Ingredients
Equipment
Method
Prep and bake the crust
- Preheat the oven to 325F. Press the graham crust crumbs mixture into a 9-inch springform pan and bake for 8 minutes, until set and lightly fragrant.
Cook apples and cool
- In a pan, cook the diced apples with 1 tablespoon butter, brown sugar, and cinnamon for 5 minutes until softened. Transfer to a bowl and cool while you prepare the filling.
Make cheesecake filling
- Beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, then mix in sour cream, vanilla, and cinnamon until fully combined.
Assemble and add topping
- Pour the cheesecake filling over the baked crust, then top with the cooked apples. Scatter the oat crisp topping over the apples in an even layer.
Make oat crisp topping
- Combine rolled oats, flour, brown sugar, and cinnamon, then cut in the cold butter until clumpy. Use the topping immediately so it stays crumbly over the apples.
Bake in water bath
- Set the springform pan in a water bath on a sheet pan and bake for 60-65 minutes at 325F until the center is just set. The middle should still have a slight wobble when nudged, like thick gelatin.
Cool and chill
- Cool the cheesecake completely at room temperature. Refrigerate for 6 hours before releasing the springform and slicing for clean wedges.
Notes
For the smoothest slices, use softened cream cheese and avoid overmixing after the eggs—stop once the batter looks glossy. Refrigerate covered for up to 4 days; freeze slices for up to 2 months. For a lighter option, use reduced-fat cream cheese and sour cream (texture may be slightly softer but still sliceable).