This Apple Crisp Cheesecake is a fantastic mix of creamy cheesecake and sweet, cinnamon-spiced apples, all topped with a crunchy crumbly layer. It’s like autumn on a plate!
Whenever I make this dessert, I can’t resist sneaking bites of the warm layers. Pair it with a scoop of ice cream for a dessert that feels like a hug in the winter! 🍏🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These form the base of the cheesecake. If you want a gluten-free option, use crushed gluten-free cookies or almond flour instead. I enjoy adding crushed nuts for extra flavor!
Cream Cheese: The star of the filling! Choose full-fat for the best texture and taste. Neufchâtel cheese is a lighter alternative that works well but may be slightly less rich.
Apples: Granny Smith and Honeycrisp are my favorites for the tart balance against the sweet cheesecake. Try using Fuji or Gala if you prefer a sweeter apple.
Sour Cream: Adds creaminess and a hint of tang. You can substitute it with Greek yogurt for a healthier twist or even softened mascarpone for an indulgent touch.
Old-Fashioned Oats: Use rolled oats for the crisp topping, but be sure to avoid quick oats as they won’t give the same texture. If you’re looking for a nutty flavor, you can substitute half the oats with chopped nuts.
How Can You Ensure a Perfect Cheesecake Texture?
Getting the texture just right can be tricky. Here are some tips to help you achieve that smooth and creamy filling:
- Start with room temperature cream cheese; this ensures it’s easy to mix and avoids lumps.
- Mix on medium speed and don’t overmix once you add the eggs. Overmixing incorporates too much air, which can lead to cracks.
- Baking in a water bath can help maintain moisture—this can also lead to a more even bake!
Lastly, let your cheesecake cool gradually in the oven. This helps prevent sudden temperature changes that can cause cracking!
Apple Crisp Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
For the Apple Topping:
- 2 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and finely chopped
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp lemon juice
For the Crisp Topping:
- 1/2 cup old-fashioned oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 6 tbsp unsalted butter, melted
For Drizzle:
- 1/2 cup caramel sauce (store-bought or homemade)
How Much Time Will You Need?
Preparation takes about 30 minutes, followed by 60–70 minutes for baking. Then, allow the cheesecake to cool for about 1 hour in the oven and chill in the fridge for at least 4 hours or overnight to set fully. Total time: approximately 7 hours, including chilling time.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium-sized bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Then, pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until it’s nice and smooth. Gradually add the sugar and continue mixing until well combined. Add the vanilla extract, and then add the eggs one at a time, mixing on low speed after each addition just until blended. Finally, mix in the sour cream and flour until the mixture is completely smooth, scraping the sides of the bowl as needed.
3. Prepare the Apple Topping:
In a small bowl, toss your chopped apples with sugar, cinnamon, nutmeg, and lemon juice until well coated. Spread this apple mixture evenly over your baked crust in the springform pan.
4. Add Cheesecake Layer:
Carefully pour the cream cheese batter over the apple layer, spreading it evenly to cover all the apples.
5. Make the Crisp Topping:
In another bowl, combine oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the melted butter and mix until the mixture is crumbly. This will be your crisp topping!
6. Top the Cheesecake:
Sprinkle the crisp topping evenly over the cheesecake batter, making sure to cover it well.
7. Bake the Cheesecake:
Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for about 60–70 minutes. The center should be mostly set but still slightly jiggly.
8. Cool and Chill:
Once baked, turn off the oven and crack the door open to let the cheesecake cool for about 1 hour. After that, remove it from the oven and let it cool to room temperature. Finally, put it in the fridge to chill for at least 4 hours or overnight, so it sets fully.
9. Serve:
When you’re ready to serve, run a knife along the edges to loosen the cheesecake before removing the sides of the springform pan. Drizzle caramel sauce over the top and enjoy your delicious Apple Crisp Cheesecake!
This dessert combines all the warm flavors of apple crisp with the creaminess of cheesecake. It’s perfect for any gathering or a cozy night in. Enjoy your delicious creation!
Can I Use Different Types of Apples for This Recipe?
Absolutely! While Granny Smith and Honeycrisp are great choices for their balance of tartness and sweetness, feel free to experiment with other varieties like Fuji, Gala, or even a mix for added flavor.
What if I Don’t Have Sour Cream?
No worries! You can substitute sour cream with Greek yogurt or even mascarpone cheese for a rich and creamy texture. Both will work well in the cheesecake filling.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. The cheesecake tastes even better the next day as the flavors meld together!
Can I Freeze This Cheesecake?
Yes! You can freeze the cheesecake before adding the caramel drizzle. Wrap it tightly in plastic wrap and then in foil, and it can be stored in the freezer for up to 2 months. Thaw it in the fridge overnight before serving.
