Can I use a different type of apple for this recipe?

Yes, but Granny Smith and Gala apples are recommended because they hold their shape well when baked. Avoid soft apples like McIntosh or Red Delicious, as they can become mushy.

Do I have to use a water bath when baking the cheesecake?

Yes, a water bath helps prevent cracks and ensures a smooth, creamy texture. Make sure to wrap the springform pan tightly with foil to prevent leaks.

Can I make this cheesecake ahead of time?

Absolutely. In fact, it's best to make it a day in advance since it needs at least six hours of chilling time for the flavors to develop and the texture to set properly.

How do I know when the cheesecake is done baking?

The edges should be set, but the center should have a slight jiggle when you gently shake the pan. Overbaking can cause the cheesecake to become dry and crack.

Apple Crisp Cheesecake

Name: Apple Crisp Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 7 h
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; 3 tablespoons brown sugar; ½ teaspoon cinnamon; ½ cup unsalted butter, melted; 2 large apples (Granny Smith or Gala), peeled and thinly sliced; 2 tablespoons brown sugar; 1 ½ teaspoons cinnamon; ½ cup all-purpose flour; ½ cup brown sugar; 1 teaspoon cinnamon; ½ cup quick oats; ¼ cup unsalted butter, melted; 24 ounces full-fat cream cheese, room temperature; ¾ cup granulated sugar; ¼ cup brown sugar; ½ teaspoon cinnamon; 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour); 1 teaspoon vanilla extract; ½ cup sour cream, room temperature; 3 large eggs, room temperature; Salted caramel sauce (optional)

Description

Apple Crisp Cheesecake is the ultimate fall dessert, combining the rich creaminess of New York-style cheesecake with the warm, spiced flavors of apple crisp. A crunchy graham cracker crust supports a velvety cheesecake layer, topped with cinnamon-spiced apples and a buttery oat crumble. Finished with a drizzle of salted caramel, this indulgent treat is perfect for Thanksgiving, holiday gatherings, or cozy autumn nights.

Ingredients

Scale

For the Graham Cracker Crust

3 cups graham cracker crumbs
3 tablespoons brown sugar
½ teaspoon cinnamon
½ cup unsalted butter, melted

For the Cinnamon Apple Layer

2 large apples (Granny Smith or Gala), peeled and thinly sliced
2 tablespoons brown sugar
1 ½ teaspoons cinnamon

For the Oat Crisp Topping

½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
½ cup quick oats
¼ cup unsalted butter, melted

For the Cheesecake Filling

24 ounces full-fat cream cheese, room temperature
¾ cup granulated sugar
¼ cup brown sugar
½ teaspoon cinnamon
1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
1 teaspoon vanilla extract
½ cup sour cream, room temperature
3 large eggs, room temperature

For Serving

Salted caramel sauce (optional)

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Instructions

Prepare the crust: Preheat the oven to 350°F (180°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks. Lightly grease the pan. In a bowl, combine graham cracker crumbs, brown sugar, and cinnamon, then stir in the melted butter. Press the mixture into the bottom and about halfway up the sides of the prepared pan. Bake for 8-10 minutes, then remove from the oven and set aside.
Prepare the apples: Peel, core, and thinly slice the apples. Toss them with brown sugar and cinnamon until evenly coated. Set them aside in the refrigerator until needed.
Make the oat crumble topping: In a medium bowl, mix together the flour, brown sugar, and cinnamon. Stir in the oats, then mix in the melted butter until the mixture forms small crumbles. Set aside.
Prepare the cheesecake filling: In a large mixing bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy. Mix in the cinnamon and cornstarch, followed by the sour cream and vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined. Add the eggs one at a time, mixing just until incorporated. Be careful not to overmix.
Assemble the cheesecake: Pour the cheesecake filling over the prepared crust and smooth the top. Arrange the cinnamon apples in an even layer over the filling, avoiding any excess liquid from the apples. Sprinkle the oat crumble topping evenly over the apples.
Bake using a water bath: Place the springform pan inside a large roasting pan. Pour about 1 inch of boiling water into the roasting pan, making sure the water doesn’t seep into the cheesecake. Bake for 50-60 minutes, or until the edges are set but the center has a slight jiggle when gently shaken.
Cool and chill: Turn off the oven and let the cheesecake cool inside the oven with the door slightly open for one hour. Remove it from the water bath, cover it, and refrigerate for at least six hours or overnight.
Serve and enjoy: Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then remove the springform ring. Slice with a sharp knife, wiping the blade clean between cuts. Drizzle with salted caramel sauce if desired.

Notes

For a firmer crust, press the graham cracker mixture firmly into the pan using the bottom of a glass.
If using old-fashioned oats instead of quick oats, the crumble topping will have a chunkier texture. Avoid using instant oats.
Allowing the cheesecake to cool slowly in the oven helps prevent cracks.
For cleaner slices, dip the knife in hot water and wipe it dry before cutting.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 596 kcal
Sugar: 42 g
Sodium: 402 mg
Fat: 36 g
Saturated Fat: 20 g
Unsaturated Fat: 12 g
Trans Fat: 1 g
Carbohydrates: 62 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 144 mg