When the cozy vibes of apple crisp meet the creamy indulgence of cheesecake, something magical happens. Enter: Apple Crisp Cheesecake. This fall cheesecake recipe combines layers of graham cracker crust, cinnamon apple dessert bliss, and a rich, tangy cheesecake filling—all crowned with an irresistible oatmeal crumble topping.
If you’re searching for a showstopping dessert that delivers both nostalgia and wow-factor, look no further. Perfect for Thanksgiving, fall dinner parties, or just a chilly weekend indulgence, this dessert is the best of both worlds.
Why You’ll Love Apple Crisp Cheesecake
This dessert is fall into a forkful. You get the silky texture of cheesecake, the cosy spice of cinnamon apples, and the buttery crunch of an oatmeal crumble topping. It’s indulgent yet familiar—like your favourite apple crisp got a glam makeover. Plus, it can be made ahead, which makes it perfect for holiday planning.
Ingredients
Graham Cracker Crust:
- 3 cups (300g) graham cracker crumbs
- 3 tbsp (40g) brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup (112g) unsalted butter, melted
Cinnamon Apples:
- 2 large apples (Granny Smith or Gala), peeled, cored, thinly sliced
- 2 tbsp (25g) brown sugar
- 1 and 1/2 tsp ground cinnamon
Crisp Topping:
- 1/2 cup (63g) all-purpose flour
- 1/2 cup (100g) brown sugar
- 1 tsp ground cinnamon
- 1/2 cup (50g) quick oats
- 1/4 cup (56g) unsalted butter, melted
Cheesecake Batter:
- 24 oz (680g) full-fat cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp cornstarch or 2 tbsp flour
- 1 tsp vanilla extract
- 1/2 cup (120ml) sour cream, room temperature
- 3 large eggs, room temperature
To Serve:
- Salted caramel sauce (optional)
How to Make Apple Crisp Cheesecake
- Preheat oven to 350°F (180°C). Wrap a 9-inch (23cm) springform pan in foil and grease it well.
- Mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Press into the pan bottom and halfway up the sides.
- Bake crust for 8–10 minutes. Let cool.
- Toss apples with brown sugar and cinnamon; chill.
- For the crumble topping, mix flour, sugar, cinnamon, and oats. Stir in melted butter until clumps form.
- Beat cream cheese and sugars until smooth. Mix in cinnamon, cornstarch, sour cream, and vanilla. Add eggs one at a time.
- Pour cheesecake batter into the crust. Layer apples over top, then sprinkle with crumble.
- Place the pan in a roasting pan and pour in 1 inch (2.5cm) of boiling water.
- Bake 50–60 minutes until slightly jiggly in the centre.
- Cool in pan, then refrigerate at least 6 hours.
- Before serving, run a knife around the edge and remove the springform ring. Slice and drizzle with salted caramel, if desired.
Tips for Cheesecake Success
- Room temp ingredients = smoother cheesecake.
- Don’t overmix the batter once the eggs go in.
- A water bath helps prevent cracking and keeps the texture ultra-creamy.
- Let it chill fully for the cleanest slices.
Olivia’s Fall Cheesecake Moment
This recipe came to life during a Thanksgiving test-kitchen session gone right. I wanted something that combined my mom’s apple crisp and my obsession with cheesecake. One bite in, and I knew this cinnamon apple dessert was destined for our holiday table. Now it’s a non-negotiable every November.
Perfect Pairings
Serve chilled with hot apple cider or coffee. Add whipped cream or a scoop of vanilla bean ice cream for an even more indulgent bite. It’s lovely on its own or plated with a drizzle of caramel and a dusting of cinnamon.
How to Store It
Store covered in the fridge for up to 5 days. For make-ahead ease, bake and chill the day before serving. You can also freeze individual slices: wrap tightly and freeze up to 1 month. Thaw overnight in the fridge.
Apple Crisp Cheesecake FAQs
Can I use other apples?
Yes! Honeycrisp, Fuji, or Pink Lady all work well.
Can I skip the water bath?
You can, but a water bath really helps with even baking and a creamy texture.
Can I make it gluten-free?
Yes. Use gluten-free graham crackers and certified gluten-free oats.
Bring On the Fall Flavours
Apple Crisp Cheesecake is the cinnamon apple dessert mash-up you didn’t know you needed—until now. It’s creamy, cosy, and crowned with an oatmeal crumble topping that makes every bite unforgettable. Add this to your fall cheesecake recipe rotation and prepare to wow.
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Apple Crisp Cheesecake: The Ultimate Fall Dessert Mash-Up
- Total Time: 1 hour 30 minutes (plus 6+ hours chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Apple Crisp Cheesecake is the ultimate fall dessert mash-up—combining a cinnamon-spiced graham cracker crust, creamy cheesecake filling, tender apple slices, and a buttery oatmeal crumble topping. This showstopping cheesecake is rich, cosy, and perfect for Thanksgiving, dinner parties, or whenever you crave something sweet and seasonal.
Ingredients
Graham Cracker Crust:
-
3 cups (300g) graham cracker crumbs
-
3 tbsp (40g) brown sugar
-
½ tsp ground cinnamon
-
½ cup (112g) unsalted butter, melted
Cinnamon Apples:
-
2 large apples (Granny Smith or Gala), peeled, cored, thinly sliced
-
2 tbsp (25g) brown sugar
-
1 ½ tsp ground cinnamon
Crisp Topping:
-
½ cup (63g) all-purpose flour
-
½ cup (100g) brown sugar
-
1 tsp ground cinnamon
-
½ cup (50g) quick oats
-
¼ cup (56g) unsalted butter, melted
Cheesecake Batter:
-
24 oz (680g) full-fat cream cheese, room temperature
-
¾ cup (150g) granulated sugar
-
¼ cup (50g) brown sugar
-
½ tsp ground cinnamon
-
1 tbsp cornstarch or 2 tbsp flour
-
1 tsp vanilla extract
-
½ cup (120ml) sour cream, room temperature
-
3 large eggs, room temperature
To Serve:
-
Salted caramel sauce (optional)
Instructions
-
Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan in foil and grease well.
-
Mix crust ingredients and press into the bottom and sides of the pan. Bake 8–10 minutes; cool.
-
Toss apple slices with brown sugar and cinnamon; set aside.
-
Prepare topping by mixing flour, brown sugar, cinnamon, and oats. Stir in melted butter to form crumbs.
-
In a large bowl, beat cream cheese and sugars until smooth. Add cinnamon, cornstarch, vanilla, sour cream. Mix in eggs one at a time.
-
Pour batter into the crust. Top with apple slices, then sprinkle crumble on top.
-
Place springform pan in a larger roasting pan. Pour in 1 inch (2.5cm) of boiling water to create a water bath.
-
Bake for 50–60 minutes until edges are set and center is slightly jiggly.
-
Cool completely, then refrigerate at least 6 hours or overnight.
-
Remove the springform ring before serving. Optional: drizzle with caramel sauce.
Notes
Use room temperature ingredients for a smoother filling.
Don’t overmix after adding eggs.
Water bath ensures a creamy, crack-free cheesecake.
Let chill overnight for best texture and clean slices.
Freezes well if wrapped tightly in individual slices.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American