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Apple Crisp Cheesecake

Apple Crisp Cheesecake
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Indulge in the warmth and comfort of Apple Crisp Cheesecake, a delightful fusion of creamy cheesecake and spiced apples that’s perfect for any occasion. This dessert beautifully marries the rich texture of cheesecake with a crispy oat topping, creating a heavenly experience in every bite. Whether you’re celebrating a special gathering or enjoying a cozy night at home, this Apple Crisp Cheesecake will impress friends and family alike. With straightforward steps and easily accessible ingredients, even novice bakers can achieve this delicious treat. Grab your apron and prepare to create an unforgettable dessert that feels like home!

Ingredients

Scale
  • 3 cups graham crumbs
  • 3 tablespoons brown sugar
  • 1/2 cup unsalted butter (melted)
  • 2 large apples (Granny Smith or Gala)
  • 24 ounces full-fat cream cheese (room temperature)
  • 3 large eggs (room temperature)
  • 1/2 cup sour cream (room temperature)
  • 1 1/2 teaspoons cinnamon
  • 1 tablespoon cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar (for crumble)
  • 1 teaspoon cinnamon (for crumble)
  • 1/2 cup quick oats
  • 1/4 cup unsalted butter (melted, for crumble)
  • boiling water (for the water bath)
  • salted caramel sauce

Instructions

  1. Preheat your oven to 350°F (180°C). Prepare a 9-inch springform pan by wrapping it in tin foil and lightly greasing it.
  2. For the crust, combine graham crumbs, brown sugar, and melted butter in a bowl. Press firmly into the bottom of the prepared pan.
  3. Slice apples thinly and toss with brown sugar and cinnamon in a separate bowl.
  4. Mix together flour, brown sugar, cinnamon, quick oats, and melted butter for the crumble topping until crumbly.
  5. In a large bowl, beat cream cheese, sugars, cinnamon, cornstarch, vanilla extract, sour cream, and eggs until smooth.
  6. Layer half of the cheesecake filling over the crust followed by spiced apples and then the remaining filling topped with oatmeal crumble.
  7. Place the springform pan in a larger baking dish filled halfway with boiling water. Bake for about 55 minutes until set but slightly jiggly in the center.
  8. Turn off the oven and let the cheesecake cool inside for an hour before refrigerating for at least four hours.

Nutrition

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