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Apple Crisp Cheesecake Recipe

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4.1 from 12 reviews

This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the warm, spiced flavors of apple crisp. Featuring a graham cracker crust, a smooth caramel-infused cream cheese filling, and a delightful oat topping layered with fresh apples, baked in a water bath for perfect texture. A perfect dessert for gatherings that offers a beautiful blend of creamy and crunchy textures with comforting autumnal flavors.

Ingredients

Crust

  • Cooking spray
  • 12 graham crackers, 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 more for drizzling
  • 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

Apple Crisp Topping

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

Garnish (optional)

  • Whipped topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease an 8 or 9-inch springform pan thoroughly with cooking spray to prevent sticking.
  2. Make the Crust: In a large mixing bowl, combine the crushed graham crackers, melted butter, ground cinnamon, granulated sugar, and kosher salt. Press this mixture evenly into the bottom and up the sides of the prepared springform pan to form the crust.
  3. Prepare Cheesecake Filling: Using a hand mixer or stand mixer, beat the softened cream cheese with caramel sauce and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract. Then add flour, salt, and cinnamon and beat just until combined. Pour the filling evenly over the crust in the springform pan.
  4. Make Apple Crisp Topping: In a medium bowl, whisk together the brown sugar, flour, oats, ground cinnamon, and salt. Cut in the softened butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  5. Assemble and Bake: Evenly scatter the chopped apples over the cheesecake filling. Then sprinkle the oat topping evenly on top of the apples. Wrap the bottom of the springform pan in aluminum foil to prevent water leakage. Place the pan into a larger roasting pan and pour boiling water into the roasting pan so it comes halfway up the side of the cheesecake pan. Bake for about 1 hour and 30 minutes, until the cheesecake center slightly jiggles but is mostly set.
  6. Cool Gradually: Turn off the oven and prop the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
  7. Chill: Remove the cheesecake from the water bath, unwrap the foil, and refrigerate for at least 4 hours or overnight to fully set.
  8. Serve: Before serving, drizzle additional caramel sauce over the top and optionally garnish with whipped topping. Slice and enjoy!

Notes

  • Using a water bath ensures even baking and prevents cracks in the cheesecake.
  • Make sure the cream cheese is softened to room temperature for a smooth filling without lumps.
  • If you don’t have a springform pan, use a regular baking pan but be mindful when removing the cheesecake.
  • The apple topping can be customized using your favorite apple variety; tart apples work best for balance.
  • Allow adequate chilling time for best texture and flavor.

Find it online: https://cookedbysarah.com/apple-crisp-cheesecake-recipe/