Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Mix together graham cracker crumbs, melted butter, and sugar in a medium bowl.
Press this crumb mixture firmly into the base of a 9-inch springform pan. Set aside for later.
Make the Apple Filling:
In a skillet over medium heat, melt the butter.
Stir in the sliced apples, brown sugar, cinnamon, and nutmeg.
Cook for about 5-7 minutes, until the apples soften slightly. Let it cool down.
Make the Cheesecake Filling:
In a large mixing bowl, beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Add eggs, one at a time, mixing just until combined.
Pour half of this cheesecake filling over the prepared crust.
Layer half of the apple mixture on top of the cheesecake.
Add the remaining cheesecake batter and finish by layering the remaining apple filling.
Add the Crisp Topping:
In a bowl, combine flour, oats, brown sugar, and cinnamon.
Cut in the cold, cubed butter using a fork or pastry cutter until the mixture forms coarse crumbs.
Sprinkle the topping evenly over the cheesecake.
Bake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is mostly set but still a little jiggly.
Once done, cool the cheesecake in the pan on a wire rack. Afterward, refrigerate it for at least 4 hours before serving.
Prep Time: 30 minutes | Cooking Time: 60 minutes | Total Time: 90 minutes + chilling | Servings: 12
