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.
Ingredients
Graham Cracker Crust:
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3 cups (300 g) graham cracker crumbs
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3 tbsp (40 g) brown sugar
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½ tsp cinnamon
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½ cup (112 g) unsalted butter, melted
Cinnamon Apples:
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2 large apples (Granny Smith or Gala), peeled and thinly sliced
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2 tbsp (25 g) brown sugar
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1½ tsp cinnamon
Crisp Topping:
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½ cup (63 g) all-purpose flour
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½ cup (100 g) brown sugar
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1 tsp cinnamon
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½ cup (45 g) quick oats
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¼ cup (56 g) unsalted butter, melted
Cheesecake Filling:
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24 oz (680 g) full-fat cream cheese, room temperature
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) brown sugar
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½ tsp cinnamon
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1 tbsp cornstarch (or 2 tbsp all-purpose flour)
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1 tsp vanilla extract
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½ cup (120 ml) sour cream, room temperature
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3 large eggs, room temperature
To Serve:
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Salted caramel sauce (optional)
Instructions
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Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan in 3–4 layers of foil and lightly grease inside.
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Combine crust ingredients; press into the pan base and halfway up the sides. Bake 8–10 minutes, then cool.
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Toss apple slices with brown sugar and cinnamon. Refrigerate until use.
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Combine crisp topping ingredients; stir in melted butter until crumbly. Set aside.
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Beat cream cheese and sugars until smooth. Add cinnamon, cornstarch, sour cream, and vanilla. Add eggs one at a time.
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Pour filling into crust. Layer apples evenly, discarding excess liquid. Sprinkle with crumble topping.
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Place pan in a roasting pan and pour boiling water around it (1 inch deep).
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Bake for 50–60 minutes, until edges are set and center jiggles slightly.
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Let cool in the water bath, then chill at least 6 hours or overnight.
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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