Description
This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the comforting flavors of apple crisp. A buttery graham cracker crust supports a smooth cream cheese filling studded with tender, spiced apples. Topped with a crumbly mixture of oats, brown sugar, cinnamon, and butter, this dessert is a perfect balance of creamy, sweet, and crunchy textures, ideal for fall or any cozy occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups peeled and diced apples (about 3 medium apples)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cubed
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix until moistened. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form an even crust layer. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 2/3 cup granulated sugar while continuing to beat. Mix in the eggs one at a time, then stir in the vanilla extract.
- Add the Apples: In a separate bowl, toss the peeled and diced apples with 2 tablespoons granulated sugar, cinnamon, and nutmeg until evenly coated. Gently fold the spiced apples into the cream cheese mixture.
- Prepare the Topping: In another bowl, combine the all-purpose flour, rolled oats, brown sugar, and 1/4 teaspoon ground cinnamon. Cut in the cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Assemble and Bake: Pour the cheesecake and apple mixture over the prepared crust in the springform pan. Sprinkle the oat topping evenly over the cheesecake layer. Bake in a preheated oven at 325°F (163°C) for about 60 minutes, or until the topping is golden brown and the cheesecake is set but still slightly jiggly in the center.
- Cool and Serve: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 4 hours or overnight to allow it to fully set before slicing. Serve chilled and enjoy your creamy, spiced apple crisp cheesecake.
Notes
- For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- If you prefer a firmer crust, you can bake the crust alone at 350°F (175°C) for 8-10 minutes before adding the filling.
- Store leftovers tightly covered in the refrigerator for up to 4 days.
- This cheesecake can be made a day ahead to enhance flavor integration.
