Apple Crisp Cheesecake combines the creamy richness of cheesecake with the sweet and spiced crunch of an apple crisp topping. This dessert is perfect for fall gatherings or anytime you want a treat that’s both decadent and comforting. With a graham cracker crust, smooth cheesecake filling, spiced apple topping, and crisp oat crumble, it’s a layered delight that everyone will love.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Apple Topping
- 3 medium apples, peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Optional Garnish
- Caramel sauce for drizzling
- Whipped cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
To make the crust, combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes and let cool.
For the cheesecake filling, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully incorporated. Pour the filling over the cooled crust and spread evenly.
In a medium bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice. Arrange the apples evenly over the cheesecake filling.
To make the crisp topping, mix the flour, oats, brown sugar, and cinnamon in a bowl. Cut in the softened butter with a fork or your fingers until the mixture forms coarse crumbs. Sprinkle the crisp topping over the apples.
Bake the cheesecake for 50–55 minutes or until the edges are set but the center still has a slight jiggle. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, release the cheesecake from the springform pan. Drizzle with caramel sauce and add whipped cream if desired.
Recipe Tips
Use tart apples like Granny Smith for a balanced flavor. Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling. Refrigerating overnight helps the flavors meld and makes slicing easier.
What to Serve With It
Pair this cheesecake with a warm cup of coffee, cider, or tea for a cozy dessert experience.
Frequently Asked Questions
Can I use store-bought apple pie filling?
Yes, but fresh apples give a better texture and flavor.
Can I freeze this cheesecake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
What’s the best way to slice the cheesecake?
Use a knife dipped in hot water and wiped clean between slices for neat cuts.
This Apple Crisp Cheesecake is a show-stopping dessert that’s perfect for any occasion. Each bite is a blend of creamy, spiced, and crunchy perfection. Enjoy!
Apple Crisp Cheesecake
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter melted
- Cheesecake Filling
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- Apple Topping
- 3 medium apples peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
- To make the crust, combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes and let cool.
- For the cheesecake filling, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and sour cream until fully incorporated. Pour the filling over the cooled crust and spread evenly.
- In a medium bowl, toss the sliced apples with sugar, cinnamon, nutmeg, and lemon juice. Arrange the apples evenly over the cheesecake filling.
- To make the crisp topping, mix the flour, oats, brown sugar, and cinnamon in a bowl. Cut in the softened butter with a fork or your fingers until the mixture forms coarse crumbs. Sprinkle the crisp topping over the apples.
- Bake the cheesecake for 50–55 minutes or until the edges are set but the center still has a slight jiggle. Cool the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, release the cheesecake from the springform pan. Drizzle with caramel sauce and add whipped cream if desired.
- Recipe Tips
- Use tart apples like Granny Smith for a balanced flavor. Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling. Refrigerating overnight helps the flavors meld and makes slicing easier.
- What to Serve With It
- Pair this cheesecake with a warm cup of coffee, cider, or tea for a cozy dessert experience.
- Frequently Asked Questions
- Can I use store-bought apple pie filling?
- Yes, but fresh apples give a better texture and flavor.
- Can I freeze this cheesecake?
- Yes, wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.
- What’s the best way to slice the cheesecake?
- Use a knife dipped in hot water and wiped clean between slices for neat cuts.
- This Apple Crisp Cheesecake is a show-stopping dessert that’s perfect for any occasion. Each bite is a blend of creamy, spiced, and crunchy perfection. Enjoy!
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