Apple Crisp Cheesecake

This Apple Crisp Cheesecake marries the comfort of apple crisp with the luscious texture of a cheesecake in one stunning dessert. A thick graham-crumb crust supports a velvety cream-cheese layer, topped with lightly spiced cinnamon apples and a golden oatmeal crisp. A drizzle of salted caramel (optional) finishes it off, giving you a dessert that looks and tastes like autumn wrapped in a slice.

Why You’ll Love This Recipe

• Two desserts in one: You get the creamy richness of cheesecake and the sweet-spiced crunch of apple crisp in every bite.
• Elegant presentation: The layered look with apples showing through and the crisp topping makes for a dessert that impresses.
• Fall flavor: With cinnamon-spiced apples and buttery oats, it’s perfect for Thanksgiving or cozy gatherings.
• Make-ahead friendly: After baking and chilling, you’re ready to serve—great for planning ahead.

Ingredients

Equipment

• 9-inch springform pan
• large roasting pan (big enough for the springform pan to fit inside)

Graham Cracker Crust

• 3 cups graham crumbs
• 3 tablespoons brown sugar
• ½ teaspoon cinnamon
• ½ cup unsalted butter (112 grams), melted

Cinnamon Apples

• 2 large apples, I recommend Granny Smith or Gala
• 2 tablespoons brown sugar
• 1½ teaspoons cinnamon

Crisp Topping

• ½ cup all-purpose flour (63 grams)
• ½ cup brown sugar (100 grams)
• 1 teaspoon cinnamon
• ½ cup quick oats
• ¼ cup unsalted butter (56 grams), melted

Cheesecake Batter

• 24 ounces full-fat cream cheese (680 grams), room temperature
• ¾ cup granulated sugar (150 grams)
• ¼ cup brown sugar (50 grams)
• ½ teaspoon cinnamon
• 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
• 1 teaspoon vanilla extract
• ½ cup sour cream (120 ml), room temperature
• 3 large eggs, room temperature
• boiling water, for the water bath

To Serve

• salted caramel sauce

Directions

Crust

1. Preheat the oven to 350 °F (180 °C).
2. Wrap the outside of the 9-inch springform pan in tin foil (bottom and sides) at least 3-4 times to ensure no water seeps in during the water bath. Lightly grease the inside of the pan.
3. In a medium bowl, combine the graham crumbs, 3 tbsp brown sugar, and ½ tsp cinnamon.
4. Stir in the ½ cup melted butter until the mixture resembles wet sand.
5. Press this crust mixture into the bottom and about halfway up the sides of the prepared pan.
6. Bake the crust for 8-10 minutes. Remove from oven and keep the oven on.

Cinnamon Apples
7. While the crust bakes (or right after), peel, core and thinly slice the 2 large apples.
8. In a bowl, toss the apple slices with 2 tbsp brown sugar and 1½ tsp cinnamon. Chill them until ready to use.

Crisp Topping
9. In a medium bowl, stir together ½ cup flour, ½ cup brown sugar, 1 tsp cinnamon, and ½ cup quick oats until no lumps remain.
10. Stir in the ¼ cup melted butter until the mixture forms clumps and resembles damp sand. Set aside.

Cheesecake Filling
11. In a large mixing bowl, beat the 24 oz cream cheese, ¾ cup granulated sugar, and ¼ cup brown sugar until smooth and creamy, scraping sides and bottom of bowl as needed.
12. Mix in ½ tsp cinnamon, 1 tbsp cornstarch (or 2 tbsp flour), 1 tsp vanilla extract, and ½ cup sour cream. Continue mixing until uniform.
13. Add the 3 large eggs, one at a time, mixing on low speed just until each egg is incorporated—avoid overmixing.

Assembling & Baking
14. With your foil-wrapped springform in place, pour the cheesecake filling over the pre-baked crust and smooth the top.
15. Arrange the sliced, sugared apples evenly over the cheesecake layer. Do not pour any apple juice into the pan—use only the apple slices.
16. Sprinkle the crisp topping evenly over the apples. It may seem like a lot, but it settles during baking.
17. Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan until it reaches about ½ to 1 inch deep. This creates a water bath to help the cheesecake bake evenly and prevent cracks.
18. Bake in the preheated oven for about 50-60 minutes, or until the cheesecake top appears set but still has a slight wobble in the centre when gently shaken. Tent if needed.
19. Remove the roasting pan from the oven and allow the cheesecake to cool in the water bath pan until it reaches room temperature.
20. Once cooled, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, to set fully.

Serving
21. When ready to serve, remove the outer ring of the springform. Use a thin, sharp knife to run around the edge to loosen before releasing.
22. Slice with a clean hot knife (wipe between cuts for clean slices). Drizzle each slice with salted caramel sauce before serving.

Pro Tips and Variations

• Use apples that hold up to baking (such as Granny Smith or Gala) so you retain some texture.
• Ensure all filling ingredients (cream cheese, sour cream, eggs) are room temperature to avoid lumps.
• Don’t substitute instant oats for the crisp topping—they become too flour-like and lose texture.
• For a twist: swirl in some caramel into the batter, or add chopped toasted pecans in the topping for extra crunch.
• If your cheesecake cracks slightly, the apples and crisp topping cover it beautifully.

Serving Suggestions

• Serve with a scoop of vanilla bean ice cream or dollop of whipped cream.
• Garnish with extra apple slices or a drizzle of extra caramel.
• Offer freshly brewed coffee or spiced chai to complement the cinnamon-apple flavors.

Storage / Reheating

• Storage: Keep the cheesecake covered in the fridge for up to 4 days.
• Freezing: While possible, the crisp topping may lose texture — best consumed fresh.
• Reheating: Serve chilled; if desired, let slices sit at room temp ~15 minutes before eating for best flavor and texture.

FAQs

Can I use a 10-inch springform pan instead?
A: Yes, but reduce baking time to ~40-55 minutes because the filling layer will be thinner.

Can I skip the foil wrapping and water bath?
A: You can, but you risk cracking and a drier texture. The water bath ensures even, gentle baking.

Can I use old-fashioned oats instead of quick oats in the topping?
A: Yes—the texture will still work, but you may get larger crisps. The original uses quick oats for finer crumble.

Conclusion

This Apple Crisp Cheesecake delivers layered goodness: a crunchy graham base, luxurious cream cheese filling, cinnamon-spiced apples, and golden oat topping—just like the picture. With the right steps and chilling time, you’ll achieve a dessert that’s both impressive and deeply comforting. Enjoy every slice!

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