Apple Crisp Cheesecake

Apple Crisp Cheesecake – Creamy, Crunchy & Irresistible Fall Dessert
This Apple Crisp Cheesecake combines two beloved desserts into one show-stopping treat: rich, creamy cheesecake layered with tender cinnamon-spiced apples and topped with a buttery oat crisp. Every bite delivers the perfect balance of smooth, crunchy, sweet, and tangy flavors. Whether you’re serving it for holidays, special occasions, or weekend baking, this decadent apple cheesecake recipe is guaranteed to impress.
Ingredients List
For the Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
½ teaspoon cinnamon
For the Apple Filling
3 cups apples, peeled, cored, and diced
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon cornstarch
For the Cheesecake Filling
24 oz (680 g) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
For the Crisp Topping
¾ cup all-purpose flour
½ cup old-fashioned oats
½ cup brown sugar
½ teaspoon cinnamon
½ cup cold unsalted butter, cubed
Step-by-Step Instructions
Preheat Oven:
Preheat oven to 325°F (165°C). Grease and line a 9-inch springform pan.
Make the Crust:
Combine graham crumbs, sugar, cinnamon, and melted butter. Press firmly into pan. Bake for 10 minutes and cool.
Prepare Apple Filling:
Toss apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside.
Make Cheesecake Batter:
Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in sour cream and vanilla.
Prepare Crisp Topping:
Combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly.
Assemble Cheesecake:
Pour cheesecake batter over crust. Spoon apple mixture evenly over top. Sprinkle crisp topping.
Bake:
Bake for 65–75 minutes or until center is just set.
Cool & Chill:
Cool at room temperature, then refrigerate at least 4 hours before slicing.
Pro Tips for Best Results
Use firm apples like Granny Smith or Honeycrisp.
Avoid overmixing to prevent cracks.
Bake in a water bath for ultra-creamy texture.
Chill overnight for clean slices.
Recipe Variations
Caramel Apple Cheesecake: Drizzle caramel sauce over top.
Apple Pie Cheesecake: Add a lattice crust topping.
No-Bake Apple Cheesecake: Use chilled apple pie filling.
Mini Apple Crisp Cheesecakes: Bake in muffin tins.
Nutrition Information (Per Slice – Approximate)
Calories: 480
Protein: 7 g
Fat: 30 g
Carbohydrates: 46 g
Frequently Asked Questions
1. Can I make apple crisp cheesecake ahead of time?
Yes! It tastes even better the next day.
2. How do I store leftovers?
Refrigerate covered for up to 5 days.
3. Can I freeze cheesecake?
Yes, freeze tightly wrapped slices for up to 2 months.
4. Why did my cheesecake crack?
Overmixing or rapid cooling often causes cracks.
This Apple Crisp Cheesecake is rich, creamy, crunchy, and packed with warm apple spice — the ultimate dessert for fall, holidays, and special occasions.