Print

Apple Crisp Cheesecake

A perfect slice of apple pie cheesecake featuring a graham cracker crust, creamy filling, apple layer, and streusel topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A baked cheesecake featuring a buttery crust, a creamy filling, and a spiced apple crisp topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 4 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and diced
  • 1/4 cup brown sugar (for topping)
  • 1/2 cup all-purpose flour (for topping)
  • 1/2 cup rolled oats (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 4 tablespoons cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the apple topping: In a medium bowl, toss the diced apples with brown sugar and cinnamon. In a separate small bowl, combine the flour, oats, and cold butter pieces. Use your fingers to cut the butter into the dry ingredients until a coarse, crumbly mixture forms. Stir the spiced apples into this crumb mixture. Set aside.
  4. Prepare the cheesecake filling: Beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in the vanilla extract and sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour the cheesecake batter over the cooled crust. Gently spoon the apple crisp mixture evenly over the top of the batter.
  6. Bake the cheesecake in a water bath (place the foil-wrapped springform pan inside a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan). Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight wobble.
  7. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside the oven for 1 hour.
  8. Remove the cheesecake from the oven and the water bath. Let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • For a richer flavor, substitute half of the graham cracker crumbs with vanilla wafer crumbs for the crust.
  • If you prefer a caramel drizzle, warm 1/2 cup of store-bought caramel sauce and pour it over the chilled cheesecake just before serving.
  • Ensure your cream cheese and eggs are at room temperature for the smoothest filling texture.

Nutrition

Find it online: https://hungryhearld.com/apple-pie-cheesecake-recipe/