Description

This Apple Crisp Cheesecake is the ultimate dessert mashup! A buttery graham cracker crust, smooth vanilla cheesecake, cinnamon-spiced apples, and a crispy oat topping come together for a show-stopping treat. Serve it with caramel sauce and whipped cream for extra indulgence!

Ingredients

Units Scale

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup brown sugar
1/2 tsp cinnamon
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
1/2 cup granulated sugar
2 tbsp brown sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
1 tbsp all-purpose flour
For the Apple Topping:
2 medium apples, peeled and diced (Granny Smith or Honeycrisp work best)
2 tbsp brown sugar
1/2 tsp cinnamon
1/2 tsp lemon juice
For the Crisp Topping:
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 tsp cinnamon
4 tbsp unsalted butter, cold and cubed

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Instructions

Step 1: Prepare the Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter.
Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese until smooth. Add granulated sugar and brown sugar, and mix until combined.
Mix in eggs one at a time, then add sour cream, vanilla, and flour. Beat until smooth.
Pour the cheesecake batter over the cooled crust and spread evenly.
Step 3: Prepare the Apple & Crisp Toppings
In a small bowl, toss diced apples with brown sugar, cinnamon, and lemon juice. Sprinkle the apples evenly over the cheesecake batter.
In another bowl, mix oats, flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your hands until crumbly. Sprinkle the crisp topping over the apples.
Step 4: Bake & Chill
Bake for 45–50 minutes, or until the center is slightly jiggly but mostly set. Cover loosely with foil after 30 minutes if the topping browns too quickly.
Turn off the oven and let the cheesecake cool inside for 30 minutes with the door slightly open.
Transfer to the fridge and chill for at least 4 hours (preferably overnight) before serving.
Step 5: Serve & Enjoy
Drizzle with caramel sauce and serve with whipped cream if desired. Slice and enjoy!

Notes

Use room temperature cream cheese and eggs for a smoother batter.
Granny Smith apples add a nice tart contrast, but Honeycrisp or Fuji also work well.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Calories: 420
Sugar: 32g
Sodium: 210mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 6g
Cholesterol: 95mg