This Apple Crisp Cheesecake is the perfect union of apple crisp and cheesecake. This decadent dessert is the best of both worlds. A creamy cheesecake with notes of vanilla and cinnamon on top of a buttery graham cracker crust topped with a layer of cinnamon apples, and a crumbly, buttery oat topping. Add a drizzle of some homemade salted caramel for a truly incredible fall dessert.
This baked cheesecake will be a huge hit at any fall gathering this year and during the holiday season. It's absolutely luscious with the perfect amount of apple and cinnamon. Making some homemade salted caramel to drizzle on it just takes it over the top!
Looking for more apple recipes? Try our blueberry and apple crumble, this instant pot apple butter, this unsweetened apple sauce, this bourbon apple cider cocktail, this apple cinnamon oatmeal, these apple cider cookies, or this apple cider slushie!
You may also like this pumpkin pie with graham cracker crust or this decadent turtle cheesecake!
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❤️Why we love this recipe
- Showstopping dessert. The combination of a buttery spiced apple crisp with juicy, sweet apples on top of a vanilla cinnamon cheesecake and a graham cracker crust is hard to top. With the stunning layered appearance, from the crust to the creamy center to the crumbly top, it's quite a visual treat. It's perfect for fall gatherings and Thanksgiving!
- Ideal fall dessert. If you have some leftover apples from apple picking, put them to good use this fall with this amazing dessert!
- Warm and comforting flavors. The scent of buttery sweet apples and cinnamon swirling through the house is absolutely delicious and will inspire some nostalgia!
- Made with simple ingredients. Everything you need to make this recipe can be found at any grocery store if you don't already have most of it on hand in your fridge and pantry!
🍎Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Cream cheese. Use full fat cream cheese that is not whipped! This is very important. Don't use a reduced-fat version. Make sure to leave the cream cheese out at room temperature for at least 2-3 hours to help it get nice and soft. We like to leave ours out (inside of the wrapping) on the counter for 6-8 hours.
- Sour cream, eggs & an egg yolk. Take these out of the fridge at let them sit at room temperature for about 2 hours.
- Apples. The kind of apples you use makes a difference. Choose apple varieties that are good for baking, something that will retain its shape without becoming mushy in the oven. Avoid apples like Golden Delicious or Red Delicious. The best apples for baking in our opinion are Granny Smith apples, Honey Crisp, Pink Lady, Gala, or Braeburn. Depending on the thickness of the skin of the apple, you may want to peel them. You can use tart apples, sweet apples, or even a mix of apples, it's totally a matter of preference. You can always add a bit of extra brown sugar to the apple mixture to get it to the sweetness level you like.
- Graham cracker crumbs. We like to use a food processor to get the crumbs nice and fine. You can also place whole graham crackers in a zip top bag and crush it using a rolling pin.
- Vanilla. We like to use vanilla bean paste (affiliate link) for the lovely flecks of vanilla, but vanilla extract also works just fine.
- Rolled oats. Also known as old-fashioned oats. We recommend using this over quick oats which make bake up too fast.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Spices. Feel free to adjust the amount of cinnamon to your liking or add more warming spices like cardamom, nutmeg, or allspice.
- Swap the brown sugar. You can swap brown sugar for regular white sugar.
- Use different crackers or cookies. You can use crushed digestive cookies or really any base you like for the crust. This recipe also makes more crust, so if you prefer just a bottom crust, feel free to cut the crust recipe in half.
- No sour cream. You can also use plain or even Vanilla Greek yogurt. It might be slightly more tangy.
- Dairy free. Use a dairy-free cream cheese, dairy free sour cream, and a vegan butter.
- Keto friendly. We recommend following the recipe for this keto cheesecake, and then mixing in some cinnamon to the cheesecake batter. For the apple crisp topping, you can base the proportions on this sugar free apple crisp, and scale it back to match the amounts in this recipe. Drizzle it with this keto salted caramel sauce. We haven't actually tried this ourselves, but we think it should work! Let us know how it goes if you try it! You may also like our keto apple crisp bars.
- Gluten free. Make sure to use gluten-free oats, gluten-free graham crackers, and swap the all purpose flour for a 1:1 gluten free flour.
Unfortunately, we don't have a great substitute for a vegan option for this cheesecake.
🔪Prep work
- Allow the cream cheese to sit out for at least 2-3 hours so that it can get nice and soft. We like for ours to sit out for 6-8 hours.
- Let the sour cream, eggs, and egg yolk sit out for about 2 hours at room temperature.
- Grease a 9-inch springform pan very well with baking spray. Add a round parchment liner to the bottom of the pan, and line the sides with strips of parchment to prevent any sticking.
- Preheat the oven to 350°F.
- Measure out all remaining ingredients.
📋Instructions
Add flour, rolled oats, brown sugar, ground cinnamon, and kosher salt to a bowl. (Image 1)
Pour in melted butter and mix together until clumps begin to form and there are no more dry spots. The crisp topping should look like wet sand. (Image 2)
Set aside in the fridge to chill while you work on the rest of the cheesecake.
In a bowl, combine Graham cracker crumbs, ground cinnamon, brown sugar, kosher salt, and melted and slightly cooled unsalted butter. (Image 3)
Combine until evenly moistened and a wet sand-like texture is created. (Image 4)
Pour the crust into the greased and lined pan and spread into a loose even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides. (Image 5)
Bake for 8-10 minutes, until the crust is a nice golden brown. Place on a cooling rack and allow the crust to cool while you make the apple topping and cheesecake batter.
Note: This recipe makes a thick crust that reaches up the sides of the cheesecake. If you prefer less crust, cut the recipe in half.
In a bowl, combine apple chunks with cinnamon, light brown sugar, and flour in a bowl. (Image 6)
Toss to coat the apple pieces evenly. (Image 7) Place in the fridge to chill while you work on the cheesecake filling.
✨Pro Tip: The apples may release some liquid as the sugar draws them out. Drain the liquid before adding it on top of the cheesecake.
Drop the oven temperature to 325°F. Place a large roasting pan on the bottom rack of the oven, and make sure the second rack is positioned in the middle above it. Start a pot of boiling water on the stove. This will be for the water bath that goes into the roasting pan underneath the cheesecake.
Add softened room-temperature cream cheese, brown sugar, and all-purpose flour to a large mixing bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment. (Image 8)
Mix on LOW speed until it comes together and forms a smooth texture. (Image 9) Scrape down the bowl and mix on low for another 20 seconds.
Next, mix in the eggs one at a time on LOW speed. Only add the next when the one prior is just incorporated. After the 2nd egg is mixed in, stop and scrape down the bowl. Mix for 20 seconds then continue with the last egg. (Image 10)
✨Pro Tip: Mix until completely incorporated, but not more than that, or you can whip too much air into the batter, which may cause the cheesecake to crack later on. You also want to keep your electric mixer or stand mixer on LOW speed for the same reason.
Next, mix in the vanilla, cinnamon, kosher salt, and lemon juice with the final egg yolk. (Image 11)
Mix on low speed until the mixture is completely combined and velvety smooth. Then stop mixing, and move to a rubber spatula. Add in the sour cream. (Image 12)
Continue folding the mixture until it's completely incorporated. (Image 13)
Pour the cheesecake batter over the cooled crust and spread in an even layer using an offset spatula. (Image 14) Give the pan a couple of gentle taps against your counter to release any air bubbles.
Gently place the apple topping over the cheesecake layer, (Image 15) followed by the crisp topping. Press lightly to adhere to the crisp topping. (Image 16)
✨Pro Tip: Place the cheesecake on a baking sheet to get it in and out of the oven easier.
- Water bath and baking. Prepare the water bath by putting the hot water in the roasting pan under the cheesecake, then quickly shut the door so the steam doesn't escape.
- Alternative method. You can also place the springform pan directly into the water bath, but we don't like this method as much because water often leaks into the cheesecake. If you use this method, wrap the base of the springform pan tightly with aluminum foil to prevent water from getting in.
- Add the cheesecake on a baking sheet on the middle rack over top of the water bath and bake. When the cheesecake is done, the edges should be puffed up slightly and completely set. The center will be slightly sunken down. Give the springform pan a gentle nudge.
- It should jiggle just slightly in the center, sort of like jello. It's almost like a "vibration" type of movement. If it wiggles any more than that, it should continue baking for another 10 minutes or so.
- Cooling. Turn the oven off and prop open the oven door with a wooden spoon, and with the cheesecake still inside. Leave it there for 1 hour.
- Then, take the cheesecake out of the oven and let it sit at room temperature on a cooling rack. At this point, we like to run an offset spatula along the edge of the cheesecake carefully to help release any stuck bits from the edge of the pan. Let the cheesecake cool for at least another 30 minutes, preferably another hour. (Image 17)
Now, allow the cheesecake to cool for at least 4 hours, preferably overnight, uncovered in the fridge. Plastic wrap can cause condensation on the cheesecake, and we don't want that.
After 4-8 hours, (and up to 3 days in the fridge) cut in and enjoy!
Serve with salted caramel sauce, a scoop of vanilla ice cream, whipped cream, or all three if desired. Enjoy!
✨Tips & tricks
- Use room temperature ingredients. This is absolutely crucial! Ensure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps in achieving a smoother batter without lumps. The cream cheese especially needs to be incredibly soft. If you
- Don't skip the parchment paper and grease the pan. This really helps prevent anything from sticking, which can cause a cheesecake to crack as it cools.
- Use a water bath. Baking the cheesecake above a water bath can prevent cracks and will help ensure even cooking. We find baking it above works really well, but you can also wrap the bottom of the pan with aluminum foil and place it inside the roasting pan if you prefer. We just find this method gets water in our cheesecake sometimes.
- Mix gently! Overmixing the batter can incorporate too much air, which can cause cracks during baking. Mix until just combined and smooth, then stop. Keep the speed of the mixer on LOW.
- Cool gradually. Once baked, turn off the oven and slightly open the oven door. Let the cheesecake cool inside for an hour, then transfer it to the counter to cool for another hour before refrigerating. This helps prevent sudden temperature changes that can cause cracking.
- Chill overnight. The cheesecake needs a lot of time to set, so we recommend 4 hours in the fridge at minimum. If possible, you should let the cheesecake chill overnight.
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💭Frequently Asked Questions
Cheesecakes should be refrigerated and can be kept for up to 5 days in an airtight container. To freeze, make sure it's properly wrapped in plastic wrap or foil and placed in a freezer-safe bag or container. It can last up to 3 months frozen.
Yes, prepare the cheesecake through all of the steps just before baking, then wrap it with plastic wrap in the fridge. You can store in the fridge for up to 2-3 days before baking.
Not entirely, but we do recommend it. Cheesecakes can dry out easily so the water bath helps it retain moisture that prevents it from cracking.
It's a personal preference. Leaving the skin on adds color and texture, but peeling ensures a softer filling. It also depends on the type of apples you're using. Some apples, like Granny Smith, have quite a thick layer of skin that becomes unpleasant when cooked.
The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools.
Cracking can happen due to overmixing, baking at too high a temperature, or rapid cooling. A water bath during baking can help prevent this, as well as gentle mixing, and cooling gradually.
Yes. Cheesecakes need time to set up, and unfortunately, you can't fast track the process, or you will end up with a runny, unset cheesecake, or a cheesecake with a large crack!
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📖 Recipe
Apple Crisp Cheescake
Equipment
- hand mixer (or a stand mixer with a paddle attachment!)
- Rubber Spatula
Ingredients
Crisp topping
- ½ cup all purpose flour
- ½ cup rolled oats
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Graham cracker crust
- 2 cups graham cracker crumbs (about 2 sleeves)
- ¾ teaspoon ground cinnamon
- ¼ cup brown sugar
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter, melted
Apple topping
- 2 large apples, peeled and diced (use baking apples, like Granny Smith, Honey Crisp, Braeburn, or Gala)
- 1 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 1 tablespoon flour
Cheesecake filling
- 32 ounces full fat cream cheese very soft room temperature (four 8-ounce blocks)
- 18 tablespoons brown sugar 1 cup + 2 tablespoons
- 2 tablespoons all purpose flour
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- 1.5 tablespoons vanilla
- 1 tablespoon lemon juice
- 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ½ cup sour cream, room tempeature
Instructions
- Preheat the oven to 350°F. Coat a 9″ springform pan in nonstick spray and line the sides with strips of parchment paper. Place a round of parchment paper on the bottom of the pan. Make sure the sides of the pan are greased very well to prevent any sticking.
Crumble topping
- In a bowl, mix together ½ cup of flour, ½ cup of rolled oats, ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of kosher salt to make the crisp topping. Pour in 5 tablespoons of melted butter and mix together until clumps begin to form and there are no more dry spots. The crisp topping should look like wet sand. Set aside in the fridge to chill while you work on the rest of the cheesecake.
Graham cracker crust
- In a bowl, combine 2 cups Graham cracker crumbs, 1 teaspoon of ground cinnamon, ¼ cup brown sugar, ¼ teaspoon kosher salt, and 8 tablespoons of melted and slightly cooled unsalted butter. Combine until evenly moistened and a wet sand-like texture is created. This recipe makes a thick crust that reaches up the sides of the cheesecake. If you prefer less crust, cut the recipe in half.
- Pour the crust into the greased and lined pan and spread into a loose even layer with your fingers. Then use the bottom of a flat measuring cup to press it into the bottom and up the sides. Bake for 8-10 minutes, until the crust is a nice golden brown. Place on a cooling rack and allow the crust to cool while you make the apple topping and cheesecake batter.
Apple topping
- Toss the apple chunks with 1 teaspoon of cinnamon, 3 tablespoons of light brown sugar, and 1 tablespoon of flour in a bowl. Place in the fridge to chill while you work on the cheesecake filling.
Cheesecake filling
- Drop the oven temperature to 325°F. Place a large roasting pan on the bottom rack of the oven, and make sure the second rack is positioned in the middle above it. Start a pot of boiling water (about 6 cups) on the stove. This will be for the water bath that goes into the roasting pan underneath the cheesecake.
- Add 4 blocks of softened room temperature cream cheese, 1 cup + 2 tablespoons of brown sugar, and 2 tablespoons of all-purpose flour to a large mixing bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment. Mix on LOW speed until it comes together and forms a smooth texture. Scrape down the bowl and mix on low for another 20 seconds.
- Next, mix in the eggs one at a time on LOW speed. Only add the next when the one prior is just incorporated. After the 2nd egg is mixed in, stop and scrape down the bowl. Mix for 20 seconds then continue with the rest of the eggs.
- Mix in the 1.5 tablespoons of vanilla, 2 teaspoons of cinnamon, ½ teaspoon of kosher salt, and 1 tablespoon of lemon juice with the final egg yolk until the mix is velvety smooth, then stop mixing! Mixing too much can incorporate too much air into the batter, which can cause it to crack later on.
- Add in the sour cream and fold into the batter using a rubber spatula until it's completely incorporated. Pour the batter into the cooled graham cracker crust, and spread it even using an offset spatula. Give the pan a couple of gentle taps against your counter to release any air bubbles.
Assemble and bake
- Top the cheesecake layer with the apple pieces, followed by the crisp topping. Try to make sure that each layer is an even layer as much as possible. Press lightly to adhere the crisp topping.
- Open the oven door and slide out the bottom rack with the roast pan on it. Carefully pour the boiling water into the pan in the preheated oven and push the rack back in. Place the cheesecake just above the roast pan on the middle rack. Quickly close the door (to stop the steam from escaping). We recommend using a baking sheet to get the springform pan in and out of the oven easily.
- Bake for 1 hour and 20-30 minutes. When the cheesecake is done, the edges should be puffed up slightly and completely set. The center will be slightly sunken down. Give the springform pan a gentle nudge. It should jiggle just slightly in the center, sort of like jello. It's almost like a "vibration" type of movement. If it wiggles any more than that, it should continue baking for another 10 minutes or so.
Cool and serve
- Turn the oven off and prop open the oven door with a wooden spoon, and with the cheesecake still inside. Leave it there for 1 hour.
- Then, take the cheesecake out of the oven and let it sit at room temperature on a cooling rack. At this point we like to run an offset spatula along the edge of the cheesecake carefully to help release any stuck bits from the edge of the pan. Let the cheesecake cool for at least another 30 minutes, preferably another hour.
- After 1 hour, place the cheesecake uncovered in the fridge for at least 4 hours but preferably overnight.
- Serve with ice cream, whipped cream, or salted caramel sauce and enjoy!
- Cheesecakes should be refrigerated and can be kept for up to 5 days in an airtight container. To freeze, make sure it's properly wrapped in plastic wrap or foil and placed in a freezer-safe bag or container. It can last up to 3 months frozen.
Notes
- Use room temperature ingredients. This is absolutely crucial! Ensure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps in achieving a smoother batter without lumps. The cream cheese especially needs to be incredibly soft. If you
- Don't skip the parchment paper and grease the pan. This really helps prevent anything from sticking, which can cause a cheesecake to crack as it cools.
- Use a water bath. Baking the cheesecake above a water bath can prevent cracks and will help ensure even cooking. We find baking it above works really well, but you can also wrap the bottom of the pan with aluminum foil and place it inside the roasting pan if you prefer. We just find this method gets water in our cheesecake sometimes.
- Mix gently! Overmixing the batter can incorporate too much air, which can cause cracks during baking. Mix until just combined and smooth, then stop. Keep the speed of the mixer on LOW.
- Cool gradually. Once baked, turn off the oven and slightly open the oven door. Let the cheesecake cool inside for an hour, then transfer it to the counter to cool for another hour before refrigerating. This helps prevent sudden temperature changes that can cause cracking.
- Chill overnight. The cheesecake needs a lot of time to set, so we recommend 4 hours in the fridge at minimum. If possible, you should let the cheesecake chill overnight.
Kelsey Comstock says
Literally the BEST cheesecake! It was delicious and the recipe was so easy to follow. Thank you for sharing 😊
Briana says
Kelsey, we're so thrilled that you trusted us on Thanksgiving, and so glad that you enjoyed the cheesecake so much! Thank you so much for your sweet comment 🙂