Apple Crumble Cheesecake

The Bean turned 13 on March 2nd - which makes me feel like 90! We celebrated her birthday with our family this past weekend and she had a special request for the cake... an apple crumble cheesecake! I think I've made cheesecake before, probably when I was 13! But I am not well versed in cheesecakes so I took to Pinterest and found the most delicious recipe from cakescottage.com! You can find the original recipe HERE.

One little thing before we get going - this cake was very fall! It smelled like fall while it was baking, and it tasted like fall! I love fall, but I might hold off on making this again until October/November-ish because it is the most perfect fall cake!!

Start by melting 1/2 cup of butter in a small mixing bowl.

Mix in 1/4 cup of brown sugar.

Stir in 1 cup of graham cracker crumbs and 3/4 cup of rolled oats.

Then, push this base layer into the bottom of a 9 or 10 inch spring form cake pan. Bake the crust for 5 minutes at 350 degrees. Then set it aside to cool.

Then, in a medium mixing bowl beat 2 cups (16 oz) of cream cheese with an electric mixer.

Beat in 1/4 cup of brown sugar and 1/4 cup of granulated sugar.

Then, mix in 1/2 teaspoon of cinnamon, 1/8 teaspoon of ginger, 2 tablespoons of cornstarch and 2 teaspoons of vanilla extract.

Pour the cheese filling into the spring form pan and use a spatula to spread it evenly over the crust. Then, set the cake pan aside and peel & cut up an apple into thin slices.

Spread the apple evenly over the top of the cheese filling. The picture is what my cake looked like after adding one apple and about a quarter of the other apple. Once the cheese filling was compeltely, i kind of just put the apples down any which way...

Once the apples are down, set the cake aside and make the crumble.

I made one recipe of the crumble and found that it didn't cover the apples well enough, so i made another half recipe to add. Here is the amounts I used: 1/4 cup + 2 tablespoons of all-purpose flour, 1/4 cup + 2 tablespoons of rolled oats, 1/4 cup + 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon and 1/4 cup of butter. I combined the flour, oats, sugar and cinnamon then I pressed the butter in with a fork.

Sprinkle the crumble on top of the cheesecake then bake the cake for 40-45 minutes at 350 degrees Fahrenheit, until the crumble on top is browned. My cheesecake was in for 40 minutes. Allow the cake to cool for 15 minutes before refrigerating it overnight and serving it the next day. If you want to add some caramel to the top of cake before serving it, that would be heavenly!!

APPLE CRUMBLE CHEESECAKE
ingredients
for the crust...
1/2 cup butter, melted
1/4 cup brown sugar
1 cup graham cracker crumbs
3/4 cup rolled oats
for the filling...
2 cups (16 oz) of cream cheese
1/4 cup brown sugar
1/4 cup white sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon ginger
2 teaspoons vanilla extract
2 apples, peeled and thinly sliced
for the crumble...
1/4 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons rolled oats
1/4 cup + 2 tablespoons brown sugar
3/4 teaspoon cinnamon
1/4 cup butter
caramel topping (optional)

directions
1. Make the crust by combining melted butter, brown sugar, graham cracker crumbs and rolled oats in a small mixing bowl. Press this mixture into the bottom of a 9 or 10 inch spring form pan.
2. Bake the crust for 5 minutes at 350 degrees Fahrenheit, then set it aside to cool.
3. In the mean time, start on the filling by adding the cream cheese to a medium mixing bowl and beating it with an electric mixer. Beat in the sugars, the cornstarch, cinnamon, ginger and vanilla extract.
4. Pour the cheese filling over the crust and spread it out using a spatula.
5. Peel and thinly slice up the apples. Spread the apples out over the top of the cheese filling. Then, set aside the cake and start on the crumble.
6. Combine the flour, rolled oats, brown sugar, cinnamon in a small mixing bowl then press in the butter.
7. Sprinkle the crumble over the top of the apples. Then, bake the cake for 40-45 minutes at 350 degrees Fahrenheit until the crumble is browned.
8. Let the cheesecake cool for 15 minutes before putting it in the fridge and refrigerate it overnight.

So good! Let me know if you have any questions!