Thanksgiving Recipes: Apple Crisp Cheesecake
(About 12 servings, about 650 calories per serving)
Ingredients:
FOR THE CRUST
Cooking spray
12 graham crackers, crushed
6 tbsp. melted butter
1 tsp. ground cinnamon
1/4 c. granulated sugar
1/4 tsp. kosher salt
FOR THE CHEESECAKE
4 (8-oz.) blocks cream cheese, softened
1/4 c. caramel sauce, plus more for drizzling
1/4 c. granulated sugar
3 large eggs
1/4 c. sour cream
1 tsp. pure vanilla extract
2 tbsp. all-purpose flour
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
FOR THE TOPPING
1/4 c. packed brown sugar
1/4 c. all-purpose flour
1/4 c. old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
4 tbsp. butter, softened
1 apple, peeled and finely chopped
Whipped topping, for garnish (optional)
Steps:
Preheat the oven to 325° and grease an 8” or 9” springform pan with cooking oil.
Crust: Mix together graham cracker crumbs, melted in butter, cinnamon, sugar, and salt. Press into the bottom of prepared pan and up the sides.
Using a hand mixer, beat the cream cheese, caramel, and sugar together until completely smooth in a large bowl. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour salt, and cinnamon and beat until all combined. Pour the mixture over the crust.
In medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over the cheesecake, then top with an even layer of the oat topping.
Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake slightly jiggles (should be around 1 hour 30 minutes).
Turn off oven, prop open oven door, and let cheesecake cool inside the oven for about 1 hour. Remove foil and refrigerate cheesecake for at least 4 hours and up to overnight.
When serving, drizzle with caramel and serve slices topped with whipped cream.