Apple Crisp Cheesecake

If you’re looking for a dessert that embodies the cozy flavors of fall, Apple Crisp Cheesecake is exactly what you need. With a buttery graham cracker crust, creamy vanilla cheesecake filling, tender cinnamon-spiced apples, and a crisp oatmeal topping, this cheesecake is pure autumn indulgence. Add a drizzle of salted caramel, and you’ve got the ultimate fall treat that’s perfect for family gatherings, holiday dinners, or a special weekend dessert.

This cheesecake is not just about flavor—it’s about layers of texture and comfort. From the crisp crust to the soft, tangy cheesecake, juicy apples, and crunchy topping, each bite delivers a perfect combination of creamy, sweet, and slightly tart. Whether it’s a Thanksgiving centerpiece or a cozy dessert for a chilly evening, this apple crisp cheesecake will quickly become a family favorite.

Why You’ll Love This Recipe

• Perfectly seasonal: Features cinnamon-spiced apples and an oatmeal crisp topping for an autumn-inspired dessert.
• Layered textures: Creamy cheesecake, crisp crust, tender apples, and crunchy crumble in every bite.
• Make-ahead friendly: Can be prepared in advance and chilled overnight, ideal for holidays.
• Gourmet presentation: Drizzle with salted caramel for an elegant touch.
• Family-approved: Sweet but not overly sugary, a dessert everyone will love.

Ingredients Breakdown

This recipe serves 12 slices and takes roughly 8 hours and 55 minutes including prep, bake, cooling, and chilling time.

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 recommended)
• 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 water bath

To Serve

• Salted caramel sauce

Tools & Equipment Needed

• 9-inch springform pan
• Large roasting pan (for water bath)
• Mixing bowls
• Electric mixer
• Rubber spatula
• Measuring cups and spoons
• Sharp knife for slicing
• Aluminum foil for wrapping pan

Step-by-Step Instructions

Step 1: Prepare the Springform Pan

1. Preheat oven to 350°F (180°C; 160°C fan-forced).
2. Wrap the outside of the 9-inch springform pan in tin foil 3–4 times to cover seams and prevent leaks.
3. Lightly grease the pan with non-stick spray.

Step 2: Make the Graham Cracker Crust

1. Mix 3 cups graham crumbs, 3 tbsp brown sugar, and 1/2 tsp cinnamon in a medium bowl.
2. Stir in 1/2 cup melted butter until evenly combined.
3. Press mixture into the bottom and about halfway up the sides of the springform pan.
4. Bake 8–10 minutes until lightly golden. Keep oven on.

Step 3: Prepare Cinnamon Apples

1. Peel, core, and thinly slice 2 large apples.
2. Toss with 2 tbsp brown sugar and 1 1/2 tsp cinnamon.
3. Place in the fridge until ready to assemble the cheesecake.

Step 4: Make the Crisp Topping

1. In a medium bowl, combine 1/2 cup flour, 1/2 cup brown sugar, 1 tsp cinnamon.
2. Mix in 1/2 cup quick oats.
3. Stir in 1/4 cup melted butter until mixture resembles damp sand and forms clumps when squeezed. Set aside.

Step 5: Prepare the Cheesecake Filling

1. Beat 24 oz cream cheese, 3/4 cup granulated sugar, and 1/4 cup brown sugar until smooth. Scrape sides as needed.
2. Mix in 1 tbsp cornstarch, 1/2 tsp cinnamon, 1/2 cup sour cream, and 1 tsp vanilla extract. Scrape bowl to ensure no lumps.
3. Add 3 eggs one at a time, mixing on low speed just until combined.

Step 6: Assemble the Cheesecake

1. Pour cheesecake filling over baked graham crust, smoothing the top.
2. Arrange sliced apples evenly over the filling. Avoid adding any juice from the apples.
3. Sprinkle crisp topping generously over the apples.

Step 7: Bake with Water Bath

1. Place cheesecake in a large roasting pan. Pour boiling water into the pan until it reaches about 1 inch up the side.
2. Bake 50–60 minutes. The center should have a slight wobble when gently nudged.
3. Cool in the roasting pan to room temperature.

Step 8: Chill the Cheesecake

1. Remove cheesecake from roasting pan. Wrap with tin foil and refrigerate for at least 6 hours or overnight to fully set.

Step 9: Serve

1. Trace around edges with a sharp knife and unclamp springform pan.
2. Slice using a thin, sharp knife.
3. Optionally drizzle each slice with salted caramel sauce for added indulgence.

Tips & Tricks

• Graham crumbs: Digestive biscuits can be used if graham crackers are unavailable.
• Apple selection: Granny Smith for tartness, Gala or Ambrosia for a sweeter bite. Avoid Red Delicious or McIntosh.
• Room temperature ingredients: Cream cheese, eggs, and sour cream must be at room temperature for smooth batter.
• Salted caramel: Adds extra richness; drizzle sparingly for best presentation.
• Avoid soggy crumble: Don’t store frozen; the topping loses crispness.

Storage & Make-Ahead

• Refrigerator: Store covered for up to 4 days.
• Avoid freezing: Crumble topping can become soggy.

Flavor Profile & Pairings

• Taste: Sweet and tangy with cinnamon-spiced apples.
• Texture: Buttery crust, creamy cheesecake, tender apples, crunchy oatmeal topping.
• Presentation: Drizzle with caramel for a professional look; serve slightly chilled.

Nutritional Overview (Per Slice, Without Caramel)

Nutrient	Amount
Calories	596 kcal
Carbohydrates	62 g
Protein	8 g
Fat	36 g
Saturated Fat	20 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	10 g
Trans Fat	1 g
Cholesterol	144 mg
Sodium	402 mg
Potassium	235 mg
Fiber	2 g
Sugar	42 g
Vitamin A	1265 IU
Vitamin C	2 mg
Calcium	119 mg
Iron	2 mg

Recipe Variations

• Pecan topping: Add chopped pecans to the oatmeal crumble for extra crunch.
• Caramel apple twist: Stir a few caramel bits into the apple layer.
• Spiced kick: Add 1/4 tsp nutmeg or ground ginger to the cheesecake batter for warm spice notes.
• Vegan adaptation: Substitute coconut cream for cream cheese and use a plant-based butter alternative.

Pro Baking Tips

• Wrap springform pan in foil carefully to prevent water leaks in the water bath.
• Beat cream cheese thoroughly to avoid lumps; scrape the sides often.
• Don’t overmix eggs into batter; overmixing causes cracks.
• Cool cheesecake gradually in the roasting pan to reduce cracking.

Expanded Conclusion

Apple Crisp Cheesecake is the perfect dessert to celebrate fall flavors and holidays. Its layers of creamy cheesecake, tender cinnamon apples, and crispy oatmeal topping make every bite a delightful mix of textures and tastes. Whether served with a drizzle of salted caramel or enjoyed plain, this cheesecake is a guaranteed showstopper that will impress guests and family alike.

Take your time assembling and baking—it’s a labor of love that pays off beautifully. This dessert is ideal for Thanksgiving, Christmas, or any cozy evening where you want to indulge in the comforting flavors of apples, cinnamon, and sweet creamy cheesecake. Serve, enjoy, and let the flavors of fall take center stage!

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