Description
This Apple Crisp Cheesecake is a deliciously layered dessert combining a buttery graham cracker crust, creamy cinnamon-spiced cheesecake filling, sweet and tangy baked apples, and a crunchy oat crisp topping. Perfect for fall or any occasion, it’s a comforting treat that blends classic apple crisp flavors with rich cheesecake goodness.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Apple Layer
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp)
- 1 tablespoon lemon juice
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
Crisp Topping
- 1/2 cup old-fashioned oats
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until fully combined, then firmly press the mixture into the bottom of a 9-inch springform pan. Bake this crust for 8 minutes. Once baked, remove from oven and set aside to cool.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 3/4 cup granulated sugar, vanilla extract, cinnamon, and a pinch of salt. Mix well until combined. Then, add the eggs one at a time, beating just until each is incorporated to avoid overmixing. Pour this cheesecake filling evenly over the cooled crust layer.
- Prepare the apple layer: In a separate bowl, toss the diced apples with lemon juice, 1/4 cup brown sugar, and 1/2 teaspoon of cinnamon to coat them evenly. Spoon this apple mixture gently and evenly over the cheesecake layer in the pan.
- Make the crisp topping: Combine the oats, flour, brown sugar, and cinnamon in a bowl. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this crisp topping evenly over the apple layer.
- Bake the cheesecake: Place the assembled springform pan into the oven and bake for 55 to 65 minutes, or until the cheesecake center is set but still slightly jiggly in the middle. Once baked, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour. Afterwards, refrigerate the cheesecake for at least 4 hours or preferably overnight to set properly before slicing and serving.
Notes
- For cleaner slices, chill the cheesecake overnight before cutting.
- Use a hot knife to slice the cheesecake smoothly.
- Serve with whipped cream or a caramel drizzle for extra indulgence.