Library Recipe Exchange

Apple Crisp Cheesecake contributed by Sarah

Apple Filling
– 3 medium apples, diced in 1/2 inch cubes
– 1 tbsp. Melted butter
– 1/4 c. Light brown sugar
– 1 tsp. Cinnamon
– 1/4 tsp. Nutmeg
– 1 tbsp. Lemon juice
– 1.5 tbsp. Corn starch
– 1/2 c. Water

Graham Cracker Crust
– 1.5 c. Graham cracker crumbs
– 1/4 c. light brown sugar
– 1.5 tsp. Cinnamon
– 5 tbsp. Melted butter

Crisp Topping
– 1/2 c. All purpose flour
– 1/2 c. Light brown sugar
– 1/2 c. Quick cook oats
– 1 tsp. Cinnamon
– 1/4 tsp. Nutmeg
– 4 tbsp. Melted butter

Cream Cheese Filling
– 12 oz. softened cream cheese
– 1/2 c. Sugar
– 1.5 tsp. Vanilla extract
– 2 tbsp. Flour
– 1 large egg

1. For the apple filling peel and dice apples in 1/2 inch cubes. In a large saucepan melt 1 tbsp. butter, chopped apples, brown sugar, lemon juice, corn starch, water, and spices.
2. Stir everything and cover with a lid. Cook over medium heat until the apples are slightly softened and the sauce is thickened. This takes 10-15 minutes and stir occasionally or the sauce will stick. Set aside to cool.
3. Preheat the oven to 350F.
4. In a bowl stir together the graham cracker crumbs, cinnamon, and brown sugar. Add the melted butter and stir until combined. Press into a 9-inch pie plate and bake for 8 minutes. Set aside to cool.
5. For the crisp topping stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork. Set aside.
6. For the cheesecake filling beat the softened cream cheese with sugar, vanilla, and flour. Add a slightly beaten egg and mix to combine. Spread the mixture over the pre-baked pie crust.
7. Spread the apple filling over the cheesecake layer and then sprinkle on the crisp topping liberally. Bake for 35-40 minutes until the cheesecake is set.
8. Allow to cool completely before serving with whipped cream and a drizzle of caramel.