Description
Apple Crisp Cheesecake combines a cinnamon graham cracker crust, creamy vanilla cheesecake, thinly sliced cinnamon apples, and a buttery oatmeal crumble. Serve each chilled slice with salted caramel sauce for a rich seasonal dessert.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 3 tablespoons packed brown sugar, for the crust
- 1/2 teaspoon ground cinnamon, for the crust
- 1/2 cup unsalted butter, melted, for the crust
- 2 large apples, peeled, cored, and thinly sliced
- 2 tablespoons packed brown sugar, for the apples
- 1 1/2 teaspoons ground cinnamon, for the apples
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar, for the crisp topping
- 1 teaspoon ground cinnamon, for the crisp topping
- 1/2 cup quick oats
- 1/4 cup unsalted butter, melted, for the crisp topping
- 24 ounces full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar, for the cheesecake filling
- 1/2 teaspoon ground cinnamon, for the cheesecake filling
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- Boiling water, for the water bath
- Salted caramel sauce, for serving
Instructions
- Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with three or four layers of foil, covering the base and seams. Lightly grease the inside.
- Mix the graham cracker crumbs, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 1/2 cup melted butter.
- Press the crust mixture across the bottom and halfway up the sides of the pan. Bake for 8 to 10 minutes, then keep the oven on.
- Toss the thinly sliced apples with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon. Refrigerate until needed.
- Stir the flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and quick oats together. Add 1/4 cup melted butter and mix until clumps form.
- Beat the cream cheese, granulated sugar, and 1/4 cup brown sugar until smooth, scraping the bowl as needed.
- Mix in the cornstarch and 1/2 teaspoon cinnamon. Add the sour cream and vanilla, then mix until smooth.
- Add the eggs one at a time, mixing only until each egg disappears into the batter.
- Pour the cheesecake filling over the baked crust and smooth the top.
- Arrange the apple slices evenly over the filling, leaving any accumulated liquid in the bowl.
- Scatter the oatmeal crumble evenly over the apples.
- Set the foil-wrapped springform pan inside a large roasting pan. Pour in enough boiling water to reach about 1 inch up the side of the springform pan.
- Bake for 50 to 60 minutes, until the edges look set and the center has a slight wobble.
- Remove the roasting pan from the oven and let the cheesecake cool in the water bath until it reaches room temperature.
- Remove the springform pan from the water bath, cover it, and refrigerate for at least 6 hours or overnight.
- Run a thin knife around the edge, release the springform ring, and cut the cheesecake into 12 slices. Drizzle with salted caramel before serving.
Notes
- Use room-temperature cream cheese, sour cream, and eggs for the smoothest filling.
- Granny Smith apples provide tart flavor, while Gala apples add sweetness. A combination of both works well.
- Do not overmix after adding the eggs, because excess air may cause the cheesecake to rise and sink.
- Wrap the springform pan thoroughly to protect the crust from the water bath.
- Leave accumulated apple juice behind when arranging the fruit over the filling.
- Chill the cheesecake for at least 6 hours before slicing.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices without caramel for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 635
- Sugar: 49
- Sodium: 350
- Fat: 39
- Saturated Fat: 23
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 66
- Fiber: 2
- Protein: 8
- Cholesterol: 145