Crust Ingredients:
- 2 cups graham cracker crumbs
- 1/4 to 1/2 cup brown sugar (adjust to your sweetness preference)
- 1/2 cup unsalted butter, melted
Filling Ingredients:
- 24 oz (about 680g) cream cheese, softened
- 1 to 1 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup caramel sauce (optional, for a caramel apple twist)
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger (optional)
- 4 large eggs
- 1/2 cup heavy whipping cream
Crumble Topping Ingredients:
- A mix of oats, flour, butter, and brown sugar (exact amounts vary by recipe)
Instructions:
For the Crust:
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, brown sugar, and melted butter.
- Press the mixture into the bottom of a greased 9-inch springform pan to form an even layer.
- Bake for a few minutes until set, then remove from oven and cool.
For the Filling:
- Beat the softened cream cheese until smooth.
- Add granulated sugar, vanilla extract, cinnamon, (ginger if using), and blend.
- Pour in caramel sauce if you are using it and mix well.
- Add eggs one at a time, mixing just until incorporated.
- Stir in the heavy whipping cream until the mixture is smooth.
- Pour the filling over the prepared crust.
For the Apple Layer (if you want to add):
- Peel, core, and thinly slice apples.
- Toss with cinnamon and brown sugar, and layer them over the crust or mix them into the filling.
For the Crumble Topping:
- Mix oats, flour, brown sugar, and melted butter until it resembles coarse crumbs.
- Sprinkle the crumble topping over the filling.
Baking:
- Bake the cheesecake for about 1 hour or until the filling is set and the crumble is golden brown.
- Allow to cool, then refrigerate for several hours or overnight before serving.
Please note that for a detailed recipe with precise measurements, especially for the crumble topping and any variations you might want to try, you would need to look at a specific recipe from a trusted source. The sources I provided earlier would be great places to start.