Apple Crisp Cheesecake

Indulge in the ultimate fall dessert with this Apple Crisp Cheesecake! Layers of creamy vanilla cheesecake sit atop a thick, buttery graham cracker crust, topped with tender cinnamon-spiced apples and a crunchy oatmeal crumble. For the ultimate touch, drizzle with salted caramel for a rich, decadent finish. Perfect for apple season, Thanksgiving, or any cozy autumn gathering.

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Why You’ll Love This Apple Crisp Cheesecake

• Two desserts in one: Combines the best of apple crisp and New York cheesecake.
• Creamy & decadent: Smooth, velvety cheesecake balances the crisp, cinnamon-spiced apples.
• Crunchy & flavorful: Thick graham cracker crust and oatmeal crumble add texture and depth.
• Perfect for fall & holidays: Great for Thanksgiving, apple season, or any special occasion.

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Ingredients

Graham Cracker Crust

• 3 cups graham cracker crumbs
• 3 tbsp brown sugar
• ½ tsp cinnamon
• ½ cup (112 g) unsalted butter, melted

Cinnamon Apples

• 2 large apples (Granny Smith or Gala recommended), peeled and thinly sliced
• 2 tbsp brown sugar
• 1 ½ tsp cinnamon

Crisp Topping

• ½ cup all-purpose flour (63 g)
• ½ cup brown sugar (100 g)
• 1 tsp cinnamon
• ½ cup quick oats
• ¼ cup unsalted butter (56 g), melted

Cheesecake Filling

• 24 oz (680 g) full-fat cream cheese, room temperature
• ¾ cup granulated sugar (150 g)
• ¼ cup brown sugar (50 g)
• ½ tsp cinnamon
• 1 tbsp cornstarch (or 2 tbsp all-purpose flour)
• 1 tsp vanilla extract
• ½ cup sour cream (120 ml), room temperature
• 3 large eggs, room temperature
• Boiling water (for water bath)

To Serve

• Salted caramel sauce

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Instructions

Step 1: Prep the Pan

1. Preheat oven to 350°F (180°C; 160°C fan).
2. Wrap a 9-inch (23-cm) springform pan with tin foil (bottom and sides) 3-4 times to prevent leaks. Lightly grease the pan.

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Step 2: Make the Crust

1. Mix graham cracker crumbs, brown sugar, and cinnamon.
2. Stir in melted butter until it resembles damp sand.
3. Press mixture into the bottom and halfway up the sides of the pan.
4. Bake for 8–10 minutes. Remove from oven and keep oven on.

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Step 3: Prepare Cinnamon Apples

1. Peel, core, and thinly slice apples.
2. Toss with brown sugar and cinnamon. Chill until ready to use.

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Step 4: Make the Crisp Topping

1. In a medium bowl, combine flour, brown sugar, and cinnamon.
2. Stir in oats and melted butter. Mixture should form clumps when squeezed. Set aside.

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Step 5: Make Cheesecake Filling

1. Beat cream cheese and both sugars until smooth.
2. Add cornstarch and cinnamon, mix until incorporated.
3. Stir in sour cream and vanilla.
4. Add eggs one at a time, mixing gently until fully combined.

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Step 6: Assemble & Bake

1. Pour cheesecake filling over baked crust and smooth top.
2. Layer apple slices evenly over the cheesecake (do not pour excess juice).
3. Sprinkle oatmeal crumble over the apples.
4. Place springform pan in a roasting pan. Pour boiling water into roasting pan until it reaches ~1 inch up the sides of cheesecake pan.
5. Bake 50–60 minutes until the center slightly wobbles.

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Step 7: Cool & Chill

1. Remove cheesecake from oven and cool in roasting pan to room temperature.
2. Cover and chill in fridge for at least 6 hours or overnight to set.

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Step 8: Serve

1. Run a sharp knife around edges before removing springform ring.
2. Slice with a thin, sharp knife.
3. Optionally, drizzle with salted caramel before serving.

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Tips for the Perfect Apple Crisp Cheesecake

• Apples: Use tart and firm varieties like Granny Smith for best flavor and texture.
• Cheesecake: Full-fat, block cream cheese works best. Avoid low-fat or tub varieties.
• Crust substitute: Digestive biscuits work well if graham crackers are unavailable.
• Crisp topping: Quick oats are preferred for easier slicing; old-fashioned oats can also work.
• Water bath: Essential for silky, crack-free cheesecake. Wrap pan tightly in foil.
• Chill time: Cheesecake must chill at least 6 hours or overnight for proper setting.

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Storage

• Refrigerate covered for up to 4 days.
• Freezing is not recommended; crumble may become soggy.

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Variations

• Drizzle with extra caramel or chocolate sauce.
• Add chopped nuts to the crumble for extra crunch.
• Swap apples for pears or peaches for a seasonal twist.

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Nutrition (per slice, without caramel)

• Calories: 596 kcal
• Carbs: 62 g
• Protein: 8 g
• Fat: 36 g
• Saturated Fat: 20 g
• Sugar: 42 g

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This Apple Crisp Cheesecake perfectly blends creamy, tangy cheesecake with sweet cinnamon apples and crunchy oatmeal topping—an indulgent fall dessert that’s sure to impress!