Cheese Cake Apple Blend (Printable Version)
# What You'll Need:
→ Crisp Topping
01 -
1/2 cup regular flour
02 -
1/4 cup soft brown sugar
03 -
1/4 cup white sugar
04 -
1/2 cup old-fashioned oats
05 -
1 teaspoon ground cinnamon
06 -
1/3 cup melted unsalted butter
→ Cinnamon-Sugar
07 -
5 tablespoons soft brown sugar
08 -
1 1/2 teaspoons cinnamon powder
→ Apple Filling
09 -
1 lb cored and chopped apples (try mixing Golden Delicious with Gala)
10 -
2 tablespoons white sugar
11 -
1 teaspoon cinnamon powder
→ Cake
12 -
1 1/2 cups regular flour
13 -
1 1/2 teaspoons baking powder
14 -
1/2 teaspoon salt
15 -
6 tablespoons softened unsalted butter
16 -
2/3 cup sugar
17 -
2 large eggs at room temp
18 -
1 1/2 teaspoons vanilla flavoring
19 -
3/4 cup sour cream
→ Cheesecake Filling
20 -
12 oz softened cream cheese
21 -
1/3 cup white sugar
22 -
1 teaspoon vanilla flavoring
23 -
1 large egg
→ Glaze
24 -
3/4 cup confectioners sugar
25 -
2 tablespoons milk or heavy cream
26 -
1/2 teaspoon vanilla flavoring
# Steps to Follow:
01 -
Coat a 9-inch springform pan with cooking spray and put parchment on the bottom. Move your oven rack down to the lower third spot and heat your oven to 350°F.
02 -
Mix together flour, oats, both sugars, and cinnamon. Pour in the melted butter and stir with a fork until you get crumbly bits. Put it aside for now.
03 -
Grab a small bowl and stir together the soft brown sugar and cinnamon. Set this aside too.
04 -
Cut your apples into tiny cubes (about 1/3 to 1/2 inch after peeling and removing the core). Toss them in a bowl with the cinnamon and white sugar, then set aside.
05 -
In a small bowl, stir flour, baking powder, and salt together. In another bowl, beat the softened butter with sugar and vanilla. Drop in eggs one by one, mixing after each. Stir in the sour cream. Slowly add your dry mix, stirring until smooth. Use a rubber spatula to clean the sides of the bowl.
06 -
Whip the cream cheese with sugar and vanilla until it's smooth and creamy. Add the egg and mix just enough to blend it in. Set this aside.
07 -
Spread half your cake batter in a thin layer across the pan bottom. Scatter half the apple chunks on top, pushing them down slightly. Sprinkle half your cinnamon-sugar mix over this. Now spread all the cheesecake mix evenly on top, staying away from the edges. Add half of your remaining apples and sprinkle with the rest of your cinnamon-sugar. Top with your remaining batter, smooth it out, then finish with the last apples, cinnamon sugar, and all the crumb topping.
08 -
Stick it in the hot oven for 70 to 90 minutes until a toothpick comes out clean when poked in the middle. If the top gets too brown, cover it with foil after about 45 minutes. Let it cool in the pan on a rack for 20-30 minutes, then run a knife around the edge, pop off the springform ring, and take out the cake.
09 -
Stir powdered sugar, milk or cream, and vanilla until it's smooth. Drizzle this all over your cooled cake. You can keep this on your counter for a day or in your fridge for up to a week.