: Carefully run a thin knife around the edge of the pan to release the cheesecake. Remove the sides of the springform pan. Slice and serve! Enjoy your delicious creation!

📝 Notes

• Make sure your cream cheese is softened to room temperature for best results.
• Don’t overmix the cheesecake batter, or you might end up with a tough texture.
• For a richer topping, use 1/2 cup of chopped pecans or walnuts.
• Feel free to adjust the amount of sugar according to your preference.
• Allow the cheesecake to cool completely before refrigerating to prevent cracking.