Why You’ll Love This Recipe

Dual Delight: Combines the rich creaminess of cheesecake with the comforting warmth of apple crisp.
Texture Harmony: Enjoy the contrast between the smooth cheesecake, crunchy crust, and crisp topping.
Seasonal Favorite: A perfect way to showcase fresh apples during the fall season.
Make-Ahead Friendly: Prepare in advance for stress-free entertaining.

Ingredients

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

For the Crust:

Graham cracker crumbs
Brown sugar
Ground cinnamon
Melted butter

For the Cheesecake Filling:

Cream cheese, softened
Granulated sugar
Brown sugar
Ground cinnamon
Cornstarch
Sour cream
Vanilla extract
Large eggs

For the Apple Layer:

Large apples (such as Granny Smith or Honeycrisp), peeled and thinly sliced
Brown sugar
Ground cinnamon

For the Oatmeal Crumble Topping:

All-purpose flour
Brown sugar
Ground cinnamon
Quick oats
Melted butter

Directions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Prepare the Apple Layer: In a bowl, toss the peeled and sliced apples with brown sugar and cinnamon until evenly coated. Set aside.
Prepare the Oatmeal Crumble Topping: Mix flour, brown sugar, cinnamon, and quick oats in a separate bowl. Add melted butter and combine until the mixture forms small clumps.
Prepare the Cheesecake Filling: Beat softened cream cheese, granulated sugar, and brown sugar until smooth. Add cinnamon and cornstarch, mixing well. Blend in sour cream and vanilla extract. Add eggs one at a time, mixing just until combined to avoid overmixing.
Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top. Arrange the spiced apple slices evenly over the filling, avoiding any excess juice. Sprinkle the oatmeal crumble topping over the apples.
Bake: Wrap the bottom of the springform pan with aluminum foil to prevent water ingress. Place the pan in a large roasting dish and pour boiling water into the dish until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for approximately 70-80 minutes, or until the center is set but slightly jiggly.
Cool and Chill: Remove the cheesecake from the water bath and allow it to cool to room temperature. Once cooled, refrigerate for at least 6 hours or overnight to set completely.

Servings and Timing

Servings: This cheesecake yields about 12 slices.
Preparation Time: Approximately 30 minutes.
Cooking Time: Around 70-80 minutes.
Chilling Time: At least 6 hours, preferably overnight.

Variations

Nutty Addition: Incorporate chopped pecans or walnuts into the crumble topping for added crunch.
Caramel Drizzle: Enhance the dessert by drizzling warm caramel sauce over each slice before serving.
Spice Blend: Add a pinch of nutmeg or allspice to the apple mixture for a deeper spice profile.
Gluten-Free Option: Use gluten-free graham crackers and certified gluten-free oats to accommodate dietary restrictions.

Storage/Reheating

Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Reheating: For a warm serving, microwave individual slices for about 20 seconds.

FAQs

What type of apples are best for this cheesecake?

Firm varieties like Granny Smith or Honeycrisp are ideal due to their ability to hold shape during baking and their balanced sweetness.

Can I make this cheesecake ahead of time?

Yes, it’s recommended to prepare the cheesecake a day in advance to allow it to set properly in the refrigerator.

Do I need to use a water bath for baking?

Using a water bath helps prevent cracks and ensures a smooth, creamy texture. It’s especially beneficial for this cheesecake.

How do I prevent the crust from becoming soggy?

Pre-baking the crust helps

Apple Crisp Cheesecake

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For the crust:

Graham cracker crumbs
Brown sugar
Ground cinnamon
Melted butter

For the cheesecake filling:

Cream cheese
Granulated sugar
Brown sugar
Ground cinnamon
Cornstarch
Sour cream
Vanilla extract
Eggs

For the apple layer:

Large apples
Brown sugar
Ground cinnamon

For the crisp topping:

All-purpose flour
Brown sugar
Ground cinnamon
Quick oats
Melted butter

Author: Emily
Prep Time: Approximately 45 minutes
Cook Time: 70-80 minutes
Total Time: Approximately 2 hours (plus at least 6 hours chilling time)
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the crust: Combine graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes.
Prepare the apple layer: Peel and thinly slice apples. Toss with brown sugar and cinnamon.
Prepare the crisp topping: Mix flour, brown sugar, cinnamon, and quick oats. Stir in melted butter until crumbly.
Prepare the cheesecake filling: Beat cream cheese and sugars until smooth. Add cinnamon and cornstarch, mixing well. Blend in sour cream and vanilla extract. Add eggs one at a time, mixing after each addition.
Assemble the cheesecake: Pour filling over the baked crust. Layer the cinnamon-coated apple slices evenly on top, avoiding any excess juice. Sprinkle the crisp topping over the apples.
Bake the cheesecake: Wrap the springform pan with foil to prevent water ingress. Place it in a large roasting pan and add boiling water until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for about 70-80 minutes, or until the center is set.
Cool and chill: Remove the cheesecake from the water bath and cool to room temperature. Refrigerate for at least 6 hours or overnight before serving.

Notes

For best results, prepare the cheesecake a day in advance to allow it to set properly.
Use quick oats for the crisp topping to achieve a finer texture that’s easier to slice.
Ensure the springform pan is thoroughly wrapped with foil to prevent water from seeping into the crust during the water bath.