Place the cheesecake in the oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Serve:
Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve!
Serving and Storage Tips:
Serving: This cheesecake is best served chilled. Top with whipped cream or caramel sauce for extra indulgence.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze individual slices for up to 2 months. Be sure to wrap each slice tightly in plastic wrap before freezing.
Variations:
Crust: Swap the graham cracker crumbs for crushed digestive biscuits or ginger snaps for a different flavor.
Apple Flavor: Try using a mix of tart and sweet apples like Granny Smith and Honeycrisp for a more complex flavor profile.
Topping Twist: Add chopped pecans or walnuts to the crisp topping for an extra crunch.
FAQ:
Can I use frozen apples for the filling?
It’s best to use fresh apples for the most texture and flavor, but if you use frozen, be sure to thaw them completely and drain any excess liquid before proceeding with the recipe.
Can I make this cheesecake ahead of time?
Yes! Apple Crisp Cheesecake can be made a day or two in advance. Simply store it in the refrigerator until you’re ready to serve.
What can I substitute for sour cream?
If you don’t have sour cream, you can substitute it with Greek yogurt for a similar tangy flavor and creamy texture.
How can I tell when the cheesecake is done?
The cheesecake is done when the edges are firm and the center has a slight jiggle. If the center is too wobbly, it needs more time in the oven. Make sure to let it cool completely before refrigerating.
This Apple Crisp Cheesecake is a showstopper that combines the creamy richness of cheesecake with the warmth and spice of an apple crisp. Perfect for any occasion, it’s sure to impress!
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