9-Inch Apple Crisp Cheesecake Recipe

apple crisp cheesecake recipe slice with caramel on top

5 from 8 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

Cook Time1 30

Total Time1 55

Course: Dessert

Cuisine: American

Servings: servings

Author: Chahinez Tabet Aoul

Equipment

9-inch springform pan

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 diced)
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, salt, 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. Wrap the outside of your 9-inch springform pan with three layers of heavy-duty aluminum foil, sealing it tightly so no water from the water bath leaks in. Line the inside with parchment paper so the cheesecake is easy to remove.
Add the graham cracker crumbs, sugar, salt, and cinnamon to a food processor and pulse to combine. Add the melted butter and pulse until everything is moistened. You can also mix it in a medium bowl.
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 diced apples with both sugars, 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 cream cheese until smooth (2–3 minutes). Add both 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, and vanilla bean paste (or 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 diced apples in an even layer. If a lot of juice was released, leave it behind in the bowl.
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.

Notes

The recipe uses 3 eggs. The ingredient photo shows an extra one, so don't let that throw you off.
Want softer apples, like apple pie? Cook the diced apples with a little butter, sugar, a splash of lemon juice, and some cinnamon. Let them cool completely, then layer them over the cheesecake before adding the streusel.
Quick oats work in the streusel. The topping will just be a little softer.
Make it the day before. The bake, the hour cooling in the oven, and the chill add up to about 6 hours.
To freeze, bake and fully chill the cheesecake, wrap it tightly, and freeze. Thaw overnight in the fridge and let it sit at room temperature for 20 to 30 minutes before slicing.

Nutrition