Instructions

1. Grease 9-inches springform with baking spray, and line the bottom with parchment paper. Adjust the oven rack just below the center (to the lower third position) and preheat the oven to 350 F.

Crisp Topping:

1. Stir together flour, oats, brown sugar, sugar and cinnamon. Add melted butter and whisk with a fork to make the crumbs, set aside.

Cinnamon Sugar:

1. In a small bowl whisk together light brown sugar and cinnamon, then set aside.

Apple Filling:

1. Peel and core apples, chop into small 1/3-1/2 inch cubes, and place in a large bowl. Toss apples with 1 teaspoon of cinnamon and 2 Tablespoons granulated sugar sugar, set aside.

Cake:

1. In a small bowl whisk dry ingredients (flour, baking powder, and salt), and set aside.
2. Beat room temperature butter with sugar and vanilla extract. Add eggs and mix to combine. Then add sour cream and mix in.
3. In 2-3 addition, add dry ingredients mix (flour, salt, and baking powder) and mix to combine. Scrape down the bowl with a rubber spatula to make sure there are no lumps.

Cheesecake Filling:

1. Beat softened cream cheese with sugar, and vanilla. Add an egg and mix just to combine. Set Aside.

Assembling The Cake:

1. Spread half of the cake mixture in the prepared pan. It will be a thin layer.
2. Scatter half of the apple mixture, and gently press apples with the back of the spoon to slightly sink into the batter.
3. Sprinkle with one-half of the cinnamon sugar mixture.
4. Spoon the cheesecake mixture over the apples and gently spread using the back of the spoon. Don’t go all the way to the edges of the pan.
5. Scatter half of the remaining apple mixture and sprinkle with half of the remaining cinnamon-sugar mixture.
6. Spoon the remaining batter and gently smooth the top.
7. Scatter the remaining apples and sprinkle with a cinnamon-sugar mixture.
8. Finally, sprinkle with the crisp topping.
9. Bake in a preheated oven for about 70-90 minutes, or until the toothpick inserted in the center comes out clean. This is a heavy cake full of apples, so if your cake takes longer, that’s OK. Just tent it with aluminum foil after 40-50 minutes if the top starts browning too much.
10. Remove from the oven and cool for 20-30 minutes in the pan set on a cooling rack. Then run a thin knife around the cake, loose the ring from a springform pan, and remove it.
11. To make the glaze stir powdered sugar, milk, and vanilla. Drizzle over cooled cake.
12. Keep up to one day on the counter. For longer storage, cover and keep in the fridge, for up to a week.