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Apple Crisp Cheesecake

Apple Crisp Cheesecake

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Apple Crisp Cheesecake is a rich and creamy dessert featuring a thick graham cracker crust, tangy vanilla cheesecake, cinnamon-spiced apples, and an oatmeal crumble topping. Drizzle with salted caramel for the ultimate fall treat.

  • Total Time: 8 hours 55 minutes
  • Yield: 12 pieces

Ingredients

Scale

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 water bath

To Serve

  • Salted caramel sauce

Instructions

  1. Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan with tin foil and lightly grease.
  2. Crust: Mix graham crumbs, brown sugar, cinnamon, then add melted butter. Press into bottom and 1/2 up sides of pan. Bake 8-10 mins.
  3. Cinnamon Apples: Peel, core, and thinly slice apples. Toss with brown sugar and cinnamon. Refrigerate until needed.
  4. Crisp Topping: Mix flour, brown sugar, cinnamon, then oats. Stir in melted butter until crumbly. Set aside.
  5. Cheesecake Batter: Beat cream cheese and sugars until smooth. Add cornstarch, cinnamon, sour cream, vanilla. Mix eggs one at a time, then pour over crust.
  6. Assemble: Layer sliced apples over cheesecake batter. Sprinkle oatmeal crumble on top.
  7. Bake: Place springform pan in large roasting pan. Pour boiling water halfway up pan. Bake 50-60 mins until slight wobble in center. Cool to room temp.
  8. Chill: Cover and refrigerate 6+ hours or overnight.
  9. Serve: Remove pan ring, slice cheesecake, and drizzle with salted caramel if desired.

Notes

  • Substitute graham crumbs with digestive biscuits if needed.
  • Use Granny Smith, Gala, or Ambrosia apples. Avoid Red Delicious or McIntosh.
  • Use full-fat, brick-style cream cheese.
  • Ensure cream cheese, eggs, and sour cream are at room temperature before starting.
  • Store cheesecake covered in fridge for up to 4 days. Freezing is not recommended due to crumble texture.
  • Author: Emma
  • Prep Time: 1 hour
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Find it online: https://www.recipebyemma.com/apple-crisp-cheesecake/