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APPLE CRUMB TOP CHEESECAKE

By

Woman’s World magazine for Halloween ideas and recipes

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Ingredients

  • Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 3/4 tsp ground cinnamon
  • 6 tblsp butter, melted
  • Cheesecake:
  • 3 8 oz pkgs cream cheese, at room temperature
  • 1 cup granulated sugar
  • 6 eggs
  • 3/4 cup sour cream
  • 1/4 cup flour
  • 21 oz can apple pie filling
  • Topping:
  • 1 cup flour
  • 1/4 cup packed dark brown sugar
  • 2 tblsp granulated sugar
  • 1/2 tsp ground cinnamon
  • 6 tblsp butter, melted
  • 1/3 cup confectioners’ sugar
  • Apple slices, optional

Details

Preparation

Step 1

Position racks in center and lower third of oven. Place roasting pan on lower rack; fill half-full with water. Preheat oven to 325. Coat 9 X 3 springform pan with cooking spray.

Combine cracker crumbs, sugar and cinnamon; stir in butter. Using straight sided measuring cup or glass, press mixture onto bottom and 1 inch up side of pan.

At medium-high speed, beat cream cheese and sugar until light and fluffy, 2-3 minutes. Beat in eggs, one at a time. Beat in sour cream and flour. Fold in pie filling. Pour into crust. Bake 50 minutes.

Meanwhile, combine flour, brown sugar, granulated sugar and cinnamon; with for, stir in butter. Squeeze mixture to form crumbs; sprinkle over hot cheesecake. Bake 25 minutes or until crumbs are lightly browned and center jiggles slightly when pan is lightly shaken. Turn oven off. Let cake stand in oven with door closed 1 hour.

Run knife around edge to loosen. Cool on rack. Cover; refrigerate 8 hours or overnight. Uncover cheesecake. Run knife around edge of pan. Remove side of pan. In bowl, stir 1 tblsp water into confectioners’ sugar until smooth. Using fork, drizzle glaze over cake. If desired, garnish with apple slices.

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