Apple Crisp Cheesecake

Recipe

Preparation25 minutes
Cook time1 hours 30 minutes
ServingsServes 10-12
Episode1791

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Ingredients

    For the Apples:
  • 2 Honey Crisp Apples, diced
  • 1/4 cup of Brown Sugar
  • 1 Tbsp of Unsalted butter
  • Pinch of Cinnamon
  • Dash of Vanilla
  • 1 tsp of Cornstarch mixed with 1 Tbsp of Water
    • For the Crust:
  • 2 cups of Graham Cracker Crumbs
  • 1/4 cup of Granulated Sugar
  • 1/2 cup of unsalted butter, melted
    • For the Cheesecake Filling:
  • 4 8oz blocks of Cream Cheese, softened at room temperature
  • 1-1/4 cups of Granulated Sugar
  • 4 Eggs
  • 1/2 cup of Sour Cream
  • Splash of Vanilla Extract
    • For the Topping:
  • 1/2 cup of All Purpose Flour
  • 1/4 cup of Brown Sugar
  • 3 Tbsp of Melted Butter

Preparation

    1) Preheat your oven to 350 degrees, start with the apples. In a small skillet, cook the apples with the butter and sugar until somewhat tender but not mushy, then add the cinnamon and vanilla, cook one more minute, then add the cornstarch slurry, cook just long enough to thicken, remove from the heat and allow to cool slightly.

    2) Move onto the crust. Mix the graham crackers, sugar and butter really well, press in the bottom and half way up the sides of a 9 inch greased springform pan, pop it in the oven for 15 minutes, meanwhile, make the filling.

    3) In the bowl of a standing mixer, cream together the cream cheese and sugar really well, while mixing add the eggs one at a time along with a generous splash of vanilla, then add a small pinch of salt along with the sour cream and continue mixing until really smooth and incorporated, once there, allow to set aside for a minute while you make the topping.

    4) in a small bowl mix the flour and sugar, then add in the butter and stir with a spoon until crumbly, set aside.

    5) Pour the cream cheese filling into the the base, top with the apple mixture pushing them in the batter ever so lightly, then top with the crumb topping, place the pan in a liner (or just make sure it's lined with a few pieces of aluminum foil, then place the pan in a larger roasting pan, pour hot water around the cheesecake, enough to come halfway up the sides, pop it in the oven and bake for about 1 hour and 15 minutes. Around the 45 minute mark, if the top is getting too dark, lightly tent with foil, finish baking, then allow to cool at room temperature (remove from the water bath immediately after baking) before refrigerating overnight and serving!

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