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Apple Crisp Cheesecake Recipe

Apple Crisp Cheesecake Recipe
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★★★★★

5.1 from 20 reviews

This Apple Crisp Cheesecake combines a rich, creamy cheesecake with a buttery graham cracker crust, cinnamon-spiced apples, and a crunchy oat crumble topping for a perfect balance of flavors and textures, finished with an optional drizzle of salted caramel sauce.

Ingredients

Scale

Graham Cracker Crust

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

Cinnamon Apples

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

Crisp Topping

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

Cheesecake Batter

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

To Serve

  • Salted caramel sauce (optional)

Instructions

  1. Preheat & Prepare Pan: Preheat your oven to 350°F (180°C; 160°C fan-forced). Wrap the outside of a 9-inch (23-cm) springform pan with tin foil several times to cover seams and prevent leaks, then lightly grease the inside with non-stick spray.
  2. Make the Crust: Mix the graham cracker crumbs, brown sugar, and cinnamon, then stir in the melted butter until evenly combined. Press this mixture firmly into the bottom and halfway up the sides of the prepared pan. Bake for 8-10 minutes until set. Keep the oven on.
  3. Prepare Cinnamon Apples: Peel, core, and thinly slice the apples. Toss them with brown sugar and cinnamon, then refrigerate until needed to maintain freshness.
  4. Make Crisp Topping: In a medium bowl, stir together flour, brown sugar, and cinnamon until lump-free. Mix in the oats, then fold in melted butter until the mixture resembles damp sand and forms clumps when squeezed. Set aside.
  5. Prepare Cheesecake Filling: In a large bowl, beat cream cheese with granulated and brown sugars until smooth and creamy. Add cornstarch and cinnamon, mixing well. Incorporate sour cream and vanilla extract, scraping the bowl to prevent lumps. Blend in eggs one at a time, mixing just until combined and no eggs remain visible.
  6. Assemble Cheesecake: Keeping the pan wrapped in foil, pour cheesecake batter over the crust and smooth the surface. Arrange the sliced apples evenly on top, avoiding any accumulated juice. Sprinkle the oat crumble topping evenly over the apples.
  7. Bake in Water Bath: Place the foil-wrapped pan in a large roasting pan and pour boiling water into the roasting pan to reach about 1 inch deep surrounding the springform pan. Bake for 50-60 minutes until the cheesecake has a slight jiggle in the center.
  8. Cool & Chill: Remove the cheesecake from the oven and allow it to cool in the water bath until it reaches room temperature. Remove the springform pan from the water bath and chill the cheesecake, covered with foil, in the refrigerator for at least 6 hours or overnight to set.
  9. Serve: When ready, run a sharp knife around the edges to loosen and unclamp the springform pan. Slice the cheesecake with a thin, sharp knife, making sure to cut through the crust cleanly. Optionally drizzle slices with salted caramel sauce before serving.

Notes

  • Wrapping the springform pan thoroughly with foil prevents water from seeping into the crust during the water bath bake.
  • Using room temperature ingredients ensures a smooth cheesecake batter and even baking.
  • Choose tart apples like Granny Smith for a nice contrast to the sweet topping and filling.
  • The cheesecake is easier to slice if chilled overnight; a sharp thin knife helps make cleaner cuts.
  • Salted caramel sauce adds a delicious finishing touch but is optional.
  • Store leftover cheesecake covered in the refrigerator for up to 4 days.

Nutrition

Keywords: apple crisp cheesecake, apple dessert, cheesecake recipe, cinnamon apples, graham cracker crust, oat crumble topping, baked cheesecake

Find it online: https://tastybella.com/apple-crisp-cheesecake-recipe/