Apple Crisp Cheesecake

By ernie70

If you’re a cheesecake lover, bet you can’t resist this rich and creamy treat. The taste of tart apples, spicy cinnamon and tangy nutmeg rolled into every bite will have your taste buds longing for more.

Ingredients

• TOPPING:
• 2 cups (500 mL) graham cracker crumbs
• 1 cup (250 mL) Robin Hood® or Old Mill® Oats
• 1/3 cup (75 mL) brown sugar, packed
• 2/3 cup (150 mL) Lactantia® Butter, melted
• 1/4 cup (50 mL) Robin Hood or Old Mill® Oats
• 1/4 cup (50 mL) brown sugar, packed
• 1/4 cup (50 mL) Robin Hood All Purpose Flour
• 1 tsp (5 mL) cinnamon
• 2 tbsp (30 mL) Lactantia® Butter
• FILLING:
• 3 pkg (250g each) Lactantia® Block Cream Cheese
• 1 cup (250 mL) brown sugar, packed
• 3/4 cup (175 mL) sour cream
• 4 eggs
• 1 3/4 tsp (8 mL) cinnamon
• 1/2 tsp (2 mL) nutmeg
• 2 small apples, sliced

Details

Preparation time 100mins

Preparation

Step 1

Preheat oven to 325°F (160°C)

CRUST:
1. COMBINE all ingredients. Press into bottom and 1 1/2"(6cm) up sides of 10"(25cm) springform pan. Chill.

TOPPING:
2. COMBINE all ingredients, until crumbly. Set aside.

FILLING:
3. BEAT cream cheese, brown sugar and sour cream in large mixer bowl on medium speed 2 minutes. Add eggs, one at a time, beating well after each. Add spices. Pour into crust. Spread apples over filling. Sprinkle topping on top.

4. BAKE for 65-75 minutes, or just until soft set in centre. Run knife around edge to loosen cake form pan then cool completely in pan on wire rack. Chill overnight, if possible.