This cheesecake offers the best of both worlds: the indulgent creaminess of traditional cheesecake and the cozy, comforting taste of apple crisp. The combination of tart apples, cinnamon-spiced oats, and a buttery graham cracker crust makes every bite complex, balanced, and unforgettable. Plus, it’s a great make-ahead dessert that gets better as it chills.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
Graham cracker crumbs
Granulated sugar
Melted butter
For the cheesecake filling:
Cream cheese
Granulated sugar
Sour cream or Greek yogurt
Eggs
Vanilla extract
For the apple layer:
Apples (such as Granny Smith or Honeycrisp)
Brown sugar
Ground cinnamon
Nutmeg (optional)
Lemon juice
All-purpose flour or cornstarch (to thicken)
For the crisp topping:
Old-fashioned rolled oats
All-purpose flour
Brown sugar
Ground cinnamon
Cold butter (cut into small cubes)
Directions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool.
Prepare the apple layer: In a skillet, cook diced apples with brown sugar, cinnamon, lemon juice, and a little flour or cornstarch over medium heat for 5–7 minutes until tender and slightly thickened. Set aside to cool.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla until just combined.
Assemble the cheesecake: Pour the cheesecake filling over the crust. Spoon the cooled apple mixture evenly over the filling.
Make the crisp topping: In a bowl, mix oats, flour, brown sugar, and cinnamon. Cut in cold butter using a fork or pastry cutter until crumbly. Sprinkle evenly over the apple layer.
Bake for 55–65 minutes, or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight before serving.
Servings and timing
This recipe serves 12 slices. Prep time is about 30 minutes, bake time is 1 hour, and chill time is at least 4 hours. Total time is approximately 5 hours and 30 minutes including chilling.
Variations
Use gingersnap cookies instead of graham crackers for a spicier crust.
Add caramel sauce over the top before serving for extra indulgence.
Swap apples for pears or a mix of both.
Add chopped nuts like pecans or walnuts to the crisp topping.
Make individual cheesecakes using a muffin pan and liners for personal servings.
Storage/Reheating
Store the cheesecake in the refrigerator, covered, for up to 5 days. For best texture, let slices sit at room temperature for 10–15 minutes before serving. You can also freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake is best made a day in advance so it has time to chill and set properly.
What apples work best?
Tart and firm apples like Granny Smith, Honeycrisp, or Braeburn work best because they hold their shape and balance the sweetness.
Do I need a water bath?
It’s recommended to prevent cracks, but not required. Wrapping the pan and baking in a roasting pan with hot water helps ensure even baking.
How do I prevent the cheesecake from cracking?
Don’t overmix the batter, avoid overbaking, and let it cool gradually in the oven before chilling.
Can I make it gluten-free?
Yes, use gluten-free graham crackers and oats, and substitute the flour with a gluten-free blend.
Can I skip the apple layer?
You can, but then it’s not really an apple crisp cheesecake! You could replace it with another fruit filling if desired.
How do I know when the cheesecake is done?
The edges should be set and the center slightly jiggly. It will firm up as it cools and chills.
Can I use quick oats instead of rolled oats?
Yes, but the texture of the topping will be a bit softer and less crisp.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese yields the best texture and flavor.
Is it okay to use store-bought apple pie filling?
Yes, in a pinch you can use it instead of homemade, but fresh cooked apples offer the best taste and texture.
Conclusion
Apple Crisp Cheesecake is a decadent, layered dessert that brings together the best parts of two favorites—classic cheesecake and cozy apple crisp. With a buttery crust, creamy center, spiced apples, and a crisp oat topping, it’s a dessert that’s sure to impress at any gathering. Make it once, and it will become a cherished holiday or fall tradition.
Apple Crisp Cheesecake is a decadent layered dessert that combines creamy cheesecake, spiced apple filling, and a buttery oat crumble topping. It’s the perfect fusion of two classic favorites—cheesecake and apple crisp—in one unforgettable treat.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
2 tbsp granulated sugar
1/3 cup unsalted butter, melted
For the cheesecake filling:
24 oz cream cheese, softened
3/4 cup granulated sugar
1/2 cup sour cream or Greek yogurt
3 large eggs
1 tsp vanilla extract
For the apple layer:
2 cups apples (Granny Smith or Honeycrisp), peeled, diced
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp nutmeg (optional)
1 tbsp lemon juice
1 tbsp all-purpose flour or cornstarch
For the crisp topping:
3/4 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/3 cup brown sugar
1/2 tsp ground cinnamon
1/3 cup cold unsalted butter, cubed
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil if using a water bath.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.
Prepare the apple layer: In a skillet, cook apples with brown sugar, cinnamon, nutmeg (if using), lemon juice, and flour over medium heat for 5–7 minutes until tender and thickened. Cool slightly.
Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Blend in sour cream and vanilla just until combined.
Pour the cheesecake filling over the cooled crust. Spread the cooled apple mixture evenly over the top.
Make the crisp topping: In a bowl, mix oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the apple layer.
Bake for 55–65 minutes or until the center is nearly set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before serving.
Notes
Use tart apples like Granny Smith for balance and texture.Let cheesecake cool gradually to prevent cracks.Add caramel drizzle for extra indulgence.To make gluten-free, use GF graham crackers, oats, and flour blend.Cheesecake can be made a day in advance for best texture.
