Apple Crisp Cheesecake | Recipes | Robin Hood

Apple Crisp Cheesecake

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(34) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

Rich, creamy and irresistible, this cheesecake recipe is made with apples and spicy cinnamon.

Ingredients

Crust

2 cups 500 mL graham cracker crumbs
1 cup 250 mL Robin Hood® Oats
1/3 cup 75 mL packed brown sugar
2/3 cup 150 mL butter, melted

Topping

1/4 cup 50 mL Robin Hood Oats
1/4 cup 50 mL packed brown sugar
1/4 cup 50 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL cinnamon
2 tbsp 30 mL butter

Filling

3 pkg 250g each cream cheese, softened
1 cup 250 mL packed brown sugar
3/4 cup 175 mL sour cream
4 eggs
1 ¾ tsp 8 mL cinnamon
1/2 tsp 2 mL nutmeg
2 small apples, peeled and sliced

Directions

  1. Preheat oven to 325°F (160°C). Grease a 10” (25 cm) springform pan.
  2. Crust: Combine all ingredients. Press into bottom and 1 1/2"(6 cm) up sides of prepared pan. Chill.
  3. Topping: Combine all ingredients, until crumbly. Set aside.
  4. Filling: Beat cream cheese, brown sugar and sour cream in large bowl with an electric mixer on medium speed 2 minutes. Add eggs, one at a time, beating well after each. Add spices. Pour into crust. Spread apples over filling. Sprinkle topping over mixture.
  5. Bake in preheated oven for 65 to 75 minutes, or just until soft set in centre. Run knife around edge to loosen cake form pan then cool completely in pan on wire rack. Chill overnight, if possible.

Nutritional Information

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