Apple Crisp Cheesecake Recipe

Nothing captures the flavors of fall quite like apples, cinnamon, and a buttery crisp topping. Now, imagine layering those cozy flavors over a silky, rich cheesecake with a golden graham cracker crust. This Apple Crisp Cheesecake brings together the creamy decadence of traditional cheesecake and the comforting, homey feel of a classic apple crisp all in one show-stopping dessert!

Whether you’re hosting Thanksgiving, celebrating a birthday, or just craving something special, this cheesecake will impress your guests and satisfy every sweet tooth at the table. Let’s dive into this irresistible recipe with full step-by-step guidance, expert tips, and creative variations!

Why You’ll Fall in Love with This Apple Crisp Cheesecake

There are hundreds of cheesecake recipes out there, but this one stands out for so many reasons:

• The Ultimate Flavor Mash-Up: A combination of rich cheesecake, cinnamon apples, and a buttery oat crisp topping. Every bite tastes like fall!

• Perfect Texture: Creamy cheesecake, tender apples, and a crunchy crisp topping create an unforgettable mouthfeel.

• Stunning Presentation: This layered cheesecake looks beautiful on any dessert table.

• Make-Ahead Friendly: It’s even better after chilling overnight, making it perfect for busy holidays.

• Versatile: Easily switch up the fruit or add nuts for a twist.

Ingredients You’ll Need

Here’s everything you need to bring this masterpiece to life:

For the Graham Cracker Crust:

• 3 cups graham cracker crumbs (about 24 sheets)

• 3 tablespoons packed brown sugar

• ½ teaspoon ground cinnamon

• ½ cup (112g) unsalted butter, melted

For the Cinnamon Apple Filling:

• 2 large apples (Granny Smith or Gala)

• 2 tablespoons packed brown sugar

• 1½ teaspoons ground cinnamon

• 1 teaspoon lemon juice (optional, for tartness)

For the Crisp Topping:

• ½ cup all-purpose flour

• ½ cup packed brown sugar

• 1 teaspoon ground cinnamon

• ½ cup quick oats

• ¼ cup (56g) unsalted butter, melted

For the Cheesecake Batter:

• 24 ounces (680g) full-fat cream cheese, softened

• ¾ cup granulated sugar

• ¼ cup packed brown sugar

• ½ teaspoon cinnamon

• 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)

• 1 teaspoon pure vanilla extract

• ½ cup sour cream, room temperature

• 3 large eggs, room temperature

Optional Garnishes:

• Salted caramel sauce

• Whipped cream

• Cinnamon sticks or star anise for decoration

Recommended Equipment

• 9-inch springform pan

• Heavy-duty aluminum foil

• Roasting pan (for water bath)

• Mixing bowls

• Hand or stand mixer

• Sharp knife and cutting board

• Rubber spatula

• Measuring cups and spoons

Step-By-Step Instructions

Step 1: Prep the Pan and Preheat the Oven

Preheat your oven to 350°F (180°C).
Wrap the outside of your springform pan with 3–4 layers of heavy-duty foil to prevent water from leaking into your cheesecake during the water bath. Lightly spray the inside of the pan with non-stick spray.

Step 2: Make the Graham Cracker Crust

Mix the graham cracker crumbs, brown sugar, and cinnamon in a medium bowl. Pour in the melted butter and stir until the mixture is evenly moistened.
Press the crumbs firmly into the bottom and about halfway up the sides of the prepared pan.

Bake for 8–10 minutes, until lightly golden and fragrant. Set aside to cool slightly while you prepare the filling.

Step 3: Prepare the Cinnamon Apples

Peel, core, and thinly slice the apples. In a bowl, toss the slices with brown sugar, cinnamon, and lemon juice if using. Refrigerate while you make the cheesecake batter to allow the flavors to meld.

Step 4: Make the Crisp Topping

In a separate bowl, combine the flour, brown sugar, cinnamon, and oats. Stir in the melted butter until the mixture forms clumps. Set aside.

Step 5: Prepare the Cheesecake Batter

In a large mixing bowl, beat the cream cheese on medium speed until completely smooth, about 2–3 minutes.
Add the granulated sugar, brown sugar, cinnamon, and cornstarch, and beat until fully incorporated.
Mix in the sour cream and vanilla extract.
Add the eggs one at a time, beating on low speed and scraping down the sides between each addition. Stop mixing as soon as the batter is smooth. Overmixing can cause cracks!

Step 6: Assemble the Cheesecake

Pour the cheesecake batter over the baked crust.
Layer the cinnamon apples evenly over the cheesecake batter.
Sprinkle the crisp topping generously over the apples.

Step 7: Bake the Cheesecake

Place the cheesecake in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the springform pan.

Bake for 50–60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.

Step 8: Cooling

Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
Remove from the water bath and dry the bottom of the pan. Cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight.

How to Serve Apple Crisp Cheesecake

• Release the cheesecake from the springform pan.

• Transfer carefully to a serving platter.

• Drizzle with salted caramel sauce for a truly decadent finish.

• Optional: Pipe whipped cream around the edges for a decorative touch.

• Sprinkle with extra cinnamon if desired.

Expert Tips for Success

Use Room Temperature Ingredients

This prevents lumps in the cheesecake batter and promotes even baking.

Don’t Skip the Water Bath

It prevents the cheesecake from cracking by creating a moist baking environment.

Cool Gradually

Allowing the cheesecake to cool slowly in the oven reduces the risk of sudden cracks from temperature shock.

Slice with Care

Use a hot, clean knife for perfect slices. Wipe the blade between cuts.

Delicious Variations to Try

1. Caramel Apple Crisp Cheesecake

Top the cheesecake with homemade caramel sauce and a sprinkle of sea salt for a sweet-salty twist.

2. Nutty Apple Crisp Cheesecake

Mix chopped pecans or walnuts into the crisp topping for extra crunch and flavor.

3. Maple Cinnamon Cheesecake

Swap the granulated sugar for maple syrup and add a pinch of nutmeg for a warm, cozy variation.

4. Streusel Cheesecake Bars

Use a square pan instead of a springform and create cheesecake bars — perfect for potlucks!

How to Store and Freeze

Refrigerator

Store the cheesecake, tightly covered, in the refrigerator for up to 5 days.

Freezer

• Freeze slices individually wrapped in plastic and placed in an airtight container or zip-top bag.

• Thaw overnight in the refrigerator before serving.

• Best enjoyed within 2 months for optimal flavor.

FAQs About Apple Crisp Cheesecake

Can I make this cheesecake ahead of time?

Absolutely! Cheesecake tastes even better the next day after the flavors have had time to develop.

Do I have to peel the apples?

Peeling is recommended for the softest texture, but if you prefer a rustic look and don’t mind a little chewiness, you can leave the peels on.

What’s the best apple variety for baking?

Granny Smith apples are great for tartness and structure. Gala or Honeycrisp apples are sweeter options.

Can I make it gluten-free?

Yes! Use gluten-free graham crackers and certified gluten-free oats. Substitute the all-purpose flour with a gluten-free baking blend.

Conclusion

This Apple Crisp Cheesecake is the ultimate dessert to celebrate fall’s best flavors. With its buttery crust, creamy cheesecake filling, tender cinnamon apples, and crunchy oat topping, it’s the kind of dessert that wins rave reviews every time.

Whether you enjoy it at Thanksgiving, a special family dinner, or simply on a cozy evening at home, this cheesecake promises to deliver comfort and joy with every slice.
So, preheat that oven, grab your favorite fall sweater, and get ready to bake the cheesecake of your dreams!