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Apple Crisp Cheesecake Recipe

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4 from 5 reviews

This Apple Crisp Cheesecake combines the creamy richness of classic cheesecake with the sweet-tart flavor of cinnamon-spiced apples and a buttery graham cracker crust. Topped with a crunchy oat crumble reminiscent of apple crisp, this dessert is perfect for autumn gatherings or any time you crave a comforting, indulgent treat. The cheesecake is baked in a water bath for a smooth, velvety texture, then chilled overnight to set before serving.

Ingredients

Crust

  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 cup unsalted butter (112 grams), melted

Cinnamon Apples

  • 2 large apples (Granny Smith or Gala)
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons cinnamon

Crisp Topping

  • 1/2 cup all-purpose flour (63 grams)
  • 1/2 cup brown sugar (100 grams)
  • 1 teaspoon cinnamon
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter (56 grams), melted

Cheesecake Filling

  • 24 ounces full-fat cream cheese (680 grams), room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon cornstarch (or 2 tablespoons all-purpose flour)
  • 1 teaspoon vanilla bean paste
  • 1/2 cup sour cream (120 ml), room temperature
  • 3 large eggs, room temperature

Other

  • Boiling water (for the water bath)
  • Salted caramel sauce (optional, for drizzling)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C or 160°C fan-forced).
  2. Prepare Springform Pan: Wrap the outside of a 9-inch (23-cm) springform pan thoroughly with tin foil—at least 3-4 layers to cover all seams—to prevent water from leaking in during the water bath. Lightly grease the inside of the pan with non-stick spray.
  3. Make the Crust: In a bowl, mix together graham crumbs, brown sugar, and cinnamon. Add melted butter and stir until combined. Press this mixture firmly into the bottom and about halfway up the sides of the prepared pan.
  4. Bake the Crust: Bake the crust in the oven for 8-10 minutes to set it. Remove and keep the oven on.
  5. Prepare Apples: Peel, core, and thinly slice the apples. Toss the slices with brown sugar and cinnamon until evenly coated. Refrigerate until needed.
  6. Make Crisp Topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Stir in oats, then melted butter until the mixture resembles damp sand that clumps when pressed. Set aside.
  7. Prepare Cheesecake Filling: Beat cream cheese, granulated sugar, and brown sugar together in a large bowl until smooth and creamy. Add cornstarch and cinnamon, mixing briefly. Incorporate sour cream and vanilla bean paste, scraping down the bowl as needed. Mix in eggs one at a time, stopping as soon as each is incorporated to avoid overmixing.
  8. Assemble Cheesecake: With pan still wrapped, pour the cheesecake filling over the baked crust, smoothing the surface. Arrange the apple slices evenly on top, avoiding any excess juice. Sprinkle the crisp topping evenly over the apples.
  9. Prepare Water Bath and Bake: Place the springform pan inside a large roasting pan. Pour boiling water into the roasting pan until it reaches about 1 inch deep. Carefully transfer the roasting pan to the oven. Bake the cheesecake for 50-60 minutes until the edges are set but the center has a slight wobble.
  10. Cool and Chill: Remove the roasting pan from the oven and allow the cheesecake to cool to room temperature in the water bath. Once cooled, take the cheesecake out of the roasting pan, cover it with foil, and refrigerate for at least 6 hours or overnight to firm up.
  11. Serve: When ready to serve, run a sharp knife around the cheesecake edges, then unclamp the springform pan. Slice with a thin, sharp knife, cleaning the blade between cuts for clean slices. Optionally, drizzle with salted caramel sauce before serving.

Notes

  • Ensure the springform pan is well wrapped in foil to prevent water from leaking into the cheesecake during baking in the water bath.
  • Use room temperature cream cheese, sour cream, and eggs to ensure a smooth batter and prevent lumps.
  • Do not overmix the eggs into the filling; mix just until combined to avoid incorporating too much air which can cause cracks.
  • Slicing thin apple slices helps them bake evenly and meld well with the cheesecake layers.
  • If you don't have vanilla bean paste, you can substitute with pure vanilla extract.
  • Chilling the cheesecake overnight enhances flavor and texture, making slicing easier and the cheesecake creamier.
  • The crisp topping may seem like a lot before baking but will reduce significantly during baking.
  • For easier slicing, warm the knife slightly by running it under hot water and dry before cutting each slice.

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