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Apple Crisp Cheesecake

A perfect slice of apple crisp cheesecake with a graham cracker crust and crumb topping.
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A layered dessert combining a creamy cheesecake filling with a spiced apple layer and a buttery, crunchy oat crisp topping.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup all-purpose flour
  • 2 cups diced apples (such as Granny Smith or Honeycrisp)
  • 1/4 cup packed brown sugar (for apples)
  • 1 teaspoon ground cinnamon (for apples)
  • 1/4 cup all-purpose flour (for topping)
  • 1/2 cup packed brown sugar (for topping)
  • 1/2 cup rolled oats
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan tightly in heavy-duty foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the apples: In a medium bowl, toss the diced apples with 1/4 cup brown sugar, 1 teaspoon cinnamon, and 1/4 cup flour until coated. Spread the apple mixture evenly over the cooled crust.
  4. Prepare the crisp topping: In a separate bowl, combine the remaining 1/4 cup flour, 1/2 cup brown sugar, oats, and nutmeg. Cut in the cold butter pieces using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the apple layer.
  5. Bake the apple crisp layer: Bake the crust and apple layers for 20 minutes. Remove from the oven.
  6. Prepare the cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar and vanilla extract until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the remaining 1/4 cup flour.
  7. Pour the cheesecake batter gently over the apple and crisp layers.
  8. Bake the cheesecake: Return the pan to the oven. Bake at 350 degrees F for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle.
  9. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the oven, run a knife around the edge, and cool completely on a wire rack. Refrigerate for at least 6 hours, preferably overnight, before serving.

Notes

  • For a richer topping flavor, substitute pecans for half of the oats.
  • If you want a caramel swirl, drizzle caramel sauce over the apple layer before adding the cheesecake batter.
  • To prevent cracking, do not overmix the cheesecake batter once the eggs are added.

Nutrition

Find it online: https://recipesfleet.com/apple-crisp-cheesecake-recipe/