1-First, start by prepping your apple mixture. Combine the 2 pounds of apples peeled, cored, and finely chopped with 2/3 cup light brown sugar, 2 tablespoons unsalted butter, 2 teaspoons cornstarch, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt in a saucepan. For a quick tip from my kitchen, heat this on medium and simmer until it’s thickened and the apples turn tender, then stir in 1/2 teaspoon vanilla extract and let it cool. Oh, this step makes the apples so flavorful!

2-Next, mix up the crumble topping. In a separate bowl, combine 1/2 cup old fashioned oats, 1/3 cup all-purpose flour, 1/4 cup light brown sugar, 1/4 teaspoon baking soda, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt. Add 4 tablespoons unsalted butter melted and cooled, then mix until it gets clumpy. I love how this adds that perfect crunch on top!

3>Building the Crust: Now for the crust: Blend 1 1/2 cups graham cracker crumbs, 1/3 cup finely chopped walnuts, 2 tablespoons granulated sugar, 1 tablespoon light brown sugar, and 7 tablespoons salted butter. Press this mixture firmly into a 9-inch springform pan. Preheat your oven to 325°F (163°C) while you move on.

4-Then, prepare the cheesecake batter. Beat 24 ounces cream cheese softened with 1 cup granulated sugar until it’s super smooth. Stir in 1/2 cup sour cream and 1 teaspoon vanilla extract, then add 3 large eggs one at a time until just combined. Keep it gentle to avoid overmixing, which keeps the texture creamy.

5-Assembling and Baking: Time to layer it up! Pour half of the batter onto the crust, spread half of the cooled apple mixture over it, then add the remaining batter and apples. Top everything with that clumpy crumble mixture. Bake at 325°F (163°C) for 60 to 70 minutes until the edges are set but the center still jiggles a bit. Let it cool to room temperature before chilling for at least 6 hours. The wait is worth it for that perfect slice!