Description
This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with a warm, cinnamon-spiced apple topping and a crunchy oat crumble. Perfect as a comforting dessert for apple season or any time you crave a deliciously layered treat.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Apple Topping
- 3 cups peeled and chopped apples (about 3 large apples)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan to prevent the cheesecake from sticking.
- Make the crust: In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Prepare cheesecake filling: In a large mixing bowl, beat softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in vanilla extract until blended. Pour this cheesecake batter evenly over the prepared crust in the pan.
- Add apple topping: In another bowl, combine the peeled and chopped apples with 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Mix well and spread this apple mixture evenly over the cheesecake layer in the pan.
- Create the crisp topping: Mix together the all-purpose flour, oats, brown sugar, ground cinnamon, and softened butter in a bowl until the mixture becomes crumbly. Sprinkle this crumbly topping evenly over the apples layer.
- Bake the cheesecake: Bake the assembled cheesecake in the preheated oven for 60 to 70 minutes, or until the cheesecake is almost set; it should still have a slight jiggle in the center. If the top starts browning too quickly, tent it loosely with aluminum foil to prevent burning.
- Cool and chill: Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours (preferably overnight) to allow it to fully set and enhance the flavors before serving.
Notes
- Use tart apples like Granny Smith for a pleasantly tart contrast to the sweet cheesecake.
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Covering the top with foil if it browns too fast helps avoid a burnt topping.
- Refrigeration is essential for the cheesecake to set properly and improve texture.
- This dessert can be made a day ahead and stored covered in the fridge.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
