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This cheescake has a crunchy top and soft filling. With so much flavor in one dessert, you have to try it !

Ingredients

Graham cracker crust:

• 18 Graham cracker sheets
• 4 TBSP brown sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1 stick melted butter (1/2 cup)

Apple crumb:

• 1 1/2 cups AP flour
• 1/2 cup brown sugar
• 1 TSP cinnamon
• 1/4 TSP salt
• 1 stick melted butter (1/2 cup)
• 2 peeled apples (chopped)

Cheesecake batter:

• 3 8-Ounce cream cheese (room temperature)
• 1 cup Greek yogurt
• 4 eggs (room temperature)
• 2 TSP vanilla extract
• 2 TBSP cornstarch ( or flour)
• 1 cup white sugar
• Pinch of salt
• Store bought caramel for serving or drizzle on top.

Instructions:

1. Pre-heat oven to 350 F, then spray a 9 inch cake pan with cooking spray and place parchment paper on the bottom.
2. Add Graham crackers to a ziploc bag and use a rolling pin to crush them rolling. You can use a food processor for a faster outcome. Then, add your crumbs to a bowl and combine your brown sugar, cinnamon, and salt. Once all is incorporated, add your butter and mix, then add your mixture to your pan and gently press it in the bottom and all around. Then bake for 7- 10 minutes. When your crust is slightly brown, take it out and let it cool!
3. For your apple crumbs, start with combining flour, brown sugar, cinnamon, and salt in a medium-sized bowl. Then add in you butter and mix together. (it should be clump like, that’s perfectly normal). When done, peel and chop your apples, then add to the bowl and fold.
4. Now for your cheesecake batter, start with adding your room temperature cream cheese and cream it with any mixer for about 1 minute. Then add your great yogurt, vanilla extract, and mix again until just combined. Beat in the eggs 1 at a time. (just so all the eggs get mixed well), Then add your cornstarch, sugar, and salt and finally mix one last time until all is incorporated.
5. With your now cooled crust, pour your batter over crust and sprinkle the apple crumb we made earlier, Bake your cheesecake for 60-70 minutes. ( it should have a slight jiggle) once you’ve taken out you cheesecake let it cool for about 1-2 hours or when it’s room temperature and refrigerate for atleast 2 hours then drizzle your caramel and it’s time to serve!