Apple Crisp Cheesecake

Why You’ll Love This Recipe

Apple crisp cheesecake brings together the best of both worlds: a classic cheesecake and the flavors of a warm apple crisp. The cheesecake filling is rich and velvety, while the cinnamon apples and crispy topping provide an extra layer of texture and flavor. The graham cracker crust holds everything together perfectly, and a drizzle of salted caramel adds the finishing touch. It’s a dessert that’s comforting, decadent, and utterly delicious, making it a perfect choice for any occasion.

Ingredients

Graham Cracker Crust

• 3 cups graham crumbs

• 3 tablespoons brown sugar

• ½ teaspoon cinnamon

• ½ cup unsalted butter (112 grams), melted

Cinnamon Apples

• 2 large apples, such as Granny Smith or Gala

• 2 tablespoons brown sugar

• 1 ½ teaspoons cinnamon

Crisp Topping

• ½ cup all-purpose flour (63 grams)

• ½ cup brown sugar (100 grams)

• 1 teaspoon cinnamon

• ½ cup quick oats

• ¼ cup unsalted butter (56 grams), melted

Cheesecake Batter

• 24 ounces full-fat cream cheese (680 grams), room temperature

• ¾ cup granulated sugar (150 grams)

• ¼ cup brown sugar (50 grams)

• ½ teaspoon cinnamon

• 1 tablespoon cornstarch, or 2 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• ½ cup sour cream (120 ml), room temperature

• 3 large eggs, room temperature

• Boiling water, for the water bath

To Serve

• Salted caramel sauce

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Pan: Preheat the oven to 350°F (180°C or 160°C for fan-forced ovens). Wrap the outside of a 9-inch springform pan with tin foil to prevent any leaks, ensuring the bottom and sides are covered at least 3-4 times. Lightly grease the pan with non-stick cooking spray.

2. Make the Crust: In a bowl, mix together graham crumbs, brown sugar, and cinnamon. Add melted butter and combine. Press the mixture into the bottom and halfway up the sides of the springform pan. Bake for 8-10 minutes. Set aside and keep the oven on.

3. Prepare the Cinnamon Apples: Peel, core, and slice the apples into thin slices. Toss them with brown sugar and cinnamon. Refrigerate until needed.

4. Make the Crisp Topping: In a medium bowl, stir together flour, brown sugar, and cinnamon. Add oats and melted butter, mixing until the mixture resembles damp sand and clumps together when squeezed. Set aside.

5. Make the Cheesecake Filling: Beat the cream cheese and both sugars together until smooth. Add cornstarch and cinnamon, followed by sour cream and vanilla extract. Mix until fully combined. Add eggs one at a time, ensuring each is fully incorporated before adding the next.

6. Assemble and Bake: Pour the cheesecake batter into the prepared crust. Layer the cinnamon apples on top, discarding any excess juice. Sprinkle the crisp topping over the apples. Place the springform pan into a large roasting pan and add boiling water to the roasting pan until it’s about 1 inch deep. Bake for 50-60 minutes, until the cheesecake has a slight wobble in the center.

7. Cool and Set: Let the cheesecake cool in the water bath until it reaches room temperature. Then, cover it with tin foil and refrigerate for at least 6 hours, or overnight.

8. Serve: Once chilled, run a knife around the edges and remove the springform pan ring. Slice using a sharp knife, and optionally drizzle with salted caramel before serving.

Servings and Timing

• Servings: 12 pieces

• Prep Time: 1 hour

• Cook Time: 55 minutes

• Cooling & Chilling Time: 7 hours

• Total Time: 8 hours 55 minutes

Variations

• Different Apples: While Granny Smith or Gala apples are recommended for their perfect balance of tartness and sweetness, you can also try Ambrosia or Fuji apples for a different flavor profile.

• Gluten-Free Option: To make this recipe gluten-free, substitute the graham cracker crumbs with gluten-free biscuit crumbs, and ensure all other ingredients are gluten-free.

• Nutty Topping: For added crunch, sprinkle chopped pecans or walnuts on top of the oatmeal crumble before baking.

Storage/Reheating

• Storage: Store the cheesecake covered in the refrigerator for up to 4 days.

• Freezing: It is not recommended to freeze this cheesecake, as the crumble topping may become soggy after thawing.

• Reheating: If you prefer to enjoy it slightly warm, you can reheat individual slices in the microwave for 15-20 seconds. Avoid reheating the entire cheesecake, as it may affect the texture.

FAQs

1. Can I use a different type of crust for this cheesecake?

Yes, you can substitute graham cracker crumbs with digestive biscuit crumbs or even shortbread cookies for a different flavor.

2. Do I have to use a water bath for baking?

Yes, the water bath helps prevent cracks and ensures an even bake, giving your cheesecake its smooth texture.

3. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made the day before you plan to serve it. Let it cool and chill in the fridge overnight to allow the flavors to develop.

4. Can I use a different topping instead of the crumble?

Yes, you can substitute the oatmeal crumble with a streusel topping or even a simple sugar and butter mixture if you prefer.

5. What if my cheesecake cracks during baking?

Cracking can occur if the cheesecake is baked at too high a temperature or overbaked. A water bath helps reduce this risk, and turning off the oven when the cheesecake is almost set and letting it cool gradually can also help.

6. Can I use non-dairy ingredients for the cheesecake batter?

Yes, you can substitute dairy-free cream cheese and sour cream to make a non-dairy version of this cheesecake.

7. How can I make the cheesecake firmer?

If you prefer a firmer cheesecake, you can add a bit more cornstarch (up to 1 ½ tablespoons) to the batter.

8. Can I skip the salted caramel sauce?

Yes, if you prefer a less sweet dessert, you can skip the salted caramel, but it adds a delicious finish to the cheesecake.

9. How can I make the cheesecake crust thicker?

You can increase the amount of graham cracker crumbs or press the crust mixture more firmly into the pan for a thicker base.

10. Can I freeze the cheesecake?

It is not recommended to freeze this particular cheesecake as the crumble topping may become soggy. It’s best enjoyed fresh or stored in the refrigerator.

Conclusion

Apple crisp cheesecake is an extraordinary dessert that captures the essence of fall with its cinnamon apples, graham cracker crust, and creamy cheesecake filling. This recipe is perfect for gatherings, holidays, or any special occasion where you want to impress your guests with a unique and delicious treat. Whether served on its own or with a drizzle of salted caramel, it’s sure to be a favorite!