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Apple Crisp Cheesecake: The Ultimate Comfort Dessert

A perfect slice of apple crisp cheesecake showing a graham cracker crust, creamy filling, spiced apples, and a buttery crumble topping.
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Create an impressive, indulgent dessert by combining the creamy texture of classic cheesecake with the warm spices and crunchy topping of a homemade apple crisp. This recipe delivers cozy autumn flavors in an elegant, achievable bake.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Apple Topping: 4 medium apples (like Granny Smith or Honeycrisp), peeled, cored, and diced
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • For the Cheesecake Layer: 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • For the Crisp Topping: 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup old-fashioned rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Make the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the apple layer: In a saucepan, combine the diced apples, 1/4 cup brown sugar, 1 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the apples soften slightly and the sauce thickens, about 5 to 7 minutes. Remove from heat and let cool.
  4. Make the cheesecake batter: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar until fully incorporated. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Assemble the layers: Pour half of the cheesecake batter over the cooled crust. Spoon half of the cooled spiced apple mixture evenly over the batter. Gently pour the remaining cheesecake batter over the apples. Top with the remaining apple mixture.
  6. Prepare the crisp topping: In a separate bowl, whisk together the flour, 1/2 cup brown sugar, oats, 1/2 teaspoon cinnamon, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this crisp topping evenly over the apple layer.
  7. Bake the cheesecake: Bake at 350°F (175°C) for 55 to 65 minutes, or until the edges are set and the center has only a slight jiggle.
  8. Cool and chill: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven, run a thin knife around the edge, and cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For an extra layer of flavor, drizzle caramel sauce over the finished, chilled cheesecake before serving.
  • If you want to make this into easy apple crisp cheesecake bars, use a 9×13 inch baking dish instead of a springform pan and adjust baking time accordingly, checking for doneness around 40 minutes.
  • Use firm, tart apples like Granny Smith for the best texture against the rich filling.

Nutrition

Find it online: https://www.unfoldrecipes.com/apple-crisp-cheesecake-recipe/