Ingredients
Equipment
Method
- Preheat oven to 325°F and mix graham cracker crumbs with sugar and melted butter until it resembles wet sand.
- Press crumb mixture firmly into the bottom of a 9 inch springform pan and bake for 10 minutes, then let cool.
- Wrap the outside of the springform pan with heavy duty foil to prevent water seeping in during the water bath.
- Beat softened cream cheese until smooth and fluffy, then add sugar and beat until combined.
- Mix in sour cream, then add eggs one at a time beating just until incorporated, and stir in vanilla and cinnamon without overmixing.
- Melt butter in a skillet, add diced apples, brown sugar, cinnamon, and nutmeg, and cook for 5 minutes until slightly softened, then cool.
- Mix flour, oats, brown sugar, and cinnamon in a bowl, then cut in cold butter with a fork or fingers until mixture forms crumbs.
- Pour cheesecake batter over the cooled crust.
- Spoon cooked apples evenly over the batter, then sprinkle streusel topping all over covering everything.
- Place springform pan in a larger roasting pan and add hot water to the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 60 to 70 minutes until edges are set but center still jiggles slightly when shaken.
- Turn off oven, crack door open, and let cheesecake cool in oven for 1 hour to prevent cracking from sudden temperature change.
- Remove from oven and water bath, let cool to room temperature, then refrigerate overnight until completely chilled and set.
- Run a knife around the edge before releasing springform, transfer to serving plate, drizzle with warm caramel sauce, and slice with a sharp knife wiped clean between cuts.
Nutrition
Notes
Chill the cheesecake overnight before slicing or the filling will be too soft and slices will fall apart. I tried cutting into one after three hours and every slice looked like it went through a blender. The overnight wait is essential for clean slices.