Apple Crisp Cheesecake: The Ultimate Fall Cheesecake Dessert

This Apple Crisp Cheesecake is the kind of dessert dreams are made of. It’s everything you love about creamy cheesecake and spiced apple cinnamon dessert layered with the crunch of buttery crisp topping. Think of it as the delicious love child of caramel apple cake and classic New York cheesecake—rich, cozy, and completely irresistible.

Perfect for fall gatherings, holidays, or whenever you’re craving a slice of autumn comfort, this dessert brings layers of flavor and texture to the table. One bite in, and you’ll understand why it’s become a seasonal favorite around here.

Why You’ll Love Apple Crisp Cheesecake

• Combines the best of cheesecake and apple crisp
• Layers of creamy, spiced, and crunchy goodness
• Gorgeous centerpiece for fall celebrations
• Optional drizzle of caramel = next-level amazing

Ingredients

Graham Cracker Crust:

• 3 cups (300 g) graham cracker crumbs
• 3 tbsp (40 g) brown sugar
• 1/2 tsp cinnamon
• 1/2 cup (112 g) unsalted butter, melted

Cinnamon Apples:

• 2 large apples (Granny Smith or Gala), thinly sliced
• 2 tbsp (25 g) brown sugar
• 1 1/2 tsp cinnamon

Crisp Topping:

• 1/2 cup (63 g) all-purpose flour
• 1/2 cup (100 g) brown sugar
• 1 tsp cinnamon
• 1/2 cup (45 g) quick oats
• 1/4 cup (56 g) unsalted butter, melted

Cheesecake Filling:

• 24 oz (680 g) full-fat cream cheese, room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 1/2 tsp cinnamon
• 1 tbsp cornstarch (or 2 tbsp all-purpose flour)
• 1 tsp vanilla extract
• 1/2 cup (120 ml) sour cream, room temperature
• 3 large eggs, room temperature

To Serve:

• Salted caramel sauce (optional)

How to Make Apple Crisp Cheesecake

1. Prep the pan and oven: Preheat oven to 350°F (180°C). Wrap the bottom of a 9-inch springform pan in foil and lightly grease it.
2. Make the crust: Mix graham cracker crumbs, sugar, cinnamon, and melted butter. Press into the pan and bake for 8–10 minutes. Set aside.
3. Prepare apples: Toss sliced apples with brown sugar and cinnamon. Set in the fridge until ready to use.
4. Make the crisp topping: Combine flour, brown sugar, cinnamon, oats, and melted butter. Mix until crumbly.
5. Mix the cheesecake filling: Beat cream cheese with both sugars until smooth. Add cinnamon, cornstarch, vanilla, and sour cream. Mix in eggs one at a time until just blended.
6. Assemble: Pour filling over crust. Layer cinnamon apples on top, discarding any extra juice. Sprinkle evenly with crisp topping.
7. Bake in a water bath: Place the springform pan in a larger roasting pan. Fill with 1 inch (2.5 cm) of boiling water. Bake for 50–60 minutes, or until edges are set and center is slightly jiggly.
8. Cool and chill: Cool in the pan, then refrigerate at least 6 hours or overnight.
9. Serve: Slice and drizzle with salted caramel sauce if desired.

Tips for Cheesecake Success

• Always use room temp cream cheese for a smooth filling.
• Don’t skip the water bath—it prevents cracks.
• Use a sharp knife dipped in hot water for clean slices.
• Want to make it ahead? It keeps beautifully for 2–3 days.

My Apple Cheesecake Memory

I first baked this cheesecake on a crisp October weekend when we had too many apples and a serious craving for something decadent. One forkful in, my family declared it “better than pie”—which is high praise from a pie-loving bunch! Now it’s our go-to dessert from September through Thanksgiving.

What to Serve with Apple Crisp Cheesecake

This cheesecake stands tall on its own but pairs beautifully with a warm cup of chai or coffee. Serve it after a cozy dinner of roast chicken or autumn stew, or bring it to your next holiday gathering—it’ll be the first dessert to disappear.

How to Store and Freeze

Store covered in the fridge for up to 5 days. To freeze, chill fully, then wrap slices tightly in plastic and foil. Thaw overnight in the fridge before serving.

FAQs

Can I use a different type of apple?

Yes—Granny Smith adds tartness, while Gala or Honeycrisp adds sweetness.

Can I make it gluten-free?

Use gluten-free graham crackers and certified GF oats and flour.

Do I need to peel the apples?

It’s up to you! Peeled apples give a softer texture, but unpeeled adds rustic charm.

Apple Crisp Cheesecake: The Fall Dessert You Didn’t Know You Needed

This Apple Crisp Cheesecake brings together the best of all fall desserts—creamy cheesecake, sweet-tart apples, and a buttery oat topping. Whether you’re baking for a celebration or just embracing sweater weather, this fall cheesecake is your new seasonal star.

Discover more delicious recipes by following me on Facebook and Pinterest.

Apple Crisp Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Olivia Hartwellen
• Total Time: 8 hours (including chilling)
• Yield: 12 slices 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Apple Crisp Cheesecake is the ultimate fall dessert mashup, combining the creamy richness of New York-style cheesecake with layers of cinnamon-spiced apples and a buttery oat crisp topping. Baked in a graham cracker crust and optionally topped with salted caramel, this stunning autumn treat is perfect for gatherings, holidays, or cozy weekends at home.

---

Ingredients

Scale 1x2x3x

Graham Cracker Crust:

• 3 cups (300 g) graham cracker crumbs

• 3 tbsp (40 g) brown sugar

• 1/2 tsp cinnamon

• 1/2 cup (112 g) unsalted butter, melted

Cinnamon Apples:

• 2 large apples (Granny Smith or Gala), thinly sliced

• 2 tbsp (25 g) brown sugar

• 1 1/2 tsp cinnamon

Crisp Topping:

• 1/2 cup (63 g) all-purpose flour

• 1/2 cup (100 g) brown sugar

• 1 tsp cinnamon

• 1/2 cup (45 g) quick oats

• 1/4 cup (56 g) unsalted butter, melted

Cheesecake Filling:

• 24 oz (680 g) full-fat cream cheese, room temperature

• 3/4 cup (150 g) granulated sugar

• 1/4 cup (50 g) brown sugar

• 1/2 tsp cinnamon

• 1 tbsp cornstarch (or 2 tbsp all-purpose flour)

• 1 tsp vanilla extract

• 1/2 cup (120 ml) sour cream, room temperature

• 3 large eggs, room temperature

To Serve:

• Salted caramel sauce (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat oven: 350°F (180°C). Wrap a 9-inch springform pan in foil and grease lightly.

• Make crust: Mix graham crumbs, sugar, cinnamon, and melted butter. Press into pan base. Bake for 8–10 minutes. Cool.

• Prepare apples: Toss thin apple slices with sugar and cinnamon. Chill until assembly.

• Make crisp topping: Combine flour, sugar, cinnamon, oats, and melted butter until crumbly.

• Mix filling: Beat cream cheese and sugars until smooth. Add cinnamon, cornstarch, vanilla, and sour cream. Blend in eggs one at a time.

• Assemble: Pour filling over crust. Add apples on top. Sprinkle with crisp topping.

• Bake with water bath: Place pan in larger pan with 1 inch of boiling water. Bake 50–60 min, until center is just set.

• Cool and chill: Let cool fully. Chill at least 6 hours or overnight.

• Serve: Slice and top with caramel, if using.

Notes

Use room temp ingredients for a smoother batter.

Don’t skip the water bath—it prevents cracks.

Keeps well for 2–3 days and freezes beautifully in slices.

Try Honeycrisp apples for a sweeter profile.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Desserts
• Method: Desserts
• Cuisine: American