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Apple Crisp Cheesecakes Recipe
Ash Tyrrell

Apple Crisp Cheesecakes Recipe

I have to tell you, these Apple Crisp Cheesecakes completely won me over the first time I made them. I wanted something cozy like apple crisp but a little more indulgent, and this recipe nailed it.
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Prep Time 25 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • Graham cracker crumbs – 1 cup finely crushed so the crust holds together firmly without crumbling.
  • Granulated sugar – 2 tablespoons lightly sweetens the crust and helps it bind with butter.
  • Unsalted butter melted – 4 tablespoons, adds richness and moisture while keeping the crust compact.
  • Cream cheese softened – 16 ounces (2 blocks), full-fat works best for a smooth, creamy cheesecake texture.
  • Granulated sugar – ½ cup balances the tang of the cream cheese without overpowering it.
  • Large eggs – 2 provide structure and help the cheesecake set properly; room temperature blends best.
  • Vanilla extract – 1 teaspoon enhances flavor and adds warmth to the filling.
  • Sour cream – ½ cup makes the cheesecake extra creamy with a subtle tang.
  • Apples peeled and diced – 2 medium, firm apples like Granny Smith or Honeycrisp hold their shape while baking.
  • Brown sugar – ¼ cup adds deep caramel sweetness to the apple and crumble layers.
  • Ground cinnamon – 1 teaspoon delivers classic apple-crisp warmth and spice.
  • All-purpose flour – ½ cup gives structure to the crumb topping.
  • Old-fashioned rolled oats – ½ cup creates a crunchy, rustic crisp topping; avoid quick oats.
  • Unsalted butter cold and cubed – ¼ cup, cold butter ensures a crumbly, bakery-style topping.

Method
 

  1. Mix graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press it firmly into lined muffin cups to create an even base. A flat-bottomed glass helps pack the crust tightly.
  2. Beat the softened cream cheese until smooth and creamy. Add sugar, eggs, vanilla, and sour cream, mixing just until combined. Overmixing can cause cracks, so keep it gentle.
  3. Spoon the cheesecake mixture over the crusts, filling each liner about three-quarters full. This leaves space for the apple and crumble topping without overflow.
  4. Toss diced apples with brown sugar and cinnamon until evenly coated. The sugar draws out moisture while baking, creating a soft and flavorful apple layer.
  5. Combine flour, oats, brown sugar, and cold butter. Use your fingers to crumble the mixture until it forms pea-sized clumps. This creates a crisp, golden topping.
  6. Spoon apples over the cheesecake filling, then sprinkle with crumble topping. Bake until the centers are just set and the tops are lightly golden.
  7. Let the cheesecakes cool at room temperature, then refrigerate for at least two hours. Chilling helps them firm up and improves the overall texture.

Notes

  • I always line my muffin tin carefully because clean edges make a big visual difference.
  • I’ve learned not to rush the chilling time; the texture improves so much when they’re fully set.
  • I sometimes sauté the apples for a few minutes if I want an extra-soft topping.
  • I like adding a tiny pinch of salt to the crumble to balance the sweetness.