Apple Crisp Cheesecake

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F. Fill a large sheet pan halfway with water and place on the bottom rack. This will act as a water bath and steam for the cheesecake. Spray a 9-inch springform pan with cooking spray and line with parchment paper (optional).
2. Prepare the crust. Add the graham cracker crumbs, sugar and melted butter to a mixing bowl and mix until it resembled wet sand. Pour into the bottom of the springform pan and press into an even layer.
3. Prepare the cheesecake. Add the cream cheese and sugar to the bowl of a stand mixer. Beat until well combined. Add the vanilla, cinnamon, and flour and beat again.
4. Add the eggs, one at a time, and beat until combined but do not overmix.
5. Pour into the springform pan and spread in an even layer.
6. Prepare the apple filling. Add the diced apples, brown sugar, and cinnamon to a mixing bowl and toss to combine.
7. Pour on top of the cheesecake and spread evenly over the top.
8. Prepare the crisp topping. Add the flour, oats, sugar, cinnamon, and melted butter to a mixing bowl and mix until well combined.
9. Sprinkle over the top of the apples, covering as much of the surface as you can.
10. Place on the center rack directly above the water. Bake for 50-55 minutes. Remove from the oven and let cool for one hour. Refrigerate for at least 6 hours or up to overnight to cool completely.
11. When ready, run a knife around the edge of the cheesecake to ensure nothing sticks to the sides. Remove the sides of the springform pan.
12. To serve, slice into wedges, drizzle caramel sauce over the top. Enjoy!