Apple Crisp Cheesecake Recipe

Imagine, if you will, the cozy comfort of a warm apple crisp. Now, picture the luxurious, creamy tang of a perfect New York cheesecake.

This recipe is the glorious, delicious collision of those two worlds. It’s a celebration in a pan, a dessert that feels like a warm hug and a special occasion all at once.

With a thick, crunchy crust, a velvety spiced filling, sweet cinnamon apples, and a buttery oat crumble on top, every single bite is a journey. And a drizzle of salted caramel? Well, that’s just the happy ending we all deserve.

Why This Cheesecake Feels Like a Hug

There’s something incredibly special about a dessert that combines textures so beautifully. You get the smooth, the crunchy, the soft, and the crisp, all in one forkful.

It’s a labor of love, for sure, but a deeply rewarding one. The aroma of cinnamon and baking apples that will fill your kitchen is simply unforgettable.

This isn’t just a cake; it’s an experience. It’s the kind of dessert that makes people’s eyes light up, the one they’ll ask you to make again and again.

Ingredients Needed for the Recipe

Gathering everything before you start is the secret to a stress-free baking session. Trust me, you don’t want to be searching for the cornstarch mid-recipe.

Let’s break it down into its four delicious components. Read through it all first, it helps everything make sense.

For the Graham Cracker Crust

• 3 cups graham crumbs
• 3 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter, melted

For the Cinnamon Apples

• 2 large apples (Granny Smith or Gala are perfect)
• 2 tablespoons brown sugar
• 1 1/2 teaspoons cinnamon

For the Crisp Topping

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 cup quick oats
• 1/4 cup unsalted butter, melted

For the Cheesecake Batter

• 24 ounces full-fat cream cheese, room temperature
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup sour cream, room temperature
• 3 large eggs, room temperature

For Serving (The Grand Finale)

• Salted caramel sauce

The Right Apples for a Stellar Filling

Not all apples are created equal, especially when it comes to baking. You want one that will hold its shape and offer a little contrast to the sweet filling.

Granny Smith apples are my go-to, their slight tartness is a wonderful balance. A crisp Gala or Ambrosia works beautifully too, holding up well under heat.

Steer clear of softer varieties like McIntosh or Red Delicious, they’ll turn to mush in the oven, and we want those lovely tender-yet-defined slices.

How to make Apple Crisp Cheesecake?

Getting Started & Prepping the Pan

First things first, preheat your oven to 350°F (180°C). This is a crucial step for a perfectly baked crust.

Now, take your 9-inch springform pan and wrap the outside bottom and sides tightly with heavy-duty aluminum foil. Do this at least three times, we’re creating a waterproof seal for the water bath later.

Give the inside of the wrapped pan a light spray with non-stick cooking spray. This little step makes releasing the cheesecake so much easier later on.

Creating the Crust

In a medium bowl, stir together the graham crumbs, brown sugar, and cinnamon. Get those dry ingredients nicely acquainted.

Pour in the melted butter and mix until the mixture resembles wet sand. It should hold together when you pinch it between your fingers.

Press this mixture firmly into the bottom and about halfway up the sides of your prepared pan. A flat-bottomed glass or measuring cup helps create an even, compact layer.

Bake the crust alone for 8-10 minutes. This pre-baking, or blind-baking, is what gives us that sturdy, snappy crunch we’re after. Then, set it aside to cool slightly.

Preparing the Cinnamon Apples

While the crust is baking, peel and core your apples. Then, slice them into very thin, even slices, about 1/4-inch thick.

Toss these apple slices in a bowl with the brown sugar and cinnamon until they’re all evenly coated. They’ll look and smell amazing already.

Set this bowl aside in the fridge for now. This lets the sugar start drawing out a little of the apple’s natural juice, intensifying the flavor.

Whipping Up the Crisp Topping

In another bowl, whisk together the flour, brown sugar, and cinnamon. Make sure there are no pesky lumps of brown sugar left.

Stir in the quick oats, then pour in the melted butter. Mix it all together until it forms lovely, damp clumps and crumbles.

If you squeeze a handful in your palm, it should hold its shape. Set this aside as well, your future crunchy topping is ready.

The Secret to a Perfectly Creamy Cheesecake

Room temperature ingredients are non-negotiable here, they’re the true secret to a smooth, lump-free filling. Cold cream cheese will never blend seamlessly.

That water bath we prepped for? It’s not just a fussy step. It creates a steamy environment that cooks the cheesecake gently, preventing cracks and ensuring that dreamy, silky texture.

Don’t rush the cooling process, either. Letting it cool gradually and then chill thoroughly is what gives the cheesecake its perfect, sliceable structure.

Making the Cheesecake Filling

In a very large bowl, beat the room-temperature cream cheese with both the granulated and brown sugars. Beat it until it’s completely smooth and creamy, scraping down the bowl often.

Mix in the cinnamon and cornstarch, followed by the sour cream and vanilla extract. Scrape the bowl down again, ensuring every last bit of cream cheese is incorporated.

Now, with the mixer on low, add the eggs one at a time. Mix only until each egg is just combined, overmixing here can incorporate too much air and cause cracking.

The final batter should be smooth, thick, and gloriously lump-free. You’re doing great, the hardest part is over.

Assembling the Masterpiece

Pour your beautiful cheesecake filling over the pre-baked crust. Use a spatula to smooth the top into a nice, even layer.

Retrieve your cinnamon apples from the fridge. Arrange the slices in a single, even layer over the cheesecake batter. Don’t pour any leftover liquid from the bowl onto the filling.

Now, take your crisp topping and sprinkle it evenly over the apples. It will look like a mountain of crumble, but it settles down perfectly during baking.

Baking to Perfection

Carefully place your foil-wrapped springform pan into a large roasting pan. I find it easiest to place the springform in the roasting pan first, then pour the filling in.

Place the entire setup in the preheated oven, then carefully pour boiling water into the roasting pan until it comes about an inch up the sides of the springform.

Bake for 50-60 minutes. The edges should look set, but the center will still have a slight, gentle wobble when you nudge the pan.

Turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. This gradual temperature change is another crack-prevention hero.

The Final Steps: Cooling & Serving

Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once it’s at room temperature, cover it with foil and refrigerate for at least 6 hours, but overnight is truly best.

When you’re ready to serve, run a thin, sharp knife around the edge of the cheesecake to loosen it. Then, unclamp and gently remove the springform ring.

Use a sharp, thin-bladed knife to slice, wiping the blade clean between cuts for beautiful pieces. Drizzle each slice generously with salted caramel sauce.

Tips

Patience is your most important ingredient. Rushing the cooling or chilling steps is the most common mistake, so plan to make this a day ahead.

If you can’t find graham crackers, digestive biscuits are a fantastic and delicious substitute. Just crush them into fine crumbs the same way.

For the crisp topping, quick oats give you a finer, more integrated crumb that’s easier to slice through. Old-fashioned oats will work, but they’ll be a bit chunkier.

Don’t skip the cornstarch in the filling. It’s a little stabilizer that helps the cheesecake set beautifully and reduces the risk of those dreaded cracks.

When slicing, a sharp knife dipped in hot water and wiped dry between each cut will give you the cleanest, most professional-looking slices imaginable.

How Can I Make This My Own?

This recipe is a wonderful canvas for your own creativity. Feel free to play with the spices, adding a pinch of nutmeg or cardamom to the apples for a different warmth.

For a nutty twist, you can replace half of the graham crumbs with finely ground pecans or walnuts in the crust. The toasty flavor is incredible.

If you’re a fan of other fruits, a layer of thinly sliced pears under the crumble topping would be divine. Or, try a handful of fresh cranberries tossed with the apples for a tart burst.

When is the Best Time to Serve This Dessert?

This cheesecake is an undeniable star at autumn gatherings and holiday feasts, like Thanksgiving. It just embodies the spirit of the season.

But honestly, its appeal is timeless. It’s spectacular for birthdays, potlucks, or any time you want to treat your family to something truly extraordinary.

Because it needs to be made ahead, it’s actually a brilliant dinner party dessert. All the work is done the day before, leaving you stress-free to enjoy your guests.

Storing Your Delicious Creation

This cheesecake will keep beautifully, covered tightly in the refrigerator, for up to 4 days. The flavors actually meld and deepen, making it even better on day two.

I don’t recommend freezing the fully assembled cheesecake. The crisp topping tends to become soggy upon thawing, losing its wonderful texture.

You can, however, freeze the baked cheesecake (without the apples and topping) successfully. Just wrap it tightly and thaw it overnight in the fridge before adding fresh toppings.