Ingredients
Crust:
• 1½ cups graham cracker crumbs (or 1¼ cups almond flour + 2 tbsp erythritol for keto)
• 5 tbsp unsalted butter, melted
• 2 tbsp brown sugar (omit for keto)
Apple Layer:
• 3 medium Honeycrisp or Granny Smith apples, peeled & thinly sliced
• 2 tbsp lemon juice
• 2 tbsp brown sugar (or monk fruit blend)
• 1 tsp cinnamon
• 1 tbsp cornstarch (or arrowroot for grain-free)
• 1 tbsp butter
Cheesecake Filling:
• 24 oz (3 blocks) full-fat cream cheese, softened
• ¾ cup granulated sugar (or powdered erythritol/monk fruit)
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¼ cup sour cream or Greek yogurt
Crisp Topping:
• ½ cup old-fashioned oats (or keto: ¼ cup crushed pecans + 2 tbsp almond flour)
• ¼ cup chopped pecans
• 3 tbsp brown sugar (or keto sweetener)
• 3 tbsp cold butter, cubed
• ½ tsp cinnamon
Instructions
- Crust: Mix crumbs, melted butter, and sugar; press into bottom of 9″ springform pan. Bake at 325°F for 10 mins. Cool.
- Apples: Toss apples with lemon juice, sugar, cinnamon, and cornstarch. Sauté in butter over medium heat 6–8 mins until tender but not mushy. Cool slightly. Spread over crust.
- Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour gently over apples.
- Topping: Rub oats, pecans, sugar, cinnamon, and cold butter until crumbly. Sprinkle evenly over batter.
- Bake at 325°F for 55–65 mins—edges set, center slightly jiggly. Turn off oven; prop door open with a spoon and let cool inside 1 hour (prevents cracks).
- Chill at least 6 hours (overnight best). Run knife around edge before releasing springform.
PREP TIME & NUTRITION :
Prep Time: 30 mins, Cook Time: 65 mins (+ cooling & chill), Servings: 12
Calories: 390, Net Carbs: 26g, Fats: 27g, Protein: 7g
(Keto version: ~6g net carbs/slice—ideal with almond flour crust & sugar-free sweeteners)