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Apple Crisp Cheesecake

Irresistible Apple Crisp Cheesecake for Cozy Fall Gatherings

This Apple Crisp Cheesecake combines creamy cheesecake with a crunchy topping, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 12 hours
Total Time 13 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 9 sheets Graham Crackers Can substitute with crushed cookies or gluten-free options.
  • 2 tbsp Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1 tsp Ground Cinnamon Pumpkin pie spice can provide a festive twist.
  • 1/4 tsp Kosher Salt Regular salt works too, use a bit less.
  • 4 tbsp Unsalted Butter No substitutes recommended for the crust.
For the Crisp Topping
  • 1 cup All-Purpose Flour Gluten-free flour can be substituted if necessary.
  • 1/2 cup Light Brown Sugar White sugar is an acceptable alternative.
  • 1 cup Old-Fashioned Oats Instant oats can work but may affect crunchiness.
  • 1 tsp Ground Cinnamon Add a pinch more for an extra kick.
For the Cheesecake Filling
  • 3 cups Honeycrisp Apples Other firm apples like Fuji or Gala also work well.
  • 1 cup Sour Cream Greek yogurt can be a lighter substitute.
  • 1 tbsp Vanilla Extract Vanilla bean is a rich alternative.
  • 3 large Large Eggs Flaxseed meal mixed with water serves as a vegan option.

Equipment

  • Springform Pan
  • Mixing bowls
  • Baking Dish
  • Oven

Method
 

Preparation Steps
  1. Bring cream cheese, sour cream, and eggs to room temperature for about 30 minutes. Preheat oven to 325°F (163°C).
  2. In a medium bowl, combine crushed graham crackers, granulated sugar, ground cinnamon, and kosher salt. Pour in melted unsalted butter and mix until it resembles wet sand. Press mixture into a springform pan and pre-bake for 8-10 minutes until lightly golden.
  3. In another bowl, mix all-purpose flour, light brown sugar, old-fashioned oats, and ground cinnamon. Incorporate softened butter until the mixture becomes crumbly. Set aside.
  4. Peel, core, and dice Honeycrisp apples. Toss with brown sugar and ground cinnamon and let sit for a few minutes to draw out juices.
  5. In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth. Gradually add sour cream and vanilla extract, mixing gently, then add eggs one at a time.
  6. Pour cheesecake filling over the cooled crust, spread evenly, top with apple mixture, and sprinkle crisp topping generously.
  7. Place the springform pan in a larger baking dish filled with hot water. Bake at 325°F (163°C) for 70-75 minutes until slightly wobbly in the center.
  8. Let cheesecake cool in the oven with the door ajar for about an hour. Cover and refrigerate overnight to allow flavors to meld.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are at room temperature and allow the cheesecake to cool gradually to prevent cracks.

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