Apple Crisp Cheesecake

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Apple Crisp Cheesecake-Creamy cheesecake meets warm spiced apples and a buttery oat crumble—your new favorite autumn showstopper

Introduction

This Apple Crisp Cheesecake is the ultimate fusion of two beloved desserts: the silky richness of classic cheesecake and the crunchy, cinnamon-kissed topping of apple crisp. Nestled on a buttery graham cracker crust, the layers of tender apples, velvety filling, and golden streusel make every bite a celebration of fall flavors.

Whether you’re baking for a holiday table or just want something cozy and indulgent, this dessert delivers comfort and elegance in one slice.

Ingredients

For the Crust

  • 1½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 5 tbsp unsalted butter, melted

For the Apple Topping

  • 3 large apples, peeled, cored, and thinly sliced
  • 2 tbsp unsalted butter
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg

For the Cheesecake Filling

  • 24 oz cream cheese (3 packages), softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream

For the Crisp Topping

  • ½ cup all-purpose flour
  • ½ cup old-fashioned oats
  • ½ cup brown sugar
  • ½ tsp ground cinnamon
  • ¼ cup unsalted butter, cold and cubed

Instructions

Step 1: Make the Crust

  • Preheat oven to 325°F (160°C).
  • Mix graham cracker crumbs, sugar, and melted butter.
  • Press into the bottom of a 9-inch springform pan.
  • Bake for 10 minutes and let cool.

Step 2: Cook the Apples

  • In a skillet, melt butter over medium heat.
  • Add apples, brown sugar, cinnamon, and nutmeg.
  • Cook for 8–10 minutes, until tender. Set aside.

Step 3: Prepare the Cheesecake Filling

  • Beat cream cheese and sugar until smooth.
  • Add eggs one at a time, mixing well.
  • Stir in vanilla and sour cream.
  • Pour over the cooled crust.

Step 4: Make the Crisp Topping

  • In a bowl, mix flour, oats, brown sugar, and cinnamon.
  • Cut in cold butter until crumbly.

Step 5: Assemble

  • Spoon cooked apples over cheesecake filling.
  • Sprinkle crisp topping evenly over apples.

Step 6: Bake

  • Bake at 325°F (160°C) for 55–65 minutes, until center is almost set.
  • Turn off oven, crack door, and let rest for 1 hour.
  • Refrigerate for at least 4 hours, or overnight.

Step 7: Serve

  • Drizzle with caramel sauce if desired.
  • Slice and serve chilled.

Tips for Success

  • Use tart apples like Granny Smith for balance.
  • Don’t overmix the cheesecake batter—just until smooth.
  • Chill overnight for best texture and flavor.
  • Wrap pan in foil and bake in a water bath for extra creaminess.
  • Add lemon juice to apples for brightness.

Serving Suggestions

  • Top with whipped cream or vanilla ice cream
  • Pair with hot cider, coffee, or chai
  • Garnish with toasted pecans or a sprinkle of cinnamon sugar

Variations to Try

  • Salted Caramel Drizzle: Add sea salt to your caramel sauce
  • Nutty Crunch: Mix chopped walnuts or pecans into the crisp topping
  • Mini Cheesecakes: Bake in muffin tins for individual servings
  • Spiced Crust: Use gingersnap crumbs instead of graham crackers

Storage

  • Refrigerate for up to 5 days
  • Freeze slices for up to 1 month—thaw overnight in the fridge
  • Keep covered to prevent drying out

Final Thoughts

This Apple Crisp Cheesecake is creamy, crunchy, and completely crave-worthy. Whether you’re baking for a crowd or just treating yourself, it’s a dessert that brings warmth and wow-factor to any table.

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