Why You’ll Love This Recipe
Apple Crisp Cheesecake combines the creamy richness of cheesecake with the comforting crunch of apple crisp. Featuring a buttery graham cracker crust, spiced apple filling, velvety cheesecake layer, and a sweet oat crumble topping, this dessert is perfect for holidays, special occasions, or cozy evenings at home.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
crust
graham cracker crumbsmelted buttersugar
cheesecake layer
cream cheesesugarvanilla extracteggs
apple filling
apples (peeled and diced)brown sugarcinnamonground nutmeglemon juice
crisp topping
rolled oatspacked brown sugarsugarflourcold buttercinnamon
directions
Preheat your oven to 350°F (175°C) and grease a springform pan.
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of the pan and bake for 10 minutes. Let cool.
In another bowl, beat the cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing well. Pour over the cooled crust.
Toss diced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Spoon evenly over the cheesecake layer.
For the topping, mix oats, brown sugar, sugar, flour, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the apples.
Bake for 45-50 minutes, or until the center is set and the top is golden.
Cool at room temperature, then refrigerate for at least 4 hours before serving.
Servings and timing
This recipe yields approximately 12 slices.Preparation time: 25 minutesBaking time: 50 minutesCooling and chilling time: 4 hours 30 minutesTotal time: about 5 hours 45 minutes
Variations
Use pears instead of apples for a twist on the classic flavor.
Add chopped pecans or walnuts to the crisp topping for extra crunch.
Mix caramel sauce into the apple layer for a richer taste.
Use a ginger snap crust for a spicier base.
storage/reheating
Store Apple Crisp Cheesecake in the refrigerator in an airtight container for up to 5 days.It can also be frozen (whole or by slice) for up to 2 months. Thaw overnight in the fridge.For a warm touch, microwave a slice for 15-20 seconds before serving.
FAQs
Can I make this cheesecake in advance?
Yes, it’s perfect for making a day ahead to let the flavors develop and set properly.
Do I have to peel the apples?
Peeling is recommended for a smoother texture, but you can leave them on for a rustic look.
Can I use store-bought apple pie filling?
Yes, but fresh apples provide the best texture and flavor.
What kind of apples work best?
Granny Smith, Honeycrisp, or a mix of sweet and tart apples are ideal.
Why is my cheesecake cracking?
Avoid over-mixing the batter and don’t open the oven door during baking. A water bath can also help prevent cracks.
Can I skip the topping?
The crisp topping adds texture, but you can omit it for a classic cheesecake version.
Is this gluten-free?
Not as written, but you can use gluten-free oats and flour substitutes.
How do I know it’s done baking?
The edges should be set and the center slightly jiggly—it will firm up as it cools.
Can I add caramel drizzle?
Absolutely! A drizzle of caramel enhances the apple and cheesecake flavors beautifully.
Can I double the recipe?
Yes, but use a larger pan and increase baking time accordingly.
Conclusion
Apple Crisp Cheesecake is the ultimate fusion of comfort dessert and creamy indulgence. With its layered textures and warm flavors, it’s sure to impress guests or satisfy any sweet tooth. Serve it chilled or slightly warmed with a scoop of ice cream for an unforgettable treat.
Print
Apple Crisp Cheesecake
- Prep Time: 25 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 5 hours 45 minutes (including chill)
- Yield: 12–16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent cheesecake topped with a warm, cinnamon‑spiced apple crisp, combining creamy richness and cozy fall flavors.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8‑oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons brown sugar
- 1/2 cup all‑purpose flour
- 1/2 cup old‑fashioned oats
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 325°F (163°C). Grease a 9‑inch springform pan and line the bottom with parchment.
- Mix graham cracker crumbs with melted butter; press firmly into the bottom of springform pan. Bake 10 minutes, then let cool.
- In a large bowl, beat cream cheese and granulated sugar until smooth.
- Add eggs one at a time, beating on low after each. Mix in vanilla and sour cream until just combined.
- Pour cheesecake batter over cooled crust and smooth the top.
- Bake cheesecake in center of oven for 50–60 minutes until edges are set but center slightly wobbly.
- While baking, prepare apple crisp topping: in a bowl, toss diced apples with cinnamon, nutmeg, and brown sugar.
- In another bowl, combine flour, oats, brown sugar, and cubed cold butter; rub together until crumbly.
- When cheesecake is done, remove from oven. Spoon spiced apples evenly over top, then sprinkle crisp mixture on apples.
- Return cheesecake to oven and bake additional 15–20 minutes until topping is golden and apples tender.
- Cool on a wire rack 1 hour, then refrigerate at least 4 hours or overnight before releasing springform ring and serving.
Notes
- Use tart apples like Granny Smith for balance.
- Make crisp topping ahead and store in fridge until ready to bake.
- To avoid cracked cheesecake surface, bake in a water bath or place a pan of water on lower rack.
- Serve with whipped cream or vanilla ice cream.
- Leftovers keep well for 3–4 days refrigerated.