Description

Apple Crisp Cheesecake combines the creamy richness of cheesecake with cinnamon-spiced apples and a crunchy oatmeal crumble topping. Topped with a drizzle of salted caramel, this dessert is perfect for fall and any special occasion.

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)

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Instructions

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

Notes

For a gluten-free version, substitute graham cracker crumbs with gluten-free biscuit crumbs, and use gluten-free flour for the crisp topping.
For a caramel apple twist, add a layer of homemade or store-bought caramel sauce on top of the apples before adding the crisp topping.
If you prefer sweeter apples, use Gala or Honeycrisp. Granny Smith apples offer a more tart flavor.
Swap the graham cracker crumbs for crushed digestive biscuits or Biscoff cookies for a different flavor profile in the crust.

Prep Time: 1 hour
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 36g
Sodium: 220mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 3g
Protein: 5g
Cholesterol: 95mg