Description
Apple Crisp Cheesecake combines a cinnamon graham cracker crust, creamy vanilla cheesecake, tender cinnamon apples, and buttery oatmeal crumble. Serve each chilled slice with salted caramel for a rich fall dessert.
Ingredients
Scale
- 3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 2 large Granny Smith or Gala apples
- 2 tablespoons brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup quick oats
- 1/4 cup unsalted butter, melted
- 24 ounces full-fat brick-style cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/2 cup sour cream, room temperature
- 3 large eggs, room temperature
- Boiling water for water bath
- Salted caramel sauce for serving
Instructions
- Preheat the oven to 350°F. Wrap a 9-inch springform pan in 3 to 4 layers of aluminum foil and lightly grease the inside.
- Combine graham cracker crumbs, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon. Stir in 1/2 cup melted butter.
- Press the crust firmly into the bottom and halfway up the sides of the pan. Bake for 8 to 10 minutes.
- Peel, core, and thinly slice the apples. Toss with 2 tablespoons brown sugar and 1 1/2 teaspoons cinnamon. Refrigerate until needed.
- Combine flour, 1/2 cup brown sugar, 1 teaspoon cinnamon, and oats. Stir in 1/4 cup melted butter until clumps form.
- Beat cream cheese, granulated sugar, and 1/4 cup brown sugar until smooth and creamy.
- Mix in cornstarch and 1/2 teaspoon cinnamon, followed by sour cream and vanilla.
- Add eggs one at a time, mixing only until each egg combines with the filling.
- Pour cheesecake filling over the baked crust and smooth the surface.
- Arrange apple slices evenly over the cheesecake, leaving excess apple liquid behind.
- Sprinkle the oatmeal crumble evenly over the apples.
- Place the foil-wrapped springform pan inside a large roasting pan.
- Pour boiling water into the roasting pan until the water reaches about 1 inch deep.
- Bake for 50 to 60 minutes, until the edges look set and the center has a slight wobble.
- Remove from the oven and cool in the roasting pan until the cheesecake reaches room temperature.
- Remove the cheesecake from the water bath, cover, and refrigerate for at least 6 hours or overnight.
- Run a thin sharp knife around the edge, release the springform ring, and cut into 12 slices.
- Drizzle individual slices with salted caramel sauce before serving.
Notes
- Use full-fat brick-style cream cheese for the best cheesecake texture.
- Bring the cream cheese, sour cream, and eggs to room temperature before mixing.
- Granny Smith apples provide a tart flavor, while Gala or Ambrosia apples create a sweeter result.
- Do not pour liquid from the apple bowl onto the cheesecake.
- Avoid overmixing after adding the eggs.
- The cheesecake should still wobble slightly in the center when you remove it from the oven.
- Chill for at least 6 hours before slicing.
- Store covered in the refrigerator for up to 4 days.
- Freezing is not recommended because the crumble can soften after thawing.
- Salted caramel sauce is optional but pairs especially well with the cinnamon apples.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 596
- Sugar: 42
- Sodium: 402
- Fat: 36
- Saturated Fat: 20
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 62
- Fiber: 2
- Protein: 8
- Cholesterol: 144