Best Apple Crisp Cheesecake

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=7TFwvXyJuUY

Just because this cheesecake is heavy on the toppings doesn't mean it's protected from cracking. If you want to avoid any potential cracking, a water bath is needed. If you don't want to bother, you could always cover it with some extra whipped cream and a caramel drizzle. We won't tell. 😉 • INGREDIENTS • FOR THE CRUST: • 12 graham crackers, crushed • 6 tbsp. melted butter • 1 tsp. ground cinnamon • 1/4 c. granulated sugar • 1/4 tsp. kosher salt • FOR THE CHEESECAKE: • 4 blocks cream cheese, softened • 1/4 c. caramel sauce, plus more for drizzling • 1/4 c. granulated sugar • 3 large eggs • 1/4 c. sour cream • 1 tsp. vanilla • 2 tbsp. all-purpose flour • 1/2 tsp. kosher salt • 1/4 tsp. ground cinnamon • FOR THE TOPPING: • 1 apple, peeled and finely chopped • 1/4 c. firmly packed brown sugar • 1/4 c. all-purpose flour • 1/4 c. old fashioned oats • 1/2 tsp. ground cinnamon • 1/4 tsp. kosher salt • 1/4 c. butter, softened • Cool whip, for garnish (optional) • • DIRECTIONS • 1. Preheat oven to 325° and grease an 8 or 9 springform pan with cooking spray. Make the crust: In a large bowl, mix together graham cracker crumbs, butter, cinnamon, sugar, and salt. Press into the bottom of the prepared pan and up the sides. Set aside. • 2. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese, caramel, and sugar together until no lumps remain. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour, salt, and cinnamon and beat until just combined. Pour mixture over the crust. • 3. In a medium bowl, whisk together brown sugar, flour, oats, cinnamon and salt, then cut in butter with a fork or pastry cutter. Scatter apples in an even layer over the top of the cheesecake, then top with an even layer of the the oat topping. • 4. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway in the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake for at least 5 hours and up to overnight. • 5. When ready to serve, drizzle with caramel. If using, serve slices topped with whipped cream. • • Full Recipe https://www.delish.com/cooking/recipe... • Credits https://www.delish.com/cooking/recipe...

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