Apple Crisp Cheesecake Recipe

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Apple Crisp Cheesecake Recipe

Apple Crisp Cheesecake is the ultimate fall-style dessert that combines three favorites in one show-stopping cake: a buttery graham crust, rich and creamy cheesecake, tender cinnamon-spiced apples, and a crunchy oat crisp topping. It’s perfect for holidays, family gatherings, or anytime you want a bakery-quality dessert at home.

Why You’ll Love This Recipe

  • Creamy, classic cheesecake base

  • Warm apple-pie flavor with cinnamon and brown sugar

  • Crunchy oat crisp topping for texture

  • Looks impressive but is very doable at home

  • Perfect make-ahead dessert

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs

  • ½ cup unsalted butter, melted

  • ¼ cup granulated sugar

  • ½ teaspoon cinnamon (optional)

Cheesecake Filling

  • 24 oz (3 blocks) cream cheese, softened

  • ¾ cup granulated sugar

  • ½ cup sour cream

  • 2 teaspoons vanilla extract

  • 3 large eggs, room temperature

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

Apple Layer

  • 3–4 medium apples (Granny Smith or Honeycrisp), peeled and diced

  • â…“ cup brown sugar

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 tablespoon lemon juice

  • 1 tablespoon cornstarch

Crisp Topping

  • ¾ cup all-purpose flour

  • ½ cup rolled oats

  • ½ cup brown sugar

  • ½ teaspoon cinnamon

  • ¼ teaspoon salt

  • ½ cup cold unsalted butter, cubed

Equipment Needed

  • 9-inch springform pan

  • Mixing bowls

  • Hand or stand mixer

  • Baking sheet

  • Parchment paper

Preparation Time

  • Prep: 30 minutes

  • Bake: 70–80 minutes

  • Cooling & chilling: 4–6 hours (or overnight)

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat oven to 325°F (165°C).

  2. Mix graham crumbs, sugar, cinnamon, and melted butter.

  3. Press firmly into the bottom of a greased 9-inch springform pan.

  4. Bake for 10 minutes, then set aside to cool.

2. Make the Apple Layer

  1. In a bowl, toss apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.

  2. Set aside to allow flavors to meld.

3. Prepare the Cheesecake Filling

  1. Beat cream cheese until smooth and creamy.

  2. Add sugar and mix until fully combined.

  3. Blend in sour cream and vanilla.

  4. Add eggs one at a time, mixing on low speed just until combined.

  5. Mix in cinnamon and nutmeg.

4. Assemble the Cheesecake

  1. Pour cheesecake filling over cooled crust.

  2. Spoon apple mixture evenly over the cheesecake batter (do not press down).

5. Make the Crisp Topping

  1. Combine flour, oats, brown sugar, cinnamon, and salt.

  2. Cut in cold butter using fingers or a pastry cutter until crumbly.

  3. Sprinkle evenly over the apples.

6. Bake

  1. Place springform pan on a baking sheet.

  2. Bake at 325°F (165°C) for 70–80 minutes, until:

    • Center is slightly jiggly

    • Edges are set

  3. Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour.

7. Chill

  • Remove from oven and cool completely at room temperature.

  • Refrigerate at least 4 hours, preferably overnight.

Serving Suggestions

  • Drizzle with caramel sauce

  • Serve with whipped cream

  • Pair with vanilla ice cream

  • Garnish with apple slices or cinnamon dust

Storage Instructions

  • Refrigerator: Up to 5 days, covered

  • Freezer: Up to 2 months (wrap tightly)

  • Thaw overnight in refrigerator before serving

Tips for Perfect Apple Crisp Cheesecake

  • Use room-temperature ingredients for smooth batter

  • Do not overmix after adding eggs

  • Granny Smith apples give best balance of sweet and tart

  • Let it chill fully for clean slices

  • Line pan bottom with parchment for easy removal

Estimated Nutrition (Per Slice)

(Based on 12 slices)

  • Calories: 420–460 kcal

  • Carbohydrates: 45g

  • Fat: 26g

  • Protein: 7g

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