Apple Crisp Cheesecake is a delightful dessert that combines the rich creaminess of cheesecake with the warm, spiced goodness of apple crisp. It’s a perfect treat for gatherings, holidays, or simply when you’re craving something sweet. The layers of flavors and textures in this recipe create a truly indulgent dessert that everyone will love.
Why Make This Recipe
If you enjoy the classic combination of apples and cinnamon, then this Apple Crisp Cheesecake is for you! It adds a fun twist to traditional cheesecake by incorporating a crumbly topping and a delicious apple filling. Plus, it’s a fantastic way to impress your friends and family with your baking skills. This recipe isn’t just delicious; it’s also a great way to celebrate the fall season, especially when apples are in abundance.
How to Make Apple Crisp Cheesecake
This cheesecake recipe may seem a bit involved, but each step leads to a delicious outcome. Let’s break down the process into simple instructions.
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
Directions
- Preheat the oven to 350°F (180°C or 160°C on a fan-forced oven).
- Wrap the outside of a 9-inch (23-cm) springform pan in tin foil, covering the bottom and sides. Wrap it at least 3-4 times to make sure all seams are covered. Lightly grease the pan with non-stick cooking spray.
- Crust: In a bowl, mix graham crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Stir in melted butter until combined. Press this mixture into the bottom of the prepared springform pan. Bake for about 8-10 minutes until lightly golden. Allow to cool.
- Cinnamon Apples: Peel and slice the apples. In a bowl, toss the apple slices with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon. Set aside.
- Crisp Topping: In a clean bowl, mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, quick oats, and melted butter. Stir until crumbly.
- Cheesecake Filling: In a large bowl, beat the room temperature cream cheese until smooth. Add granulated sugar, brown sugar, and 1/2 teaspoon cinnamon, mixing well. Add cornstarch and vanilla extract, then stir in sour cream until combined. Add eggs one at a time, mixing just until blended.
- Assembling & Baking the Cheesecake: Pour half of the cheesecake filling over the crust. Layer the spiced apple slices on top, then add the remaining cheesecake filling. Sprinkle the crisp topping over the top. Place the springform pan in a larger baking dish and fill the dish with boiling water until it reaches halfway up the sides of the springform pan. Bake for about 60-70 minutes, until the center is set but slightly jiggly.
- Allow the cheesecake to cool in the oven with the door slightly open for an hour, then refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, drizzle with salted caramel sauce.
How to Serve Apple Crisp Cheesecake
Slice the cheesecake into wedges and serve with a drizzle of salted caramel sauce. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence!
How to Store Apple Crisp Cheesecake
Store any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or foil to keep it fresh. It can last up to a week in the fridge.
Tips to Make Apple Crisp Cheesecake
- Make sure your cream cheese is at room temperature for smooth blending.
- Use a mixture of tart and sweet apples for the best flavor.
- Ensure the cheesecake cools slowly in the oven to prevent cracks.
- For a touch of extra flavor, consider adding nuts to the crisp topping.
Variation
You can experiment by adding different fruits, like pears or berries, simply by adjusting the spices to match. You could also try a chocolate drizzle in place of caramel for a richer taste.
FAQs
1. Can I use a different type of crust?
Yes! You can use a cookie crust or an alternative like almond flour for a gluten-free option.
2. Can I freeze Apple Crisp Cheesecake?
Yes, you can freeze it for up to three months. Make sure to wrap it well to prevent freezer burn.
3. What can I do if my cheesecake cracks?
Don’t worry too much! You can cover the cracks with caramel sauce or whipped cream before serving, making it look deliciously rustic.
Apple Crisp Cheesecake
Ingredients
Crust
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted 112 grams
Cinnamon Apples
- 2 large apples Granny Smith or Gala recommended
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
Crisp Topping
- 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, melted 56 grams
Cheesecake Filling
- 24 ounces full-fat cream cheese room temperature (680 grams)
- 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 room temperature (120 ml)
- 3 large eggs room temperature
For Baking
- Boiling water for the water bath
- Salted caramel sauce for drizzling
Instructions
Preparation
- Preheat the oven to 350°F (180°C or 160°C on a fan-forced oven).
- Wrap the outside of a 9-inch (23-cm) springform pan in tin foil, covering the bottom and sides. Lightly grease the pan with non-stick cooking spray.
Crust
- In a bowl, mix graham crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Stir in melted butter until combined.
- Press this mixture into the bottom of the prepared springform pan. Bake for about 8-10 minutes until lightly golden. Allow to cool.
Cinnamon Apples
- Peel and slice the apples. In a bowl, toss the apple slices with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon. Set aside.
Crisp Topping
- In a clean bowl, mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, quick oats, and melted butter. Stir until crumbly.
Cheesecake Filling
- In a large bowl, beat the room temperature cream cheese until smooth.
- Add granulated sugar, brown sugar, and 1/2 teaspoon cinnamon, mixing well.
- Add cornstarch and vanilla extract, then stir in sour cream until combined.
- Add eggs one at a time, mixing just until blended.
Assembling & Baking
- Pour half of the cheesecake filling over the crust.
- Layer the spiced apple slices on top, then add the remaining cheesecake filling.
- Sprinkle the crisp topping over the top.
- Place the springform pan in a larger baking dish and fill the dish with boiling water until it reaches halfway up the sides of the springform pan.
- Bake for about 60-70 minutes, until the center is set but slightly jiggly.
- Allow the cheesecake to cool in the oven with the door slightly open for an hour.
- Then refrigerate for at least 4 hours, preferably overnight.
Serving
- Slice the cheesecake into wedges and serve with a drizzle of salted caramel sauce.
- You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for extra indulgence!
