Apple Festival is almost here and I've been saving this beauty for just this occasion! She's a little long on baking time but oh so worth it! My house smells amazing and I can't wait to drizzle this baby and grab a cold glass of milk! I shopped a lot this weekend so those calories have had a preemptive strike! :~)
You'll Need:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
6 tablespoons butter, melted
For the Filling:
3 ( 8 ounce) cream cheese, at room temperature
1 cup granulated sugar
6 large eggs
3/4 cup sour cream
1/4 cup all-purpose flour
1 (21 ounce) apple pie filling
For the Crumb Topping:
1 cup all-purpose flour
1/4 cup light brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
For the Drizzle:
2/3 cup confectioners' sugar
1 tablespoon water
For the Crust:
Preheat oven to 350 degrees.
Combine cracker crumbs, sugar and cinnamon; stir in butter.
Press into a 9-inch spring form pan on the bottom and up the side of the pan 1-inch.
Bake 6 minutes.
For the Filling:
In a large mixing bowl add the cream cheese and sugar; beat until light and fluffy. Beat in the eggs (one at a time), sour cream and flour. Fold in the pie filling; pour into crust. Bake 45 minutes.
For the Crumb Topping:
In a medium bowl whisk together the flour, brown sugar, granulated sugar and cinnamon. Use a pastry cutter or fork to cut in the butter. Sprinkle over hot cheesecake; bake an additional 45 minutes or until crumbs are lightly browned. Turn oven off; let cake stand in the oven with the door closed 1 hour. Run a knife around the edge to loosen. Uncover cheesecake; remove side of pan.
Cool on rack; cover and refrigerate 8 hours or overnight.
For the Drizzle:
In a medium bowl whisk together the confectioners' sugar and water. Using a fork, drizzle over cake.
