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Apple Crisp Cheesecake

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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.

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

  1. Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the outside with aluminum foil to prevent leaks.
  2. 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.
  3. 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.
  4. In a separate bowl, combine chopped apples, cinnamon, nutmeg, and sugar. Spoon evenly over the cheesecake batter.
  5. 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.
  6. Bake the cheesecake for 60-70 minutes, until the edges are set and the center is slightly jiggly.
  7. 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.
  8. 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

Find it online: https://yumfamilyrecipes.com/best-apple-crisp-cheesecake/