Apple Crisp Cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced crunch of apple crisp topping. This dessert is the perfect balance of smooth and crispy, making it an irresistible treat for fall or any time of year. With a graham cracker crust, spiced apple filling, velvety cheesecake layer, and a buttery crumble topping, this recipe is a showstopper for any gathering.
Cooking Time & Servings
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Chill Time: 4 hours
- Total Time: 5 hours 20 minutes
- Servings: 12 slices
My Cooking Experience
After experimenting with different apple desserts, I found that combining cheesecake with apple crisp creates the ultimate fall-inspired treat. The key to perfection is using tart apples, a smooth cheesecake filling, and a crisp, buttery topping. Baking it low and slow ensures the best texture, while chilling it completely allows the flavors to meld beautifully.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 5 tablespoons melted butter
For the Apple Filling:
- 2 large apples, peeled and diced
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon lemon juice
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Crisp Topping:
- ½ cup all-purpose flour
- ½ cup old-fashioned oats
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 4 tablespoons cold butter, cubed
Instructions
Prepare the Crust
Preheat the oven to 325°F. Line a springform pan with parchment paper. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture into the bottom of the pan and bake for 8 minutes. Let cool.
Make the Apple Filling
In a bowl, toss diced apples with sugar, cinnamon, nutmeg, and lemon juice. Let sit while preparing the cheesecake filling.
Prepare the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
Assemble and Bake
Pour the cheesecake filling over the cooled crust. Spread the apple mixture evenly on top. In another bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter with a fork until crumbly, then sprinkle over the apples. Bake for 45-50 minutes until the center is set. Allow to cool completely before refrigerating for at least 4 hours.
Variations
- Caramel Drizzle: Add a drizzle of caramel sauce before serving.
- Nut-Free Version: Skip the oats and use extra flour for the crumble topping.
- Spiced Version: Increase cinnamon and nutmeg for a deeper spiced flavor.
- Gluten-Free: Use gluten-free graham crackers and flour substitutes.
Equipment You’ll Need
- Springform pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Knife and cutting board
- Oven
Why You’ll Love It
- Creamy cheesecake meets crunchy apple crisp in one dessert
- Perfect for fall gatherings and holiday dinners
- Balanced flavors of sweet, tart, and spiced
- Easy to prepare ahead of time
Nutritional Information
- Calories: ~320 per slice
- Carbs: 35g
- Protein: 5g
- Fat: 18g
- Sugar: 22g
(Note: Nutritional values may vary based on ingredients used.)
Storage Tips
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Serving Tip: Best enjoyed chilled or at room temperature.
Conclusion
Apple Crisp Cheesecake is the perfect combination of rich cheesecake and warm, spiced apple crisp. Whether you’re making it for a family gathering or simply to satisfy a sweet craving, this dessert will be a hit. Serve it with a dollop of whipped cream or a drizzle of caramel for an extra special touch.
apple crisp cheesecake
Ingredients
Method
- Preheat the oven to 325°F. Line a springform pan with parchment paper. In a bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press the mixture into the bottom of the pan and bake for 8 minutes. Let cool.
- In a bowl, toss diced apples with sugar, cinnamon, nutmeg, and lemon juice. Let sit while preparing the cheesecake filling.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully combined.
- Pour the cheesecake filling over the cooled crust. Spread the apple mixture evenly on top. In another bowl, mix flour, oats, brown sugar, and cinnamon. Cut in the cold butter with a fork until crumbly, then sprinkle over the apples. Bake for 45-50 minutes until the center is set. Allow to cool completely before refrigerating for at least 4 hours.
Notes
- Refrigeration: Store in an airtight container for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Serving Tip: Best enjoyed chilled or at room temperature
