Apple Crisp Cheesecake

Apple Crisp Cheesecake is the ultimate fusion of creamy cheesecake and warm, cinnamon-spiced apple crisp.

This indulgent dessert features a buttery graham cracker crust, a smooth and velvety cheesecake layer, and a topping of tender, caramelized apples with a crunchy oat streusel. Perfect for fall, holidays, or any time you’re craving the comforting flavors of apple pie and cheesecake in one bite!

Kitchen Equipment Needed

• 9-inch springform pan
• Mixing bowls
• Electric mixer or whisk
• Food processor (optional, for crust)
• Measuring cups and spoons
• Spatula
• Baking sheet
• Saucepan (for caramelizing apples)

Ingredients Overview

• Graham cracker crust: Provides a buttery, slightly crunchy base.
• Cheesecake filling: A rich, creamy blend of cream cheese, sugar, and eggs.
• Apple topping: A warm, cinnamon-spiced apple mixture adds sweetness and texture.
• Oat streusel: A crispy topping that brings the “crisp” element to this cheesecake.

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour

For the Apple Topping

• 2 medium apples, peeled and diced (Granny Smith or Honeycrisp)
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon lemon juice

For the Oat Streusel

• 1/2 cup all-purpose flour
• 1/3 cup rolled oats
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons unsalted butter, melted

Directions

1. Prepare the Crust
   Preheat oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, then let cool.
2. Make the Cheesecake Filling
   In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, and flour. Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake
   Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the dish with hot water about halfway up the sides of the pan to create a water bath. Bake at 325°F (163°C) for 50-55 minutes, or until the center is slightly jiggly but set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours (preferably overnight).
4. Prepare the Apple Topping
   In a saucepan over medium heat, melt the butter and stir in the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, until the apples are soft and caramelized. Remove from heat and let cool.
5. Make the Oat Streusel
   In a bowl, mix the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until crumbly. Spread the mixture on a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes, until golden brown. Let cool.
6. Assemble the Cheesecake
   Once the cheesecake is fully chilled, spread the caramelized apples over the top, followed by the oat streusel.
7. Serve
   Slice and serve with whipped cream or caramel drizzle for an extra indulgent touch!

Prep Time

30 minutes

Cook Time

1 hour

Chill Time

4+ hours

Total Time

5 hours 30 minutes (including chilling)

Nutrition (per serving, ~10 servings)

• Calories: ~450
• Fat: ~28g
• Carbohydrates: ~45g
• Protein: ~6g

Expert Tips

• Use a Water Bath: A water bath prevents the cheesecake from cracking and ensures a smooth texture.
• Let It Chill Fully: For the best texture, chill the cheesecake overnight before adding toppings.
• Make It Ahead: This cheesecake can be made 1-2 days in advance and stored in the refrigerator.

FAQs

Can I use a different type of crust?
Yes! You can substitute the graham crackers with crushed Biscoff cookies, vanilla wafers, or even a shortbread crust.

What’s the best way to store leftovers?
Store the cheesecake covered in the refrigerator for up to 5 days. You can also freeze it without the topping for up to 2 months.

Can I make this without a water bath?
Yes, but the cheesecake may crack. If skipping the water bath, place a pan of hot water on the oven’s lower rack for moisture.

Storing & Freezing

• Storing: Keep in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.

Substitutions & Variations

• Dairy-Free: Use dairy-free cream cheese, sour cream, and butter alternatives.
• Nut-Free: Skip the streusel or replace oats with crushed graham crackers.
• Extra Caramel Flavor: Drizzle with salted caramel sauce before serving.

Apple Crisp Cheesecake

Apple Crisp Cheesecake is the ultimate fusion of creamy cheesecake and warm, cinnamon-spiced apple crisp.

Print Recipe Pin Recipe

Equipment

• - 9-inch springform pan
• Mixing bowls
• - Electric mixer or whisk
• - Food processor (optional, for crust)
• Measuring cups and spoons
• Spatula
• - Baking sheet
• - Saucepan (for caramelizing apples)

Ingredients

  

• #### For the Crust
• - 1 1/2 cups graham cracker crumbs
• - 1/4 cup granulated sugar
• - 1/2 teaspoon cinnamon
• - 6 tablespoons unsalted butter melted
• #### For the Cheesecake Filling
• - 24 oz 3 blocks cream cheese, softened
• - 3/4 cup granulated sugar
• - 3 large eggs
• - 1 teaspoon vanilla extract
• - 1/2 cup sour cream
• - 1 tablespoon all-purpose flour
• #### For the Apple Topping
• - 2 medium apples peeled and diced (Granny Smith or Honeycrisp)
• - 2 tablespoons unsalted butter
• - 1/4 cup brown sugar
• - 1 teaspoon cinnamon
• - 1/2 teaspoon nutmeg
• - 1 teaspoon lemon juice
• #### For the Oat Streusel
• - 1/2 cup all-purpose flour
• - 1/3 cup rolled oats
• - 1/4 cup brown sugar
• - 1/2 teaspoon cinnamon
• - 4 tablespoons unsalted butter melted

Instructions

 

• **Prepare the Crust**
• Preheat oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, then let cool.
• **Make the Cheesecake Filling**
• In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing after each addition. Stir in the vanilla extract, sour cream, and flour. Pour the filling over the cooled crust and smooth the top.
• **Bake the Cheesecake**
• Wrap the bottom of the springform pan with aluminum foil and place it in a larger baking dish. Fill the dish with hot water about halfway up the sides of the pan to create a water bath. Bake at 325°F (163°C) for 50-55 minutes, or until the center is slightly jiggly but set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours (preferably overnight).
• **Prepare the Apple Topping**
• In a saucepan over medium heat, melt the butter and stir in the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice. Cook for 5-7 minutes, until the apples are soft and caramelized. Remove from heat and let cool.
• **Make the Oat Streusel**
• In a bowl, mix the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until crumbly. Spread the mixture on a lined baking sheet and bake at 350°F (175°C) for 10-12 minutes, until golden brown. Let cool.
• **Assemble the Cheesecake**
• Once the cheesecake is fully chilled, spread the caramelized apples over the top, followed by the oat streusel.
• **Serve**
• Slice and serve with whipped cream or caramel drizzle for an extra indulgent touch!