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!
Apple Crisp Cheesecake
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!
Ingredients
Everything you need for this cheesecake might already be in your kitchen, nothing fancy here!
- graham crackers
- butter
- cinnamon
- brown sugar
- cream cheese
- eggs
- sour cream
- vanilla extract
- flour
- oats
- apples
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.)
- Preheat your oven and spray your springform pan (affiliate link) with nonstick spray.
- For the crust, mix together graham crackers, melted butter, cinnamon, and brown sugar together in a large bowl.
- Use the back of a spoon to press the crust firmly into the pan.
- In the bowl of a stand mixer (affiliate link), beat cream cheese and sugar together until completely smooth.
- 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 filling over the crust and smooth with a spatula.
- 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.
- Spoon diced apples gently in an even layer over top of cheesecake, then top with an even layer of the oat topping.
- Fill a baking 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.
- Cool 5 minutes, then run a knife around the outside edge of the cheesecake to loosen it from the pan.
- Cool 1 hour, then place in the refrigerator for at least 6 hours or overnight to chill completely.
- When ready to serve, drizzle with caramel and serve slices topped with whipped topping, if desired.
Is your mouth watering yet? This cheesecake is soooooo yummy!
Tips for making cheesecake
This cake has so much topping that cracking isn’t a huge concern, but these tips will help you get the best result from this (or any) cheesecake recipe.
- Let cream cheese soften to room temperature before mixing to avoid lumps
- Do not over mix the filling, mix until just blended to avoid air bubbles that will cause cracks.
- Don’t omit the baking pan with hot water under the cheesecake, this is a very important step to prevent cracking as it keeps the cake moist while it cooks.
- Do not skip the step after baking running the knife around the outside of the cake. Again, the cake will crack if you do not do this as the cheesecake shrinks as it cools and if there is any sticking to the sides it will pull and crack.
What do I do if my cheesecake cracks?
If all of these tips don’t work and it still cracks noticibly, no worries, it will still taste delicious. Simply cover the crack withe the caramel topping or whipped cream to disguise it!
What apples are best for baking?
I prefer Granny Smith, Pink Lady, Gala or Fuji apples for baking as they are firm and won’t get soggy during baking
You might also like this Lemon Cheesecake with Blackberry Sauce, Layered Pumpkin Pie Cheesecake, Maple Vanilla Cheesecake, or this Funfetti Cheesecake Ball
If you try this recipe please comment and rate it below, I love hearing from you!
Print
Apple Crisp Cheesecake
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
- Category: dessert
- Method: baking
- Cuisine: American
Description
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!
Ingredients
Crust:
- 12 graham crackers, crushed
- 6 tablespoons melted butter
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
Filling:
- 4 (8-oz.) blocks cream cheese, softened to room temperature
- 1 cup brown sugar
- 2 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
Apple Crisp Topping:
- 1 apple, peeled and diced into small pieces (about 1 ½–2 cups)
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ¼ cup old fashioned oats
- ½ teaspoon ground cinnamon
- 4 tablespoons butter, softened
Caramel and whipped cream for serving if desired
Instructions
- Preheat oven to 325 degrees Fahrenheit, placing one rack at the bottom and another in the middle of the oven. Spray an 8″ or 9″ springform pan (affiliate link) with nonstick spray.
- In a large bowl, mix together graham cracker crumbs, melted butter, cinnamon, and sugar. Press the graham cracker mixture firmly into the bottom of the springform pan (affiliate link), pressing with the back of a spoon.
- In a large bowl or bowl of a stand mixer (affiliate link), beat cream cheese and sugar together until completely smooth. 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. Do not over mix. Pour filling over the crust and smooth with a spatula.
- Spoon diced apples over the filling.
- In a medium bowl, whisk together brown sugar, flour, oats, and cinnamon. Cut butter into the oat mixture with a knife or pastry cutter until crumbly with. no large chunks.
- Fill an oven-safe pan with very hot water and place on the bottom rack of the oven. Place cheesecake on the rack directly above the water.
- Bake until center of cheesecake only slightly wobbles, similar to Jello, about 50 minutes to 1 hour.
- Cool the cheesecake for 5 minutes, then run a butter knife around the outside edge of the cheesecake to loosen it from the pan.
- Cool 1 additional hour at room temperature, then place in the refrigerator for at least 6 hours or overnight to chill completely.
- Serve with caramel and whipped cream if desired.
Notes
- Let cream cheese soften to room temperature before mixing to avoid lumps
- Do not over mix the filling, mix until just blended to avoid air bubbles that will cause cracks.
- Don’t omit the baking pan with hot water under the cheesecake, this is a very important step to prevent cracking as it keeps the cake moist while it cooks.
- Do not skip the step after baking running the knife around the outside of the cake. Again, the cake will crack if you do not do this as the cheesecake shrinks as it cools and if there is any sticking to the sides it will pull and crack.
Keywords: apple crisp cheesecake
I have some really small organic gala apples. One wouldn’t be very much in this recipe. Can you please tell me approximately how much I need in cups? The recipe sounds delicious.
About 1 1/2 to 2 cups Linda, I’ll update the recipe to reflect that. I hope you enjoy it!
Wow this is awesome!
★★★★★