Go Back
A luscious slice of Apple Crisp Cheesecake sits on a white plate, revealing its creamy layers, spiced apple filling, and crunchy oat streusel topping.

Apple Crisp Cheesecake

This decadent Apple Crisp Cheesecake combines a creamy, smooth cheesecake filling with a buttery graham cracker crust, topped with a warmly spiced apple pie filling and a crunchy oat crisp topping. It's the ultimate dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 1 hour 47 minutes
Total Time 2 hours 37 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (about 10-12 full sheets)
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Cheesecake Filling
  • 32 oz cream cheese full-fat, softened to room temperature
  • 1 cup granulated sugar
  • 1/4 cup sour cream full-fat, room temperature
  • 1 tsp vanilla extract
  • 4 large eggs room temperature
For the Apple Topping
  • 3 medium apples Granny Smith or Honeycrisp, peeled, cored, and diced into 1/2-inch pieces
  • 1/4 cup light brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tbsp lemon juice
  • 1 tbsp unsalted butter
  • 1 tbsp cornstarch
  • 2 tbsp cold water
For the Crisp Topping
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 6 tbsp unsalted butter cold, cut into small cubes

Equipment

  • 9-inch Springform Pan
  • Large Mixing Bowl
  • Electric Mixer (stand or hand)
  • Medium saucepan
  • Small Mixing Bowl
  • Baking Sheet
  • Aluminum Foil
  • Roasting Pan (for water bath)
  • Wire Rack

Method
 

Prepare the Graham Cracker Crust
  1. Preheat oven to 350°F (175°C). Wrap the bottom and sides of a 9-inch springform pan with heavy-duty aluminum foil to prevent water bath leakage.
  2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and mixture resembles wet sand.
  3. Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while preparing the filling.
Make the Cheesecake Filling
  1. Reduce oven temperature to 325°F (160°C).
  2. In a large mixing bowl with an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
  3. Gradually add 1 cup granulated sugar to the cream cheese, beating on low speed until just combined. Do not overmix.
  4. Stir in the sour cream and vanilla extract until just incorporated.
  5. Add eggs one at a time, beating on low speed only until the yolk disappears after each addition. Do not overmix, as this can incorporate too much air, leading to cracks.
  6. Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan into a larger roasting pan.
  7. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan (creating a water bath).
  8. Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and the roasting pan. Carefully remove the foil from the sides of the springform pan. Let cool completely on a wire rack at room temperature.
  10. Once cooled to room temperature, cover loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
Prepare the Apple Topping
  1. While the cheesecake chills, prepare the apple topping. In a medium saucepan, melt 1 tbsp butter over medium heat.
  2. Add diced apples, brown sugar, cinnamon, nutmeg, and lemon juice to the saucepan. Cook, stirring occasionally, until apples are slightly softened but still hold their shape, about 8-10 minutes.
  3. In a small bowl, whisk together cornstarch and cold water until smooth. Pour this slurry into the apple mixture and stir constantly until the sauce thickens, about 1-2 minutes.
  4. Remove from heat and let the apple topping cool completely before assembling.
Prepare the Crisp Topping
  1. Preheat oven to 350°F (175°C). Line a small baking sheet with parchment paper.
  2. In a medium bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt. Mix well.
  3. Add the cold, cubed butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the mixture until coarse crumbs form. Avoid overmixing.
  4. Spread the crisp topping mixture evenly onto the prepared baking sheet. Bake for 12-15 minutes, stirring halfway, until golden brown and crispy. Let cool completely.
Assemble and Serve
  1. Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides.
  2. Spread the cooled apple topping evenly over the top of the cheesecake.
  3. Sprinkle the cooled, baked crisp topping generously over the apple layer just before serving.
  4. Slice with a hot, clean knife for best results and serve. Store any leftovers in the refrigerator.

Notes

For best results, ensure all cheesecake ingredients are at room temperature. This helps create a smooth, lump-free batter and prevents overmixing. The water bath is crucial for even baking and to prevent cracks in the cheesecake. Chilling the cheesecake overnight is highly recommended for optimal texture and ease of slicing. You can prepare the apple topping and crisp topping a day ahead and store them separately in airtight containers.