Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 0.25 tsp salt
  • 3 cups Granny Smith apples, peeled and diced small
  • 2 tbsp lemon juice
  • 3 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 16 oz cream cheese, softened to room temperature
  • 0.5 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
  • 0.5 cup all-purpose flour
  • 0.5 cup rolled oats
  • 0.5 cup brown sugar, packed
  • 0.5 tsp cinnamon
  • 6 tbsp unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine the crust ingredients (1.5 cups flour, 0.5 cup melted butter, 0.25 cup sugar, 0.25 tsp salt) and press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes until the edges are just barely golden. Remove and let cool slightly.
  4. Sauté diced apples in a skillet over medium heat with lemon juice, brown sugar, and cinnamon.
  5. Stir in cornstarch and cook for 2-3 minutes until the liquid thickens into a glossy glaze. Remove from heat and let cool for 5 minutes.
  6. Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
  7. Incorporate eggs one at a time on low speed until just combined.
  8. Pour the cheesecake batter over the pre-baked crust.
  9. Spoon the apple mixture evenly over the batter without stirring them in.
  10. Rub the streusel ingredients (0.5 cup flour, 0.5 cup oats, 0.5 cup brown sugar, 0.5 tsp cinnamon, 6 tbsp cold butter) together with fingers until crumbly and scatter over the top.
  11. Bake for 30-35 minutes until the edges are set and the topping is mahogany-colored.
  12. Cool to room temperature, then chill in the fridge for at least 4 hours before slicing.