Description
Apple Crisp Cheesecake combines a creamy cheesecake base with a sweet cinnamon-spiced apple topping and a crumbly oat crisp, creating a delicious dessert that blends classic flavors of apple crisp with rich cheesecake. Perfect for gatherings and special occasions.
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 Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prevent sticking and ensure easy removal of the cheesecake later.
- Make the Crust: In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust.
- Prepare Cheesecake Filling: Using an electric mixer, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, beating after each addition to fully incorporate. Stir in the vanilla extract. Pour the cheesecake filling over the prepared crust and spread evenly.
- Make Apple Topping: In a separate bowl, toss the peeled and chopped apples with 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Spread this apple mixture evenly over the cheesecake layer in the pan.
- Prepare Crisp Topping: Combine the flour, oats, brown sugar, 1/2 teaspoon ground cinnamon, and softened butter in a bowl. Mix until the mixture becomes crumbly. Sprinkle this crisp topping evenly over the apple layer.
- Bake the Cheesecake: Place the assembled cheesecake in the preheated oven and bake for 60-70 minutes. If the top begins to brown too much, loosely cover the cheesecake with aluminum foil to prevent burning. Bake until the cheesecake is almost set with a slight jiggle in the center.
- Cool and Chill: Remove from the oven and allow the cheesecake to cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight to fully set and develop flavors before serving.
Notes
- Use a springform pan to make removing the cheesecake easier and prevent breaking.
- Allow the cream cheese to soften at room temperature for a smoother filling.
- If apples are very tart, consider adding a little extra sugar to the topping to balance flavors.
- For easier slicing, run a knife around the edges of the cheesecake before releasing the springform pan.
- Leftovers can be refrigerated for up to 3 days, but best enjoyed within 24 hours for freshness.
