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apple crisp cheesecake recipe slice with caramel on top
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5 from 4 votes

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!
Prep Time25 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
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
US Customary - Metric

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