Apple Oatmeal Walnut Crumb Cheesecake
- Apple Oatmeal Walnut Crumb Cheesecake
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- Submitted By: Cheryl Perry
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Oatmeal & walnuts join together in the crust for this delicious cheesecake. The creamy filling is layered with cinnamon apples and is topped with oatmeal crumb.. All it needs is a dollop of whipped cream for the perfect dessert!
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- Servings: 10-12
- Prep Time: 30m
- Cook Time: 1 hour 30 minutesm
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- Ingredients
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Crust:
1 ¼ cups regular oatmeal
1/2 cup walnuts finely chopped
½ cup all purpose flour
¼ cup brown sugar, packed
1 stick butter or margarine, melted
Filling:
4- 8 oz. packages cream cheese, room temperature1 ¼ cup granulated sugar
1 cup sour cream, room temperature
1 ½ tablespoon all purpose flour
1 teaspoon vanilla extract
5 eggs, room temperature
3 cups Granny Smith apples, peeled, cored & sliced
1 ¼ cups brown sugar, packed
1 teaspoon cinnamon
1 cup walnuts, chopped & divided
Topping:
3/4 cup oatmeal¼ cup all purpose flour
3 tablespoons granulated sugar
½ stick cold butter, diced
Garnish:
Whipped topping
- Directions
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Preheat oven to 350F. Degrees. For the crust, add the oatmeal, walnuts, flour and brown sugar in a medium bowl. Drizzle the melted butter over the dry ingredients and mix well. Pat the mixture into the bottom of a 10 inch spring form pan. Wrap the bottom and sides of the pan with heavy foil wrap to and bake for 10 minutes. Remove from oven and cool completely.
Meanwhile make the filling by blending together the cream cheese and sugar until light & fluffy. Add the sour cream, flour and vanilla extract then beat in the eggs, one at a time, blending well. Spoon half of the cream cheese mixture on top of the oatmeal crust. In another bowl, mix together the apples, brown sugar, cinnamon and ½ cup of the walnuts. Spoon half of the apple mixture into the spring form pan; top apples with remaining cheese mixture and the rest of the apples.
Make a topping of the oatmeal, flour, sugar, and remaining walnuts. Cut the butter into the dry mixture until it resembles crumbs; sprinkle over the top of the cheesecake. Place cake pan into a large dish; add 2 cups hot water to the dish.
Bake cheesecake for one hour, then turn oven off and allow cake to remain in oven for another 20 minutes until set. Remove cake from oven and cool completely in cake pan before refrigerating for at least 4 hours or overnight. To serve, loosen sides from spring form pan and remove. Cut into 10-12 servings. Garnish with whipped topping. Makes 10-12 servings
