1. Prepare the Crust
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Preheat oven to 325°F (163°C).
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Mix graham cracker crumbs, sugar, and melted butter until combined.
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Press firmly into the bottom of a 9-inch springform pan.
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Bake for 8–10 minutes, then let cool.
2. Make the Cheesecake Filling
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, mixing after each.
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Add vanilla and sour cream, mixing until combined.
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Pour filling over the cooled crust.
3. Prepare the Apple Layer
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In a skillet, melt butter over medium heat.
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Add apples, brown sugar, cinnamon, and nutmeg.
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Cook 5–7 minutes until apples begin to soften.
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Spoon evenly over the cheesecake batter.
4. Make the Crisp Topping
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Combine oats, flour, brown sugar, cinnamon, and salt in a bowl.
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Cut in cold butter using a fork or pastry cutter until the mixture forms coarse crumbs.
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Sprinkle evenly over the apple layer.
5. Bake
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Bake for 55–70 minutes, or until the edges are set and the center is slightly jiggly.
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Turn off the oven, crack the door, and allow cheesecake to rest inside for 1 hour.
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Remove and refrigerate at least 4 hours or overnight.
6. Serve
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Drizzle with caramel sauce before serving if desired.
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Slice and enjoy chilled.
If you want, I can also give you a no-bake version, a mini cupcake cheesecake version, or a Dutch apple variation.
