Ingredients
2 c. all-purpose flour
1/2 c. firmly packed light brown sugar
1/2 tsp. ground cinnamon
pinch of kosher salt
1 c. unsalted butter, softened
3 8-oz. blocks cream cheese, softened
3/4 c. sugar, plus 2 tablespoons, divided
3 large eggs
1 tsp. pure vanilla extract
pinch of kosher salt
3 granny smith apples, peeled, cored and diced
1/2 tsp. ground cinnamon
3/4 c. firmly packed brown sugar
1/4 c. granulated sugar
1/2 c. all-purpose flour
1/2 c. old-fashioned oats
1/2 c. butter, softened
1/2 tsp. cinnamon
Caramel, for serving
Preparation
Step 1Preheat oven to 350°. Line a 9-x-13” baking pan with parchment paper. Step 2Make crust: In a large bowl, whisk together flour, brown sugar, cinnamon and salt. Add butter and use your hands, or a pastry cutter, to cut the butter into the flour mixture until it’s crumbly and moist. Press into prepared pan and set aside.Step 3Make filling: In a large bowl, beat cream cheese and 3/4 cup sugar until light and fluff. Add eggs, one at a time, beating well between each addition. Mix in vanilla and salt. Pour over the crust. Step 4In a small bowl, toss together apples, 2 tablespoons sugar and cinnamon. Set aside. Step 5Make streusel topping: In a medium bowl, whisk together brown sugar, sugar, flour and oats, then cut in butter with a fork or pastry cutter. Step 6Scatter apples on top of the cheesecake mixture, then top with oat mixture. Step 7Bake until the cheesecake is only slightly jiggly in the center, about 55 minutes. Let cool completely, then refrigerate for at least 2 hours. Step 8Before serving, drizzle with caramel sauce and slice into squares.
