Ingredients:

  • 1.5 cups (180g) graham cracker crumbs
  • 1/3 cup (75g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar
  • 1/4 tsp (1.5g) salt
  • 24 oz (680g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) sour cream, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (2g) ground cinnamon
  • 1 lb (450g) Granny Smith apples, peeled and thinly sliced
  • 2 tbsp (30g) unsalted butter
  • 1/4 cup (50g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1/2 cup (45g) old-fashioned rolled oats
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Mix graham cracker crumbs, melted butter, brown sugar, and salt until it feels like wet sand. Press firmly into the bottom of a 9-inch springform pan and bake at 350°F (175°C) for 8 minutes.
  2. Beat cream cheese and granulated sugar until smooth. Incorporate eggs one at a time on low speed, then stir in sour cream, vanilla, flour, and cinnamon. Pour the batter over the pre-baked crust.
  3. Melt butter in a skillet and sauté sliced apples with brown sugar, cinnamon, and lemon juice until pectins are released and apples are slightly softened.
  4. Combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold cubed butter until the mixture is crumbly. Spread the apple layer over the cheesecake, then top with the streusel.
  5. Place the springform pan in a large baking sheet filled with water (water bath). Bake for 1 hour and 10 minutes.
  6. Allow the cheesecake to cool and then refrigerate for a minimum of 6 hours before serving.