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Apple Crisp Cheesecake Recipe
Ash Tyrrell

Apple Crisp Cheesecake Recipe

I made this apple crisp cheesecake on a cozy weekend when I wanted something comforting but still a little impressive. The smell alone—warm apples, cinnamon, and buttery crisp topping—filled my kitchen and made the wait totally worth it.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • Cream cheese – 24 oz three 8-oz blocks, full-fat – Use full-fat cream cheese for the creamiest texture. Let it soften fully so it blends smoothly without lumps.
  • Granulated sugar – 1 cup – This sweetens the cheesecake without overpowering the apple topping.
  • Sour cream – ¾ cup – Sour cream adds a subtle tang and keeps the cheesecake extra creamy.
  • Large eggs – 3 – Eggs help the cheesecake set properly. Bring them to room temperature for even mixing.
  • Vanilla extract – 2 teaspoons – Adds warmth and depth to the cheesecake flavor.
  • Graham cracker crumbs – 2 cups – These form the base of the crust. Finely crushed crumbs hold together better.
  • Unsalted butter – ½ cup melted – Butter binds the crust and adds rich flavor. Unsalted lets you control the salt level.
  • Brown sugar – ½ cup – Used in the apple filling and crisp topping for a caramel-like sweetness.
  • All-purpose flour – ¾ cup – Helps thicken the apple filling and creates structure in the crisp topping.
  • Ground cinnamon – 2 teaspoons – Essential for that classic apple crisp flavor.
  • Ground nutmeg – ¼ teaspoon – Adds warmth and enhances the apples without overpowering them.
  • Apples – 3 large peeled and sliced – Use firm apples like Granny Smith for the best texture and balanced sweetness.
  • Rolled oats – ¾ cup – Oats give the crisp topping its signature crunch.
  • Additional unsalted butter – ½ cup cold and cubed – Cold butter creates a crumbly, bakery-style crisp topping.

Method
 

  1. Start by mixing the graham cracker crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a springform pan, making sure it’s compact. Bake briefly so the crust sets and doesn’t become soggy later.
  2. Beat the softened cream cheese with sugar until smooth and fluffy. Add sour cream, vanilla, and eggs one at a time, mixing gently to avoid overbeating. Pour the filling over the cooled crust and smooth the top.
  3. In a saucepan, combine sliced apples, brown sugar, cinnamon, nutmeg, and flour. Cook until the apples soften and the mixture thickens slightly. Let it cool for a few minutes before layering it over the cheesecake batter.
  4. Mix flour, brown sugar, oats, and cinnamon in a bowl. Cut in the cold butter until the mixture forms coarse crumbs. This topping adds texture and that classic apple crisp finish.
  5. Spoon the apple mixture evenly over the cheesecake filling, then sprinkle the crisp topping on top. Bake until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool gradually.
  6. Once cooled to room temperature, refrigerate the cheesecake for at least four hours. This chilling time helps the flavors develop and ensures clean slices when serving.

Notes

  • I always use room-temperature ingredients to avoid lumps in the batter.
  • I bake the cheesecake in the lower rack so the topping doesn’t brown too fast.
  • I let the cheesecake cool slowly in the oven to prevent cracks.
  • I slice it with a warm knife for cleaner, bakery-style slices.