Ingredients:

  • 1.5 cups (180g) Graham cracker crumbs
  • 0.33 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Ground cinnamon
  • 24 oz (680g) Full-fat cream cheese, room temperature
  • 1 cup (200g) Granulated sugar
  • 0.5 cup (120g) Sour cream, room temperature
  • 2 tsp Pure vanilla extract
  • 3 Large eggs, room temperature
  • 1 tbsp All-purpose flour
  • 3 cups (450g) Granny Smith apples, peeled and finely diced
  • 2 tbsp (28g) Unsalted butter
  • 0.25 cup (50g) Light brown sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Cornstarch
  • 0.5 cup (45g) Rolled oats
  • 0.5 cup (65g) All-purpose flour
  • 0.5 cup (100g) Brown sugar, packed
  • 1 tsp Ground cinnamon
  • 4 tbsp (55g) Cold unsalted butter, cubed

Instructions:

  1. Preheat oven to 325°F (163°C). Combine Graham cracker crumbs, 65g sugar, 0.5 tsp cinnamon, and 85g melted butter. Press into a 9-inch springform pan and bake for 8 minutes. Cool completely.
  2. In a skillet over medium heat, melt 28g butter. Add diced apples, 50g brown sugar, and 1 tsp cinnamon. Sauté for 5 minutes. Stir in cornstarch and cook for 1 minute until thickened. Remove from heat.
  3. Beat cream cheese and 200g granulated sugar on medium-low speed until smooth. Mix in sour cream, vanilla, and 1 tbsp flour. Add eggs one at a time on low speed until just incorporated.
  4. Pour batter over the cooled crust. Spoon the sautéed apples evenly over the batter.
  5. In a small bowl, combine oats, 65g flour, 100g brown sugar, and 1 tsp cinnamon. Rub in 55g cold cubed butter until crumbly. Sprinkle over the apple layer.
  6. Bake for 55 minutes until the edges are set but the center slightly jiggles. Cool to room temperature, then chill for at least 6 hours before serving.