Apple Crisp Cheesecake Recipe

Introduction

Apple Crisp Cheesecake is a delightful blend of creamy cheesecake and warm apple crisp flavors. This dessert combines a graham cracker crust, caramel-infused cheesecake filling, and a crumbly oat topping with fresh apples. Perfect for sharing at gatherings or enjoying as a comforting treat.

Ingredients

• 12 graham crackers, finely crushed
• 6 tbsp melted butter
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar
• 1/4 tsp kosher salt
• Cooking spray
• 4 (8 oz) blocks cream cheese, softened
• 1/4 cup caramel sauce, plus extra for drizzling
• 1/4 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 2 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon
• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup old-fashioned oats
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 4 tbsp butter, softened
• 1 apple, peeled and finely chopped
• Whipped topping for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 325°F and grease an 8″ or 9″ springform pan with cooking spray.
2. Step 2: In a large bowl, combine the graham cracker crumbs, melted butter, cinnamon, granulated sugar, and salt. Press this mixture firmly onto the bottom and up the sides of the prepared pan to form the crust.
3. Step 3: Beat the softened cream cheese, caramel sauce, and sugar together until smooth. Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the sour cream and vanilla extract. Then, incorporate the flour, salt, and cinnamon, mixing just until combined. Pour this filling over the crust in the pan.
5. Step 5: In a medium bowl, whisk together brown sugar, flour, oats, cinnamon, and salt. Cut in the softened butter until the mixture becomes crumbly.
6. Step 6: Scatter the chopped apples evenly over the cheesecake filling, then sprinkle the oat crumb mixture on top.
7. Step 7: Wrap the bottom of the springform pan with aluminum foil. Place the pan in a large roasting pan and add boiling water until it reaches halfway up the sides of the springform pan.
8. Step 8: Bake for about 90 minutes, or until the center jiggles slightly when gently shaken.
9. Step 9: Turn off the oven, prop the door open, and let the cheesecake cool inside the oven for 1 hour. Remove the foil and refrigerate the cheesecake for at least 4 hours or overnight.
10. Step 10: Before serving, drizzle with extra caramel sauce and garnish with whipped topping if desired. Slice and enjoy.

Tips & Variations

• Use a variety of apples like Granny Smith or Honeycrisp for a balance of tartness and sweetness.
• Make sure the cream cheese is softened to avoid lumps in your filling.
• For extra flavor, add a teaspoon of nutmeg to the crumb topping.
• Swap the caramel sauce for butterscotch sauce for a different twist.
• If you don’t have a springform pan, use a deep baking dish and be careful when removing the cheesecake.

Storage

Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will keep well for up to 4 days. To reheat, bring slices to room temperature or serve chilled according to your preference. Avoid freezing the cheesecake, as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect to make a day ahead. It actually tastes better after resting overnight, allowing the flavors to meld.

What can I use instead of a water bath?

If you don’t want to use a water bath, bake the cheesecake on the middle rack without water, but be sure to wrap the pan tightly with foil to prevent cracks. Keep an eye on baking time as it may vary slightly.

Apple Crisp Cheesecake Recipe

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★★★★★

4.6 from 93 reviews

This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the warm, comforting flavors of apple crisp. Featuring a graham cracker crust, a smooth caramel-infused cream cheese filling, a buttery oat topping, and fresh chopped apples, this decadent dessert is perfect for special occasions or cozy gatherings. Baked in a water bath to ensure a silky texture, it’s garnished with caramel drizzle and optional whipped topping for an extra touch of indulgence.

• Author: Sana
• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 6 hours 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 12 graham crackers, finely crushed
• 6 tbsp melted butter
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar
• 1/4 tsp kosher salt

Cheesecake Filling

• 4 (8 oz) blocks cream cheese, softened
• 1/4 cup caramel sauce, plus extra for drizzling
• 1/4 cup granulated sugar
• 3 large eggs
• 1/4 cup sour cream
• 1 tsp pure vanilla extract
• 2 tbsp all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon

Topping & Apples

• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1/4 cup old-fashioned oats
• 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 4 tbsp butter, softened
• 1 apple, peeled and finely chopped

Garnish (Optional)

• Whipped topping

Instructions

1. Prepare the Pan: Preheat your oven to 325°F (163°C). Grease an 8- or 9-inch springform pan generously with cooking spray to prevent sticking.
2. Make the Crust: In a large bowl, mix the finely crushed graham crackers with melted butter, ground cinnamon, granulated sugar, and kosher salt. Press this mixture firmly evenly onto the bottom and slightly up the sides of the prepared springform pan to form the crust.
3. Mix Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth. Add the caramel sauce and granulated sugar, continuing to beat until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract. Gently fold in the all-purpose flour, kosher salt, and ground cinnamon until just combined. Pour this cheesecake filling evenly over the prepared graham cracker crust.
4. Prepare Topping and Apples: In a medium bowl, whisk together the packed brown sugar, all-purpose flour, old-fashioned oats, ground cinnamon, and kosher salt. Cut in the softened butter using a pastry cutter or fingers until the mixture becomes crumbly. Evenly scatter the finely chopped peeled apple over the cheesecake filling, then sprinkle the crumb topping evenly on top.
5. Bake with Water Bath: Wrap the bottom of the springform pan securely with aluminum foil to prevent water leakage. Place the wrapped pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for approximately 90 minutes, or until the center of the cheesecake jiggles slightly when gently shaken.
6. Cool Gradually: Turn off the oven and prop the oven door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove the foil from the pan and transfer the cheesecake to the refrigerator. Chill for at least 4 hours or preferably overnight to set firmly.
7. Serve: Before slicing, drizzle additional caramel sauce on top of the cheesecake. Optionally, garnish with whipped topping for extra creaminess and presentation. Slice and serve chilled.

Notes

• To avoid cracks, let the cheesecake cool gradually in the oven after baking.
• Make sure to securely wrap the springform pan with foil to prevent water from seeping into the cheesecake during the water bath.
• Use room temperature cream cheese and eggs for a smoother filling and to avoid lumps.
• The apple topping can be customized with different apple varieties such as Granny Smith or Honeycrisp for varied tartness or sweetness.
• Refrigerate leftovers and consume within 3-4 days for optimal freshness.

Keywords: Apple Crisp Cheesecake, caramel cheesecake, baked cheesecake, apple dessert, fall dessert, graham cracker crust, oat topping