Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 32 g
- Sodium: 290 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 120 mg
