Apple Crisp Cheesecake

So Here’s the Story

Alright, I have to be honest, the first time I made Apple Crisp Cheesecake, I was trying to impress someone at a potluck—hoping they’d think I’m much fancier than I actually am. (Spoiler: my cheesecake cracked; nobody cared. Everyone just loved the combo.) There’s just something magic about warm cinnamon apples meeting creamy cheesecake… a real kitchen love story, you could say. My cousin swears it’s the only “fancy” dessert I’ve ever pulled off right. Rude, but fair.

Why You’ll Love This (At Least I Hope So!)

I make this when I want people to believe I spent three hours in the kitchen (even though, honestly, I’m probably texting or chasing the cat). My family goes wild for this—mainly because it hits that sweet spot between fall comfort and pure indulgence. Also, if you ever battled with soggy crusts or overbaked apples, I feel you. Actually, I always hold my breath when unmolding the cheesecake—once, the crisp topping tried to escape, but gravity (or luck) saved the day.

What’s Going In? (Plus Some Substitutes That Actually Work)

• About 1 and 1/2 cups graham cracker crumbs (I sometimes use crunched up digestive biscuits—works like a charm)
• 1/3 cup melted butter (salted or unsalted; I basically use whatever’s hanging out in the fridge)
• 3-4 medium apples, peeled and chopped (Granny Smith if I’m feeling fancy, Gala if not – or, honestly, whatever didn’t get too bruised in the fruit bowl)
• 3 tbsp brown sugar (my grandmother would say only dark muscovado, but regular’s fine)
• 2 tsp ground cinnamon (I eyeball it, so… you do you!)
• 2 packs (16 oz/450g each) cream cheese, room temp (philly is classic but I’ve used own-brand when money’s tight)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract (sometimes I forget and use a splash more)
• For the crisp topping: 3/4 cup flour, 1/2 cup oats, 1/2 cup brown sugar, pinch of salt, 1/2 cup cold butter cubed (or even margarine in a pinch)

How I Throw It All Together

1. First, crank up the oven to 350°F (180°C). Grab a 9-inch springform pan, or a deep pie dish if you like to live dangerously. Grease it like you mean it.
2. Press the graham cracker crumbs and melted butter into the bottom of the pan. Don’t stress if it’s a bit lumpy; it sorts itself out.
3. Pop the crust into the oven for 8-10 minutes. This is when I usually realize I’ve forgotten to soften the cream cheese.
4. Toss chopped apples with brown sugar and cinnamon in a bowl. They should get glossy and smell like autumn. Set aside—but try not to eat too many.
5. For the crisp part, quickly rub flour, oats, brown sugar, and that butter between your fingers till you’ve got clumps. Use a fork if you want, but honestly, hands are best.
6. Beat cream cheese and sugar until fluffy. Add eggs one at a time, then vanilla. Don’t overmix! (But if you do, it’ll be okay. Probably.)
7. Pour cream cheese mixture over the cooled crust. Top with apples. Then pile on the crisp topping. It’ll look like too much. Trust the process; it bakes down.
8. Bake for 50-60 minutes. Edges should be set, center a little wobbly—kind of like how I feel after eating this. Turn off oven, let it rest in there with the door cracked 30 minutes. (I sneak a peek every 10 mins or so; can’t help myself.)
9. Cool completely before chilling in the fridge—a few hours or overnight is best. I think it’s tastier day two, but kids rarely let it survive that long.

Notes: Because Perfect is Overrated

• If your cheesecake cracks, just patch it up with extra crisp. Nobody will notice (and if they do, tell them it’s rustic.)
• Once, I forgot the sugar in the filling. Turns out people still ate it—apple crisp can cover many sins.
• If the apples seem watery, blot them with a kitchen towel to save the crust form getting soggy—I learned that the fun way.

Variations I’ve Actually Tried (And Some Flops)

• Pear instead of apple? Works if they’re not too mushy.
• Add toasted pecans or walnuts to the crisp topping—fancy!
• Once tried a caramel swirl… it just sunk. Edible, but not pretty! Maybe I’ll try again one day.

If You Don’t Have All the Equipment…

I always say a springform pan is best, but, confession time, I’ve used a regular cake tin and just spooned slices out. It wasn’t glamorous. Still tasted fab though. No mixer? Just beat the filling with a wooden spoon; it’s a good workout and almost therapeutic after a rough day.

Keeping It Fresh (Or Trying To…)

This keeps in the fridge for 3–4 days (in theory). In my house, it never lasts beyond the next morning. Store in an airtight container or just loosely cover it with foil, like I usually do, despite my best intentions (I always forget where I left the container lid anyway).

How I Love to Serve It

We always slice generous pieces and serve with a scoop of vanilla ice cream; sometimes I drizzle over a little warm cider (you have not lived till you’ve tried that!)—old family habit. My neighbor swears by whipped cream instead; both work, try ‘em and pick your winner.

Things I’ve Learned the Hard Way (So You Don’t Have To)

• Let the cheesecake cool fully before popping it into the fridge. I once rushed it, and the crust went soggy—regretted every bite (okay, not really, but you get me).
• Don’t overbake—if it jiggles in the center, you’re good. Overbaking makes it dry and weird, like a failed bread pudding.
• If you cut it too soon, it’ll be a mess—I mean, there are worse things than messy cheesecake, but still.

Questions Folks Have Actually Asked Me

• Can I use instant oats instead of rolled? Eh, you can, but the crunch isn’t as good. Use what you’ve got, though!
• Do I have to peel the apples? Nope, but the texture’s a bit heartier with skins on. Up to you—sometimes I’m too lazy to peel ‘em all.
• How do I know it’s done? If the middle’s set around the edges but still gives a little jiggle in the center, that’s perfect. A crack or two? Totally normal.
• Help, my topping is too thick! Just gently pat it down a bit before baking. Actually, I like an extra-crispy top, so I never panic.

Oh! If you want more cheesecake inspiration or want to see pictures of what this should (probably) look like, I often check Sally’s Baking Addiction or the lovely folks over at King Arthur Baking. Loads of good stuff there if you want to tinker.

Anyway, if you have random apples to use up or just need a hug in the form of dessert, this is your dish. And who knows, maybe you’ll have better luck with the caramel swirl than I did!

★★★★★ 4.80 from 120 ratings

Apple Crisp Cheesecake

yield: 10 servings

prep: 30 mins

cook: 20 mins

total: 50 mins

A decadent dessert that combines creamy cheesecake with a sweet apple filling and a crunchy oat topping. Perfect for fall gatherings or any special occasion.

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Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and diced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup old-fashioned oats
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup unsalted butter, cold and cubed

Instructions

1. 1
   Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. 2
   Combine graham cracker crumbs and melted butter in a bowl. Press firmly into the bottom of the springform pan to form the crust.
3. 3
   In a large bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla extract. Pour mixture over the crust.
4. 4
   In a separate bowl, toss diced apples with 2 tablespoons brown sugar and cinnamon. Sprinkle the apple mixture evenly over the cheesecake batter.
5. 5
   In another bowl, combine oats, flour, and 1/3 cup brown sugar. Cut in the cold butter until mixture resembles coarse crumbs. Sprinkle evenly over the apples.
6. 6
   Bake for 60 minutes or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 7gg

Fat: 24gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 45gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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