This cheesecake is a wonderful combination of cinnamon, sugar, apples, and cream cheesecake all in one beautiful pancake! If you love crunchy apple pie as much as I do, you’re sure to love this recipe too.
Ingredients:
- Graham/Oats Crust:
- ¼ cup brown sugar
- 1 cup graham cracker crumbs
- ¾ cup rolled oats
- ½ cup melted butter
- Cheesecake:
- 2 8oz package softened cream cheese
- 2 tbsp corn starch
- ¼ cup brown sugar
- ¼ cup white sugar
- ⅛ tsp ginger
- 2 tsp vanilla extract
- ½ tsp cinnamon
- Apple Crisp Topping:
- ¼ cup all purpose flour
- ¼ cup rolled oats
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp coconut oil
- 2 medium to large apple, peeled and thinly sliced
- Caramel Topping, if desired
Instructions:
- Heat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine graham crackers, oat flakes, melted butter and brown sugar together.
- Press inside the bottom of a 9 or 10 inch springform pan.
- Bake for 5 minutes. Than take it out of the oven to cool.
- Next, in the bowl of an electric mixer, combine cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch, and vanilla.
- Once well blended, pour over the graham crackers/oat crust.
- To start the apple layer, arrange the thinly sliced apples on top of the cheesecake in a single layer.
- Spread on top of the crunchy apple layer. Bake at 350 F for 40-50 minutes.
- Once done cooking, refrigerate for 15 minutes, then refrigerate overnight.