Why You’ll Love Apple Crisp Cheesecake Recipe
This dessert gives you two iconic desserts in one: rich cheesecake and apple crisp. The creamy filling contrasts perfectly with the tart cinnamon‑spiced apples and crisp streusel topping. It’s an impressive dessert for gatherings or special occasions and can be prepared ahead since it needs to chill before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham Cracker Crust
3 cups graham crumbs
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 cup unsalted butter, melted
Cinnamon Apples
2 large apples (such as Granny Smith or Gala)
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
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
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 flour)
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
3 large eggs, room temperature
To Serve
salted caramel sauce (optional)
Directions
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Preheat your oven to 350°F (180°C). Wrap the outside of a 9‑inch springform pan tightly with tin foil to prevent water from leaking in during the water bath.
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Make the crust: In a medium bowl, mix the graham crumbs, brown sugar, and cinnamon. Stir in the melted butter and press the mixture into the bottom and about halfway up the sides of the pan. Bake for 8–10 minutes, then remove from the oven and keep the oven on.
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Prepare the apples: Peel, core, and thinly slice the apples. Toss them with brown sugar and cinnamon, then set aside or refrigerate until needed.
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Make the crisp topping: In a bowl, combine the flour, brown sugar, cinnamon, and oats. Stir in the melted butter until the mixture forms clumps. Set aside.
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Make the cheesecake filling: In a large bowl, beat the cream cheese and both sugars until smooth. Mix in the cornstarch and cinnamon. Add the sour cream and vanilla extract and beat until combined. Add the eggs one at a time, mixing just until incorporated.
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Assemble: Pour the cheesecake batter over the prebaked crust and smooth the top. Arrange the sliced apples in an even layer over the filling, avoiding any excess juice. Sprinkle the crisp topping evenly over the apples.
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Place the springform pan in a large roasting pan. Pour boiling water into the roasting pan so it comes about 1 inch up the sides of the springform pan. Bake for about 50–60 minutes. The center should have a slight wobble.
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Remove the cheesecake from the oven and let it cool in the roasting pan to room temperature. Carefully unwrap and chill in the refrigerator for at least 6 hours or overnight.
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Slice and serve with a drizzle of salted caramel if desired.
Servings and timing
Servings: 12 pieces
Prep time: about 1 hour
Cook time: about 55 minutes
Cooling and chilling time: about 7 hours (best if chilled overnight)
Variations
• Nut variation: Add chopped pecans or walnuts to the crisp topping for extra crunch.
• Spiced apple blend: Use a mix of Granny Smith and Honeycrisp apples for balanced tart‑sweet flavor.
• Caramel swirl: Gently swirl caramel sauce into the cheesecake batter before baking.
• Mini versions: Prepare in muffin tins with liners for individual portions.
• Gluten‑free: Use gluten‑free graham cracker crumbs and certified gluten‑free oats.
Storage/Reheating
• Refrigerator: Store leftover cheesecake covered in the fridge for up to 4 days.
• Freezing: Cheesecake can be frozen (without caramel topping) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
• Reheating: For slightly warmed slices, microwave briefly (10–15 seconds) or serve at room temperature.
FAQs
What type of apples are best for apple crisp cheesecake?
Tart, firm apples like Granny Smith or Honeycrisp hold their shape and balance the sweetness of the cheesecake.
Do I need to bake the crust before adding the filling?
Yes, prebaking the crust ensures it holds together well and doesn’t become soggy.
Can I skip the water bath?
While not mandatory, using a water bath helps the cheesecake bake evenly and prevents cracking.
Why does the cheesecake need to chill so long?
Chilling allows the cheesecake to fully set and develop its flavor and texture.
Can I make this cheesecake ahead of time?
Absolutely, this cheesecake is perfect for making a day in advance and storing in the fridge.
How do I prevent cracks in the cheesecake?
Avoid overmixing, bake in a water bath, and don’t overbake. Let it cool gradually.
Can I use old‑fashioned oats instead of quick oats?
Yes, but pulsing them in a food processor can help create a finer texture.
Is caramel sauce necessary?
It’s optional, but adds a rich, sweet contrast that enhances the apple crisp topping.
Can this recipe be made gluten‑free?
Yes, use gluten‑free graham crackers and oats to make the recipe gluten‑free.
How should I store leftover cheesecake?
Store in the refrigerator covered tightly for up to 4 days, or freeze for up to 2 months.
Conclusion
Apple Crisp Cheesecake is a show‑stopping dessert that blends creamy cheesecake with warm, spiced apple flavors and a crunchy oat topping. It’s perfect for fall holidays or any time you want a dessert that impresses. With options for variations and make‑ahead convenience, this is a dessert worth adding to your baking rotation.
Apple Crisp Cheesecake
This Apple Crisp Cheesecake combines a creamy cheesecake base with a spiced apple topping and a buttery crisp crumble. It’s the perfect fall dessert that marries apple pie and cheesecake into one decadent treat.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 8 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
- 3 cups peeled, chopped apples (about 3 medium apples)
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp granulated sugar (for apples)
- 3/4 cup all-purpose flour (for crumble)
- 1/2 cup brown sugar (for crumble)
- 1/2 cup cold unsalted butter, cubed (for crumble)
- Optional: caramel sauce for topping
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside with aluminum foil to prevent leaks.
- In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined. Mix in eggs one at a time, then add vanilla and flour. Pour the batter into the cooled crust.
- In a separate bowl, combine chopped apples, cinnamon, nutmeg, and sugar. Spoon evenly over the cheesecake batter.
- In another bowl, mix flour and brown sugar for the crumble topping. Cut in the cold butter using a pastry cutter or fingers until crumbly. Sprinkle over the apple layer.
- Bake the cheesecake for 60-70 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour in the oven. Then refrigerate for at least 6 hours or overnight.
- Before serving, optionally drizzle with caramel sauce.
Notes
- Use tart apples like Granny Smith for best flavor balance.
- Make sure cream cheese is softened to avoid lumps.
- The cheesecake can be made a day in advance and stored in the fridge.
- Wrap the bottom of the springform pan in foil tightly to prevent water bath leaks if using one.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 35g
- Sodium: 310mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
