Your Next Fall Dessert

INGREDIENTS

Olive Oil Crust

1 ½ cups graham cracker crumbs (about 1 package of graham crackers)

1/3 cup granulated sugar

1/3 cup Botticelli Baking Extra Virgin Olive Oil

½ tsp. cinnamon

Crumble Topping

½ cup whole oats

½ cup all-purpose flour

¼ cup brown sugar

¼ cup chopped pecans or walnuts (optional)

½ tsp. ground cinnamon

Pinch of salt

¼ cup Botticelli Baking Extra Virgin Olive Oil

Apple Topping

3 tart apples, peeled, cored, and sliced into 1/8” thick slices

(50g) brown sugar

1 tsp. ground cinnamon

2 tsp. cornstarch

Cheesecake

4 cups cream cheese, softened

1 cup sugar

2/3 cup sour cream

4 eggs

1 tsp. vanilla

Pinch of salt

PREPARATION

For the crust, mix the graham cracker crumbs, sugar, cinnamon, and olive oil together until well combined.

Press into a parchment lined 7 in. false bottom pan.

Bake at 325F for 7 minutes. Remove from the oven and set aside.

For the apple topping, add everything to a saucepan and cook on low, stirring constantly until the apples are soft.

Next, make the crumble topping by mixing everything together in a medium bowl until crumbly.

Make the cheesecake by adding the cream cheese to the bowl of a stand mixer fitted with a paddle attachment. Beat on low until smooth, about 30 seconds.

Mix in the sugar followed by the sour cream, vanilla, salt and eggs. Mix the batter until silky smooth. Pour the batter over the crust.

Gently spread the apple topping on the cheesecake in a thin layer. Sprinkle on the crumble topping.

Gently wrap the pan in aluminum foil and place it in a larger baking pan/dish. Pour water into a larger dish (most of the way up the cheesecake pan, but not above the foil).

Carefully place the cheesecake and its water bath into the oven.

Bake at 300F for 75 minutes or until done, when you jiggle the cheesecake, it should all move as one, like Jell-O.

Remove the cheesecake from the water bath and let cool on top of the oven for 2 hours before placing in the fridge to cool overnight.