Apple Crisp Cheesecake

Apple Crisp Cheesecake is a decadent dessert that combines the rich, creamy texture of cheesecake with the spiced, tender apples of a classic apple crisp. The crunchy oat topping adds texture and the graham cracker crust provides a delicious base. With the sweet and warm flavors of cinnamon and nutmeg, this cheesecake is perfect for fall or any occasion when you crave a comforting, indulgent treat. The optional caramel drizzle takes this dessert to the next level, adding a touch of sweetness and elegance.

Why You’ll Love This Recipe

• Two Desserts in One: A perfect blend of cheesecake and apple crisp, combining creamy, crunchy, and fruity textures.

• Spiced Apples: The cinnamon, nutmeg, and brown sugar bring a warm, spiced apple flavor that pairs perfectly with the creamy cheesecake filling.

• Golden Oat Topping: The crisp oat topping adds a delightful crunch that contrasts beautifully with the smooth cheesecake.

• Impressive Yet Easy: This cheesecake looks and tastes impressive but is surprisingly simple to make, especially with the water bath method that ensures a smooth, crack-free finish.

• Perfect for Fall: With apples, cinnamon, and caramel, this dessert is a warm and comforting treat that’s ideal for autumn.

Ingredients for Apple Crisp Cheesecake

For the Crust:

• 2 cups graham cracker crumbs

• 1/2 cup melted unsalted butter

• 1/4 cup brown sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream

• 3 large eggs

• 1 tablespoon vanilla extract

For the Apple Crisp Topping:

• 3 large apples, peeled, cored, and diced

• 2 tablespoons lemon juice

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/4 teaspoon nutmeg

• 1/4 cup all-purpose flour

• 1/4 cup rolled oats

• 1/4 cup unsalted butter, cold and cubed

For the Caramel Drizzle (Optional):

• 1/2 cup store-bought or homemade caramel sauce

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust:

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.

2. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.

Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese until smooth.

2. Add the granulated sugar and continue mixing until silky and well combined.

3. Blend in the sour cream and vanilla extract until fully incorporated.

4. Add the eggs, one at a time, mixing on low speed after each addition to prevent overbeating.

Fill the Pan:

1. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula to create an even surface.

Prepare the Water Bath:

1. Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This helps prevent cracking during baking.

Bake the Cheesecake:

1. Bake the cheesecake at 325°F (163°C) for 60-70 minutes. The center should still jiggle slightly when gently shaken.

2. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.

Make the Apple Crisp Topping:

1. While the cheesecake bakes and cools, toss the diced apples with lemon juice in a large bowl.

2. Add brown sugar, cinnamon, nutmeg, flour, oats, and cubed butter. Use your fingertips to work the butter into the mixture until it resembles coarse crumbs.

Bake the Topping:

1. Spread the apple crisp mixture evenly on a baking sheet.

2. Bake at 350°F (175°C) for 20 minutes or until golden and fragrant. Let it cool completely.

Chill the Cheesecake:

1. After the cheesecake has cooled in the oven, refrigerate it for at least 4 hours or overnight to fully set.

Assemble and Serve:

1. Once the cheesecake is fully chilled, spoon the cooled apple crisp topping evenly over the cheesecake.

2. Drizzle caramel sauce over the top just before serving for an extra touch of sweetness.

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 30 minutes

• Cook Time: 1 hour 30 minutes

• Additional Time: 4 hours (for chilling)

• Total Time: 6 hours

Storage and Reheating

Leftovers:

• Refrigerator: Store any leftover cheesecake in an airtight container in the fridge for up to 3 days.

• Freezer: For longer storage, freeze the cheesecake (without the topping) for up to 3 months. Let it thaw in the fridge before serving. Add the apple crisp topping and caramel drizzle before serving.

Customizations and Variations

Fruit Variations:

• Peach or Pear Crisp Cheesecake: Swap the apples for fresh peaches or pears for a different fruit flavor.

• Cranberry Apple: Add a handful of fresh or frozen cranberries to the apple mixture for a tart contrast to the sweetness of the apple filling.

Nutty Topping:

• Add Nuts: Add chopped pecans or walnuts to the apple crisp topping for an added crunch and flavor.

Dairy-Free Option:

• Use dairy-free cream cheese, sour cream, and butter substitutes to make this recipe dairy-free. Use a vegan caramel sauce for the drizzle if needed.

Conclusion

Apple Crisp Cheesecake is a heavenly dessert that combines the best elements of cheesecake and apple crisp. The creamy filling, spiced apple topping, and crisp oat crumble come together in perfect harmony, making this a showstopper dessert for any occasion. With its balance of flavors and textures, it’s a comforting and indulgent treat that’s perfect for fall or whenever you’re craving something special.

Apple Crisp Cheesecake

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• Author: Chef Sara
• Total Time: 6 hours
• Yield: 6 servings

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Description

Apple Crisp Cheesecake combines creamy, velvety cheesecake with spiced apples and a crunchy oat topping, creating the ultimate dessert. A graham cracker crust, a smooth cheesecake filling, and a sweet, cinnamon-spiced apple crisp topping make this treat irresistible. Perfect for any special occasion, topped with caramel drizzle for an added touch of sweetness.

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Ingredients

For the Crust:

2 cups graham cracker crumbs

1/2 cup melted unsalted butter

1/4 cup brown sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 cup sour cream

3 large eggs

1 tablespoon vanilla extract

For the Apple Crisp Topping:

3 large apples, peeled, cored, and diced

2 tablespoons lemon juice

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup all-purpose flour

1/4 cup rolled oats

1/4 cup unsalted butter, cold and cubed

For the Caramel Drizzle (Optional):

1/2 cup store-bought or homemade caramel sauce

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Instructions

Prepare the crust:

In a mixing bowl, combine graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.

Make the cheesecake filling:

In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue mixing until silky.

Blend in the sour cream and vanilla extract until combined.

Add the eggs one at a time, mixing on low speed after each addition to prevent overbeating.

Fill the pan:

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula to create an even surface.

Prepare the water bath:

Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This helps prevent cracking during baking.

Bake the cheesecake:

Bake at 325°F (163°C) for 60 to 70 minutes, until the center jiggles slightly when gently shaken.

Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour.

Make the apple crisp topping:

While the cheesecake bakes and cools, toss the diced apples with lemon juice in a large bowl.

Add brown sugar, cinnamon, nutmeg, flour, oats, and cubed butter. Use your fingertips to work the butter into the mixture until it resembles coarse crumbs.

Bake the topping:

Spread the apple crisp mixture evenly on a baking sheet and bake at 350°F (175°C) for 20 minutes, or until golden and fragrant. Let it cool completely.

Chill the cheesecake:

After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Assemble and serve:

Once fully chilled, spoon the cooled apple crisp topping evenly over the cheesecake.

Drizzle caramel sauce over the top just before serving.

• Prep Time: 30 minutes
• Chill Time:: 4 hours
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American