Peach/Apple Crisp Cheesecake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Apple crisp and cheeseCake are my favorite desserts so I combined the two recipes with a bit of flare for the summer. Ingredients:
1/2 cup graham cracker crumbs |
1/4 cup quick-cooking oats |
4 teaspoons brown sugar |
3 tablespoons butter, melted |
2 (3 ounce) packages cream cheese, softened |
1/4 cup packed brown sugar |
1 egg, lightly beaten |
3 tablespoons sour cream |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground ginger |
2/3 cup sliced peeled apple |
1/4 cup fresh sliced peach |
1 lime, zest of |
1 tablespoon all-purpose flour |
1 tablespoon quick-cooking oats |
1 tablespoon brown sugar |
1/4 teaspoon ground cinnamon |
2 teaspoons cold butter |
Directions:
1. In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
2. For filling, in a small mixing bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon, ginger,peaches lime zest . Pour over crust. Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
3. Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.
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