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A slice of apple crisp cheesecake topped with whipped cream, caramel sauce, and cinnamon, showing a creamy interior with a graham cracker crust.

Apple Crisp Cheesecake

A perfect blend of creamy cheesecake and spiced apple crisp, this dessert is a fall favorite that combines the best of both worlds.
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Prep Time 25 minutes
Cook Time 55 minutes
Chill Time 6 hours
Total Time 7 hours 20 minutes
Servings: 14 slices
Course: Dessert
Cuisine: American, Fall
Calories: 377
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups cinnamon graham cracker crumbs about 13 full crackers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted used to bind the crust
For the Cheesecake Filling
  • 2 - 8 ounce packages cream cheese softened for a smooth and creamy filling
  • ½ cup packed light brown sugar adds sweetness and depth of flavor
  • 2 teaspoons vanilla extract enhances the flavor
  • ½ teaspoon cinnamon warm spiced flavor
  • 2 tablespoons all-purpose flour helps stabilize the filling
  • 2 large eggs bind the ingredients and provide structure
For the Apples
  • 3 Gala apples peeled and diced about 14 oz. (adds sweetness and a soft texture)
  • ¼ cup packed light brown sugar for sweetness and caramelization
  • ½ teaspoon cinnamon compliments the apples with spice
For the Crisp Topping
  • ½ cup all-purpose flour provides structure to the topping
  • ½ cup quick oats adds texture and chew
  • ½ cup packed light brown sugar sweetens the topping
  • 2 teaspoons cinnamon flavorful spice
  • 4 tablespoons unsalted butter melted binds the topping into crumbs

Method
 

  1. Preheat the oven to 350°F.
  2. 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.
  3. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan.
  4. Beat the cream cheese and light brown sugar together until creamy. Add vanilla extract, cinnamon, and flour, mixing thoroughly.
  5. Add the eggs and mix until just combined, being careful not to overmix.
  6. Pour the cheesecake batter into the prepared crust.
  7. In a separate bowl, combine the diced apples, brown sugar, and cinnamon. Set aside.
  8. For the topping, combine flour, oats, light brown sugar, and cinnamon in a bowl. Stir in melted butter until the mixture resembles large crumbs.
  9. Gently spoon the spiced apples onto the cheesecake batter. Then, evenly sprinkle the crisp topping over the apples.
  10. 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.
  11. 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.
  12. Let the cheesecake cool for 1 hour at room temperature, then refrigerate for at least 6 hours or overnight to fully set.
  13. Serve chilled, optionally topped with caramel, whipped cream, and a sprinkle of apple pie spice.

Nutrition

Serving: 1gCalories: 377kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 81mgSodium: 218mgPotassium: 180mgFiber: 2gSugar: 28gVitamin A: 150IUVitamin C: 5mgCalcium: 70mgIron: 1.2mg

Notes

A delicious fall treat that brings together creamy cheesecake, sweet cinnamon apples, and a crunchy topping. Be sure to give it plenty of time to chill so it sets perfectly.

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