Apple crumble cheesecake🍂🍏🍰

[jenperezz]

Ingredients
Apple pie filling
-3 granny smith apples (about 3 cups), peeled and sliced
-1/3 cup light brown sugar, packed (71g)
-1 tsp cinnamon
-2 Tbsp water
-1 Tbsp lemon juice
-4 Tbsp unsalted butter (56g)
-pinch of salt
-2 tsp cornstarch mixed with 1 Tbsp water

Crust
-1 1/2 cups graham cracker crumbs (170g)
-2 Tbsp granulated sugar
-1 Tbsp light brown sugar
-7 Tbsp unsalted butter, melted (98g)
-pinch of salt

Crumble
-1 cup all-purpose flour (120g)
-1/2 cup light brown sugar, packed (106g)
-1/2 cup rolled oats or quick oats (50g)
-2 tsp cinnamon
-1/4 tsp salt
-6 Tbsp unsalted butter, melted (84g)

Cheesecake
-32oz cream cheese, softened (910g)
-1 cup granulated sugar (198g)
-2/3 cup sour cream (160g)
-2 tsp vanilla
-1/8 tsp salt
-4 eggs, room temperature

Instructions:
For the apple pie filling:
1. In a saucepan over medium heat add the apples, brown sugar, cinnamon, water, lemon juice, butter and salt. Mix until the butter is melted.
2. Cover and cook for about 8-10 minutes, until the apples are softened.
3. Add the cornstarch-water mixture, and mix until combined. Let it simmer until thickened, about 1-2 minutes. Set aside to cool.

For the crust:
1. Grease a 9-inch springform pan and add a round piece of parchment paper to the bottom of the pan.
2. In a small bowl combine graham cracker crumbs, granulated sugar, and brown sugar. Add the melted butter and mix until combined. It should look like wet sand.
3. Pour the crumbs into a 9-inch springform pan and press firmly into the bottom and up the sides of the pan. Set aside.

For the crumble:
1. In a small bowl mix together flour, brown sugar, oats, cinnamon, and salt. Add the butter and mix with a fork until crumbles form. Set aside to firm up in the fridge.

For the cheesecake:
1. Preheat oven to 325°F.
2. In a large bowl add the cream cheese and beat until smooth and creamy.
3. Add the sugar and mix until combined.
4. Add the sour cream, vanilla, and salt. Mix until combined.
5. With the mixer on low speed mix in the eggs, one at a time, mixing until just combined.
6. Pour the cheesecake into the prepared pan. Add the apple pie filling on top of the cheesecake and then sprinkle the crumble all over. Place the pan on a cookie sheet in case anything leaks.
7. Bake for 60-75 minutes. Start checking on it at 55 minutes. Edges will have slightly puffed and center should be jello-jiggly which is normal. Don't over bake.
8. Remove from oven and let it cool for 15 minutes. Once 15 minutes have passed gently run a knife around the edges to loosen the crust. Allow to cool another 1-2 hours or until almost room temperature. Place in the fridge for at least 6 hours or overnight. Slice and drizzle caramel sauce.

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