Apple Crisp Cheesecake Recipe

Introduction

This Apple Crisp Cheesecake combines the creamy richness of cheesecake with the warm, comforting flavors of apple crisp. With a buttery graham crust, cinnamon-spiced apples, and a crunchy oat topping, it’s the perfect dessert for any occasion.

Ingredients

• 3 cups graham crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter (112 grams), melted
• 2 large apples (Granny Smith or Gala recommended)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon
• 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
• 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)
• Salted caramel sauce (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C or 160°C fan-forced). Wrap the outside of a 9-inch (23-cm) springform pan in tin foil at least 3-4 times to cover bottom and sides. Lightly grease the pan with non-stick spray.
2. Step 2: For the crust, combine graham crumbs, brown sugar, and cinnamon in a bowl. Stir in melted butter and press this mixture into the bottom and halfway up the sides of the pan. Bake for 8-10 minutes, then remove from oven but keep the oven on.
3. Step 3: Peel, core, and slice apples very thin. Toss with brown sugar and cinnamon then refrigerate until needed.
4. Step 4: Make the crisp topping by mixing flour, brown sugar, and cinnamon until lump-free. Stir in oats and melted butter until the mixture resembles damp sand with clumps. Set aside.
5. Step 5: In a large bowl, beat cream cheese with granulated and brown sugars until smooth. Add cornstarch and cinnamon, then sour cream and vanilla extract, scraping down the bowl as needed for a smooth mix.
6. Step 6: Add eggs one at a time, mixing just until combined and no egg pieces remain.
7. Step 7: Pour cheesecake filling over the crust in the prepared pan and smooth the surface. Arrange sliced apples evenly on top, without any extra juice. Sprinkle the oat crumble evenly over the apples.
8. Step 8: Place the springform pan into a larger roasting pan. Pour boiling water into the roasting pan to reach about 1 inch up the sides of the springform pan.
9. Step 9: Bake in the oven for 50-60 minutes. The cheesecake should have a slight wobble when gently shaken. Remove from oven and cool in the roasting pan to room temperature.
10. Step 10: Remove the cheesecake from the roasting pan, cover with foil, and chill in the refrigerator for at least 6 hours or overnight to set.
11. Step 11: When ready to serve, run a sharp knife around the edges before unclamping the springform pan. Slice carefully with a thin, sharp knife, cutting through the crust.
12. Step 12: Optionally drizzle slices with salted caramel sauce for extra indulgence.

Tips & Variations

• Use Granny Smith apples for a tart balance or Gala for a sweeter flavor.
• Ensure all dairy ingredients are at room temperature for a smooth batter without lumps.
• Wrap the pan tightly in foil to prevent water from leaking into the cheesecake during the water bath.
• For a gluten-free option, substitute graham crumbs and flour with gluten-free versions.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, allow it to come to room temperature for 15-20 minutes before serving. Leftovers can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of apples for this cheesecake?

Yes, feel free to use any firm apple variety you prefer. Granny Smith apples add tartness, while Gala or Fuji will add sweetness and a softer texture.

Why is a water bath needed when baking cheesecake?

The water bath helps regulate temperature and provides moisture, which prevents cracks and ensures a creamy, smooth cheesecake texture.

Apple Crisp Cheesecake Recipe

Print Recipe

★★★★★

4.5 from 149 reviews

This decadent Apple Crisp Cheesecake combines a creamy full-fat cream cheese filling with a crisp graham cracker crust, topped with cinnamon-spiced apples and a crumbly oat topping. Baked in a water bath for a perfectly smooth and moist texture, it’s finished with a drizzle of salted caramel for an irresistible dessert experience.

• Author: Windy
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 7 hours 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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), peeled, cored, and thinly sliced
• 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 Filling

• 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

Additional

• Boiling water (for water bath)
• Salted caramel sauce (for serving, optional)

Instructions

1. Preheat Oven: Set your oven to 350°F (180°C). If using a fan-forced oven, set to 160°C. This ensures the perfect baking temperature for the cheesecake.
2. Prepare Pan: Thoroughly wrap the outside of a 9-inch (23-cm) springform pan in tin foil, covering the bottom and sides at least 3-4 times to prevent water leakage during the water bath. Lightly grease the inside with non-stick spray.
3. Make Crust: In a bowl, combine graham crumbs, brown sugar, and cinnamon. Stir in melted butter until evenly coated. Press this mixture onto the bottom and halfway up the sides of the prepared pan to form the crust.
4. Bake Crust: Bake the crust in the preheated oven for 8-10 minutes until set. Remove from oven but keep oven on for later use.
5. Prepare Apples: Peel, core, and slice apples very thinly. Toss with brown sugar and cinnamon. Refrigerate until needed to keep them firm and flavorful.
6. Make Crisp Topping: In a medium bowl, stir together flour, brown sugar, and cinnamon until no lumps remain. Add oats and mix. Stir in melted butter until mixture resembles damp sand and forms clumps when squeezed. Set aside.
7. Make Cheesecake Filling: In a large bowl, beat cream cheese with granulated and brown sugar until smooth and creamy. Scrape down bowl sides as needed. Mix in cornstarch and cinnamon, then add sour cream and vanilla extract, scraping the bowl again to ensure smoothness.
8. Add Eggs: Add eggs one at a time, mixing gently just until combined. Avoid overmixing to maintain a creamy texture.
9. Assemble Cheesecake: Pour cheesecake filling evenly over the baked crust. Smooth the top with a spatula.
10. Add Apples: Arrange the thin apple slices in an even layer over the cheesecake, leaving excess juice behind.
11. Top with Crisp: Sprinkle the oatmeal crumble mixture evenly over the apples.
12. Prepare Water Bath: Place the springform pan inside a large roasting pan, keeping it wrapped in foil. Pour boiling water into the roasting pan until it reaches about 1 inch high around the springform pan to create a water bath.
13. Bake Cheesecake: Bake in the oven for 50-60 minutes. The cheesecake is done when the center slightly wobbles upon gentle shaking.
14. Cool: Remove the roasting pan from the oven and let the cheesecake cool in the water bath to room temperature.
15. Chill: Remove the cheesecake from the water bath, cover with tin foil, and refrigerate for at least 6 hours or overnight to set properly.
16. Serve: When ready, trace a knife around the edges to loosen, then unclasp the springform pan ring. Slice with a thin, sharp knife, cutting through the crust cleanly. Optionally drizzle each slice with salted caramel sauce before serving.

Notes

• Wrapping the springform pan securely in foil is crucial to prevent water from seeping inside during the water bath.
• Use room temperature cream cheese, sour cream, and eggs to ensure a smooth filling without lumps.
• Thinly slicing the apples helps them cook evenly and meld with the cheesecake texture.
• The water bath baking technique prevents cracking and keeps the cheesecake moist.
• Allow the cheesecake to chill overnight for the best texture and flavor development.
• For best slicing results, dip your knife in hot water and wipe it dry between cuts.
• If salted caramel sauce is not available, a simple caramel or maple syrup can be used as a substitute.

Keywords: Apple Crisp Cheesecake, Apple Dessert, Cheesecake with Apples, Fall Dessert, Baked Cheesecake, Water Bath Cheesecake, Oat Crumble Topping