Apple Crisp Cheesecake: A Fall Cheesecake Worth Falling For

Say hello to the ultimate Apple Crisp Cheesecake —a cosy, indulgent mash-up of your favourite fall desserts. Creamy cheesecake meets cinnamon-kissed apples and a buttery oat crumble, all nestled into a graham cracker crust. And the finishing touch? A drizzle of salted caramel. Whether you’re baking for Thanksgiving, Friendsgiving, or just a crisp autumn weekend, this showstopper is the apple cinnamon dessert of your dreams.

Why You’ll Love This Apple Crisp Cheesecake

This isn’t just any cheesecake. It’s a fall cheesecake that delivers layers of flavour and texture: velvety filling, spiced apple slices, crunchy topping, and a hint of salted caramel. It’s everything you love about apple crisp, reinvented into a stunning, decadent dessert. Bonus: it tastes even better the next day, making it perfect for prepping ahead.

Ingredients

Graham Cracker Crust:

• 3 cups (300 g) graham cracker crumbs
• 3 tbsp (40 g) brown sugar
• ½ tsp cinnamon
• ½ cup (112 g) unsalted butter, melted

Cinnamon Apples:

• 2 large apples (Granny Smith or Gala), peeled and thinly sliced
• 2 tbsp (25 g) brown sugar
• 1½ tsp cinnamon

Crisp Topping:

• ½ cup (63 g) all-purpose flour
• ½ cup (100 g) brown sugar
• 1 tsp cinnamon
• ½ cup (45 g) quick oats
• ¼ cup (56 g) unsalted butter, melted

Cheesecake Filling:

• 24 oz (680 g) full-fat cream cheese, room temperature
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) brown sugar
• ½ tsp cinnamon
• 1 tbsp cornstarch (or 2 tbsp all-purpose flour)
• 1 tsp vanilla extract
• ½ cup (120 ml) sour cream, room temperature
• 3 large eggs, room temperature

To Serve:

• Salted caramel sauce (optional but encouraged!)

How to Make Apple Crisp Cheesecake

1. Preheat and prep: Heat oven to 350°F (180°C). Wrap your 9-inch springform pan in 3–4 layers of foil to prevent leaks. Lightly grease the inside.
2. Crust: Mix graham cracker crumbs, brown sugar, and cinnamon. Add melted butter and stir until evenly combined. Press into the bottom and halfway up the sides of the pan. Bake for 8–10 minutes. Cool slightly.
3. Apples: Toss peeled, thinly sliced apples with brown sugar and cinnamon. Refrigerate until ready to use.
4. Crisp topping: Combine flour, brown sugar, cinnamon, and oats. Stir in melted butter until crumbly. Set aside.
5. Cheesecake filling: Beat cream cheese and both sugars until smooth. Add cornstarch and cinnamon. Mix in sour cream and vanilla. Add eggs one at a time, beating just until combined.
6. Assemble: Pour filling into the pre-baked crust. Layer apples evenly over the top, discarding any extra juice. Sprinkle the crisp topping over the apples.
7. Bake in a water bath: Place the pan in a larger roasting pan. Pour boiling water into the outer pan until it reaches 1 inch up the sides.
8. Bake: Bake for 50–60 minutes. The edges should be set, and the centre should jiggle slightly.
9. Cool and chill: Let the cheesecake cool in the water bath to room temperature. Then cover and refrigerate for at least 6 hours (overnight is best).
10. Serve: Slice with a sharp knife and drizzle with salted caramel for that wow factor.

Tips for the Perfect Apple Cinnamon Dessert

• Use room temperature ingredients for the creamiest filling.
• Don’t overbeat the eggs—this helps avoid cracks.
• Bake the cheesecake in a water bath to keep it silky smooth.
• Store leftovers in the fridge for up to 4 days. It tastes even better chilled the next day!

My Favourite Fall Cheesecake Moment

The first time I made this, I was trying to decide between apple crisp and cheesecake for a dinner party, so naturally, I made both in one. It was an instant hit. My friend Sarah insisted on taking a slice home “for breakfast,” and I caught my husband scraping the pan with a spoon at midnight. Now, it’s on permanent fall dessert rotation.

What to Serve with Apple Crisp Cheesecake

This rich dessert shines with simple pairings: a steaming cup of coffee, chai tea, or even a glass of chilled apple cider. For a complete autumn dessert bar, serve it alongside mini pumpkin pies or cinnamon doughnuts. It also makes a gorgeous finale to any fall feast.

How to Store and Freeze

Refrigerate leftover cheesecake in an airtight container for up to 4 days. To freeze, wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the fridge overnight. For best results, drizzle with caramel just before serving.

FAQs

Can I make this without a water bath?

It’s possible, but the texture is smoother and the top is crack-free with one.

What apples work best?

Granny Smith and Gala hold their shape well and balance the sweetness.

Can I use a store-bought crust?

Sure! A pre-made graham crust works for convenience, just note the size.

Is it okay to skip the salted caramel?

Of course—but why would you want to?

A Slice of Autumn Heaven

Apple Crisp Cheesecake is what happens when a fall cheesecake dreams big. It’s creamy, spiced, a little crunchy, and all kinds of cosy. Whether you’re serving it for a crowd or sneaking forkfuls in fuzzy socks, this apple cinnamon dessert hits every nostalgic note. So preheat your oven and treat yourself to the ultimate fall indulgence.

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Apple Crisp Cheesecake: A Fall Cheesecake Worth Falling For

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• Author: Amanda Thompson
• Total Time: 7 hours 30 minutes (including chilling)
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

Apple Crisp Cheesecake is a rich, creamy fall dessert that combines the comforting flavours of apple crisp with the indulgence of classic cheesecake. It features a buttery graham cracker crust, cinnamon-spiced apple slices, a smooth cheesecake filling, and a crunchy oat crumble topping—all finished with a drizzle of salted caramel for the ultimate autumn indulgence.

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Ingredients

Scale 1x2x3x

Graham Cracker Crust:

• 3 cups (300 g) graham cracker crumbs

• 3 tbsp (40 g) brown sugar

• ½ tsp cinnamon

• ½ cup (112 g) unsalted butter, melted

Cinnamon Apples:

• 2 large apples (Granny Smith or Gala), peeled and thinly sliced

• 2 tbsp (25 g) brown sugar

• 1½ tsp cinnamon

Crisp Topping:

• ½ cup (63 g) all-purpose flour

• ½ cup (100 g) brown sugar

• 1 tsp cinnamon

• ½ cup (45 g) quick oats

• ¼ cup (56 g) unsalted butter, melted

Cheesecake Filling:

• 24 oz (680 g) full-fat cream cheese, room temperature

• ¾ cup (150 g) granulated sugar

• ¼ cup (50 g) brown sugar

• ½ tsp cinnamon

• 1 tbsp cornstarch (or 2 tbsp all-purpose flour)

• 1 tsp vanilla extract

• ½ cup (120 ml) sour cream, room temperature

• 3 large eggs, room temperature

To Serve:

• Salted caramel sauce (optional)

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Instructions

1. Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan in 3–4 layers of foil and lightly grease inside.

2. Combine crust ingredients; press into the pan base and halfway up the sides. Bake 8–10 minutes, then cool.

3. Toss apple slices with brown sugar and cinnamon. Refrigerate until use.

4. Combine crisp topping ingredients; stir in melted butter until crumbly. Set aside.

5. Beat cream cheese and sugars until smooth. Add cinnamon, cornstarch, sour cream, and vanilla. Add eggs one at a time.

6. Pour filling into crust. Layer apples evenly, discarding excess liquid. Sprinkle with crumble topping.

7. Place pan in a roasting pan and pour boiling water around it (1 inch deep).

8. Bake for 50–60 minutes, until edges are set and center jiggles slightly.

9. Let cool in the water bath, then chill at least 6 hours or overnight.

10. Slice and drizzle with salted caramel before serving.

Notes

Use room temp ingredients for a smooth cheesecake.

Avoid overmixing the eggs to prevent cracks.

Water bath helps create a creamy, even texture.

Tastes better the next day after chilling.

Store leftovers covered in the fridge up to 4 days.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American