Hey there, fellow dessert lovers! Today, I’m super excited to share with you a recipe that combines two of my favorite treats: cheesecake and apple crisp. Imagine a creamy, velvety cheesecake layered with tender apples and topped with a crunchy, buttery streusel topping. Sounds divine, right? This Apple Crisp Cheesecake is perfect for fall gatherings, holidays, or just because. So, grab your apron, and let’s dive into how to make this show-stopping dessert!
Why You’ll Love This Recipe
- A perfect balance of creamy cheesecake and crunchy apple crisp topping
- Easy to make with a few simple ingredients
- Great for fall and holiday celebrations
- Can be made ahead of time
- Perfect for both beginners and experienced bakers
Ingredients
Here’s what you’ll need to make this delicious Apple Crisp Cheesecake:
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (112 grams) (melted)
- 2 large apples (I recommend Granny Smith or Gala)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour (63 grams)
- 1/2 cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter (56 grams) (melted)
- 24 ounces full-fat cream cheese (680 grams) (room temperature)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams)
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120 ml) (room temperature)
- 3 large eggs (room temperature)
- boiling water (for the water bath)
- salted caramel sauce
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to make this incredible Apple Crisp Cheesecake:
- Preheat the oven to 350F (180C or 160C on a fan-forced oven).
- Wrap the outside of a 9-inch (23-cm) springform pan in tin foil so that the bottom and sides are covered. Wrap it at least 3-4 times so that all the seams are covered too. Lightly grease the pan with non-stick cooking spray.
- Prepare the crust by mixing the graham crumbs, brown sugar, and cinnamon in a bowl. Stir in the melted butter until well combined. Press the mixture into the prepared pan, making sure to cover the bottom evenly.
- Bake the crust in the preheated oven for 10 minutes, then set aside to cool.
- Peel, core, and slice the apples. In a large bowl, toss the apples with brown sugar, cinnamon, and flour until they’re evenly coated.
- In another bowl, mix the streusel topping ingredients until crumbly. You can use your fingers or a pastry blender to work the butter into the dry ingredients until it resembles coarse crumbs.
- Spread the apple mixture over the baked crust, then top with the streusel topping.
- Bake the apple layer in the oven for 25-30 minutes, or until the apples are tender and the topping is golden brown.
- While the apple layer is baking, prepare the cheesecake batter. Beat the cream cheese until smooth, then gradually add the sugars, cinnamon, cornstarch, and vanilla extract. Mix in the sour cream and eggs until well combined.
- Pour the cheesecake batter over the apple layer and smooth the top.
- Place the springform pan in a larger baking dish and add boiling water to the dish to create a water bath.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool in the oven with the door ajar for 1 hour, then transfer to a wire rack to cool completely.
- Refrigerate the cheesecake for at least 4 hours before serving.
- Drizzle with salted caramel sauce before serving, if desired.
Pro Tips for Making the Recipe
- Make sure all your ingredients are at room temperature before starting. This ensures a smooth cheesecake batter.
- Don’t overmix the batter once you add the eggs, as this can incorporate too much air and cause the cheesecake to crack.
- Use a water bath to bake the cheesecake. This helps prevent cracking and ensures even cooking.
- Let the cheesecake cool completely before refrigerating. This helps prevent condensation from forming on the surface.
- For a golden streusel topping, bake the apple layer for a few minutes before adding the cheesecake batter.
How to Serve
This Apple Crisp Cheesecake is perfect on its own, but you can also:
- Drizzle with salted caramel sauce for an extra touch of sweetness
- Add a scoop of vanilla ice cream
- Top with fresh whipped cream
- Sprinkle with cinnamon or nutmeg
Make Ahead and Storage
This cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture. You can also freeze it for up to 2 months. Thaw in the refrigerator overnight before serving.
There you have it, folks! A delicious Apple Crisp Cheesecake that’s sure to become a family favorite. For more cheesecake inspiration, check out my Berry Swirl Cheesecake and New York Cheesecake Recipe. Happy baking!
Apple Crisp Cheesecake
Ingredients
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter (112 grams) (melted)
- 2 large apples (I recommend Granny Smith or Gala)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup all-purpose flour (63 grams)
- 1/2 cup brown sugar (100 grams)
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter (56 grams) (melted)
- 24 ounces full-fat cream cheese (680 grams) (room temperature)
- 3/4 cup granulated sugar (150 grams)
- 1/4 cup brown sugar (50 grams)
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (120 ml) (room temperature)
- 3 large eggs (room temperature)
- boiling water (for the water bath)
- salted caramel sauce
Instructions
- Preheat the oven to 350F (180C or 160C on a fan-forced oven).
- Wrap the outside of a 9-inch (23-cm) springform pan in tin foil so that the bottom and sides are covered. Wrap it at least 3-4 times so that all the seams are covered too. Lightly grease the pan with non-stick cooking spray.
