Scale

Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

6 tablespoons unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened

½ cup sour cream

¾ cup granulated sugar

2 eggs

1 teaspoon vanilla extract

Apple Layer:

2 medium apples, peeled and diced

1 tablespoon lemon juice

2 tablespoons brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

Crumble Topping:

½ cup all-purpose flour

¼ cup old-fashioned oats

¼ cup brown sugar

¼ cup cold butter, cubed

½ teaspoon cinnamon

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1. Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper.

2. Combine graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 8–10 minutes. Cool.

3. Beat cream cheese until smooth. Add sugar, sour cream, eggs, and vanilla. Mix until combined.

4. Toss apples with lemon juice, brown sugar, cinnamon, and nutmeg.

5. In another bowl, mix flour, oats, brown sugar, cinnamon, and cold butter until crumbly.

6. Pour cheesecake filling over crust. Top with apples, then sprinkle crumble over top.

7. Bake for 55–60 minutes. Turn oven off and let it cool inside with door ajar for 30 mins.

8. Refrigerate at least 4 hours or overnight before serving.

You can swap apples for pears or add chopped pecans to the crumble for extra texture.

Freezes well for up to 1 month. For best slicing, use a hot knife wiped clean between cuts.