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Apple Crisp Cheesecake will become one of your favorite oatmeal recipes as it combines two favorite desserts : apple crisp and cheesecake into one amazing dish!
The holidays are associated with so many warm memories for me. There have been so many family car trips both when I was a child with my parents and again with my own family. Each time, we were traveling towards a grandma’s house and wonderful food. Snowstorms, sibling squabbles, and boredom were all worth it to get to our destination. All of the grandmothers in my life, both my own and my children’s spread tables laden with enough food to feed a small army. Every dinner ended with a spectacular dessert: pies, cheesecakes, cakes, you name it. We always saved room for dessert!
These days, we live too far away from extended family to gather together. However, that hasn’t stopped me from trying to encourage holiday memories in the children who are still left at home. We have started inviting other families to share our holiday meals and of course, those meals still have to end with a stellar dessert. Tradition is tradition, after all!
This year, I am serving an Apple Crisp Cheesecake, made with Quaker Oats rolled oats. It is a combination of two of my family’s favorite desserts: apple crisp and cheesecake. The crust under the cheesecake is like an oatmeal cookie, then apples and a streusel topping are baked on top of the cheesecake. Once it is cut to serve, caramel sauce is drizzled over the top.
Apple Crisp Cheesecake
Author: Frugal Antics of a Harried Homemaker
- 2 cups Quaker Oats Old Fashioned Oats
- 1 cup all purpose flour
- ⅓ cup brown sugar
- ¾ cup butter, melted
- ½ tsp salt
- Cheesecake Layer:
- 3 8oz packages cream cheese
- 1 tsp vanilla
- ⅔ cup sugar
- 3 eggs
- Apple Layer:
- 3 apples, peeled, cored and sliced (I used Empire apples; any baking apple will do)
- 1 tsp cinnamon
- ½ tsp salt
- Steusel Layer:
- 1 cup Quaker Oats Quick Oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- ½ cup butter
- 1 tsp cinnamon
- 1 jar caramel ice cream topping
- Preheat oven to 375 degrees.
- In a large mixing bowl, combine the crust ingredients.
- Press the crust into the bottom of a 10 inch spring-form pan.
- Bake 10 minutes at 375 degrees.
- Remove crust from oven and immediately turn down the oven temperature to 325 degrees.
- Prepare cheesecake by beating cream cheese with sugar.
- Add the eggs, one at a time, scraping down the sides of the bowl between eggs.
- Add the vanilla, mix well.
- Pour the cheesecake layer over the crust.
- Prepare the apple layer by combining the peeled, sliced apples with cinnamon and salt in a bowl.
- Sprinkle the apples all over the unbaked cheesecake layer.
- Mix the steusel ingredients in a bowl with a pastry blender or two forks.
- Sprinkle streusel over the apples.
- Bake 80-90 minutes at 325 degrees.
- Test for doneness with a long toothpick.
- The cheesecake may jiggle slightly.
- Let sit 15 minutes, then refrigerate at least 2-3 hours before serving.
- Drizzle caramel sauce on each slice when serving.