Description
This Apple Crisp Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, comforting flavors of an apple crisp topping. Featuring a buttery graham cracker crust, a smooth cream cheese filling, and a spiced apple oat crumble, this dessert is perfect for fall gatherings or any special occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 0.25 cup granulated sugar
- 0.5 cup unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened
- 0.25 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla extract
Apple Topping
- 3 cups apples, peeled, cored, and thinly sliced
- 0.5 cup brown sugar
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
Crisp Topping
- 0.75 cup all-purpose flour
- 0.75 cup old-fashioned rolled oats
- 0.25 cup unsalted butter, melted (remaining from initial 0.75 cup)
Instructions
- Prepare the Crust: Preheat your oven to 325°F and grease a 9-inch springform pan. In a bowl, combine graham cracker crumbs, 0.25 cup granulated sugar, and 0.5 cup melted butter until the mixture is evenly combined. Press this mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes and then set aside to cool.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the remaining 0.25 cup granulated sugar and mix well. Beat in the eggs one at a time until fully incorporated. Then add sour cream and vanilla extract and mix until the batter is smooth.
- Assemble the Cheesecake Layer: Pour the cheesecake filling over the cooled crust and smooth the top with a spatula to create an even layer.
- Prepare the Apple Topping: In a separate bowl, toss the thinly sliced apples with brown sugar, ground cinnamon, and nutmeg until the apples are well coated with the spices and sugar.
- Make the Crisp Topping: In another bowl, combine the flour and rolled oats. Drizzle with the remaining 0.25 cup melted butter and mix until the mixture becomes crumbly.
- Layer the Toppings: Spoon the spiced apples evenly over the cheesecake batter, then sprinkle the oat and flour crisp topping evenly on top.
- Bake the Cheesecake: Place the pan in the preheated oven and bake for 55 to 65 minutes until the center is just set and the topping is golden brown.
- Cool and Chill: After baking, turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for one hour. Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set properly.
- Serve: Before serving, for cleaner slices, wipe the knife between cuts. Serve chilled and enjoy your delicious Apple Crisp Cheesecake.
Notes
- Granny Smith apples are ideal for a tart contrast to the sweet cheesecake.
- For cleaner slices, wipe the knife between cuts.
- Use a 9-inch springform pan for best results.
- Ensure all dairy ingredients are at room temperature for a smooth filling.
