Description
Apple Crisp Cheesecake blends two fall favorites into one indulgent dessert. With a graham cracker crust, creamy cheesecake filling, cinnamon-spiced apples, and a buttery crumble topping, this cozy creation is perfect for chilly nights and festive gatherings.
Ingredients
Graham Cracker Crust:
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3 cups (300 g) graham cracker crumbs
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3 tbsp brown sugar
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½ tsp cinnamon
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½ cup (112 g) unsalted butter, melted
Cinnamon Apples:
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2 large apples (Granny Smith or Gala)
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2 tbsp brown sugar
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1½ tsp cinnamon
Crisp Topping:
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½ cup (63 g) all-purpose flour
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½ cup (100 g) brown sugar
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1 tsp cinnamon
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½ cup quick oats
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¼ cup (56 g) unsalted butter, melted
Cheesecake Filling:
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24 oz (680 g) full-fat cream cheese, room temp
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¾ cup (150 g) granulated sugar
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¼ cup (50 g) brown sugar
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½ tsp cinnamon
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1 tbsp cornstarch or 2 tbsp flour
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1 tsp vanilla extract
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½ cup (120 ml) sour cream, room temp
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3 large eggs, room temp
To Serve:
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Salted caramel sauce (optional)
Instructions
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Preheat oven to 350°F (180°C). Wrap a 9-inch springform pan in foil and grease the inside.
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Combine crust ingredients and press into the pan bottom and sides. Bake for 8–10 minutes.
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Slice apples thinly, toss with sugar and cinnamon, and refrigerate.
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Mix crumble topping ingredients until crumbly.
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Beat cream cheese with sugars, cinnamon, and cornstarch. Mix in sour cream and vanilla, then eggs one at a time.
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Pour filling over crust. Layer apples and top with crumble.
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Place pan in a roasting pan, fill with 1 inch boiling water, and bake for 50–60 minutes until center is almost set.
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Cool, then refrigerate for at least 6 hours or overnight.
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Serve chilled with caramel drizzle.
Notes
Use room-temperature ingredients for a smoother filling.
Water bath prevents cracking and ensures even texture.
Best made a day ahead to allow flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American