Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 5 tbsp Unsalted butter, melted
  • 2 tbsp Granulated sugar
  • 0.5 tsp Ground cinnamon
  • 0.25 tsp Fine sea salt
  • 32 oz Full-fat cream cheese, room temperature
  • 1 cup Granulated sugar
  • 0.25 cup Sour cream, room temperature
  • 1 tsp Vanilla bean paste
  • 3 Large eggs, room temperature
  • 1 tbsp Cornstarch
  • 3 Large Granny Smith apples, peeled and diced
  • 2 tbsp Unsalted butter
  • 0.25 cup Light brown sugar, packed
  • 1 tsp Ground cinnamon
  • 0.5 cup All-purpose flour
  • 0.5 cup Old-fashioned rolled oats
  • 0.5 cup Light brown sugar
  • 1 tsp Ground cinnamon
  • 4 tbsp Cold unsalted butter, cubed

Instructions:

  1. Combine graham cracker crumbs, 5 tbsp melted butter, 2 tbsp sugar, 0.5 tsp cinnamon, and salt. Press firmly into the bottom of a 9-inch springform pan and bake at 325°F for 10 minutes. Set aside to cool.
  2. In a skillet over medium heat, melt 2 tbsp butter. Add diced apples, 0.25 cup brown sugar, and 1 tsp cinnamon. Sauté for 5-7 minutes until apples are slightly softened and liquid has reduced. Set aside to cool.
  3. In a large bowl, beat the room-temperature cream cheese and 1 cup granulated sugar until completely smooth. Add sour cream and vanilla paste, mixing until just combined.
  4. Add eggs one at a time on low speed, followed by the cornstarch, ensuring not to over-beat the batter to prevent air bubbles.
  5. Prepare the streusel by mixing flour, oats, 0.5 cup brown sugar, and 1 tsp cinnamon. Cut in the 4 tbsp cold cubed butter until the mixture resembles coarse crumbs.
  6. Pour the cheesecake filling over the cooled crust. Distribute the sautéed apples evenly over the filling, then top with the oat streusel.
  7. Bake at 325°F for 1 hours 15 mins until the edges are set but the center has a slight jiggle. Turn off the oven and leave the door ajar for 30 minutes before removing.
  8. Chill the cheesecake in the refrigerator for at least 6 hours (preferably overnight) before slicing.