Apple Crisp Cheesecake

This apple crisp cheesecake is one of my favorite ways to combine two classic desserts into one irresistible treat. It layers a creamy, tangy cheesecake on top of a buttery graham cracker crust, topped with tender spiced apples and a crunchy oat crisp topping. Every bite delivers that perfect balance of smooth, spiced, sweet, and crispy.

Why You’ll Love This Recipe

I love how this dessert feels both cozy and indulgent. It brings together the warmth of a homemade apple crisp with the richness of a New York-style cheesecake. It’s perfect for fall gatherings, holiday dinners, or any time I want to impress with minimal fuss. The texture contrast between the creamy filling and the crisp topping is always a crowd-pleaser.

Ingredients

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

For the crust:

• 1 and 1/2 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

For the apple filling:

• 3 large apples, peeled, cored, and thinly sliced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon juice

For the cheesecake layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract

For the crisp topping:

• 1/2 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 cup unsalted butter, cold and cubed

Directions

1. I start by preheating the oven to 325°F (163°C). I grease a 9-inch springform pan and set it aside.
2. For the crust, I mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. I press the mixture into the bottom of the pan and bake for 8–10 minutes. Then I let it cool while preparing the rest.
3. For the apple filling, I cook the apples in butter over medium heat for about 5–7 minutes, until just tender. I stir in brown sugar, cinnamon, nutmeg, and lemon juice, then let it cool slightly.
4. For the cheesecake layer, I beat the cream cheese and sugar until smooth. I add eggs one at a time, then vanilla, mixing until creamy.
5. I pour the cheesecake batter over the crust and spread it evenly.
6. I spoon the cooked apples over the cheesecake layer.
7. For the crisp topping, I combine oats, flour, brown sugar, and cinnamon in a bowl, then cut in the butter until the mixture forms coarse crumbs. I sprinkle this generously over the apples.
8. I bake the cheesecake for 50–60 minutes, or until the center is set and the topping is golden.
9. Once baked, I let it cool at room temperature, then chill it in the fridge for at least 4 hours before slicing.

Servings and Timing

This recipe serves 10–12 people.
Prep Time: 25 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 25 minutes

Variations

• Caramel drizzle: I like adding a drizzle of warm caramel sauce just before serving for extra indulgence.
• Nutty topping: I sometimes mix chopped pecans or walnuts into the crisp topping for crunch.
• Different fruit: Pears or peaches can work beautifully in place of apples.
• Mini versions: I use a muffin tin with liners to make individual apple crisp cheesecakes.
• Spiced crust: A pinch of cinnamon in the graham cracker crust adds more warmth to the base.

Storage/Reheating

I keep leftovers covered in the fridge for up to 5 days. The cheesecake holds up beautifully, and the topping stays crisp.
If I want to serve it warm, I microwave individual slices for about 15–20 seconds—just enough to take the chill off without melting the structure.
I don’t recommend freezing it, as the texture of the apples and the crisp topping can become soggy when thawed.

FAQs

Can I make this cheesecake in advance?

Yes, I often make it the day before I plan to serve it. It actually tastes even better after chilling overnight.

What are the best apples to use?

I like using firm apples like Granny Smith, Honeycrisp, or Braeburn because they hold their shape and offer a nice balance of sweetness and tartness.

How do I keep the topping from sinking into the cheesecake?

I let the apples cool slightly before adding them, and I gently layer them on top of the batter. I sprinkle the crisp topping lightly so it stays on the surface.

Do I need a water bath for this cheesecake?

Not for this recipe. Since the cheesecake layer is relatively thin and it’s topped with apples and crisp, it bakes evenly without cracking.

Can I make this gluten-free?

Yes, I use gluten-free graham crackers for the crust and substitute the flour in the topping with a gluten-free blend.

Conclusion

This apple crisp cheesecake brings together everything I love about dessert—smooth, creamy cheesecake, warm spiced apples, and a buttery, crunchy topping. It’s the kind of dessert that looks impressive but is surprisingly simple to make. Whether I’m baking it for fall celebrations or just craving something cozy, this one never fails to hit the spot.

Print