Description
Delight in the rich and creamy Apple Crisp Cheesecake that perfectly combines a smooth cheesecake filling with a sweet apple topping and a crunchy crisp crust. This dessert features a buttery graham cracker base, velvety cream cheese layers, spiced apple slices, and a luscious oat and cinnamon streusel topping baked to golden perfection. Ideal for gatherings or a cozy treat, this cheesecake blends classic fall flavors with traditional creamy texture.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure the cheesecake doesn’t stick and is easy to remove after baking.
- 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 into the bottom of the prepared springform pan to form an even crust layer.
- Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese and 1 cup granulated sugar together until the mixture is smooth and creamy. Blend in the eggs one at a time, ensuring they’re fully incorporated before adding the next. Stir in the vanilla extract. Pour this filling evenly over the graham cracker crust in the pan.
- Add the Apple Topping: In a separate bowl, combine the peeled and chopped apples with 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. Mix until the apples are thoroughly coated. Spread this apple mixture evenly over the cheesecake filling layer.
- Prepare and Add the Crisp Topping: Combine the flour, oats, brown sugar, 1/2 teaspoon ground cinnamon, and softened butter in a bowl. Mix until the ingredients form a crumbly texture. Evenly sprinkle this crisp topping over the apples to add a crunchy, sweet finish.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 60–70 minutes, or until the cheesecake is mostly set but still slightly jiggly in the center. If the crisp topping starts to brown too much during baking, cover the pan loosely with aluminum foil to prevent burning.
- Cool and Chill: Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavors before serving.
Notes
- Use a springform pan to easily release the cheesecake without damaging it.
- Make sure the cream cheese is softened to prevent lumps in the filling.
- Covering the top with foil during baking helps avoid over-browning of the crisp topping.
- Chilling the cheesecake thoroughly improves slice integrity and flavor melding.
- If apples are very juicy, drain excess liquid to avoid a soggy topping.
- For added flavor, use tart apples such as Granny Smith.
