Apple Crisp Cheesecake Recipe (Print Version)

# Ingredients:

→ For the Crunchy Oat Topping

01 - 1/2 cup all-purpose flour
02 - 1/2 cup old-fashioned rolled oats
03 - 1/2 cup packed light brown sugar
04 - 1/4 teaspoon fine sea salt
05 - 6 tablespoons cold unsalted butter, cut into small cubes

→ For the Spiced Apple Layer

06 - 4 tablespoons unsalted butter
07 - 3 medium apples, peeled and diced
08 - 1/2 cup packed light brown sugar

→ For the Graham Cracker Base

09 - 9 whole graham crackers
10 - 2 tablespoons brown sugar
11 - 8 tablespoons melted butter

→ For the Creamy Cheesecake Layer

12 - 24 ounces cream cheese, room temperature (three 8oz packages)
13 - 1/2 cup packed light brown sugar
14 - 1 teaspoon ground cinnamon
15 - 1/2 cup plain Greek yogurt
16 - 8 ounces frozen whipped topping, thawed

# Instructions:

01 - Heat your oven to 350°F and line a 9x13-inch baking dish with parchment paper. This will make cleanup easier later.
02 - Combine flour, oats, brown sugar, and salt in a medium bowl. Work the cold butter pieces into the mixture using your fingertips or a pastry cutter until it resembles coarse crumbs with pea-sized butter pieces. Spread this mixture evenly on your prepared baking dish and bake for 10-15 minutes until golden brown. Break up any large clumps with a spatula as it cools, stirring occasionally.
03 - In a large skillet, melt butter over medium heat. Add the diced apples and cook for about 10 minutes, stirring occasionally, until they're tender and lightly golden around the edges. Stir in the brown sugar, then remove from heat and let cool completely.
04 - Butter your 9-inch springform pan generously. Pulse graham crackers and brown sugar in a food processor until you have fine crumbs. While the processor runs on low, slowly drizzle in the melted butter until everything is evenly moistened. Press this mixture firmly into the bottom of your prepared pan, then freeze for 15 minutes to set.
05 - Using an electric mixer, beat the softened cream cheese, brown sugar, cinnamon, and Greek yogurt in a large bowl until completely smooth and creamy. Gently fold in the thawed whipped topping until just combined.
06 - Spread the cheesecake mixture evenly over the chilled crust, smoothing the top with a spatula. Using a slotted spoon, distribute the caramelized apples over the cheesecake layer, then sprinkle the crispy oat topping generously on top. Cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours, though overnight is even better.
07 - When ready to serve, run a thin knife around the edges to loosen, then carefully remove the springform pan ring. Transfer to a serving plate or cake stand. Slice with a clean knife between cuts and serve chilled. A drizzle of caramel sauce makes it extra special!

# Notes:

01 - This no-bake cheesecake combines all the flavors of classic apple crisp with rich, creamy cheesecake for an impressive dessert that's surprisingly simple to make.
02 - For best results, make sure your cream cheese is completely softened before mixing to avoid lumps in your cheesecake filling.
03 - The longer you chill this dessert, the better it sets - overnight chilling gives you the cleanest slices.

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