Apple Crisp Cheesecake Recipe

Indulge in a dessert that combines the creamy richness of cheesecake with the warm, comforting flavors of apple crisp. This Apple Crisp Cheesecake is layered with a buttery graham cracker crust, creamy cheesecake filling, spiced cinnamon apple topping, and a crumbly oat crisp layer for added texture. Each slice is bursting with autumn-inspired flavors that make it perfect for holidays, family gatherings, or just as a special treat.

Instructions

Step 1: Make the Crust

1. Preheat Oven: Set the oven to 325°F (160°C).
2. Prepare the Crust Mixture: In a bowl, combine the crushed graham crackers and sugar, then add the melted butter. Stir until all the crumbs are evenly coated and moist.
3. Press the Crust into the Pan: Press the crust mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Use the back of a measuring cup for a smooth finish.
4. Bake the Crust: Bake the crust for 8-10 minutes until golden brown. Remove from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

5. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
6. Add Sugar and Vanilla: Add the sugar and vanilla extract to the cream cheese and mix until fully incorporated.
7. Add Eggs, One at a Time: With the mixer on low speed, add the eggs one at a time, blending just until each one is incorporated to avoid overmixing.
8. Add Sour Cream and Optional Flour: Gently fold in the sour cream (and flour, if using) to give the cheesecake a creamy texture with some extra stability.

Step 3: Pour and Bake the Cheesecake

9. Pour Filling Over Crust: Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
10. Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes or until the center is slightly jiggly but mostly set. Turn off the oven and leave the door slightly open to allow the cheesecake to cool gradually, about 1 hour, to avoid cracks.

Step 4: Prepare the Apple Filling

11. Slice the Apples: Thinly slice the apples, then toss them in a bowl with brown sugar, cinnamon, nutmeg, and lemon juice. Mix until apples are evenly coated.
12. Cook the Apples: In a skillet over medium heat, cook the apple mixture for 5-7 minutes until the apples begin to soften. Set aside to cool slightly.

Step 5: Make the Crisp Topping

13. Combine Topping Ingredients: In a bowl, mix together oats, flour, brown sugar, and cinnamon. Add the cold cubed butter and use a fork or pastry cutter to blend until the mixture is crumbly and resembles coarse sand.

Step 6: Assemble and Bake Again

14. Layer Apples and Crisp: Once the cheesecake has cooled for at least an hour, arrange the cooked apples evenly over the top of the cheesecake. Sprinkle the crisp topping over the apples in an even layer.
15. Final Bake: Bake the assembled cheesecake with topping for 15-20 minutes at 350°F (175°C) until the topping is golden and crispy.

Cooling and Serving

1. Cool Completely: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results. This allows the flavors to meld and the cheesecake to fully set.
2. Garnish: Before serving, drizzle with caramel sauce for extra flavor if desired.

Tips for the Perfect Apple Crisp Cheesecake

1. Room Temperature Ingredients: Use room temperature cream cheese and eggs to avoid lumps in your cheesecake batter.
2. Avoid Overmixing: Mixing the batter too much after adding the eggs can incorporate air, which might cause cracks during baking.
3. Choose the Right Apples: Firm apples like Granny Smith or Honeycrisp hold up well when baked, providing a nice contrast to the creamy cheesecake.
4. Chill the Butter for Topping: Cold butter helps create a crispy, crumbly texture in the oat topping.
5. Preventing Cracks: Cooling the cheesecake gradually in the oven with the door cracked open reduces the risk of cracks.

Variations and Substitutions

1. Gluten-Free Option: Substitute gluten-free graham crackers and a 1-to-1 gluten-free flour for the crust and topping.
2. Nutty Topping: Add chopped pecans or walnuts to the oat crisp for a nutty crunch.
3. Pumpkin Spice Twist: Substitute some of the cinnamon in the apple filling with pumpkin spice for a fall-inspired flavor.
4. Maple Drizzle: Add a drizzle of maple syrup on top instead of caramel for a different touch of sweetness.

Frequently Asked Questions

Q: Can I make this cheesecake ahead of time?
Yes! This dessert actually benefits from being made a day in advance, as the flavors meld together and the cheesecake sets nicely.

Q: Can I use a pre-made crust?
Certainly. A pre-made graham cracker crust will work in a pinch, though a homemade crust has a fresher taste and sturdier texture.

Q: How can I prevent the cheesecake from cracking?
The main factors are to avoid overmixing, bake at a steady low temperature, and cool the cheesecake gradually with the oven door cracked open.

Why You’ll Love This Recipe

This Apple Crisp Cheesecake has a wonderful balance of textures, from the smooth, creamy cheesecake layer to the slightly tart apples and the crispy oat topping. The recipe combines classic cheesecake with a seasonal twist, perfect for fall or holiday desserts. Each bite brings a harmonious blend of creamy, tangy, and spiced flavors that will leave everyone wanting seconds.

Yield: 12

Apple Crisp Cheesecake Recipe

Print

Indulge in a dessert that combines the creamy richness of cheesecake with the warm, comforting flavors of apple crisp. This Apple Crisp Cheesecake is layered with a buttery graham cracker crust, creamy cheesecake filling, spiced cinnamon apple topping, and a crumbly oat crisp layer for added texture. Each slice is bursting with autumn-inspired flavors that make it perfect for holidays, family gatherings, or just as a special treat.

Prep Time 30 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 40 minutes

Ingredients

• Crust
• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted
• Cheesecake Filling
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• Apple Topping
• 3 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Crisp Topping
• 3/4 cup rolled oats
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 1/4 teaspoon cinnamon
• 1/4 cup unsalted butter, melted

Instructions

1. Preheat Oven and Prepare Pan:
   Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
   
2. Make the Crust:
   In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool while you prepare the filling.
   
3. Make the Cheesecake Filling:
   In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla until fully incorporated. Pour the filling over the crust, smoothing the top with a spatula.
   
4. Prepare the Apple Topping:
   In a medium bowl, combine the chopped apples, sugar, cinnamon, and nutmeg. Spoon the apples evenly over the cheesecake filling.
   
5. Prepare the Crisp Topping:
   In another bowl, mix the oats, flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle the crisp topping evenly over the apples.
   
6. Bake:
   Place the cheesecake in the oven and bake for 60-70 minutes, or until the center is set but still slightly jiggly. If the topping browns too quickly, tent loosely with foil halfway through.
   
7. Cool and Chill:
   Allow the cheesecake to cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight for best results.
   
8. Serve:
   Carefully release the cheesecake from the springform pan, slice, and serve. Garnish with caramel sauce or whipped cream if desired.

Notes

Apples: Granny Smith apples work best due to their tartness and firm texture, but Honeycrisp or Pink Lady are also good options.

Make-Ahead: This cheesecake can be made a day in advance and chilled overnight.