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A decadent Apple Crisp Cheesecake features layers of creamy cheesecake and sweet apple crisp topping.

Apple Crisp Cheesecake

This Apple Crisp Cheesecake combines the comforting flavors of apple crisp with the creamy decadence of cheesecake. It features a graham cracker crust, a creamy cheesecake filling, and a sweet and crunchy apple crisp topping, creating a delightful dessert perfect for any occasion.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 6 medium apples, peeled, cored, and sliced Granny Smith, Honeycrisp, or a mix
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, cold and cubed
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • Hot water for water bath

Equipment

  • 9-inch Springform Pan
  • Medium bowl
  • Large bowl
  • Mixer (stand or hand)
  • Pastry blender or fingers
  • Measuring cups and spoons
  • Oven
  • Roasting pan
  • Aluminum foil
  • Wire rack
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes, or until lightly golden. Let cool slightly.
  5. In a large bowl, combine sliced apples, flour, rolled oats, brown sugar, cinnamon, and nutmeg.
  6. Add the cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  7. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  8. Stir in the sour cream and vanilla extract until well combined.
  9. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
  10. Pour the cheesecake filling over the slightly cooled graham cracker crust.
  11. Evenly spread the apple crisp topping over the cheesecake filling.
  12. Wrap the bottom of the springform pan tightly with aluminum foil.
  13. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  14. Bake in the preheated oven for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight wobble.
  15. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
  16. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  17. Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For best results, ensure cream cheese is fully softened to avoid lumps in the filling. A water bath is crucial to prevent cracking during baking. To prevent a soggy crust, pre-bake it and wrap the springform pan with foil. Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Try adding caramel drizzle, chopped nuts, or spiced apples for variations.