Post by @clearlynotkelsey

This cheesecake base is the PERFECT cheesecake I swear. No water bath needed and zero cracks. 👌🏻 🍂Apple Crumble Cheesecake🍂 Ingredients: Graham Cracker & Gingersnap Crust: * 1 whole sleeve graham crackers, finely crushed (about 1¼–1½ cups crumbs) * 1½ cups (about 150–170 g) finely crushed gingersnaps * 1½ sticks (¾ cup / 170 g) unsalted butter, melted * 2 tablespoons granulated sugar * 1 teaspoon salt * 1/2 teaspoon ground cinnamon Cheesecake Filling: * 4 (8-ounce) packages cream cheese, softened * 1 cup granulated sugar * 2 large eggs, room temperature * 1 teaspoon vanilla extract * 2 tablespoons cornstarch * 1 cup sour cream or Greek yogurt Cinnamon Stewed Apples: * 3 Granny Smith apples, peeled and sliced * 4 tablespoons (¼ cup / 57 g) butter * 1 tablespoon ground cinnamon * 3 tablespoons granulated sugar * 1 teaspoon salt Oat Crumble: * ¾ cup (75 g) old-fashioned rolled oats * ½ cup (65 g) all-purpose flour * ½ cup (100 g) packed light brown sugar * 1 teaspoon ground cinnamon * ¼ teaspoon fine salt * 6 tablespoons (85 g) unsalted butter, melted * ½ teaspoon vanilla extract Instructions: 1. Prepare the crust Preheat the oven to 450°F. In a food processor, finely crush the graham crackers and gingersnaps. Add the sugar, salt and cinnamon and pulse to combine. Pour in the melted butter and pulse until the mixture resembles wet sand. Firmly press the crust into the bottom of a 9-inch springform pan. Place it in the freezer while you prepare the remaining components. 2. Make the stewed apples Peel and slice the Granny Smith apples. Add the apples, butter, cinnamon, granulated sugar and salt to a saucepan. Cook over medium heat, stirring occasionally, until the apples soften but still retain their shape. Remove from the heat and set aside. 3. Make the oat crumble Combine the rolled oats, flour, brown sugar, cinnamon and salt. Pour in the melted butter and vanilla and stir until everything is evenly moistened and chunky. Use your hands or spoon to squeeze some of the mixture together to create larger crumble clusters. Spread the crumble onto a baking sheet and bake for 8 minutes, until golden brown. Remove from the oven and allow to cool. It will become crispier as it cools. 4. Make the cheesecake filling In the bowl of a stand mixer, beat the softened cream cheese and sugar on high until light and fluffy. Add the eggs, vanilla and cornstarch and mix until incorporated. Scrape down the bottom and sides of the bowl and mix again. Add 1 cup sour cream or greek yogurt and mix just until combined. 5. Assemble the cheesecake Pour half of the cheesecake filling over the prepared crust and spread into an even layer. Arrange a single layer of the stewed apples over the cheesecake, reserving the remaining apples for the top. Carefully pour the remaining cheesecake filling over the apples and smooth the surface. 6. Bake Bake the cheesecake at 450°F for 10 minutes. **Place a baking sheet under the cheesecake in the oven to catch any butter dripping Reduce the oven temperature to 250°F without removing the cheesecake and continue baking for 65 minutes. At this point, the cheesecake will have 10 minutes remaining. Carefully remove it from the oven and spoon the remaining stewed apples evenly over the top. Sprinkle the baked oat crumble generously over the apples. Return the cheesecake to the 250°F oven for the final 10 minutes, for a total of 75 minutes at 250°F. 7. Cool & chill Remove the cheesecake from the oven and allow it to cool completely. Once cooled, cover and refrigerate overnight to fully set before removing it from the springform pan and slicing. Total bake: 10 minutes at 450°F + 75 minutes at 250°F. #creatorsearchinsight #worththesearch #cheesecake #applecrumble #fallfoodfindstiktokcontest