Description
This Apple Crisp Cheesecake combines the creamy, rich texture of classic cheesecake with the warm, spiced flavors of apple crisp for a dessert that’s perfect for fall or any occasion. Featuring a buttery graham cracker crust, a smooth cheesecake filling, cinnamon-spiced apples, and a crisp oat topping, this recipe offers a delightful balance of sweetness and tartness with every bite.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 0.25 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
Apple Topping
- 3 cups apples, peeled, cored, and thinly sliced (preferably Granny Smith)
- 0.5 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
Crisp Topping
- 0.75 cup all-purpose flour
- 0.75 cup old-fashioned rolled oats
- 0.25 cup unsalted butter, melted
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a bowl, combine the graham cracker crumbs, 0.25 cup granulated sugar, and 0.5 cup melted butter until the mixture is evenly combined. Press this firmly into the bottom of the pan forming an even layer. Bake for 10 minutes, then remove and let it cool while you prepare the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the remaining 0.25 cup granulated sugar and continue mixing until the mixture is light and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream and vanilla extract until fully blended and smooth.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula to create an even layer.
- Prepare the apple topping: In a separate bowl, toss the thinly sliced apples with brown sugar, cinnamon, and nutmeg until the apples are well coated.
- Prepare the crisp topping: In another bowl, combine the all-purpose flour and rolled oats. Drizzle the remaining melted butter over the mixture and stir until crumbly and evenly coated.
- Add toppings and bake: Evenly spoon the spiced apple mixture over the cheesecake batter. Then sprinkle the crumbly oat topping evenly over the apples. Bake the assembled cheesecake in the preheated oven for 55 to 65 minutes, or until the center is just set but slightly jiggly.
- Cool and chill: Turn off the oven and crack the door slightly, allowing the cheesecake to cool inside for one hour to prevent cracking. Afterward, refrigerate the cheesecake for at least 4 hours or preferably overnight to set properly before slicing and serving.
Notes
- Use Granny Smith apples for a tart contrast to the sweet cheesecake.
- For cleaner and neater slices, wipe the knife between each cut.
- Make sure all eggs and dairy ingredients are at room temperature for a smooth filling.
- Do not overbake; the cheesecake center should be slightly jiggly before cooling.
