Crunchy Apple Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups of Graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• ¼ cup granulated sugar

For the Apple Filling:

• 3 large apples, peeled, cored, and thinly sliced
• 2 tablespoons unsalted butter
• ½ cup brown sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg

For the Cheesecake:

• 3 packages (24 ounces) cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs

For the Crunchy Topping:

• ¾ cup all-purpose flour
• ½ cup old-fashioned oats
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup unsalted butter, cold and diced

Instructions:

Prepare the Crust:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix the Graham cracker crumbs, melted butter, and sugar. Firmly press the mixture into the bottom of a 9-inch springform pan. Set aside.

Make the Apple Filling:

1. In a skillet over medium heat, melt the butter. Stir in the apple slices, brown sugar, cinnamon, and nutmeg. Cook until the apples soften, about 5-7 minutes. Set aside to cool.

Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Incorporate the eggs one at a time, mixing only until combined.
2. Pour half of the cheesecake mixture onto the prepared crust. Add half of the apple filling as a layer on top. Repeat with the remaining cheesecake and apple filling.

Add the Crunchy Topping:

1. In a bowl, mix the flour, oats, brown sugar, and cinnamon. Add the cold, diced butter and mix until the texture resembles coarse crumbs. Scatter the mixture evenly over the top of the cheesecake.

Bake the Cheesecake:

1. Bake in the preheated oven for 50-60 minutes. The center should be set but slightly wobbly.
2. Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours before serving.

Total Time:

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes + cooling