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

1 tsp vanilla extract

½ cup sour cream

Apple Layer:

3 medium apples, peeled and diced

2 tbsp butter

¼ cup brown sugar

1 tsp cinnamon

¼ tsp nutmeg

Crumble Topping:

½ cup all-purpose flour

½ cup oats

¼ cup brown sugar

¼ tsp cinnamon

4 tbsp cold butter, cubed

Optional: Halal caramel sauce for drizzling

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Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Chill while preparing filling.

Cook the apples: In a pan, sauté apples with butter, brown sugar, cinnamon, and nutmeg until softened. Set aside to cool.

Make the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.

Assemble: Pour half the cheesecake batter into the crust, add a layer of apples, then top with remaining batter.

Prepare crumble topping: Mix flour, oats, brown sugar, cinnamon, and cold butter until crumbly. Sprinkle on top.

Bake: Preheat oven to 325°F (160°C). Bake for 55–65 minutes, until center is mostly set. Cool completely, then refrigerate for at least 4 hours.

Serve: Drizzle with caramel sauce before serving.

For best results, chill overnight before serving. Add nuts to the crumble for extra crunch.