Apple Crisp Cheesecake
A delightful dessert that combines the rich creaminess of cheesecake with the warm, spiced goodness of apple crisp, perfect for gatherings or satisfying sweet cravings.
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!
Notes
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. Leftovers should be refrigerated and covered tightly.