Description
A decadent Apple Crisp Cheesecake combining smooth, creamy cheesecake with warm spiced apples and a crunchy oat crumble topping. This delicious dessert features a buttery graham cracker crust, layers of cinnamon and nutmeg-spiced apples, and a golden brown crisp topping, perfect for fall gatherings or special occasions.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
For the Apple Layer
- 2 cups diced apples (like Honeycrisp or Granny Smith)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Crumble Topping
- 1/2 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 1/3 cup brown sugar
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
Optional
- Whipped cream
- Caramel sauce
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to warm up in preparation for baking the crust and the final cheesecake.
- Prepare the crust: In a bowl, mix the graham cracker crumbs with melted butter until well combined, creating an even, moist mixture.
- Form the crust: Press this mixture firmly into the bottom of a 9-inch springform pan to create the base layer.
- Bake the crust: Bake the crust for 8–10 minutes until slightly firm, then remove and let it cool completely.
- Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until fluffy. Beat in eggs one at a time, incorporating fully after each addition.
- Assemble cheesecake layer: Pour the cheesecake batter evenly over the cooled crust and spread it smoothly using a spatula.
- Prepare the apple topping: In a separate bowl, toss diced apples with 1/2 cup brown sugar, ground cinnamon, and nutmeg until well coated. Spoon the apple mixture evenly over the cheesecake layer.
- Make the crumble topping: Combine flour, oats, 1/3 cup brown sugar, salt, and cold cubed butter. Mix until crumbly and sprinkle this crumble evenly over the apples.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 55–65 minutes until the center is set and the topping turns golden brown. Cover the edges with foil if they brown too quickly.
- Cool the cheesecake: Remove from the oven and allow to cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set thoroughly.
- Serve: Before serving, optionally top slices with whipped cream and drizzle with caramel sauce for extra indulgence.
Notes
- Use crisp apples like Honeycrisp or Granny Smith for the best texture and flavor contrast.
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Cover edges of the crust with foil if they are browning too fast during baking to prevent burning.
- For best flavor, chill the cheesecake overnight to allow flavors to meld properly.
- You can substitute the graham cracker crust with digestive biscuits if preferred.
- Optional toppings like whipped cream and caramel sauce add complementary sweetness but can be omitted for a lighter dessert.
