Apple Crunch Cheesecake

By SynDee's Kitchen
Contributed by Cindy Robinson
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Uploaded by: SynDee's Kitchen


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1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/4 cup butter or margarine, melted


1 cup flour

1/2 cup oatmeal

1 cup brown sugar

1/2 cup butter, melted


3 (8 ounce) packages cream cheese, softened

3/4 cup sugar

1/2 cup apple sauce

1/4 cup sour cream

1/8 cup lemon juice

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

3 eggs

2 cups diced apples



Preheat oven to 325 F. Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9" springform pan. Bake 5 minutes. Mix together topping ingredients until crumbly. Set aside. In a mixing bowl, beat cream cheese & sugar until fluffy. Slowly beat in apple sauce & sour cream. Add lemon juice, vanilla, cinnamon, nutmeg & ginger. Mix well. Add eggs one at a time, beat on low just until combined. Fold in apples. Spoon batter over crust. Sprinkle topping over top evenly. Press down very gently. Place a pan filled with water on bottom rack in oven. Place cheesecake on middle rack above water. Bake 45-50 minutes or until center is almost set. (Cake will jiggle a bit when done). Let cool 10 minutes. Run a hot knife around edge of pan to loosen. Continue to let cool to room temperature. Refrigerate 4 hours or overnight. Remove side of pan. Garnish with strawberry slices and sauce.(Any extra can be serves on the side). Store in refrigerator. Serve with caramel sauce, whipped cream or ice cream

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