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Apple Crisp Cheesecake

Apple Crisp Cheesecake combines creamy cheesecake, cinnamon apples, and a buttery oat crumble.
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Prep Time 28 minutes
Course Dessert
Cuisine American

Ingredients
  

Graham Cracker Crust

  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter melted

Cinnamon Apples

  • 2 large apples Granny Smith or Gala
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cinnamon

Crisp Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter melted

Cheesecake Filling

  • 24 oz cream cheese
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 3 large eggs

Instructions
 

  • Preheat oven to 350°F (180°C). Wrap a springform pan with foil and grease it.
  • Mix graham crumbs, brown sugar, cinnamon, and melted butter. Press into pan and bake for 8–10 minutes.
  • Slice apples thinly and toss with brown sugar and cinnamon. Chill.
  • Combine flour, brown sugar, cinnamon, oats, and butter to form crumble topping.
  • Beat cream cheese and sugars until smooth. Mix in cornstarch, cinnamon, sour cream, and vanilla. Add eggs one at a time.
  • Pour filling over crust. Add apples evenly, then sprinkle crumble on top.
  • Place pan in a water bath and bake for 50–60 minutes until slightly jiggly in center.
  • Cool to room temperature, then refrigerate at least 6 hours or overnight before serving this Apple Crisp Cheesecake.

Notes

  • Substitute digestive biscuits for graham crackers if needed
  • Add caramel drizzle for extra indulgence
  • Serve with whipped cream or vanilla ice cream