Description
This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the sweet, spiced flavors of an apple crisp topping. A buttery graham cracker crust holds a smooth cream cheese filling layered with cinnamon-spiced apples and a crumbly oat topping, baked to perfection and chilled for a luscious dessert perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Apple Topping
- 3 cups peeled and chopped apples (about 3 large apples)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Crisp Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened
Instructions
- Preheat and Prep Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake later.
- Make the Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix well until crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract to combine. Pour this smooth filling evenly over the prepared crust in the pan.
- Add Apple Topping: In a separate bowl, gently toss the peeled and chopped apples with 1/2 cup sugar and 1 teaspoon ground cinnamon until evenly coated. Spread this apple mixture evenly over the cheesecake filling layer.
- Make Crisp Topping: Combine all-purpose flour, oats, brown sugar, ground cinnamon, and softened butter in a bowl. Use your fingers or a pastry cutter to blend everything until crumbly and well mixed. Sprinkle this crisp topping evenly over the apples.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 60 to 70 minutes. If the top begins to brown too quickly, cover loosely with foil to prevent burning. The cheesecake should be almost set but still slightly jiggly in the center when done.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set firmly before serving.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- Choose crisp and tart apple varieties like Granny Smith or Honeycrisp for balanced flavor.
- Ensure the crust is pressed firmly to avoid crumbling when sliced.
- To prevent cracking, avoid overmixing the cheesecake batter and do not open the oven door during baking.
- Refrigerate the cheesecake for several hours to allow it to set properly and enhance flavors.
