|
|
|
Apple Crisp Cheesecake
|
|
|
3
Reviews
|
|
By:
Jeannie Mozley
|
|
Apple Crisp Cheesecake Recipe is a melt in your mouth combination of graham cracker crumbs, oats, brown sugar, butter, cream cheese, egg, sour cream, cinnamon, ginger, apple and flour.
|
INGREDIENTS
|
|
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
|
|
|
|
|
DIRECTIONS
|
|
1:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
|
|
|
|
2:
For filling, in a small 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.
|
|
|
|
3:
For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
|
|
|
|
4:
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|