Scale

Crust:

1 ½ cups graham cracker crumbs (ensure halal-certified)

6 tbsp unsalted butter, melted

2 tbsp sugar

Cheesecake Filling:

24 oz cream cheese, softened

¾ cup sugar

3 large eggs

½ cup sour cream

1 tsp vanilla extract

Apple Layer:

3 medium apples, peeled and diced

2 tbsp butter

¼ cup brown sugar

1 tsp cinnamon

¼ tsp nutmeg

Streusel Topping:

½ cup all-purpose flour

½ cup rolled oats

¼ cup brown sugar

½ tsp cinnamon

4 tbsp cold butter, cubed

Optional: Halal caramel sauce for drizzling

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Prepare crust: Mix crumbs, melted butter, and sugar. Press into bottom of springform pan and chill.

Cook apples: In a skillet, sauté apples with butter, brown sugar, cinnamon, and nutmeg until softened. Let cool.

Make cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.

Assemble: Pour cheesecake batter into crust, spoon apples over the top.

Make streusel: Mix flour, oats, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle over apples.

Bake: At 325°F (160°C) for 55–65 minutes, until set but slightly jiggly in the center. Cool completely.

Chill: Refrigerate for at least 4 hours before slicing. Drizzle with caramel sauce before serving.

Use tart apples for balance. Chill overnight for best results. Add nuts to streusel for extra crunch.