This cheesecake delivers layers of flavor and texture in every bite. The creamy filling balances beautifully with the tart apples and crisp topping. It’s a show-stopping dessert that feels bakery-quality yet can be made at home with familiar ingredients. It also slices cleanly and tastes even better after chilling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbs granulated sugar brown sugar ground cinnamon unsalted butter cream cheese eggs sour cream vanilla extract fresh apples, peeled and sliced old-fashioned oats all-purpose flour salt
Directions
Preheat the oven to 325°F. Grease a springform pan and set aside.
Combine graham cracker crumbs, granulated sugar, cinnamon, and melted butter. Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Let cool slightly.
In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix until creamy. Beat in the eggs one at a time, followed by sour cream and vanilla, mixing just until combined.
Pour the cheesecake filling over the crust and smooth the top.
In a separate bowl, toss the sliced apples with brown sugar and cinnamon. Spoon the apples evenly over the cheesecake layer.
Prepare the crisp topping by mixing oats, flour, brown sugar, salt, cinnamon, and melted butter until crumbly. Sprinkle evenly over the apples.
Bake for 55 to 65 minutes, until the center is mostly set with a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
Remove and refrigerate for at least 4 hours or overnight before slicing.
Servings and timing
This recipe makes about 12 servings. Preparation time is approximately 30 minutes. Baking time is 55 to 65 minutes. Chilling time is at least 4 hours. Total time is about 6 hours.
Variations
For a caramel apple version, drizzle caramel sauce over the apples before adding the topping. For extra spice, add nutmeg or allspice to the apple layer. For a nutty crunch, mix chopped pecans or walnuts into the crisp topping. For a lighter option, use reduced-fat cream cheese and sour cream.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake is best served chilled and does not require reheating.
FAQs
What apples work best for apple crisp cheesecake?
Firm apples like Granny Smith or Honeycrisp work best because they hold their shape while baking.
Can I make this cheesecake ahead of time?
Yes, it’s ideal to make it a day ahead so it has time to fully chill and set.
Do I need a water bath?
A water bath is optional, but baking at a lower temperature and cooling gradually helps prevent cracks.
How do I know when the cheesecake is done?
The edges should be set while the center still jiggles slightly when gently shaken.
Can I use canned apple pie filling?
Fresh apples are recommended, but canned filling can be used in a pinch with reduced added sugar.
Why did my cheesecake crack?
Overmixing or sudden temperature changes can cause cracks, but the topping usually hides them.
Can I make this gluten-free?
Yes, use gluten-free graham crackers and flour alternatives for the topping.
Should the apples be cooked first?
No, the apples will soften and cook fully while baking.
Can I remove the cheesecake from the pan before chilling?
It’s best to chill fully before removing the springform ring to prevent damage.
What’s the best way to slice cheesecake?
Use a sharp knife dipped in warm water and wiped clean between cuts.
Conclusion
Apple crisp cheesecake is a decadent dessert that combines creamy richness with cozy apple spice and irresistible crunch. Perfect for holidays, celebrations, or whenever you want an impressive dessert, this recipe is sure to become a favorite centerpiece on your table.
A rich and comforting apple crisp cheesecake combining a buttery graham cracker crust, creamy cheesecake filling, spiced tender apples, and a crunchy oat crisp topping—perfect for fall and special occasions.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon, divided
1/2 cup unsalted butter, melted and divided
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
3 cups fresh apples, peeled and sliced
1/2 cup brown sugar
3/4 cup old-fashioned oats
1/2 cup all-purpose flour
1/4 teaspoon salt
Instructions
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon cinnamon, and 1/4 cup melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes and cool slightly.
Beat cream cheese until smooth. Add 3/4 cup granulated sugar and mix until creamy.
Add eggs one at a time, mixing on low speed. Blend in sour cream and vanilla just until combined.
Pour cheesecake filling over the crust and smooth the top.
Toss apples with brown sugar and remaining cinnamon. Spoon evenly over the cheesecake layer.
In a bowl, mix oats, flour, salt, and remaining melted butter until crumbly. Sprinkle over apples.
Bake for 55–65 minutes until edges are set and center slightly jiggles.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before slicing.
Notes
Cheesecake tastes best after chilling overnight.Firm apples like Granny Smith or Honeycrisp work best.A slow cooling process helps prevent cracks.The topping hides minor cracks naturally.
