Two of our favourite desserts are traditional apple crumble and classic cheesecake. We take a step away from the ordinary in this recipe and cram both these delicious concoctions into one decadent, mouth-watering dessert. A graham and cinnamon base is topped with a creamy, New York-style cheesecake, then layered with soft gooey, baked apples and finally topped with a crunch crumble topping. Treat yourself to it all.
Preheat oven to 350ºF. Line the bottom of an 8-inch springform pan with parchment paper.
In a medium bowl, mix graham, oats, cinnamon and butter until combined. Press mixture evenly on the bottom of prepared pan. Bake for 10 minutes. Cool. Leave oven on.
In the bowl of an electric mixture, beat cream cheese, sour cream, sugar and vanilla until mixture is even and smooth. Beat in eggs one at a time, mixing until fully integrated. Pour mixture over graham base. Reserve.
In a large bowl, mix apples, brown sugar, cornstarch, lemon zest, lemon juice and cinnamon to combine. Reserve.
In a medium bowl, combine oats, flour, brown sugar, almonds, cinnamon and salt. Cut in butter until mixture is crumbly with visible clumps.
Gently scatter apple mixture over cream cheese mixture. If some apple slices sink, that’s okay. Next, gently and evenly spoon topping over apples.
Bake assembled cheesecake in the centre rack of oven until filling is set, about 80 minutes.
Remove from oven and let stand for minimum 1 hour before running a knife around the perimeter of the cheesecake and unhinging the springform pan. Slice and serve warm or chilled (to serve chilled, refrigerate cheesecake in pan, unhinge springform pan, slice and serve).