Ingredients

Graham Cracker Crust:

3 cups graham crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter (112 grams), melted

Cinnamon Apples:

2 large apples (Granny Smith or Gala recommended)
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon

Crisp Topping:

1/2 cup all-purpose flour (63 grams)
1/2 cup brown sugar (100 grams)
1 teaspoon cinnamon
1/2 cup quick oats
1/4 cup unsalted butter (56 grams), melted

Cheesecake Batter:

24 ounces full-fat cream cheese (680 grams), room temperature
3/4 cup granulated sugar (150 grams)
1/4 cup brown sugar (50 grams)
1/2 teaspoon cinnamon
1 tablespoon cornstarch, or 2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/2 cup sour cream (120 ml), room temperature
3 large eggs, room temperature
Boiling water, for the water bath

To Serve:

Salted caramel sauce (optional)

Instructions

Step 1: Preheat your oven to 350°F (180°C or 160°C fan-forced). Wrap a 9-inch (23-cm) springform pan in tin foil 3 to 4 times to cover the bottom and sides, sealing all seams. Lightly grease the pan with non-stick spray.

Step 2: For the crust, combine graham crumbs, brown sugar, and cinnamon in a bowl. Stir in melted butter, then press the mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 8-10 minutes, then remove and keep oven on.

Step 3: Peel, core, and slice the apples very thin. Toss with brown sugar and cinnamon. Refrigerate until needed.

Step 4: To make the crisp topping, mix flour, brown sugar, and cinnamon until lumps disappear. Stir in the oats, then add melted butter, mixing until the mixture resembles damp sand with clumps. Set aside.

Step 5: For the cheesecake filling, beat cream cheese and both sugars until smooth and creamy. Add cornstarch and cinnamon, then sour cream and vanilla extract, scraping the bowl as you go.

Step 6: Add eggs one at a time, mixing just until combined with no visible egg pieces.

Step 7: Pour the filling over the crust in the foil-wrapped pan and smooth the top. Arrange apple slices evenly over the batter, avoiding any juice at the bottom of the bowl.

Step 8: Sprinkle the oatmeal crumble topping generously over the apples.

Step 9: Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan to reach about 1 inch high, creating a water bath.

Step 10: Bake for 50-60 minutes. The cheesecake should have a slight wobble when gently shaken. Remove from oven and let cool in the water bath to room temperature.

Step 11: Remove the cheesecake from the water bath. Cover loosely with foil and refrigerate for at least 6 hours or overnight to set.

Step 12: When ready to serve, run a sharp knife around the edges, unclamp the springform ring, and slice carefully with a thin, sharp knife, cutting all the way through the crust. Optionally, drizzle with salted caramel sauce.

Tips & Variations

Use tart apples like Granny Smith for a nice balance with sweetness, or Gala for a softer, sweeter flavor.

Ensure cream cheese and eggs are at room temperature for a smooth batter and to avoid lumps.

Wrap the springform pan tightly in foil to prevent water from leaking in during the water bath baking.

Add chopped nuts like pecans or walnuts to the crisp topping for extra texture.

FAQs

Can I use a different type of crust?

Yes, a digestive biscuit or shortbread crust can be used as a substitute, but the graham cracker crust provides a classic flavor that pairs perfectly with the apple and cinnamon.