Description
A cozy fusion of creamy cheesecake and warm, cinnamon-spiced apple crisp with a buttery oat topping.
Ingredients
For the Graham Cracker Crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ tsp cinnamon
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
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
For the Apple Layer:
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
For the Crisp Topping:
½ cup old-fashioned oats
⅓ cup all-purpose flour
⅓ cup brown sugar
½ tsp cinnamon
¼ cup unsalted butter, cold and cubed
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
