Apple Crisp Cheesecake 🍏🍰🍯

4 large apples (Granny Smith or Honeycrisp work best), peeled, cored, and sliced
2 tablespoons unsalted butter
1/4 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon lemon juice
1 teaspoon cornstarch (optional, for thickening)

Preheat the oven: Preheat your oven to 325°F (165°C).
Make the crust: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and stir until the mixture is evenly moistened. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s packed tightly. Bake for 10-12 minutes, then remove from the oven and let it cool while you prepare the rest.

Cook the apples: In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape. If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and add it to the mixture, cooking for another 2-3 minutes. Set aside to cool.

Prepare the cheesecake batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract, and continue to beat until fully combined. Add the eggs, one at a time, mixing well after each addition. Finally, stir in the sour cream and heavy cream until smooth.

Layer the apple filling: Pour half of the cheesecake batter onto the cooled graham cracker crust. Spoon half of the cooked apple mixture over the cheesecake layer. Pour the remaining cheesecake batter over the apples, smoothing it out. Add the rest of the apple mixture on top, spreading it evenly.

Make the crumble topping: In a small bowl, mix the oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Top the cheesecake: Sprinkle the crumble mixture evenly over the apples.

Bake the cheesecake: Place the cheesecake in the oven and bake for 55-65 minutes, or until the cheesecake is set but slightly jiggly in the center. The edges should be lightly golden. If the crumble topping starts to get too dark, cover the cheesecake with foil and continue baking.
Cool and chill: Allow the cheesecake to cool at room temperature for about 1 hour. Then, refrigerate for at least 4 hours or preferably overnight to let it set fully.

Serve and enjoy: Carefully run a knife around the edges of the springform pan before releasing it. Slice and serve your delicious Apple Crisp Cheesecake, and enjoy the perfect blend of creamy cheesecake, spiced apples, and crunchy topping!

Apple varieties: Choose apples that hold their shape when baking, like Granny Smith, Honeycrisp, or Braeburn. They provide a nice balance of tartness and sweetness.
Make ahead: This cheesecake can be made a day or two in advance and kept refrigerated until serving.
Top with caramel: For extra decadence, drizzle the cheesecake with homemade or store-bought caramel sauce before serving.