Apple Crisp Cheesecake

Apple Crisp Cheesecake is the ultimate autumn dessert! Creamy cheesecake combines with apples and a buttery crisp topping to make this decadent dessert you’ll fall in love with!

Many of you have already tried my Apple Bread and my from scratch Apple Crumble Pie and if so, you’re going to love today’s Apple Crisp Cheesecake recipe! This delicious autumn flavored dessert combines the creaminess of cheesecake with all the flavor of apple crisp!

I debated on what to call this recipe, is it an Apple Pie Cheesecake or Apple Crisp Cheesecake? While I use a crumble topping on my apple pie, I figured most people would associate that more with a crisp, so Apple Crisp Cheesecake it is!

Whatever you call it this is autumn in every bite. It’s the perfect combination of smooth cheesecake and crispy apples and oats all in a buttery graham cracker crust!

Ingredients

Everything you need for this cheesecake might already be in your kitchen, nothing fancy here!

• graham crackers – digestive biscuits can be substituted outside of the US
• unsalted butter
• cinnamon
• brown sugar
• cream cheese, eggs, sour cream – allow these to come to room temperature before mixing
• vanilla extract
• flour
• oats – use quick oats or old fashioned oats, instant oats will be too dry
• apples – choose firm apples lik Granny Smith, Gala, or Ambrosia

You’ll also need an 8 or 9 inch springform pan to make this cheesecake.

Step by Step

If you’re nervous about making cheesecake, see my tips below to help you avoid common pitfalls, I promise it’s not difficult! (Full printable recipe at the bottom of this blog post.)

1. Preheat your oven and spray your springform pan (affiliate link) with nonstick spray.
2. For the crust, mix together graham crackers, melted butter, cinnamon, and brown sugar together in a large bowl.
3. Use the back of a spoon to press the crust firmly into the pan.

4. In the bowl of a stand mixer (affiliate link), beat together the room temperature cream cheese and sugar together until completely smooth.
5. Add eggs, one at a time, then stir in sour cream and vanilla. Add flour and cinnamon and mix on medium speed until just combined. Pour the cheesecake batter over the crust and smooth with a spatula.
6. In a medium bowl (sorry about all the dishes! 😂) whisk together brown sugar, flour, oats, and cinnamon then cut in butter with a knife or pastry cutter.
7. Spoon diced apples gently in an even layer over top of cheesecake, then top the apple topping with an even layer of the oat topping.

8. Fill a large roasting pan with very hot water and place on the bottom rack of the oven. Place cheesecake on the rack above. (This prevent cracking of the cheesecake) Bake until center of the cheesecake only slightly jiggles, like Jello, about 1 hour. 
9. Cool 5 minutes, then run a knife around the outside edge of the baked cheesecake to loosen it from the pan.
10. Cool 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely.
11. When ready to serve, drizzle with caramel sauce and serve slices topped with whipped topping, if desired.

Is your mouth watering yet? This cheesecake is soooooo yummy!

FAQS

You might also like this Lemon Cheesecake with Blackberry Sauce,  Layered Pumpkin Pie Cheesecake, Maple Vanilla Cheesecake, or this Funfetti Cheesecake Ball

Storage

This is a great dessert to make ahaed of time because it needs so much chill taime after baking. Store covered in plastic wrap or in an airtight container in the refrigerator up to 3 days.

This cheesecake freezes well wrapped tightly. I recommend thawing slowly in the refrigerator to prevent the topping from getting too soft.

If you try this recipe please comment and rate it below, I love hearing from you!