Apple Crisp Cheesecake
Apple crisp cheesecake is a delightful fusion of two classic desserts, combining the tangy sweetness of apples with the creamy richness of cheesecake. This decadent treat is perfect for fall gatherings or as a cozy dessert at home.
To make this delicious dessert, you’ll need a graham cracker crust, a creamy cheesecake filling, a sweet and crunchy apple crisp topping, and a layer of sliced apples. The crust is made with graham cracker crumbs, melted butter, sugar, and cinnamon, while the filling is a classic cream cheese mixture with eggs, sugar, flour, vanilla, and sour cream.
The apple crisp topping is a combination of flour, brown sugar, oats, cinnamon, and butter, and the apple layer is made with sliced apples, sugar, lemon juice, and cinnamon.
Once the ingredients are prepared, the cheesecake is assembled by layering the crust, filling, apple layer, and crisp topping. It’s then baked in a water bath to ensure a smooth and even texture. After baking and cooling, the cheesecake is refrigerated for at least 4 hours to set before serving.
Apple crisp cheesecake is a wonderful way to enjoy the flavors of fall. The combination of sweet apples, creamy cheesecake, and crunchy topping is sure to satisfy your sweet tooth. Whether you’re a cheesecake lover or an apple crisp enthusiast, this dessert is a must-try.
Questions I often get asked about this recipe:
What is the best type of apple to use for this recipe?
Granny Smith or Honeycrisp apples are great choices for this recipe. They hold their shape well during baking and have a nice tart flavor that complements the sweetness of the cheesecake.
Can I use a different type of crust for this cheesecake?
Yes, you can. You could use a cookie crust, a graham cracker crust with chocolate chips, or even a shortbread crust.
Can I make this recipe gluten-free?
Yes, you can. Use gluten-free graham cracker crumbs and gluten-free flour for both the crust and the topping.
How long does this cheesecake need to chill before serving?
The cheesecake needs to chill in the refrigerator for at least 4 hours, but preferably overnight, to set properly.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Bake the cheesecake as directed and then refrigerate it for up to 3 days.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Once it has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
What you need to make Apple Crisp Cheesecake:
For the crust:
1 ½ cups graham cracker crumbs
5 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
For the filling:
32 ounces cream cheese, softened
1 ½ cups granulated sugar
1/4 cup all-purpose flour
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
For the apple crisp topping:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, cold and cubed
For the apple filling:
4-5 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon
How to make it:
Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until golden brown. Let cool completely.
Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, beating until well combined. Beat in the flour, eggs, vanilla extract, and sour cream, one at a time, until smooth. Pour the filling over the cooled crust.
Prepare the apple filling: In a separate bowl, combine the sliced apples, granulated sugar, lemon juice, and cinnamon. Toss to coat.
Make the crisp topping: In a medium bowl, whisk together the flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
Assemble the cheesecake: Spoon the apple filling evenly over the cheesecake batter. Sprinkle the crisp topping over the apple layer.
Bake: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (a water bath). Bake for 1 hour or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for an additional hour to cool.
Chill: Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight before serving. Serve chilled, topped with a dollop of whipped cream or a drizzle of caramel sauce, if desired.
Tips:
Use a water bath: Baking the cheesecake in a water bath helps to create a smooth and even texture.
Don’t overbake: The cheesecake is done when the edges are set but the center still jiggles slightly. Overbaking can lead to a dry cheesecake.
Let the cheesecake cool completely: Before refrigerating the cheesecake, let it cool completely to prevent cracking.
Latest Reviews:
This apple crisp cheesecake is a dream come true! The creamy cheesecake, tangy apples, and crunchy topping are a perfect combination. It’s the perfect dessert for fall gatherings or a cozy night in. Jenny T.
I’ve tried several apple crisp cheesecake recipes, but this one is by far the best. The flavors are well-balanced and the texture is perfect. It’s a little time-consuming to make, but it’s definitely worth the effort. Robert F.
My family was blown away by this delicious cheesecake. It’s so rich and flavorful, and the apple crisp topping is the perfect finishing touch. I’ll definitely be making this again for special occasions. Conni P.
Printable Recipe:
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Apple Crisp Cheesecake
Apple Crisp Cheesecake
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- For the filling:
- 32 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- For the apple crisp topping:
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- For the apple filling:
- 4-5 apples (Granny Smith or Honeycrisp), peeled, cored, and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10-12 minutes, or until golden brown. Let cool completely.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar, beating until well combined. Beat in the flour, eggs, vanilla extract, and sour cream, one at a time, until smooth. Pour the filling over the cooled crust.
- Prepare the apple filling: In a separate bowl, combine the sliced apples, granulated sugar, lemon juice, and cinnamon. Toss to coat.
- Make the crisp topping: In a medium bowl, whisk together the flour, brown sugar, oats, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Assemble the cheesecake: Spoon the apple filling evenly over the cheesecake batter. Sprinkle the crisp topping over the apple layer.
- Bake: Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan (a water bath). Bake for 1 hour or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for an additional hour to cool.
- Chill: Remove the cheesecake from the water bath and refrigerate for at least 4 hours or overnight before serving. Serve chilled, topped with a dollop of whipped cream or a drizzle of caramel sauce, if desired.
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