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Apple Crisp Cheesecake

This Apple Crisp Cheesecake blends creamy, classic cheesecake with a warm, cinnamony apple crisp topping. Easy to assemble and perfect for holidays, gatherings, or cozy fall afternoons, it's a crowd-pleasing dessert that brings comfort and nostalgia to your table.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Layer
  • 2 cups apples peeled and sliced (Granny Smith or Honeycrisp recommended)
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
For the Crust & Crisp Topping
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 0.5 cup unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring Cups and Spoons
  • Oven

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Step 2: In a mixing bowl, toss the peeled and sliced apples with granulated sugar and cinnamon until well coated.
  3. Step 3: In a separate bowl, combine flour, rolled oats, and melted butter. Mix until crumbly. Reserve about 1 cup of this mixture for the topping.
  4. Step 4: Press the remaining crumb mixture firmly into the bottom of the prepared pan to make the crust.
  5. Step 5: Spread the cinnamon-sugar apples evenly over the crust.
  6. Step 6: In a large bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition until the filling is creamy and lump-free.
  7. Step 7: Pour the cream cheese mixture over the apples and crust. Spread evenly.
  8. Step 8: Sprinkle the reserved crumb mixture over the top of the cheesecake layer.
  9. Step 9: Bake for 45–50 minutes, until the center is just set and slightly jiggles but is not liquid.
  10. Step 10: Let the cheesecake cool completely in the pan before releasing the springform and slicing. Serve chilled, at room temperature, or slightly warmed.

Notes

For variety, substitute apples with pears or peaches, or oats with crushed graham crackers or chopped nuts. Add a pinch of nutmeg or ginger for extra autumn warmth. Store leftovers covered in the refrigerator up to 4 days, or freeze well-wrapped slices for longer storage. Delicious served chilled or slightly warmed with vanilla ice cream or caramel sauce.