This apple crisp cheesecake blends the creamy richness of classic cheesecake with spiced apples and a crunchy oat topping for the perfect cozy dessert. A fall favorite that’s both elegant and comforting.
Author:Lizaa
Prep Time:25 minutes
Cook Time:1 hour
Total Time:5 hours 25 minutes
Yield:10–12 servings
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
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
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
Mix graham cracker crumbs, sugar, and melted butter for the crust. Press into the pan and bake for 8–10 minutes. Let cool.
Cook apples in butter over medium heat for 5–7 minutes. Add brown sugar, cinnamon, nutmeg, and lemon juice. Let cool slightly.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing until creamy.
Pour cheesecake batter over the crust and spread evenly.
Spoon apple filling over the cheesecake layer.
Combine oats, flour, brown sugar, and cinnamon. Cut in cold butter until coarse crumbs form. Sprinkle over apples.
Bake for 50–60 minutes until center is set and topping is golden.
Cool to room temperature, then chill in the fridge for at least 4 hours before serving.
Notes
Drizzle caramel sauce before serving for extra indulgence.
Add chopped pecans or walnuts to the crisp topping for crunch.
Substitute apples with pears or peaches for a twist.