Apple Pie Almond Croissant Cheesecake

1. Preheat oven to 350F.

2. Make the cheesecake crust. In a large bowl, or the bowl of a food processor, add the graham cracker crumbs, cinnamon, butter and sugar. Mix or pulse if using the food processor until all ingredients are well combined.

Pour the mixture into a 9-inch springform pan. Use the bottom of a glass to smooth out the bottom of the crust and press the crust up along the sides of the pan.

Bake in 350F preheated oven for 8 minutes, then remove from the oven and set aside until ready to use.

Reduce oven temperature to 325.

3. Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl, using a handheld mixer, add the softened cream cheese, sugar and sour cream. Beat until well combined.

Add in the heavy cream and vanilla extract and mix just until combined.

Add in the eggs one at a time, mixing just until combined.

4. Make the apple pie filling. In a measuring cup, measure out the ¼ cup cold water. Add in the cornstarch and whisk to combine. In a medium sized saucepan, add all ingredients for the apple pie mixture, including the cornstarch mixture. Cook just until sugar is dissolved, butter is melted and mixture is thickened. Remove from heat and allow to cool 10 minutes.

5. Make the almond croissant filling. In the bowl of a stand mixer fitted with the paddle attachment or a mixing bowl, using a handheld mixer, beat together the butter and sugar until combined. Add in the egg and mix just until combined. Add in the flour and almond extract and beat just until combined.

6. Assemble the cheesecake. Pour half the cheesecake batter into the cooled crust. Pipe half the almond croissant filling on top. Top with half the apple pie filling mixture. Pour the remaining half of cheesecake batter on top, then add the remaining almond croissant filling and apple pie mixture. Top with a generous amount of sliced almonds.

Wrap the bottom and sides of the springform pan with aluminum foil. Place the wrapped pan in a 12-inch round cake pan, large roasting pan, or just larger pan in general.

Place the pan on the middle oven rack. Pour hot water into the larger pan until it comes about halfway up the sides of the springform pan.

6. Bake in 325F preheated oven for 65-75 minutes, or until the edges are set and the center wobbles slightly.

7. Remove the cheesecake from the oven and allow the cheesecake to cool for 1 hour at room temperature on a wire cooling rack.

8. Place the cheesecake in the refrigerator and allow to cool for 4 hours, or up to overnight. If you cool overnight, cover the top of the cheesecake with plastic wrap after the cheesecake has sat in the fridge for 2-3 hours. This will help keep the cheesecake from drying out.

9. Dust the top of the cheesecake with powdered sugar before serving.