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Ultimate Apple Crisp Cheesecake

A layered square slice of apple crisp cheesecake on a white plate, featuring a graham cracker crust, creamy cheese layer, spiced apples, and crumble topping.
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You will love this rich, creamy cheesecake layered with cinnamon-spiced apples and topped with a buttery oat crisp. This is the best apple crisp cheesecake recipe for an indulgent fall dessert.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Apple Layer: 4 medium apples, peeled, cored, and diced
  • 1/4 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • For the Cheesecake Filling: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • For the Crisp Topping: 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup rolled oats
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
  • Optional: Caramel sauce for drizzling

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Set aside to cool slightly.
  2. Prepare the apple layer: In a medium saucepan, combine diced apples, 1/4 cup brown sugar, cinnamon, nutmeg, and lemon juice. Cook over medium heat, stirring occasionally, until apples are slightly tender, about 8 to 10 minutes. Spread the cooked apples evenly over the cooled crust.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and vanilla extract until smooth. Beat in the sour cream. Add eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble and bake: Pour the cheesecake batter carefully over the apple layer in the springform pan.
  5. Prepare the crisp topping: In a separate bowl, combine flour, 1/2 cup brown sugar, oats, and 1/4 teaspoon cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the crisp topping evenly over the cheesecake batter.
  6. Bake: Bake at 350°F (175°C) for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Cool: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  8. Serve: Drizzle with caramel sauce before slicing, if desired.

Notes

  • For the creamiest texture, make sure your cream cheese is truly at room temperature before you start mixing the filling.
  • If you want to make this a holiday cheesecake idea, add a pinch of allspice to the apple mixture.
  • This dessert freezes well; chill completely, then wrap tightly before freezing for up to one month. Thaw overnight in the refrigerator.

Nutrition

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