Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Layer:
- 16 oz cream cheese, softened (two 8oz blocks)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- For the Apple Topping:
- 3 large Granny Smith apples, peeled, cored, and finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Streusel:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar together until smooth and creamy. Use a hand mixer or stand mixer on medium speed. Add the eggs one at a time, beating just until combined. Stir in the vanilla extract and sour cream. Pour the cheesecake batter over the pre-baked crust and spread it into an even layer.
- In a small bowl, toss the chopped apples with 2 tablespoons of sugar, cinnamon, and nutmeg until they are evenly coated. Spoon the apple mixture gently over the cheesecake layer. In another bowl, combine the flour, oats, and brown sugar. Use a pastry cutter or your fingers to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the streusel generously over the apple layer.
- Place the pan in the oven and bake for 40 to 45 minutes. The edges should be golden brown and the center should be mostly set with just a slight jiggle. If the streusel browns too quickly, tent the pan loosely with aluminum foil for the last 10 minutes of baking.
- Remove the pan from the oven and place it on a wire rack to cool to room temperature. This usually takes about an hour. Once cooled, cover the pan and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly so you can achieve clean slices.
- Use the parchment paper overhang to lift the entire block out of the pan. Place it on a cutting board and use a sharp knife to cut the block into 16 even squares. Wipe the knife clean between each cut for the prettiest presentation. Serve chilled, perhaps with a drizzle of caramel sauce.
- Cook Time: 1 hour 20 minutes