apple crisp cheesecake recipe

Written BySheba G Updated On
apple crisp cheesecake recipe
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The Best apple crisp cheesecake recipe

I’m so excited to share my Apple Crisp Cheesecake recipe with you all. This dessert is a game-changer for any occasion, whether it’s a holiday gathering or a Tuesday night dinner.

The combination of the crunchy oat topping and the creamy cheesecake filling is absolute perfection. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

My kids love helping me in the kitchen, and they can’t get enough of this delicious treat. One of the things I love about this recipe is that it’s relatively easy to make, even for a beginner baker.

The key is to use high-quality ingredients, like fresh apples and real cream cheese, to get that authentic flavor. Don’t be afraid to experiment with different types of apples or add-ins, like nuts or cinnamon, to make it your own.

This cheesecake is perfect for fall gatherings, but it’s also a great way to cap off a summer BBQ or potluck dinner. And let’s not forget about the health benefits – with its wholesome ingredients and low sugar content, this dessert is actually a guilt-free indulgence.

I like to serve it warm, topped with vanilla ice cream or whipped cream, but it’s just as delicious at room temperature.

Apple Crisp Cheesecake

Apple Crisp Cheesecake

4.9 from 1420 votes

A creamy cheesecake base topped with spiced apples and a buttery oat crumble. This dessert combines the richness of cheesecake with the comforting flavors of apple crisp.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 30 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the Cheesecake Filling

24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream

For the Apple Topping

3 medium apples, peeled and sliced
2 tbsp granulated sugar
1 tsp ground cinnamon
1 tbsp lemon juice

For the Crisp Topping

1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, cold and cubed

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a small bowl, combine graham cracker crumbs and 1/4 cup sugar.
3Stir in melted butter until the mixture is evenly moistened and resembles wet sand.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5Use the bottom of a glass to compact it evenly.
6Bake the crust for 10 minutes until lightly golden, then set aside to cool.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8Gradually add 3/4 cup sugar and beat until well combined, scraping down the sides as needed.
9Add the eggs one at a time, beating on low speed after each addition until just incorporated.
10Mix in the vanilla extract and sour cream until the filling is smooth and no lumps remain.
11Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
12Tap the pan gently on the counter to release any air bubbles.
13In a separate bowl, toss the sliced apples with 2 tablespoons sugar, 1 teaspoon cinnamon, and lemon juice until evenly coated.
14Arrange the apple slices in a single layer over the cheesecake filling.
15In another bowl, combine flour, oats, brown sugar, and 1/2 teaspoon cinnamon.
16Cut in the cold butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.
17Sprinkle the crisp topping evenly over the apples.
18Place the springform pan on a baking sheet to catch any drips.
19Bake at 325°F for 50 to 60 minutes, until the edges are set and the center jiggles slightly when shaken.
20The crisp topping should be golden brown.
21Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
22Then transfer to a wire rack and cool completely to room temperature.
23Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and firm.
24Run a knife around the edge of the pan before releasing the springform.
25Slice and serve cold.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 115mg🧂Sodium: 320mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 8g

📝Notes

Tips: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for best flavor. For a cleaner slice, chill the cheesecake overnight and use a sharp knife dipped in hot water between cuts.

Watch Video Of How Apple Crisp Cheesecake Works

This Apple Crisp Cheesecake recipe is always a good idea for any occasion – whether you’re hosting a holiday party or just need a quick dessert solution for your family. It’s perfect for serving at room temperature, topped with vanilla ice cream or whipped cream, but it’s also delicious served warm straight out of the oven.

If you have leftovers (and let’s be real – who doesn’t love leftovers?) , simply store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Apple Crisp Cheesecake

Q: What type of apples should I use for this recipe?

A: You can use any variety of apple you like, but firmer apples like Granny Smith or Honeycrisp work best for this recipe. They hold their shape well and provide a nice balance of sweet and tart flavors.

Q: Can I substitute the oat topping with something else?

A: While the oat topping is an integral part of this recipe, you can definitely experiment with other ingredients if you’re looking for a gluten-free or nut-free option. Some ideas include using almond flour or coconut flakes to create a similar texture.

Q: How do I prevent the cheesecake from cracking?

A: To prevent the cheesecake from cracking, make sure your oven is at the right temperature (350°F) and don’t overmix the batter. Also, avoid opening the oven door during baking – this can cause the cheesecake to sink or crack.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the cheesecake batter up to 24 hours in advance and store it in the fridge until you’re ready to bake it. Just be sure to let it come to room temperature before baking.

Q: What’s the best way to store leftovers?

A: Store leftover cheesecake in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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