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.