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