Adapted from - Paula Deen
I decided to go something a bit more unique this week, and you don’t often see apples and cheesecake together in the same recipe (at least I haven’t). It’s been so hot recently that I also wanted to stick with things that are served cold.
This is very rich and delicious, but is counteracted by the apples and caramel.
Read before you start!
- If your don’t have a pastry cutter, you can also use two forks, or your hands.
- You are supposed to chill this before serving, but its also pretty good warm, as some like their cheesecake warm.
- If I did this again, I would swap out a graham cracker crust for the crust that I tried.
Ingredients – Crust
- 2 cups flour
- 1/2 cup brown sugar
- 1 cup softened butter
Ingredients - Cheesecake Layer
- 2 8oz. packages softened cream cheese
- 2 eggs
- 1/3 cup sugar
- 2 teaspoons vanilla extract
Ingredients - Apple Layer
- 3 Granny Smith apples, chopped finely
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Ingredients -Streusel Topping
- 1 cup flour
- 1 cup brown sugar
- 1/2 cup quick oats
- 1/2 cup butter
Topped with Caramel Sauce from this recipe
Directions – Crust
- Preheat oven to 350°F and line a 9×13 cake pan with aluminum foil.
- In a medium mixing bowl, sift together flower and sugar, then cut in butter.
- Press crust into bottom of pan and bake for approximately 15 minutes, or until golden brown.
Directions – Cheesecake Layer
- In a large mixing bowl, beat cream cheese and sugar until well blended.
- Beat in eggs slowly, one at a time.
- Beat in vanilla.
- Pour over baked crust
Directions – Apples and Streusel
- After finely chopping apples, evenly coat with brown sugar, nutmeg, and cinnamon, then sprinkle over cheesecake layer
- In a medium mixing bowl sift flour and sugar together, then mix in oats.
- Cut in and evenly blend butter. Sprinkle mixture over apple layer.
- Bake for approximately 40-45 minutes, or until cheesecake is set.
- Make caramel sauce from this recipe