Apple Crisp Cheesecake Recipe

Introduction

Apple Crisp Cheesecake is a delightful blend of creamy cheesecake, cinnamon-spiced apples, and a crunchy oat topping on a buttery graham cracker crust. This dessert captures the warmth of fall flavors with a rich and comforting twist, perfect for any special occasion or cozy night in.

Ingredients

• Graham Cracker Crust:
• 3 cups graham crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter (112 grams), melted
• Cinnamon Apples:
• 2 large apples (Granny Smith or Gala)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• Crisp Topping:
• 1/2 cup all-purpose flour (63 grams)
• 1/2 cup brown sugar (100 grams)
• 1 teaspoon cinnamon
• 1/2 cup quick oats
• 1/4 cup unsalted butter (56 grams), melted
• Cheesecake Batter:
• 24 ounces full-fat cream cheese (680 grams), room temperature
• 3/4 cup granulated sugar (150 grams)
• 1/4 cup brown sugar (50 grams)
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (120 ml), room temperature
• 3 large eggs, room temperature
• Boiling water, for the water bath
• To Serve:
• Salted caramel sauce (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C or 160°C fan-forced). Wrap the outside of a 9-inch (23-cm) springform pan with tin foil 3-4 times to cover the bottom and sides completely. Lightly grease the pan with non-stick cooking spray.
2. Step 2: In a bowl, mix graham crumbs, brown sugar, and cinnamon. Stir in melted butter, then press the mixture into the bottom and halfway up the sides of the springform pan. Bake for 8-10 minutes, then remove from the oven and keep the oven on.
3. Step 3: Peel, core, and thinly slice the apples. Toss them with brown sugar and cinnamon, then refrigerate until needed.
4. Step 4: For the crisp topping, combine flour, brown sugar, and cinnamon in a medium bowl until lump-free. Mix in oats, then stir in melted butter until the mixture resembles damp sand with clumps. Set aside.
5. Step 5: In a large bowl, beat cream cheese and both sugars until smooth and creamy. Add cornstarch and cinnamon, then mix in sour cream and vanilla extract, scraping the bowl as needed to avoid lumps.
6. Step 6: Add eggs one at a time, mixing just until incorporated. Avoid overmixing to prevent excess air in the batter.
7. Step 7: Pour the cheesecake filling over the baked crust in the foil-wrapped pan, smoothing the top. Arrange the sliced apples evenly over the filling, using as many as needed for a single layer, without adding any juice.
8. Step 8: Sprinkle the crisp topping evenly over the apples. Place the springform pan inside a large roasting pan, then pour boiling water into the roasting pan until it reaches about 1 inch deep.
9. Step 9: Bake the cheesecake in the water bath for 50-60 minutes. It should have a slight wobble when done. Remove from oven and cool in the roasting pan to room temperature.
10. Step 10: Remove the cheesecake from the roasting pan, cover with tin foil, and refrigerate for at least 6 hours or overnight to set.
11. Step 11: Before serving, run a sharp knife around the edges and unclamp the springform ring. Slice with a thin, sharp knife, ensuring cuts go through the crust. Optionally drizzle with salted caramel sauce.

Tips & Variations

• Use Granny Smith apples for a tart contrast or Gala apples for sweeter notes to balance the cinnamon flavors.
• Wrap the springform pan well with foil to prevent water from leaking into the crust during the water bath bake.
• For extra texture, toast the oats in the crisp topping lightly before mixing in the butter.
• Try adding chopped walnuts to the crisp topping for added crunch and flavor.
• Serve with a scoop of vanilla ice cream instead of caramel sauce for a refreshing twist.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep the cheesecake tightly covered to prevent it from absorbing other fridge odors. When ready to enjoy, slice and serve chilled or let it sit at room temperature for 15-20 minutes. Reheating is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, a chocolate cookie crust or a simple buttery shortbread crust can be substituted for the graham cracker crust if desired.

Why is a water bath necessary for this cheesecake?

The water bath helps provide gentle and even heat while baking, which prevents cracks and ensures the cheesecake remains creamy and smooth.

Apple Crisp Cheesecake Recipe

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★★★★★

4.9 from 61 reviews

This Apple Crisp Cheesecake combines the rich, creamy texture of classic cheesecake with a delightful graham cracker crust, spiced cinnamon apples, and a crumbly oat topping reminiscent of apple crisp. Baked in a water bath, this dessert delivers a perfect balance of sweet, tart, and cinnamon-spiced flavors, finished with an optional salted caramel drizzle for an indulgent treat.

• Author: Jeannette
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 7 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 3 cups graham crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter (112 grams), melted

Cinnamon Apples

• 2 large apples (recommend Granny Smith or Gala)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon

Crisp Topping

• 1/2 cup all-purpose flour (63 grams)
• 1/2 cup brown sugar (100 grams)
• 1 teaspoon cinnamon
• 1/2 cup quick oats
• 1/4 cup unsalted butter (56 grams), melted

Cheesecake Batter

• 24 ounces full-fat cream cheese (680 grams), room temperature
• 3/4 cup granulated sugar (150 grams)
• 1/4 cup brown sugar (50 grams)
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
• 1 teaspoon vanilla extract
• 1/2 cup sour cream (120 ml), room temperature
• 3 large eggs, room temperature
• boiling water, for the water bath

To Serve

• Salted caramel sauce

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C or 160°C for fan-forced ovens). Wrap the outside of a 9-inch (23-cm) springform pan with tin foil, covering the bottom and sides thoroughly with 3-4 layers to prevent leaks. Lightly grease the inside with non-stick cooking spray.
2. Make the Crust: In a bowl, combine graham crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 8-10 minutes until set, then remove from the oven but leave the oven on.
3. Prepare Cinnamon Apples: Peel and core the apples, slicing them very thinly. Toss the slices with brown sugar and cinnamon to coat evenly. Refrigerate until ready to use.
4. Prepare Crisp Topping: In a medium bowl, mix flour, brown sugar, and cinnamon until lump-free. Stir in oats, then mix in melted butter until the mixture has a crumbly, damp-sand texture. Set aside.
5. Make Cheesecake Filling: In a large bowl, beat room temperature cream cheese with granulated and brown sugars until smooth and creamy. Add cornstarch and cinnamon, then mix in sour cream and vanilla extract. Scrape down the sides to avoid lumps. Add eggs one at a time, mixing just until combined after each addition.
6. Assemble and Bake Cheesecake: Pour the cheesecake filling over the baked crust in the foil-wrapped pan and smooth the top. Evenly layer the sliced cinnamon apples on top, avoiding any liquid from the bottom of the bowl. Sprinkle the oat crisp topping evenly over the apples. Place the cheesecake pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch up the side of the springform pan. Bake for 50-60 minutes until the center slightly wobbles when gently nudged.
7. Cool and Chill: Remove the cheesecake from the oven and allow it to cool in the water bath pan to room temperature. Once cooled, remove from the roasting pan, cover with tin foil, and refrigerate for at least 6 hours or overnight to set.
8. Serve: Before serving, run a sharp knife around the edges of the cheesecake and unclamp the springform ring. Use a thin, sharp knife to slice through the cheesecake and crust carefully. Optionally, drizzle each slice with salted caramel sauce for added indulgence.

Notes

• Using a water bath helps bake the cheesecake evenly and prevents cracks.
• Room temperature ingredients ensure a smooth batter without lumps.
• Wrapping the springform pan with foil prevents water from leaking into the cheesecake.
• Choose firm apples like Granny Smith or Gala for the best texture and flavor balance.
• The cheesecake is best chilled overnight for the best texture and flavor development.
• When slicing, use a sharp, thin knife and wipe between cuts for clean pieces.
• Salted caramel sauce is optional but highly recommended for a complementary sweet-salty flavor.

Keywords: apple crisp cheesecake, cheesecake recipe, apple dessert, cinnamon apple cheesecake, fall dessert, baked cheesecake