Apple Crisp Cheesecake Recipe: Creamy, Crunchy Fall Dessert!

If a classic cheesecake and a warm apple crisp had a cozy autumn rendezvous, this would be the irresistible result. Apple Crisp Cheesecake layers a buttery graham crust, velvety vanilla cheesecake, cinnamon-kissed apples, and a toasty oat streusel that bakes to golden perfection. The contrast is dreamy—silky and creamy beneath, with caramelized fruit and a satisfying crunch on top. Expect a dessert that feels familiar and nostalgic, yet special enough for celebrations. Whether you’re baking for a holiday table or just treating yourself on a quiet weekend, this recipe promises comfort in every bite.

What Makes This Apple Crisp Cheesecake Irresistible

This dessert marries texture and temperature in the best way: cool, luxuriously smooth cheesecake paired with warm, spiced apples and a crisp, buttery crumble. The flavors are balanced—tart apple brightness, gentle vanilla, and deep brown-sugar warmth—so it never feels overly sweet. It’s also surprisingly forgiving: a water bath helps keep the cheesecake silky, the apple layer adds moisture and aroma, and the oat topping stays crunchy after baking. Serve it plain or add a drizzle of caramel for a bake that looks impressive but feels wonderfully homey.

Ingredients You’ll Need for Apple Crisp Cheesecake

• For the crust:
  • Graham cracker crumbs (1 1/2 cups/150 g): The buttery, slightly sweet base that supports the layers.
  • Granulated sugar (2 tbsp): Gently sweetens and helps the crust set.
  • Ground cinnamon (1/2 tsp): Adds warmth that echoes the apple spices.
  • Unsalted butter, melted (6 tbsp/85 g): Binds crumbs so the crust bakes firm and sliceable.
  • Fine salt (pinch): Balances sweetness and boosts flavor.
• For the cheesecake filling:
  • Full-fat cream cheese, room temperature (24 oz/680 g): The creamy, rich body of the dessert.
  • Granulated sugar (3/4 cup/150 g): Sweetens without heavy caramel notes.
  • Light brown sugar (1/4 cup/50 g): Adds a hint of molasses depth to match the apples.
  • Sour cream, room temperature (1/2 cup/120 g): Softens texture and adds gentle tang.
  • Large eggs, room temperature (3) + 1 yolk: Provide structure and silkiness; the extra yolk adds extra creaminess.
  • Pure vanilla extract (2 tsp): Fragrant flavor that rounds everything out.
  • Fine salt (1/4 tsp): Enhances sweetness and complexity.
  • Ground cinnamon (1/2 tsp, optional): Infuses a subtle spice into the creamy base.
• For the spiced apple layer:
  • Firm baking apples (about 3 medium; 3–3 1/2 cups sliced): Granny Smith, Honeycrisp, or Braeburn hold shape and bring bright flavor.
  • Lemon juice (1 tbsp): Prevents browning and lifts flavor.
  • Light brown sugar (1/4 cup/50 g): Sweetens while promoting a lightly caramelized finish.
  • Ground cinnamon (1 tsp) + ground nutmeg (1/4 tsp): Classic apple pie spices for warmth.
  • Cornstarch (1 1/2 tsp): Thickens apple juices so the top doesn’t get soggy.
  • Fine salt (pinch): Balances sweetness and intensifies apple notes.
• For the oat crisp topping:
  • Old-fashioned rolled oats (3/4 cup/70 g): Provide hearty crunch and classic crisp texture.
  • All-purpose flour (1/2 cup/65 g): Helps the topping clump and crisp.
  • Light brown sugar (1/3 cup/65 g): Melts and caramelizes for toasty sweetness.
  • Unsalted butter, melted (5 tbsp/70 g): Binds the dry ingredients and promotes browning.
  • Ground cinnamon (1/2 tsp): Threads warm spice through the top layer.
  • Fine salt (pinch): Balances sweetness and makes the oats taste nutty.
  • Chopped pecans or walnuts (optional, 1/3 cup/35 g): Adds buttery crunch and depth.
• To finish (optional):
  • Salted caramel sauce (for drizzling): Adds gloss and a decadent, salty-sweet flourish.
  • Lightly sweetened whipped cream: Softens the richness and looks festive.

Your Step‑by‑Step Roadmap to Apple Crisp Cheesecake

1. Prep the pan and oven. Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides. Wrap the outside of the pan in two layers of wide foil to waterproof it for a water bath.
2. Make the crust. Stir graham crumbs, sugar, cinnamon, and a pinch of salt together. Add melted butter and mix until the texture resembles damp sand. Press firmly into the bottom of the pan, going slightly up the sides if you like. Use a flat-bottomed glass to compress evenly.
3. Prebake the crust. Bake for 8–10 minutes until lightly set and fragrant. Cool on a rack while you start the filling. Keep the oven at 325°F (163°C).
4. Prepare the apple layer. Peel and core apples, then slice thinly (about 1/4 inch). Toss with lemon juice, brown sugar, cinnamon, nutmeg, cornstarch, and a pinch of salt until evenly coated. Set aside; the apples will begin to release a little juice.
5. Mix the cheesecake filling. In a large bowl, beat cream cheese with granulated and brown sugar on medium speed until completely smooth and fluffy, about 2–3 minutes, scraping the bowl as needed. Beat in sour cream, vanilla, salt, and cinnamon (if using).
6. Add eggs gently. Beat in the eggs and the extra yolk one at a time on low speed, just until incorporated. Avoid overmixing to prevent excess air, which can cause cracking.
7. Assemble the oat topping. In a separate bowl, combine oats, flour, brown sugar, cinnamon, and a pinch of salt. Stir in the melted butter until clumps form. If using nuts, fold them in now.
8. Layer the cheesecake. Pour the cheesecake filling over the prebaked crust and smooth the top. Arrange the apples in an even layer on top; you can shingle the slices or scatter them evenly. Spoon the oat topping over the apples, leaving small gaps so steam can escape.
9. Prepare the water bath. Place the foil-wrapped pan in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. The water bath regulates temperature and yields a creamier, crack-free texture.
10. Bake. Transfer to the oven and bake for 60–75 minutes. The center should still have a slight jiggle when you gently nudge the pan, and the topping will be golden and crisp. If the topping browns too quickly, tent loosely with foil in the last 15 minutes.
11. Cool gradually. Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. This gentle cool-down helps prevent cracks.
12. Room-temperature rest. Remove the pan from the water bath, peel off the foil, and place on a rack to cool for another 60 minutes.
13. Chill to set. Refrigerate, uncovered, for at least 6 hours or overnight. Overnight chilling gives you the cleanest slices and the creamiest texture.
14. Unmold and serve. Run a thin knife around the edge to loosen, then release the springform. Slide onto a serving plate. Drizzle with caramel right before serving and add whipped cream if you like.
15. Slice smartly. For clean slices, dip a sharp knife in hot water and wipe it dry between cuts.

Timing and Prep at a Glance

While the bake itself doesn’t require hands-on attention the entire time, the cooling and chilling steps are essential for clean slices and a velvety, set interior. If you’re hosting, it’s easiest to make the cheesecake the night before and finish with caramel and whipped cream right before serving.

Pro Tips for Foolproof Results

• Use room-temperature dairy. Cream cheese and sour cream blend more smoothly, avoiding lumps and overmixing.
• Go gentle on the eggs. Mix on low speed and stop once combined. Less air equals fewer cracks.
• Water bath wins. If a traditional bath feels fussy, place a pan of hot water on a lower rack to create a “steam oven.” It’s not quite as perfect, but it’s a helpful shortcut.
• Choose the right apples. Granny Smith stay tart and firm, Honeycrisp are juicy and sweet, and Braeburn strike a balanced middle. Avoid varieties that turn mushy.
• Mind the topping color. If it browns early, tent with foil for the last 10–15 minutes to protect the oats and nuts.
• Don’t rush the chill. Cheesecake needs time to set. Overnight is best for clean, neat slices.
• Sharp knife, hot water. For bakery-worthy slices, warm the knife in hot water and wipe between each cut.
• Caramel timing. Drizzle caramel just before serving so the crisp top stays crunchy.
• Gluten-free swap. Use gluten-free graham crumbs and a 1:1 gluten-free flour blend for the topping; oats should be certified gluten-free.

A Quick Nutritional Snapshot

Nutrition will vary based on exact ingredients and toppings, but here’s an estimate for 1 slice (1/12 of a 9-inch cheesecake), with caramel drizzle:

Consider the caramel and nuts optional if you want to nudge the numbers down a bit, though they do add lovely flavor and crunch.

Apple Crisp Cheesecake FAQ

Do I have to use a water bath?

No—but it helps. A water bath ensures gentle, even heat, which keeps the cheesecake ultra-creamy and less prone to cracking. If you prefer, place a pan of hot water on the rack below for a simpler “steam” method and keep an eye on doneness.

Which apples are best for this recipe?

Choose firm, baking-friendly apples such as Granny Smith (tart and keeps its shape), Honeycrisp (juicy with balanced sweetness), or Braeburn (reliable texture and flavor). Avoid very soft apples that can turn mushy as they bake.

Can I make it ahead or freeze it?

Yes. This cheesecake is perfect for making a day ahead; chill overnight for the best slice. To freeze, cool completely and chill, then wrap well and freeze for up to 1 month. Thaw in the refrigerator overnight and add caramel just before serving.

A Sweet Closing Thought

Baking has a way of slowing life down, and this Apple Crisp Cheesecake is a wonderful excuse to pause and savor something truly comforting. From the scent of cinnamon apples filling your kitchen to the first forkful of silky, crunchy, sweet-tart goodness, it’s a dessert that brings people together. Share it at a potluck, light some candles for a cozy evening, or wrap up a slice to brighten a friend’s day. With a little patience and a few thoughtful steps, you’ll create a showstopping treat that feels like a hug on a plate. Happy baking—you’ve got this.