This Apple Crisp Cheesecake layers creamy cheesecake with warm cinnamon apples and a buttery oat crumble that bakes up golden and crisp. The first time I made this, I couldn't decide between apple crisp and cheesecake for dessert, so I combined them. It turned out better than I imagined. The recipe uses simple ingredients you probably have on hand, and the result tastes like something from a bakery.
If you're looking for more fall-inspired treats, you'll love this Peanut Butter Pie or these Chocolate Chip Cookies for cozy dessert nights. For another layered dessert, try this Black Forest Cake.
Why You will Love This Apple Crisp Cheesecake!
This dessert brings together everything you love about fall baking. The cheesecake with crumble topping gives you two textures in every bite, creamy and crunchy at once. It's an easy cheesecake recipe that doesn't need a complicated water bath setup, just a simple pan of water on the lower rack to keep things moist. The spiced apple topping softens as it bakes, releasing cinnamon and brown sugar into the filling below.
You can make it a day ahead, which makes it perfect for gatherings. It slices cleanly, looks impressive on a plate, and tastes like a cozy apple dessert that took way more effort than it actually did.
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Apple Crisp Cheesecake Ingredients
Here's what you'll need to make this Apple Crisp Cheesecake.
See Recipe Card Below This Post For ingtedient Quantites
The Crust:
- Cinnamon graham cracker crumbs: Forms the base and adds a warm spice that complements the apples. You'll need about 13 full crackers.
- Granulated sugar: Sweetens the crust and helps it hold together.
- Unsalted butter, melted: Binds the crumbs and creates a firm, buttery crust.
The Cheesecake:
- Cream cheese, softened: Creates the rich, creamy filling. Make sure it's at room temperature for smooth mixing.
- Light brown sugar: Adds sweetness with a hint of molasses that pairs beautifully with the apples.
- Vanilla extract: Enhances the overall flavor.
- Cinnamon: Brings warmth and ties the cheesecake to the apple layers.
- All-purpose flour: Stabilizes the filling and helps it set properly.
- Large eggs: Bind everything together and add structure. Room temperature eggs mix in more easily.
The Apples:
- Gala apples, peeled and diced: Gala apples hold their shape and bring a sweet, slightly tart flavor. About 14 ounces once prepared.
- Light brown sugar: Sweetens the apples and creates a light syrup as they bake.
- Cinnamon: The classic spice for baked apples.
The Crisp Topping:
- All-purpose flour: Helps form the crumble structure.
- Quick oats: Add texture and a nutty flavor to the topping.
- Light brown sugar: Sweetens the crumble and helps it caramelize.
- Cinnamon: Reinforces the warm spice throughout the dessert.
- Unsalted butter, melted: Creates those big, crispy crumbs.
How to Make Apple Crisp Cheesecake
Here's how to make this fall apple dessert Apple Crisp Cheesecake from start to finish.
- Preheat and prep: Preheat your oven to 350°F. Place a large sheet pan on the bottom rack and fill it halfway with water to create steam. Line a 9-inch springform pan with parchment paper.
- Make the crust: In a mixing bowl, combine the cinnamon graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan, making sure it's compact and level.
- Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese and light brown sugar until smooth and creamy, about 2 to 3 minutes. Add the vanilla extract, cinnamon, and flour, mixing until everything is thoroughly combined and there are no lumps.
- Add the eggs: Mix in the eggs just until incorporated. Don't overmix, or you'll introduce too much air, which can cause cracks.
- Pour the batter: Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.
- Prepare the apples: Stir together the diced apples, light brown sugar, and cinnamon in a bowl. Set aside.
- Make the crisp topping: In another bowl, combine the all-purpose flour, oats, light brown sugar, and cinnamon. Pour in the melted butter and stir until the mixture forms large, uneven crumbs.
- Layer the toppings: Spoon the spiced apples evenly over the cheesecake batter, then sprinkle the crisp topping over the apples, covering them completely.
- Bake: Place the springform pan on the oven rack directly over the pan of water. Bake for 50 to 55 minutes, or until the center is set and jiggles only slightly when you gently shake the pan. The topping should be golden brown.
- Cool slightly: Remove from the oven and let cool on a wire rack for 5 minutes. Run a thin knife around the edge of the cheesecake to loosen it from the pan, which helps prevent cracking as it cools.
- Cool completely, then chill: Let the cheesecake cool for 1 hour at room temperature. Then refrigerate for at least 6 hours or overnight until fully chilled and set.
- Serve: Serve chilled, topped with caramel sauce, Cool Whip, and a sprinkle of apple pie spice if you like.
Substitutions and Variations
You can adjust this Apple Crisp Cheesecake based on what you have on hand.
Apples: Granny Smith apples work well if you prefer a tart flavor. Honeycrisp apples are another good option for sweetness and texture.
Graham crackers: Regular graham crackers work fine if you don't have cinnamon ones. You can also use crushed gingersnaps for a spicier crust.
Brown sugar: You can substitute with granulated sugar in the cheesecake filling, though the flavor will be a bit less rich.
Oats: Old-fashioned oats can replace quick oats. They'll give you a slightly chewier topping.
Toppings: Try adding chopped pecans or walnuts to the crisp topping for extra crunch. A drizzle of salted caramel or a dollop of whipped cream makes it even more indulgent.
Equipment
- 9-inch springform pan: Essential for easy removal and clean slices.
- Large sheet pan: Holds the water bath that keeps the cheesecake moist.
- Mixing bowls: You'll need a few for the different layers.
- Electric mixer: Makes beating the cream cheese smooth and effortless.
- Parchment paper: Lines the pan and prevents sticking.
- Wire rack: For cooling the cheesecake evenly.
Storage and Make-Ahead Tips
This Apple Crisp Cheesecake keeps beautifully in the fridge.
Refrigerate: Store covered in the fridge for up to 5 days. The flavors actually get better after a day or two.
Freeze: You can freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Make ahead: This dessert is perfect for making a day or two in advance. It needs time to chill anyway, so you can prep it early and have one less thing to worry about on the day of your gathering.
Serving Suggestions
This autumn cheesecake dessert pairs well with a few simple additions.
Serve it with a drizzle of warm caramel sauce and a dollop of whipped cream. The caramel melts into the apples and makes every bite even richer. A scoop of vanilla ice cream on the side turns it into a full dessert experience, especially if you serve it slightly chilled but not ice-cold.
For a cozy touch, sprinkle a little extra cinnamon or apple pie spice on top right before serving. A hot cup of coffee or spiced tea alongside makes it feel like the perfect fall treat. If you're serving this for a crowd, slice it into smaller pieces since it's quite rich.
Expert Tips
Use room temperature ingredients: Let the cream cheese and eggs sit out for about 30 minutes before you start. Cold ingredients don't mix as smoothly and can leave lumps in your filling.
Don't skip the parchment paper: Lining the bottom of the springform pan makes removing the cheesecake so much easier. It lifts right out without sticking.
Watch the baking time: Every oven is a little different. Start checking at 50 minutes. The center should still have a slight jiggle, like Jello. It'll firm up as it cools.
Let it chill completely: I know it's tempting to cut into it early, but this cheesecake needs the full chilling time to set properly. Overnight is best.
Run a knife around the edge: Do this right after you take it out of the oven. It keeps the cheesecake from pulling away and cracking as it cools.
FAQ
Apple crisp includes oats in the topping, which gives it more texture and crunch. Apple crumble has a simpler topping made with just flour, butter, and sugar, without oats. This recipe uses a crisp-style topping with oats for that classic crumbly, crunchy layer.
Mix together flour, oats, brown sugar, cinnamon, and melted butter until it forms crumbs. Spread it over sliced apples in a baking dish and bake at 350°F for about 30 to 40 minutes. You can use this same topping recipe on its own for a quick apple crumble dessert.
Using cold butter instead of melted butter can make the topping too dry. Cutting the apples too thick means they won't cook through. Skipping the cinnamon or spices makes it taste flat. Also, not baking it long enough leaves the topping soft instead of crispy.
If the topping stays soft, it might need more time in the oven. Make sure the oven temperature is accurate, and check that your topping has enough butter. Sometimes covering the dish with foil traps steam, which keeps it soggy. Bake uncovered for the best crisp.
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Pairing
These are my favorite dishes to serve with Apple Crisp Cheesecake
Apple Crisp Cheesecake
Ingredients
Method
- Preheat the oven to 350°F.
- Place a large sheet pan on the bottom rack of the oven and fill it halfway with water. Line a 9-inch springform pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan.
- Beat the cream cheese and light brown sugar together until creamy. Add vanilla extract, cinnamon, and flour, mixing thoroughly.
- Add the eggs and mix until just combined, being careful not to overmix.
- Pour the cheesecake batter into the prepared crust.
- In a separate bowl, combine the diced apples, brown sugar, and cinnamon. Set aside.
- For the topping, combine flour, oats, light brown sugar, and cinnamon in a bowl. Stir in melted butter until the mixture resembles large crumbs.
- Gently spoon the spiced apples onto the cheesecake batter. Then, evenly sprinkle the crisp topping over the apples.
- Place the springform pan on the oven rack directly above the sheet pan of water. Bake for 50-55 minutes or until the center is set and slightly firm.
- Remove from the oven and allow to cool for 5 minutes. Run a knife around the edge of the cheesecake to loosen it from the pan.
- Let the cheesecake cool for 1 hour at room temperature, then refrigerate for at least 6 hours or overnight to fully set.
- Serve chilled, optionally topped with caramel, whipped cream, and a sprinkle of apple pie spice.
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