Go Back
Apple Crisp Cheesecake Recipe
Ben Carraoli

Apple Crisp Cheesecake Recipe

I’ve always been torn between apple crisp and cheesecake, but one day I decided, why not combine them? The result was this luscious Apple Crisp Cheesecake, and let me tell you—it’s a game-changer. Creamy cheesecake filling, spiced apple chunks, and a crunchy crumble topping come together beautifully.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • Cinnamon graham cracker crumbs – Forms a sturdy flavorful crust. Vanilla wafers can be a tasty alternative.
  • Granulated sugar – Sweetens the crust and filling; brown sugar gives a richer molasses-like flavor.
  • Unsalted butter melted – Adds richness to both crust and topping; use room temperature for easy mixing.
  • Cream cheese softened – Key for smooth cheesecake filling. Let it sit out to avoid lumps.
  • Light brown sugar – Packed for sweetness in the filling.
  • Vanilla extract – Enhances depth and aroma.
  • Ground cinnamon – A classic companion for apples.
  • All-purpose flour – Keeps cheesecake filling from cracking.
  • Large eggs room temperature – Helps incorporate smoothly for a creamy texture.
  • Gala apples peeled and diced – Sweet and tender; Honeycrisp or Fuji also work well.
  • Quick oats – Perfect for crumble topping; pulse old-fashioned oats if needed.

Method
 

  1. I start by mixing the graham cracker crumbs, sugar, and melted butter. Pressing it firmly into the bottom of a lined springform pan gives a stable base for the cheesecake. It’s simple, but this step sets the stage for a perfect dessert.
  2. Next, I beat the cream cheese and sugar until smooth, then add vanilla, cinnamon, and flour. The eggs are mixed in last, one at a time, ensuring a creamy, crack-free filling. Pouring it over the crust is always satisfying.
  3. I combine diced apples with brown sugar and cinnamon. These spiced apples add sweetness and softness that perfectly complement the cheesecake.
  4. Flour, oats, brown sugar, cinnamon, and butter are mixed together until crumbly. I like using my hands to press large crumbs for that authentic crisp texture.
  5. Layer the apples over the cheesecake, then sprinkle the crumble topping. The pan goes on a tray of water in the oven—a steam bath trick that prevents cracks and ensures even baking.
  6. After baking, I let the cheesecake cool for five minutes, then run a knife around the edges. An hour at room temperature followed by six hours in the fridge ensures it sets perfectly.

Notes

  • I always use room-temperature cream cheese and eggs for smooth filling.
  • Don’t overmix the batter; it can cause cracks.
  • Let it chill fully before slicing—it makes serving easier.
  • I line the pan with parchment paper for stress-free removal.