Apple Crisp Cheesecake: A Fall-Inspired Delight
As the cool, crisp air of fall arrives and the smell of cinnamon and apples fills the kitchen, few desserts can capture the essence of the season like an apple crisp cheesecake. This indulgent dessert brings together the smooth, creamy texture of a traditional cheesecake with the comforting flavors of cinnamon-spiced apples and a buttery oatmeal crumble. The combination of a crunchy graham cracker crust, velvety cheesecake filling, tender apples, and a sweet crisp topping creates a symphony of textures and flavors that will have you reaching for seconds—if not thirds! Whether you’re preparing this for a cozy family gathering, a holiday dinner, or just because, Apple Crisp Cheesecake is the ultimate treat for any occasion.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Total Time: 8 hours 55 minutes (including chilling)
- Yield: 12 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust
- 3 cups graham crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
The graham cracker crust is the foundation of this dessert, providing a crispy, slightly sweet base that complements the creamy filling. The brown sugar and cinnamon add warmth and depth of flavor, while the melted butter binds the crumbs together, creating a rich, golden crust. Pressing the crust mixture into the pan forms a sturdy base for the cheesecake, ensuring it holds up when you slice into it.
Cinnamon Apples
- 2 large apples (Granny Smith or Gala recommended)
- 2 tablespoons brown sugar
- 1 1/2 teaspoons cinnamon
The apples are the star of this cheesecake, providing a burst of tartness and sweetness. Granny Smith apples are a great choice because of their firm texture and tangy flavor, while Gala apples offer a sweeter, milder taste. The cinnamon and brown sugar bring out the natural sweetness of the apples, turning them into a spiced, tender topping that contrasts beautifully with the cheesecake filling.
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter, melted
The oatmeal crumble topping is what sets this cheesecake apart from a traditional cheesecake. This crumble provides the much-needed texture contrast to the smooth cheesecake filling and adds an additional layer of cinnamon-spiced sweetness. The quick oats give the topping a rustic, hearty feel, while the brown sugar and cinnamon enhance the overall flavor profile.
Cheesecake Filling
- 24 ounces full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
The cheesecake filling is the heart of this dessert. The cream cheese creates a velvety, rich base, while the combination of granulated and brown sugars brings a subtle sweetness. A touch of cinnamon infuses the filling with a warm, comforting flavor that pairs perfectly with the apples. The cornstarch (or flour) helps to stabilize the filling, ensuring that it sets properly. The addition of vanilla extract and sour cream enhances the depth of flavor, making the filling both creamy and tangy. Finally, the eggs bind everything together, creating a smooth, luxurious texture.
To Serve
- Salted caramel sauce
A drizzle of salted caramel adds the final touch to this dessert. The sweet and salty combination elevates the entire experience, balancing the richness of the cheesecake and the tartness of the apples.
Instructions
1. Preparing the Springform Pan
Begin by preheating your oven to 350°F (180°C or 160°C for fan-forced ovens). The first step is to prepare your 9-inch springform pan. Wrap the outside of the pan with tin foil, ensuring that both the bottom and sides are completely covered. This will prevent any water from seeping into the cheesecake during the water bath. Lightly grease the pan with non-stick cooking spray to ensure that the cheesecake comes out smoothly after baking.
2. Making the Graham Cracker Crust
In a large bowl, mix together the graham cracker crumbs, brown sugar, and cinnamon. Add in the melted butter and stir until the mixture is well combined. Press the graham cracker mixture into the bottom of the prepared springform pan and about halfway up the sides. This creates the sturdy base for your cheesecake. Bake the crust in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
3. Preparing the Cinnamon Apples
Peel and core the apples, then slice them into thin wedges. Toss the apple slices with brown sugar and cinnamon to coat evenly. The sugar will draw out the natural juices from the apples, and the cinnamon will add a warm, inviting fragrance. Refrigerate the apples until ready to use.
4. Making the Crisp Topping
In a medium bowl, combine the flour, brown sugar, and cinnamon. Stir in the oats, followed by the melted butter. The mixture should resemble damp sand and form clumps when pressed together. Set aside until needed.
5. Preparing the Cheesecake Filling
In a large bowl, beat the room-temperature cream cheese with the granulated and brown sugars until smooth and creamy. Add the cinnamon and cornstarch (or flour) and mix until well incorporated. Next, add the sour cream and vanilla extract, beating until the mixture is smooth. Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix to ensure the filling remains smooth and airy.
6. Assembling the Cheesecake
Pour the cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula. Arrange the cinnamon-spiced apples evenly over the top of the cheesecake. Avoid adding any excess juice from the apples, as it can affect the texture of the cheesecake. Sprinkle the oatmeal crumble mixture generously over the apples.
7. Baking the Cheesecake
Place the springform pan inside a large roasting pan. Carefully pour boiling water into the roasting pan, ensuring that the water comes about 1 inch up the sides of the springform pan. This water bath will help to evenly cook the cheesecake and prevent cracking. Bake the cheesecake in the preheated oven for about 50-60 minutes. The cheesecake is done when it has a slight wobble when gently shaken.
8. Cooling and Chilling the Cheesecake
Once baked, remove the cheesecake from the oven and let it cool in the water bath until it reaches room temperature. Carefully remove the cheesecake from the roasting pan and cover it with foil. Refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set completely.
9. Serving the Cheesecake
When ready to serve, remove the cheesecake from the fridge. Run a sharp knife around the edges to loosen it from the springform pan, then carefully remove the outer ring. Slice the cheesecake with a thin, sharp knife for clean, even pieces. For an extra touch of decadence, drizzle each slice with salted caramel sauce before serving.
Notes
- Room Temperature Ingredients: To ensure a smooth and lump-free filling, make sure your cream cheese, sour cream, and eggs are at room temperature before mixing.
- Water Bath: A water bath helps maintain moisture during baking, ensuring your cheesecake cooks evenly. Make sure your springform pan is properly sealed with tin foil to prevent water from seeping in.
- Apple Varieties: Granny Smith apples are recommended for their tartness and firmness, but Gala or Honeycrisp apples can also work well for a sweeter, juicier option.
- Make-Ahead: This cheesecake is perfect for making ahead of time. In fact, it tastes even better the next day once the flavors have had time to meld together.