Apple Crisp Cheesecake

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This Apple Crisp Cheesecake combines two of the best dessert worlds: a rich, velvety cheesecake base paired with a crunchy graham cracker crust, a sweet cinnamon apple topping, and an irresistible oatmeal crumble. Each bite delivers a perfect balance of creamy, tart, and cinnamon-sweet flavors. This dessert is a must-have for fall gatherings or special occasions, especially when topped with a drizzle of salted caramel!

Prep Time1

Cook Time55

Cooling time7

Total Time8 55

Course: Dessert

Cuisine: American

Keyword: Apple Cinnamon, Apple Crisp Cheesecake, Cheesecake Recipes,, Fall Desserts, Thanksgiving Desserts

Cooking Method: Thanksgiving Desserts

Diet: Gluten-Free (if using gluten-free graham crumbs), Vegetarian

Servings:

Calories: 606kcal

Author: MelanieCooks.com

Ingredients

3 cups graham cracker crumbs
3 tbsp brown sugar
1/2 tsp ground cinnamon
1/2 cup unsalted butter melted
2 large apples Granny Smith or Gala recommended
2 tbsp brown sugar
1 1/2 tsp ground cinnamon
1/2 cup all-purpose flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/2 cup quick oats
1/4 cup unsalted butter melted
24 ounces full-fat cream cheese room temperature
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 tsp ground cinnamon
1 tbsp cornstarch
1 tsp vanilla extract
1/2 cup sour cream room temperature
3 large eggs room temperature
1 cup Boiling water or 1 1/2 cups for water bath
1/4 cup salted caramel sauce optional for drizzling, or more to taste

Instructions

Preheat the oven to 350°F (180°C). Wrap a 9-inch springform pan in aluminum foil, covering the bottom and sides. Grease the pan lightly with non-stick spray. In a medium bowl, mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the pan and about halfway up the sides. Bake for 8-10 minutes, then remove from the oven.
Peel, core, and slice the apples into thin pieces. Toss with brown sugar and cinnamon, and refrigerate until ready to use.
In a medium bowl, mix flour, brown sugar, and cinnamon. Stir in quick oats and melted butter until the mixture forms crumbles when squeezed together. Set aside.
Beat the cream cheese, granulated sugar, and brown sugar in a large bowl until smooth. Add the cornstarch and cinnamon, followed by sour cream and vanilla extract. Beat in eggs, one at a time, until just combined.
Pour the cheesecake filling into the baked crust and smooth the top. Arrange the sliced apples evenly over the filling. Sprinkle the crisp topping generously over the apples.
Place the springform pan into a large roasting pan. Pour boiling water into the roasting pan to about 1-inch depth. Bake for 50-60 minutes, or until the cheesecake is set with a slight wobble in the center.
Let the cheesecake cool to room temperature in the roasting pan. Once cooled, remove from the water bath and refrigerate for at least 6 hours, preferably overnight.
Once chilled, run a knife around the edges of the cheesecake. Remove the springform pan and slice the cheesecake with a sharp knife. Drizzle with salted caramel if desired.

Notes

Granny Smith apples work best for their tartness, but Gala or Ambrosia can be used for a sweeter flavor. Avoid Red Delicious or McIntosh.
Keep the cheesecake in the fridge for up to 4 days. Freezing is not recommended as it can affect the texture of the crisp topping.

Nutrition