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Apple Crisp Cheesecake Recipe

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★★★★★

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.

Ingredients

Scale

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

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