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Apple Crisp Cheesecakes Recipe
Ben Carraoli

Apple Crisp Cheesecakes Recipe

I have to admit, I fell in love with these Apple Crisp Cheesecakes the very first time I made them. The combination of creamy cheesecake and warm, cinnamon-spiced apples is irresistible. Each bite feels like a cozy hug, perfect for fall or any time I want a comforting dessert. I love that these are mini cheesecakes, so they’re already portioned and perfect for sharing.
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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs – I use finely crushed crumbs for a smoother base.
  • 1/4 cup melted butter – Helps bind the crumbs and adds rich flavor.
  • 16 oz full-fat cream cheese softened – Using full-fat blocks gives the creamiest texture.
  • 1/2 cup granulated sugar – Sweetens the filling just enough without overpowering the apples.
  • 1/4 cup sour cream – Adds a slight tang; plain Greek yogurt works for a lighter option.
  • 2 large eggs – Room temperature eggs help the filling hold together.
  • 1 tsp vanilla extract – Enhances the flavor with warm sweetness.
  • 1 tsp lemon juice – Balances richness with a hint of brightness.
  • 1/8 tsp salt – Highlights the flavors and balances sweetness.
  • 2 medium Granny Smith apples peeled and finely chopped – Tart apples complement the creamy cheesecake.
  • 1/4 cup oats – Adds a slight chewiness to the streusel.
  • 2 tbsp all-purpose flour – Helps thicken the streusel topping.
  • 1/4 cup brown sugar – Gives a caramelized sweetness.
  • 2 tbsp butter melted – Makes the topping crunchy and golden.
  • 1 tsp cinnamon – Brings warmth and classic apple flavor.

Method
 

  1. I start by mixing the graham cracker crumbs with melted butter until the mixture feels like wet sand. Then, I press it firmly into each muffin liner to form the base. Baking the crust at 325ºF for about 5 minutes ensures it stays crisp under the creamy filling.
  2. In a large bowl, I beat the cream cheese until smooth, then mix in sugar, sour cream, eggs, vanilla, lemon juice, and salt. I make sure not to over-mix, which keeps the cheesecake creamy and crack-free. This filling is velvety and rich, perfect for the mini cakes.
  3. I divide the cheesecake filling evenly among the muffin cups, then scatter the chopped apples on top. The apples add a fresh, tart contrast to the sweet, creamy base. They also soften during baking but keep a slight bite for texture.
  4. In a small bowl, I combine oats, flour, brown sugar, melted butter, and cinnamon. Sprinkling this over each cheesecake gives it a crunchy, golden finish. The streusel melts slightly in the oven, creating that perfect apple crisp effect.
  5. I bake the cheesecakes at 300ºF until the centers are just set, then let them cool in the pan for 15-20 minutes. After transferring to a wire rack to cool completely, I chill them in the fridge for 3-4 hours. This helps them firm up and makes them easier to serve.

Notes

  • I always use room temperature cream cheese and eggs; it prevents lumps in the filling.
  • Don’t over-mix the cheesecake batter; I noticed it keeps the texture smooth and prevents cracks.
  • Cooling gradually helps; letting them sit in the pan before moving to the wire rack prevents sinking or cracks.
  • I like to finely chop the apples; they cook evenly and mix beautifully with the cheesecake.