Go Back
If you’re looking for a dessert that beautifully marries the creamy decadence of cheesecake with the warm, comforting flavors of apple crisp, then the Heavenly Apple Crisp Cheesecake is your answer. This dessert is a delightful fusion that takes traditional cheesecake to a new level, inviting all the joys of autumn into every bite. Imagine a velvety cheesecake base crafted from rich cream cheese and sour cream, layered with sweet, spiced apples, and topped with a crunchy, buttery crisp. The combination not only tantalizes your taste buds but also offers a satisfying contrast in textures—creamy, tender, and crunchy all at once.

Apple Crisp Cheesecake

Indulge in the perfect blend of creamy cheesecake and warm apple crisp with this Heavenly Apple Crisp Cheesecake recipe. Featuring a rich cheesecake layer topped with spiced apples and a crunchy oat crisp, this delightful dessert captures the essence of autumn in every bite. Ideal for any occasion, it’s sure to impress your guests or make a cozy family dinner extra special. Discover the steps to create this scrumptious treat and elevate your dessert game!
Print Recipe Pin Recipe

Ingredients
  

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

3 large eggs

1/2 cup sour cream

1/4 cup all-purpose flour

1 tsp ground cinnamon

For the Apple Layer:

3 cups apples, peeled, cored, and diced (about 3-4 medium-sized apples)

1/4 cup brown sugar

1 tsp ground cinnamon

1 tbsp lemon juice

For the Crisp Topping:

1 cup rolled oats

1/2 cup all-purpose flour

1/2 cup brown sugar

1/2 tsp ground cinnamon

1/2 cup unsalted butter, melted

1/4 tsp salt

Instructions
 

Prepare the Apple Layer: In a medium bowl, toss the diced apples with brown sugar, ground cinnamon, and lemon juice. Let it sit for about 15 minutes to release juices while you prepare the cheesecake batter.

    Make the Cheesecake Batter: In a large mixing bowl, combine softened cream cheese and granulated sugar. Beat with an electric mixer until smooth and creamy, about 2-3 minutes. Add in the vanilla extract, eggs (one at a time), sour cream, flour, and ground cinnamon. Mix until everything is well combined and smooth.

      Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.

        Layering: Pour half of the cheesecake batter into the prepared springform pan. Next, evenly distribute the apple mixture over the cheesecake layer. Top with the remaining cheesecake batter.

          Prepare the Crisp Topping: In a medium bowl, combine rolled oats, flour, brown sugar, ground cinnamon, and salt. Pour in the melted butter and mix until crumbly.

            Add the Crisp Topping: Sprinkle the crisp oat mixture evenly over the top of the cheesecake layer.

              Bake: Carefully place the springform pan in the preheated oven and bake for about 60-70 minutes. The edges should be set, but the center will still have a slight jiggle.

                Cool and Chill: Once baked, turn off the oven and let the cheesecake cool gradually in the oven with the door slightly ajar for 1 hour. Then, cover and refrigerate for at least 4 hours or preferably overnight to fully set.

                  Serve: Release the cheesecake from the springform pan. Slice into wedges and serve chilled, optionally with a dollop of whipped cream or a drizzle of caramel sauce.

                    Prep Time, Total Time, Servings: 25 minutes | 6 hours (including chilling) | 12 servings