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Apple Crisp Cheesecake

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This Apple Crisp Cheesecake features a buttery graham cracker crust, smooth cheesecake filling, cinnamon-spiced apples, and a crispy oat topping. It’s an impressive dessert that’s perfect for fall or holiday gatherings.

Ingredients

Scale

For the crust:

  • 2 cups (200 g) graham cracker crumbs
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (115 g) unsalted butter, melted

For the cheesecake filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 3 large eggs
  • 1/2 cup (120 ml) sour cream
  • 1 teaspoon vanilla extract

For the apple layer:

  • 3 medium apples, peeled and diced (such as Granny Smith or Honeycrisp)
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg (optional)

For the crisp topping:

  • 1/2 cup (60 g) all-purpose flour
  • 1/2 cup (40 g) old-fashioned oats
  • 1/3 cup (65 g) brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (55 g) unsalted butter, cold and cubed

Instructions

  1. Prepare the crust:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then set aside to cool.
  2. Make the cheesecake filling:
    • In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla until fully incorporated. Pour the filling over the cooled crust and spread evenly.
  3. Prepare the apple layer:
    • In a bowl, toss the diced apples with sugar, cinnamon, and nutmeg. Spread the apples evenly over the cheesecake filling.
  4. Make the crisp topping:
    • In a medium bowl, combine flour, oats, brown sugar, cinnamon, and cold butter. Use a pastry cutter or your fingers to mix until crumbly. Sprinkle the topping evenly over the apples.
  5. Bake:
    • Place the cheesecake in the oven and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool to room temperature.
  6. Chill:
    • Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to fully set.
  7. Serve:
    • Remove the cheesecake from the springform pan and slice into pieces. Serve as-is or with a drizzle of caramel sauce for extra indulgence.

Notes

  • Apples: Granny Smith apples add a tart flavor that balances the sweetness, but any firm apple variety will work.
  • Crust alternative: Swap graham crackers for gingersnaps or digestive biscuits for a spiced twist.
  • Storage: Store in the refrigerator for up to 5 days or freeze slices individually for longer storage.

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