Apple Crisp Cheesecake Recipe

I love a good cheesecake... and this time of year anything caramel apple is just perfect!  Now let me give credit where credit is due.  I came across this recipe here, but it was made for a 6-inch pan, and I only had a 9-inch pan.  It turned out so delicious!  Here is my slightly tweaked version.

Apple Crisp Cheesecake

Ingredients:

CRUST

·         graham cracker crumbs - 1 cup

·         quick cooking oats - 1/2 cup

·         brown sugar - 8 tsp

·         butter - 6 tbsp, melted

FILLING

·         cream cheese, softened - 4 - 8oz pkgs

·         packed brown sugar - 1 cup

·         egg - 2, lightly beaten

·         sour cream - 6 tbsp

·         ground cinnamon - 1 tsp

·         ground ginger - 1/4 tsp

·         apple, sliced & peeled – 1 1/3 cup

TOPPING

·         all-purpose flour - 6 tbsp

·         quick cooking oats - 6 tbsp

·         brown sugar - 6 tbsp

·         ground cinnamon - 6 tsp

·         cold butter - 4 tbsp

·         caramel ice cream topping - personal taste

Instructions:

·In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray; set aside.

·For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger.

·Pour over crust. Arrange apple slices over filling. 

·For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple slices.

·Bake at 350° for 55-60 minutes or until center is almost set.

·Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. 

·Refrigerate overnight. Just before serving, remove sides of pan.  Caramel topping may be added to taste just prior to serving. Refrigerate leftovers.