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Apple crisp cheesecake Recipe

A creamy cheesecake layered with cinnamon-spiced apples and topped with a buttery oat crisp. Perfect for fall gatherings or holiday dessert tables.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the cheesecake filling:
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
For the apple layer:
  • 3 medium apples peeled and sliced (Honeycrisp or Granny Smith)
  • 1/3 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
For the crisp topping:
  • 3/4 cup rolled oats
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 4 tbsp cold unsalted butter cubed

Method
 

  1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
  3. Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust.
  4. In a large bowl, beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in vanilla and sour cream. Pour over crust.
  5. In another bowl, toss sliced apples with brown sugar, cinnamon, and nutmeg. Spread evenly over cheesecake layer.
  6. Make the crisp topping by mixing oats, brown sugar, flour, and butter until crumbly. Sprinkle on top of apples.
  7. Bake for 65–70 minutes, until center is set and topping is golden. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
  8. Chill in refrigerator at least 4 hours (overnight is best) before slicing.