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Apple Crisp Cheesecake Recipe

Delicious Apple Crisp Cheesecake Recipe for Fall Gatherings

This Apple Crisp Cheesecake Recipe perfectly blends creamy cheesecake with a spiced apple crisp topping, creating an irresistible dessert for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham Cracker Crumbs Use digestive biscuits for gluten-free.
  • 0.5 cups Unsalted Butter Melted; can substitute with coconut oil for dairy-free.
  • 0.25 cups Brown Sugar Can substitute with coconut sugar.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat for best texture.
  • 1 cups Granulated Sugar Do not substitute.
  • 0.5 cups Sour Cream Can replace with Greek yogurt.
  • 1 tsp Vanilla Extract Use pure vanilla extract.
  • 3 large Eggs Room temperature.
For the Apple Topping
  • 3 cups Fresh Apples Honeycrisp or Granny Smith recommended.
  • 1 tbsp Lemon Juice Prevents browning.
  • 1 tsp Cinnamon Adjust based on preference.
  • 0.5 tsp Nutmeg Adjust based on preference.
  • 0.5 cups Flour Can substitute with almond flour.
  • 0.5 cups Oats Quick oats work best.
  • 0.25 cups Cold Cubed Butter Can use vegan butter for dairy-free.
For Serving
  • 0.5 cups Caramel Sauce Optional, homemade or store-bought.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Baking sheet
  • Roasting Pan

Method
 

Step-by-Step Instructions
  1. Prepare the crust by combining graham cracker crumbs, melted unsalted butter, and brown sugar until resembling wet sand. Press mixture into the bottom of a 9-inch springform pan.
  2. Make the cheesecake filling by beating cream cheese until smooth. Gradually mix in granulated sugar, sour cream, and vanilla extract. Add eggs one at a time, mixing on low.
  3. Pour cheesecake filling over the crust and spread evenly.
  4. Prepare a water bath by placing the springform pan in a larger roasting pan and adding hot water halfway up the sides.
  5. Bake at 325°F (163°C) for 60-70 minutes until edges are set but center jiggles.
  6. Prepare apple topping by peeling, coring, and dicing apples. Toss with lemon juice, brown sugar, cinnamon, nutmeg, flour, and oats.
  7. Spread apple mixture on a baking sheet and bake at 350°F (175°C) for about 20 minutes until apples are tender.
  8. Chill the cheesecake in the fridge for at least 4 hours overnight for best results.
  9. Once chilled, top cheesecake with apple crisp topping and drizzle with caramel sauce before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese and eggs are at room temperature for the best texture. Don't skip the water bath to avoid cracks.

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