Apple Crisp Cheesecake

Apple crisp cheesecake is the ultimate fall dessert that combines the best of both worlds—creamy cheesecake and apple crisp. With a thick graham cracker crust, a luscious vanilla cheesecake filling, cinnamon-spiced apples, and a crunchy oatmeal crumble topping, this dessert will have you hooked from the first bite. The rich, tangy cheesecake paired with the warm cinnamon apples and crisp topping creates a mouthwatering combination. Add a drizzle of salted caramel for an extra touch of decadence, and you have a dessert that’s perfect for any special occasion or cozy evening.

Why You’ll Love This Recipe

This apple crisp cheesecake is the perfect dessert for fall lovers and cheesecake enthusiasts alike. It has all the comforting flavors of a classic apple crisp—cinnamon-spiced apples and oat crumble—melded into a creamy, smooth cheesecake. The graham cracker crust adds a delightful crunch, and the cheesecake filling is rich and tangy, balancing out the sweetness of the apples. With a combination of textures and flavors, it’s sure to impress your family and friends. Plus, it’s incredibly versatile, making it a great option for holidays, birthdays, or anytime you want to enjoy a comforting dessert.

Ingredients

For the Graham Cracker Crust:

• 3 cups graham cracker crumbs

• 3 tablespoons brown sugar

• 1/2 teaspoon cinnamon

• 1/2 cup unsalted butter, melted

For the Cinnamon Apples:

• 2 large apples (Granny Smith or Gala recommended)

• 2 tablespoons brown sugar

• 1 1/2 teaspoons cinnamon

For the Crisp Topping:

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/2 cup quick oats

• 1/4 cup unsalted butter, melted

For the Cheesecake Batter:

• 24 ounces full-fat cream cheese, room temperature

• 3/4 cup granulated sugar

• 1/4 cup brown sugar

• 1/2 teaspoon cinnamon

• 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)

• 1 teaspoon vanilla extract

• 1/2 cup sour cream, room temperature

• 3 large eggs, room temperature

• Boiling water (for water bath)

To Serve:

• Salted caramel sauce (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (180°C or 160°C in a fan-forced oven). Wrap the outside of a 9-inch springform pan in tin foil to prevent leaks and grease the pan lightly with non-stick cooking spray.

2. For the crust: Mix graham cracker crumbs, brown sugar, and cinnamon in a bowl. Add the melted butter and combine. Press the mixture into the bottom and halfway up the sides of the pan. Bake for 8-10 minutes, then remove from the oven.

3. For the cinnamon apples: Peel and core the apples, then slice them thinly. Toss the apple slices with brown sugar and cinnamon. Set aside in the fridge.

4. For the crisp topping: In a bowl, combine flour, brown sugar, and cinnamon. Stir in oats and melted butter until the mixture forms clumps. Set aside.

5. For the cheesecake filling: Beat the cream cheese and sugars in a large bowl until smooth. Add cornstarch and cinnamon, followed by sour cream and vanilla extract. Mix until smooth. Add eggs one at a time, mixing just until incorporated.

6. Assemble the cheesecake: Pour the cheesecake filling into the prepared crust. Layer the cinnamon apples evenly on top of the cheesecake. Sprinkle the oatmeal crumble topping over the apples.

7. Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch high. Bake for 50-60 minutes, or until the cheesecake has a slight wobble when nudged.

8. Let the cheesecake cool in the roasting pan to room temperature. Then cover with foil and refrigerate for at least 6 hours or overnight.

9. To serve: Remove the cheesecake from the fridge, trace the edges with a sharp knife, and remove the springform pan ring. Slice carefully with a sharp knife and drizzle with salted caramel sauce, if desired.

Servings and Timing

• Servings: 12 slices

• Prep time: 1 hour

• Cook time: 55 minutes

• Cooling & Chilling time: 7 hours

• Total time: 8 hours 55 minutes

Variations

• Gluten-Free: Substitute graham cracker crumbs with gluten-free biscuit crumbs, and use gluten-free flour for the crisp topping.

• Caramel Apple Twist: Add a layer of homemade or store-bought caramel sauce on top of the apples before adding the crisp topping.

• Different Apples: If you prefer a sweeter taste, use Gala or Honeycrisp apples. For a more tart flavor, stick with Granny Smith apples.

• Crust Alternatives: Swap the graham cracker crumbs with crushed digestive biscuits or Biscoff cookies for a different flavor profile.

Storage/Reheating

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days. The cheesecake is best enjoyed fresh but will keep well for a few days. Avoid freezing this recipe, as the oatmeal crumble topping may become soggy after thawing.

To reheat, let the cheesecake come to room temperature before serving, or microwave individual slices for about 20-30 seconds.

FAQs

1. Can I use a different type of apple for the cinnamon apples?

Yes, you can use other apple varieties like Gala or Honeycrisp. Just avoid soft apples like Red Delicious as they don’t hold up well when baked.

2. Can I make this cheesecake without a water bath?

While the water bath helps create a smooth texture, you can skip it, though the cheesecake might have a slightly different texture. Just be sure to bake at a lower temperature and keep an eye on it to prevent cracking.

3. How can I make the crust more firm?

You can add a bit more butter to the crust mixture if it seems too crumbly. A couple of extra tablespoons should help it hold together better.

4. How long should the cheesecake chill before serving?

Allow the cheesecake to chill in the fridge for at least 6 hours, but overnight is best for the flavors to set properly.

5. Can I freeze the cheesecake?

It’s not recommended to freeze this cheesecake due to the delicate nature of the crust and the oatmeal crumble. Freezing may affect its texture.

6. Can I use low-fat cream cheese for this recipe?

It’s best to use full-fat cream cheese for the creamiest texture. Low-fat or spreadable cream cheese may cause the cheesecake to be too soft.

7. What if I don’t have a springform pan?

You can use a regular round cake pan, but be sure to line the pan with parchment paper or foil to make removing the cheesecake easier.

8. Can I substitute the sour cream in the cheesecake batter?

Yes, you can use full-fat Greek yogurt as a substitute for sour cream for a slightly tangier flavor.

9. How can I prevent cracks in the cheesecake?

Make sure to avoid overmixing the batter, and don’t open the oven door during baking. Using a water bath helps, too, as it provides moisture to the cheesecake as it bakes.

10. Can I skip the caramel topping?

Yes, the cheesecake is delicious on its own, but if you love caramel, it’s a great addition! You can also try a drizzle of chocolate or a sprinkle of cinnamon.

Conclusion

This apple crisp cheesecake is a showstopper of a dessert, perfect for the fall season or any time you’re craving a sweet treat. With a rich, creamy cheesecake base, sweet cinnamon apples, and a crunchy, buttery crumble topping, it’s a dessert everyone will love. It’s easy to make, adaptable to your preferences, and guaranteed to impress your guests. So, grab your ingredients and get ready to indulge in this deliciously comforting dessert!