Thanksgiving and Christmas are two of my favorite holidays. It's the the time of year where my family gets a chance to come together. I have a rather large family and we are spread out over the east coast so I love when we get a chance to spend some time. For me the holidays are about traditions. Some of those traditions are based around food!! Another reason to love the holidays! I started making this apple pie cheesecake a few years ago for Thanksgiving and Christmas and it has since become a tradition. As delicious as it is, it doesn't seem right baking it any other time of year. Even those who are not usually a fan of cheesecake love it. So I'm breaking tradition and sharing the recipe. Give it a try you are going to love it!!
10 graham crackers sheets, finely crushed (1 1/3 cups)
2 1/2 Tbsp granulated sugar
1/4 tsp ground cinnamon
6 Tbsp unsalted butter, melted
1/2 cup all-purpose flour
1/4 cup quick oats
1/4 cup + 2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp salt
1/4 cup unsalted butter, cold and diced into 1/2-inch cubes
2 (8 oz) pkgs cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 lb granny smith apples, finely chopped*
2 tsp lemon juice
2 Tbsp granulated sugar
1 tsp cinnamon
Salted caramel sauce
For the crust:
Preheat oven to 325 degrees. In a mixing bowl, whisk together graham cracker crumbs, sugar and cinnamon. Pour in butter and using a fork, stir until evenly moistened. Press evenly into a 13 by 9 by 2-inch baking pan. Bake in preheated oven 5 minutes, then remove from oven and allow to cool.
For the streusel:
In a mixing bowl, whisk together flour, quick oats, brown sugar, cinnamon, nutmeg and salt. Add cold butter and using fingertips, rub butter into dry mixture until it comes together it small crumbles and pieces of butter are no longer visible. Transfer to refrigerator while preparing apples and filling.
For the filling:
In a bowl, toss chopped apples with lemon juice, sugar and cinnamon, set aside.
In a mixing bowl, using an electric hand mixer set on medium-low speed, cream together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.
To assemble cheesecake:
Pour cheesecake batter evenly over crust. Pour apples evenly over cheesecake layer, then finish by sprinkling the streusel over top. Bake in preheated oven 25-30 minutes until filling is set. Cool at room temperature 30 minutes, then transfer to fridge and chill 3 hours. Serve with caramel sauce.