Apple Cinnamon Cheesecake

Apple Cinnamon Cheesecake

Crust
1 package graham crackers
1/4 cup melted butter
1 tsp sugar
cinnamon
pumpkin pie spice

Filling
3 8 oz packages cream cheese at room temp.
1/2-3/4 cup sugar
1 tsp pure vanilla extract
1 Tbls whole wheat or white flour
1/4 cup vanilla almond milk
3 slightly beaten eggs
1/2 red apple
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice

Topping
1/2 cup instant oats
1/4 cup brown sugar & white sugar mix
1/2 stick softened butter
1/4 to 1/4 cup whole wheat & white flour mix

Preheat oven to 375. Crush graham crackers and add melted butter. Spread crust evenly in spring form pan about 1 inch up pan & top with sugar.  Cut thing apple slices and spread evenly on top of crust. Sprinkle sugar, cinnamon & pumpkin pie spice. Set aside.

Beat cream cheese, sugar, flour, & vanilla until few cream cheese chunks are seen.
Add milk until smooth. Mix cinnamon & pumpkin pie spice.
Stir in eggs until well blended.

Pour over graham crackers.
Bake 40 minutes or until 2 inches of filling from the outside of the pan is set.

Let cool for 30 minutes.
Separate edges with sharp knife.
Undo spring form and let cool for 45 more minutes.
Put in fridge for 4-5 hours or overnight.

For Topping preheat the oven to broil. Toss all topping ingredients except butter in baking sheet that can be used on broil and mix evenly.  Drop butter in pieces on mixture and evenly mix well.

Broil for 5 to 10 minutes or until crispy. Top on cheesecake.


Eat.