Apple Crisp Cheesecake Recipes

APPLE CRISP CHEESECAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir lemon juice and water together in a bowl; add apples to stop browning process. Whisk 1/3 cup sugar and cinnamon together in a separate bowl.
• Beat cream cheese and 1/4 cup sugar together in a bowl using an electric mixer until smooth; add egg and vanilla extract and mix until evenly combined.
• Drain apples and transfer to the graham cracker crust. Sprinkle cinnamon-sugar mixture and oats over apples. Pour cream cheese mixture over apple mixture.
• Bake in the preheated oven until top is just beginning to brown, about 40 minutes. Cool on a wire rack, 1 to 2 hours. Refrigerate until completely set, 3 to 4 hours.

APPLE CRISP CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-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. , Bake at 350° for 40-45 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. Refrigerate leftovers.

APPLE CRISP CHEESECAKE RECIPE - (4/5)

Steps:

• In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-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. Bake at 350°F for 40-45 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. Refrigerate leftovers. Yield: 4 servings.

APPLE CRISP CHEESECAKE

Steps:

• CRUST.
• Grease a 9 x 13 inches baking dish.
• In a bowl combine cracker crumbs, oatmeal, pecans and brown sugar.
• Stir in butter.
• Press onto the bottom of the baking dish.
• Set aside.
• FILLING.
• In a mixing bowl, beat the cream cheese and brown sugar until smooth.
• Add eggs one at a time, beating on low speed, just until combined.
• Stir in sour cream, cinnamon and ginger.
• Pour over the crust.
• Arrange apple slices in rows over the filling.
• TOPPING.
• Combine flour, oatmeal, pecans, brown sugar, and cinnamon in a bowl.
• Cut in butter until crumbly.
• Sprinkle over the apples.
• Bake at 350°F for 50 minutes or until center is almost set.
• Cool on wire rack.
• When cool refrigerate.

APPLE CRISP CHEESECAKE

Steps:

• 1. In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-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. Bake at 350° for 40-45 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. Refrigerate leftovers. Yield: 4 servings. -

APPLE CRISP CHEESECAKE

Steps:

• In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter.
• Press onto the bottom of a 6-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.
• Bake at 350° for 40-45 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.
• Refrigerate leftovers.