9-Inch Apple Crisp Cheesecake Recipe
This Apple Crisp Cheesecake combines the best of creamy New York cheesecake and warm apple crisp, perfect for fall or any time you’re craving a cozy, comforting dessert!
Servings: 12 servings
Equipment
Ingredients
For the Oat Streusel Topping:
- 1/3 cup old-fashioned rolled oats
- 1/3 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
- 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter melted
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs about 2 sleeves
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter melted
For the Cheesecake Filling:
- 32 oz cream cheese 4 packages, softened
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 3 large eggs
- 1/3 cup sour cream
- 1/4 cup heavy cream
- 1 tbsp vanilla bean paste or 1 vanilla bean, seeds scraped or use vanilla extract instead
- 2 tbsp cornstarch
For the Apple Filling:
- 3 large apples Granny Smith or Honeycrisp, peeled, cored, and thinly sliced
- 2 tsp granulated sugar
- 1 & 1/2 tbsp brown sugar
- 2 tsp lemon juice
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
Make the Oat Streusel Topping:
- In a small bowl, combine the flour, oats, brown sugar, and cinnamon.1/3 cup old-fashioned rolled oats, 1/3 cup all-purpose flour, 1/4 cup light brown sugar, 1/4 teaspoon salt, 1/2 tsp ground cinnamon
- Add in the melted butter and mix until the mixture feels like cookie dough. Place it in the fridge for later.3 tbsp unsalted butter
Prepare the Graham Cracker Crust:
- Preheat your oven to 325°F. Carefully wrap the bottom and sides of your 9-inch springform pan with three layers of heavy-duty aluminum foil. Ensure the foil is tightly sealed to prevent any water from the water bath from leaking into the cheesecake during baking.
- In a medium bowl, mix the graham cracker crumbs, sugar, and cinnamon . Add the melted butter and stir until everything is moistened.2 cups graham cracker crumbs, 1/3 cup granulated sugar, 1/2 tsp ground cinnamon, 1/4 teaspoon salt, 1/2 cup unsalted butter
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the back of a spoon or a flat glass to pack it down tightly.
- Bake for 10 minutes, then set aside to cool.
Prepare the Apple Filling:
- In a medium bowl, toss the apple slices with sugar, lemon juice, cinnamon, and nutmeg until coated. Set aside.3 large apples, 1 & 1/2 tbsp brown sugar, 2 tsp lemon juice, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 tsp granulated sugar
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy (about 2-3 minutes). Mix in the sugars and the cornstarch and mix to combine,32 oz cream cheese, 3/4 cup granulated sugar, 1/3 cup brown sugar, 2 tbsp cornstarch
- Add the sour cream, heavy cream, vanilla bean paste, vanilla extract. Beat until everything is fully incorporated and smooth.1/3 cup sour cream, 1/4 cup heavy cream, 1 tbsp vanilla bean paste
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.3 large eggs
- Pour the cheesecake batter in the prepared pan, smoothing it out with a spatula.
- Top with the apple pieces in an even layer. If a lot of juice was released, don't add it on top of the cheesecake.
- Sprinkle the streusel evenly over the top of the apples.
- Place the cheesecake in a large roasting pan filled with boiling water and bake in the preheated oven for 60-80 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
- After cooling, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
- Remove the cheesecake from the springform pan, slice, and enjoy! Serve with caramel drizzle or whipped cream for an extra treat.
Nutrition
Calories: 613Calories | Carbohydrates: 52g | Protein: 8g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 155mg | Sodium: 451mg | Potassium: 187mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1512IU | Vitamin C: 0.4mg | Calcium: 119mg | Iron: 1mg
