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 butter, melted
- 1 teaspoon ground cinnamon
- 1/4 cup brown sugar
Filling:
- 4 (8-oz.) blocks cream cheese, softened to room temperature
- 1 cup brown sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
Apple Crisp Topping:
- 1 apple, peeled and diced into small pieces (about 1 1/2-2 cups)
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup old fashioned oats
- 1/2 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.Â
- 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.Â
- 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.Â
- 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. The eggs and sour cream should also be room temperature, take them out of the fridge at least 30 minutes before mixing.
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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 572
- Sugar: 32.6 g
- Sodium: 333.8 mg
- Fat: 39.5 g
- Carbohydrates: 47.9 g
- Protein: 8.2 g
- Cholesterol: 136.3 mg