I love making this apple crisp cheesecake because it combines the creamy richness of a classic cheesecake with the warm, spiced comfort of apple crisp. I get a smooth base, a tender apple layer, and a buttery crumble topping all in one dessert, which makes every slice feel special and satisfying.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers big flavor without being overly complicated. I like how the apples add freshness and balance to the creamy filling, while the crisp topping brings texture. I also appreciate that it’s a great make-ahead dessert, which makes entertaining or planning ahead much easier for me.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ teaspoon ground cinnamon
½ cup unsalted butter, melted
For the cheesecake filling
24 ounces cream cheese, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup sour cream
For the apple layer
3 medium apples, peeled, cored, and thinly sliced
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
For the crisp topping
¾ cup all-purpose flour
½ cup old-fashioned oats
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup cold unsalted butter, cubed
Directions
I begin by preheating the oven to 350°F (175°C) and lining the bottom of a 9-inch springform pan with parchment paper. I mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until combined, then press the mixture firmly into the bottom of the pan. I bake the crust for 10 minutes and let it cool slightly.
For the cheesecake filling, I beat the cream cheese until smooth, then mix in the sugar. I add the eggs one at a time, mixing just until incorporated. I stir in the vanilla extract and sour cream, then pour the filling over the cooled crust.
I toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. I gently spread the apples evenly over the cheesecake layer.
To make the crisp topping, I combine the flour, oats, brown sugar, and cinnamon in a bowl. I cut in the cold butter until the mixture forms coarse crumbs. I sprinkle the topping evenly over the apples.
I bake the cheesecake for 60 to 70 minutes, until the edges are set and the center still has a slight jiggle. I turn off the oven, crack the door slightly, and let the cheesecake cool for about an hour before transferring it to the refrigerator to chill completely.
Servings And Timing
I usually get 10 to 12 slices from this cheesecake.
Preparation time takes about 30 minutes, baking time is around 1 hour to 1 hour and 10 minutes, and chilling time is at least 4 hours, though I prefer overnight for the best texture.
Variations
I sometimes replace the apples with pears for a softer, sweeter filling. When I want extra spice, I add a pinch of ground ginger or cloves to the apple mixture. I also like using crushed digestive biscuits instead of graham crackers for a slightly different crust flavor.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 4 days. For longer storage, I wrap individual slices tightly and freeze them for up to 2 months. When I’m ready to enjoy a slice, I thaw it overnight in the fridge and let it sit at room temperature for about 20 minutes before serving.
FAQs
Can I make this cheesecake ahead of time?
I often make it a day ahead because chilling overnight improves both the flavor and texture.
What type of apples work best?
I prefer using firm apples like Granny Smith or Honeycrisp because they hold their shape during baking.
How do I prevent cracks in the cheesecake?
I avoid overmixing the batter and let the cheesecake cool gradually in the oven before refrigerating.
Can I use a different pan size?
I can use a slightly larger pan, but the cheesecake will be thinner and may bake faster.
Should I serve it warm or cold?
I like serving it chilled or slightly softened at room temperature for the best flavor.
Conclusion
This apple crisp cheesecake is one of my favorite desserts when I want something comforting yet impressive. I love how the creamy filling, spiced apples, and crunchy topping come together in perfect harmony. It’s a recipe I enjoy making again and again for both special occasions and quiet moments at home.
Apple Crisp Cheesecake blends the smooth richness of classic cheesecake with a spiced apple filling and a buttery oat crumble topping. It’s a show-stopping dessert perfect for fall gatherings or cozy celebrations.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup brown sugar
½ teaspoon ground cinnamon
½ cup unsalted butter, melted
For the cheesecake filling:
24 ounces cream cheese, softened
¾ cup granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
¾ cup sour cream
For the apple layer:
3 medium apples, peeled, cored, and thinly sliced
¼ cup granulated sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
For the crisp topping:
¾ cup all-purpose flour
½ cup old-fashioned oats
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup cold unsalted butter, cubed
Instructions
Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
Mix graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press into the bottom of the pan. Bake for 10 minutes and let cool slightly.
For the filling, beat cream cheese until smooth. Add sugar, then eggs one at a time. Stir in vanilla and sour cream. Pour over cooled crust.
Toss sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Layer evenly over cheesecake batter.
For the topping, combine flour, oats, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over apples.
Bake for 60 to 70 minutes, until edges are set and center slightly jiggles. Turn off oven, crack door, and let cool 1 hour.
Transfer to refrigerator and chill for at least 4 hours, preferably overnight.
Remove from springform pan before serving. Slice and enjoy chilled or slightly softened at room temperature.
Notes
Use firm apples like Granny Smith or Honeycrisp for best texture.
Chill overnight for best flavor and structure.
Prevent cracks by not overmixing and cooling gradually.
Freeze individual slices tightly wrapped for up to 2 months.
