Omaha W-H. Someone combined cheesecake, apple crisp and apple pie. Haven't made it as of this writing but man it looks good. They recommend Jazz, Gala or Cosmic Crisp apples, something "firm and sweet but not too sweet". Uh huh.
Ingredients
Apple Pie Filling
2-3/4 cups apples diced in 1/2-inch cubes (about 3 medium apples)
1 tablespoon melted butter
1/4 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon fresh lemon juice
1-1/2 tablespoon cornstarch
1/2 cup of water
Graham Cracker Crust
2-1/4 cups graham cracker crumbs
1/4 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 stick unsalted butter, melted
Crisp Topping
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 cup quick-cooking oats
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup unsalted butter, melted
Cheesecake Filling
12 ounces cream cheese, softened
1/2 cup sugar
1-1/2 teaspoons vanilla
2 tablespoons flour
1 large egg
Instructions
To make the Apple Pie Filling
1. Peel the apples and dice them in about ½-inch cubes. In a large saucepan, melt 1 tablespoon of butter, then add chopped apples, brown sugar, fresh lemon juice, cornstarch, water and spices.
2. Stir everything well, cover with a lid, and cook over medium heat until the apples are slightly softened and the sauce is thickened, stirring occasionally for about 10-15 minutes. Set aside and cool before using.
To make the Graham Cracker Crust
3. Preheat the oven to 350 F.
4. In a bowl, stir together graham cracker crumbs, cinnamon and brown sugar. Add melted butter and stir until everything is evenly moistened. It should have the consistency of wet sand.
5. Press the mixture into the bottom and sides of a 9-inch pie dish. A flat-bottomed cup or measuring cup works well to pack the crust. Bake 8 minutes, then set aside to cool.
To make the Crisp Topping
6. Stir together flour, oats, brown sugar and cinnamon. Add melted butter and whisk with a fork until crumbly. Set aside.
To make the Cheesecake Filling
7. Beat softened cream cheese with sugar, vanilla and flour. Add slightly beaten egg and mix just to combine.
Assembly & Serving
8. Spread the cheesecake mixture into the prebaked crust. Next, spread the apples over the cheesecake layer. Sprinkle with the crumb topping.
9. Bake 35 minutes. Begin checking about the 20- to 25-minute mark, and if it starts browning too much, tent the top with aluminum foil.
10. Cool at room temperature for an hour. Then refrigerate for at least two hours, and up to two days, before serving.
11. Serve with a drizzle of salted caramel or vanilla ice cream or whipped cream (NOTE FROM JOE: Not sure about serving it with ice cream or whipped cream, since cheesecake is already mostly dairy. OTOH the cheesecake layer is fairly thin and apple pie / crisp are great with vanilla ice cream).