Mix crumbs, butter, sugar, and cinnamon until sandy.
Press into the bottom of a springform pan.
Bake at 350°F / 175°C for 8 minutes.
Cool.
2️⃣ Make the Apple Layer
In a pan melt butter.
Add apples, brown sugar, cinnamon, nutmeg.
Cook 5–7 minutes until soft and juicy.
If you want thicker apples, add cornstarch slurry and cook 1 minute.
Let cool.
3️⃣ Make the Crisp Topping
Mix oats, flour, brown sugar, cinnamon, and salt.
Cut in cold butter until crumbly.
Bake on a tray at 350°F / 175°C for 10–12 minutes, until lightly golden. (Pre-baking keeps it crispy!)
4️⃣ Make the Cheesecake Filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time (don’t overmix).
Add sour cream, vanilla, and lemon juice.
5️⃣ Assemble
Pour half the cheesecake filling onto the crust.
Add half the apples.
Add the remaining filling.
Bake at 325°F / 160°C for 50–65 minutes until the center jiggles slightly.
Cool in the oven with the door cracked for 1 hour.
Refrigerate 4 hours or overnight.
6️⃣ Add Toppings
Just before serving:
Spoon remaining apple mixture on top
Sprinkle crispy oat crumble generously
The contrast of creamy + crunchy = absolute heaven! 🤎🍎
💡 Tips for Perfect Cheesecake
Use room-temperature ingredients
Don’t overmix after adding eggs
Cool slowly to prevent cracks
Add crisp topping right before serving so it stays crunchy
If you want, I can also make: ✨ A WordPress recipe card ✨ A Facebook viral caption ✨ A short 15-second video script ✨ A simplified version (no-bake or quicker)
