Name: Apple Crisp Cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup brown sugar; ½ tsp cinnamon; 6 tbsp unsalted butter, melted; 24 oz cream cheese, softened; ¾ cup granulated sugar; 3 large eggs; 1 tsp vanilla extract; ½ cup sour cream; 1 tsp cinnamon; ¼ tsp nutmeg; 2 cups peeled and diced apples (like Honeycrisp or Granny Smith); 2 tbsp brown sugar; 1 tsp cinnamon; 1 tbsp flour; 1 tsp lemon juice; ½ cup old-fashioned oats; ⅓ cup all-purpose flour; ⅓ cup brown sugar; ½ tsp cinnamon; ¼ cup unsalted butter, cold and cubed

Why You’ll Love This Recipe

I love how this dessert takes the cozy, nostalgic flavors of apple crisp and elevates them with the creamy texture of cheesecake. Each layer offers something special—from the crisp crumble to the tangy cheesecake and sweet apples. It’s a showstopper dessert that always surprises people with how much flavor and texture it packs into every bite.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

Graham cracker crumbs
Unsalted butter
Granulated sugar

Cheesecake filling:

Cream cheese
Granulated sugar
Eggs
Sour cream
Vanilla extract
All-purpose flour

Apple layer:

Apples (Granny Smith or Honeycrisp work best)
Brown sugar
Cinnamon
Nutmeg
Lemon juice
Cornstarch

Crisp topping:

Old-fashioned oats
All-purpose flour
Brown sugar
Cinnamon
Unsalted butter (cold and cubed)

directions

I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
I combine graham cracker crumbs, sugar, and melted butter, press the mixture into the bottom of the pan, and bake for 10 minutes. Then I let it cool.
For the cheesecake layer, I beat cream cheese and sugar until smooth. I add sour cream, vanilla, flour, and eggs one at a time, mixing just until combined.
For the apple layer, I toss peeled, diced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch, then set them aside.
For the crisp topping, I mix oats, flour, brown sugar, and cinnamon, then cut in cold butter until crumbly.
I pour the cheesecake filling over the crust, spread the apple mixture on top, and sprinkle the oat crisp topping over everything.
I bake the cheesecake for 60–70 minutes until the center is slightly jiggly. I cool it in the oven with the door ajar for an hour, then refrigerate it for at least 6 hours or overnight.

Servings and timing

This cheesecake yields about 10–12 slices. It takes approximately 30 minutes to prepare, 60–70 minutes to bake, and at least 6 hours to chill before serving.

Variations

I swap apples for pears when I want a milder, slightly floral flavor.
Adding chopped pecans or walnuts to the crisp topping gives it extra crunch.
A caramel drizzle on top after chilling adds a sweet finish I really enjoy.
For a gluten-free version, I use gluten-free oats and almond flour.

storage/reheating

I store this cheesecake covered in the refrigerator for up to 5 days. For longer storage, I freeze individual slices wrapped tightly and place them in an airtight container for up to 2 months. To serve, I thaw in the fridge overnight and let it sit at room temperature for about 20 minutes. I don’t reheat it, but I might warm the slice just slightly if I want it extra comforting.

FAQs

Can I make this cheesecake ahead of time?

Yes, I always make it a day ahead so it has time to fully chill and the flavors can develop. It actually tastes better the next day.

What kind of apples work best?

I prefer Granny Smith for their tartness and firmness, but Honeycrisp also works well for a slightly sweeter version.

Can I use apple pie filling instead of fresh apples?

I’ve done that in a pinch. It saves time but I find fresh apples give better texture and a less processed taste.

How do I keep the crisp topping crunchy?

The topping softens slightly during refrigeration, but I toast the oat mixture lightly before baking for more texture.

Do I need a water bath for this recipe?

It’s optional. I usually don’t use one, and the cheesecake still turns out great. Cooling it slowly in the oven helps prevent cracks.

Conclusion

This Apple Crisp Cheesecake is a celebration of texture and flavor that combines two classic desserts in a single, unforgettable bite. From the warm spices to the creamy filling and crunchy topping, every layer brings something I love. It’s comforting, creative, and always a hit on my dessert table.

Apple Crisp Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 6 hours 30 minutes (including chilling)
Yield: 10–12 servings
Diet: Vegetarian

Print Recipe

Description

A cozy fusion of creamy cheesecake and warm, cinnamon-spiced apple crisp with a buttery oat topping.

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the base in foil for a water bath.

Make the crust: Mix graham crumbs, brown sugar, cinnamon, and melted butter. Press firmly into the pan. Bake for 8–10 minutes. Set aside to cool.

Prepare the apple layer: Toss diced apples with brown sugar, cinnamon, flour, and lemon juice. Set aside.

Make cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in vanilla, sour cream, cinnamon, and nutmeg until combined.

Pour cheesecake filling over crust. Top evenly with spiced apples.

Prepare crisp topping: Combine oats, flour, sugar, and cinnamon. Cut in cold butter with a fork or pastry cutter until crumbly. Sprinkle over apple layer.

Bake for 60–70 minutes or until center is mostly set. Let cool in oven for 1 hour, then chill for at least 4 hours or overnight.

Serve plain or with a drizzle of caramel sauce.

Notes

Granny Smith apples offer the best tart balance against the sweet filling.

For clean cuts, wipe the knife with a warm damp cloth between slices.

A caramel drizzle or scoop of vanilla ice cream takes it over the top.

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American