Two delicious desserts come together to make one incredible cheesecake! The cheesecake is rich and creamy with fresh apple slices and a crunchy brown sugar crumble topping.
Preheat the oven to 375°F (190°C). Wrap the springform pan in an 18-inch piece of heavy-duty foil, working carefully to make sure there are no cracks or openings in the first 2 inches of the foil sides.
If you are using whole graham crackers, pulse them in a food processor or place them in a resealable bag and crush them with a rolling pin or mallet until they are fine crumbs.
1 ½ cups (180 grams) graham cracker crumbs
Transfer the graham cracker crumbs to a medium bowl and stir in the sugar, melted butter, and cinnamon. Mix until fully combined and the texture of wet sand.
⅓ cup (66 rams) granulated sugar, 6 tablespoons (85 grams) butter, ½ teaspoon ground cinnamon
Using a flat-bottomed measuring cup or glass, press the crumb mixture into the bottom and sides of a springform pan.
Bake for 8 minutes. Remove from the oven and reduce the temperature to 325°F. (165°C).
Before the crust has cooled, check to see if the sides have fallen or cracked. While it is still warm you can use a cup to press the crust back into place.
Cheesecake Filling
Beat the cream cheese on medium speed for 1 minute. Add sugar and resume on medium speed for 3 minutes. Scrape the sides and bottom of the bowl.
Add the eggs and egg yolks, one at a time, beating on low speed in between each addition. Scrape the bowl before adding the next egg.
3 eggs, 2 egg yolks
Pour the cheesecake batter over the graham cracker crust and use a spoon or spatula to smooth the batter.
Crumb Topping
In a small bowl, mix together the oats, flour, brown sugar, cinnamon, and salt.
½ cup (40 grams) old fashioned rolled oats, ½ cup (65 grams) all-purpose flour, ½ cup (105 grams) light brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon kosher salt
Add the melted butter and stir until the mixture becomes crumbly.
5 tablespoons (70 grams) butter,
Layer the apples on top of the cheesecake batter, then top with the crumb mixture.
1 apple
Cooking Steps
Recommended water bath: Place the cheesecake pan into a large roasting pan. Carefully fill the pan 1-inch full with boiling water, being careful to not splash any water onto the cheesecake.
Bake the cheesecake at 325°F (165°C) and continue cooking for 75-85 minutes, or until the cheesecake has set.
Turn the oven off and crack open the oven door, allowing the cheesecake to cool for 1 hour without moving it from the oven.
Remove from the oven. Run a knife around the edge of the pan so that the cheesecake does not stick. Place plastic wrap over the top of the cheesecake and transfer to the refrigerator for at least 4 hours, or overnight.
If desired, drizzle the top of the cheesecake with caramel sauce before serving.
Notes
If you have an instant-read thermometer, you can insert it in the center of the cheesecake to check doneness. The cheesecake is done once the center reaches 150°F.Substitutions:If using digestive biscuits instead of graham crackers, reduce the sugar in the crust to ¼ cup.You can substitute Greek yogurt for sour cream in a 1:1 exchange.