Sunday, October 27, 2013

Autumn Apple Cinnamon Cheesecake

I loooove this cheesecake. If you like apple pie and cheesecake, you will adore this dessert!

1 3/4 cups of graham cracker crumbs
3 Tbs. light brown sugar
1/2 tsp. cinnamon
1 stick of melted butter
3 (8oz. packages of cream cheese) softened
1 cup of sugar
3 eggs
1/4 cup of sour cream
1 tsp. vanilla extract
4 cups granny smith apples, peeled, cored and thinly sliced
2 Tbs. lemon juice
1/3 cup of sugar
1 tsp. cinnamon
Crumb Topping:
1 cup of brown sugar
1 cup of all-purpose flour
1/4 cup of diced, cold butter

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, stir together the graham cracker crumbs, brown sugar, cinnamon and melted butter. Press into the bottom of a 9 inch spring form pan. Refrigerate while preparing the rest of the ingredients. In a large bowl, mix cream cheese and sugar until well combined. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla extract and mix until well combined. Pour into the chilled crust. In a medium bowl add the apples and lemon juice. Cover the bowl with plastic wrap and microwave for a couple of minutes, or just until the apple slices are slightly bendable. Add the sugar and cinnamon and toss to coat. Arrange the apples on top of the filling in a circular pattern. In a small bowl, combine brown sugar, flour and cold butter with a fork until it resembles corn meal. Sprinkle this crumb topping on top of the apples. Bake for 70 minutes. Shut the oven off and leave the oven door slightly ajar and let the cheesecake sit in the oven for 45 minutes. Remove the cheesecake out of the oven and run a knife through the sides of the pan to loosen the cheesecake so that when it cools it doesn't crack. Let it cool completely. Refrigerate for at least 4 hours. Remove the sides of the pan and serve the cheesecake with caramel topping or whipped cream if desired. Enjoy!