Apple Crisp Cheesecake

Indulge in the flavors of autumn with this delicious Apple Crisp Cheesecake recipe! Combining a creamy cheesecake filling with spiced apples and a crunchy crumble topping, this dessert is perfect for any gathering or cozy night in. Learn how to balance the richness of cream cheese, the tartness of Granny Smith apples, and the warmth of cinnamon for an unforgettable sweet treat. Follow our step-by-step guide to master this delightful dessert that will impress everyone at your table.

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Ingredients

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

½ teaspoon cinnamon

For the apple topping:

3 medium apples (e.g., Granny Smith or Honeycrisp), peeled and diced

¼ cup brown sugar

1 teaspoon cinnamon

1 tablespoon lemon juice

For the crumble topping:

½ cup rolled oats

½ cup all-purpose flour

½ cup brown sugar

½ teaspoon cinnamon

¼ cup unsalted butter, melted

Instructions

Preheat the oven to 325°F (163°C).

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then let it cool.

Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth. Add the vanilla extract and mix until combined.

Add eggs: Add the eggs, one at a time, mixing well after each addition. Then, mix in the sour cream and cinnamon until smooth. Pour the cheesecake filling over the cooled crust.

Prepare the apples: In a separate bowl, toss the diced apples with brown sugar, cinnamon, and lemon juice until the apples are well coated. Layer the apple mixture evenly on top of the cheesecake filling.

Make the crumble topping: In another bowl, combine the rolled oats, flour, brown sugar, cinnamon, and melted butter. Stir until fully combined and crumbly. Sprinkle the crumble mixture evenly over the apple layer.

Bake: Place the springform pan in the oven and bake for 50-60 minutes. The edges should look set, while the center may still be slightly jiggly.

Cool and chill: Remove the cheesecake from the oven and let it cool at room temperature for about 1 hour. Once cool, refrigerate for at least 4 hours, or overnight for best results.

Serve: Carefully remove the sides of the springform pan. Slice and serve the Apple Crisp Cheesecake chilled or at room temperature. Enjoy the warm flavors of autumn in every bite!

Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12