Greek Yogurt Cheesecake with Apple Streusel Topping

I am utterly and completely in a Fall state of mind- I know, technically I'm a few days early, but as soon as I picked up my Pumpkin Cupcake candles from Bath & Body Works I promptly bid adieu to Summer and started daydreaming about breaking out my chunky riding boots and cozy sweaters...now if only the sunny Santa Barbara weather would cooperate with my wardrobe preferences.

As we transition into this cooler season I find myself looking forward to infusing my dishes with all of the wonderful flavors of Fall. Warm, comforting and full of spices, Autumn recipes are among my all-time favorites to make.

So I'm officially kicking off the season with an irresistible recipe for an apple, caramel and streusel topped cheesecake! But this is not just any cheesecake, people. This one is no-bake (which I love- just set it and forget it!) and features a tangy, fluffy hint of greek yogurt. It's just the thing to lighten up this otherwise decadent dessert.

I came across this recipe in a winter issue of Bon Appetit last year and have made it many times for clients in its original incantation featuring pomegranate syrup. This time, however, I wanted to give it an autumnal makeover, and with the addition of caramelized apples, notes of cinnamon and nutmeg, crunchy baked streusel topping and an indulgent drizzle of caramel sauce, well...let's just say I may or may not be bundled up in a thick knit sweater, snacking on a slice of this cheesecake with a pumpkin candle burning as I type this! Enjoy!

adapted from Bon Appetit
Ingredients

for the crust:

Nonstick vegetable oil spray
1 1/2 cups graham cracker crumbs
1 stick unsalted butter, melted
1/4 cup sugar

for the filling:

2 teaspoons powdered gelatin
1 1/2 lbs cream cheese, room temperature
1 1/2 cups plain whole-milk Greek yogurt
1/2 cup sugar
2 tsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp salt

for the apple streusel: 

2 Granny Smith apples, peeled, cored and diced
1 tsp ground cinnamon, divided
1/4 tsp ground nutmeg
1 tbsp lemon juice
3 tbsp butter, divided
2 tbsp sugar
1 cup firmly packed brown sugar
1 cup flour
1/2 cup oats
1/2 cup homemade or store bought caramel sauce

Instructions
1. Coat bottom and sides of pan with nonstick spray. Line bottom with a parchment-paper round. Using your fingertips, mix crust ingredients in a medium bowl until mixture holds together when pinched. Pack onto bottom of pan in an even layer. Chill until firm, at least 1 hour.
2. Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes.
3. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
4. Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet. With processor running, drizzle gelatin into cream cheese mixture; mix until well blended.
5. Pour into prepared crust. Tap pan firmly on the counter to break up any big air bubbles. Smooth top. Cover tightly with plastic wrap and chill for at least 6 hours before serving.
6. In a small bowl, stir together apples, 1/2 tsp cinnamon, nutmeg and lemon juice. Add 1 tablespoon butter to a skillet and melt over medium heat. Add apples and sugar and stir to coat. Sauté until apples begin to caramelize, about 6 minutes. Set aside to cool.
7. Preheat oven to 350 degrees. Mix brown sugar, flour, oats and remaining 2 tablespoons butter in a bowl with fingers until coarse lumps form. Transfer to a baking sheet and spread in an even layer. Bake until golden brown, about 10 minutes. Allow to cool, then crumble mixture.
8. To serve, gently remove cheesecake from springform pan and top with apples, streusel and caramel sauce.