Few desserts combine the richness of cheesecake with the rustic comfort of apple crisp quite like this Apple Crisp Cheesecake. With a buttery graham cracker crust, silky vanilla cheesecake, cinnamon-spiced apples, and a golden oatmeal crumble, this dessert is as indulgent as it is irresistible.
Whether you’re baking for the holidays or just craving something cozy and crowd-pleasing, this recipe is your new go-to. Drizzle it with salted caramel for a show-stopping dessert that’s every bit as gorgeous as it is delicious.
Why You’ll Love This Apple Crisp Cheesecake
- Two classics in one: Combines creamy cheesecake and crunchy apple crisp.
- Perfect texture combo: Buttery crust, silky filling, tender apples, and crisp topping.
- Made for special occasions: Great for Thanksgiving, birthdays, or any celebration.
- Customizable: Use your favorite apples or spice it up with nutmeg or cardamom.
- Make-ahead friendly: Ideal for prepping a day before serving.
Ingredients (Serves 12)
For the Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter (112g), melted
For the Cinnamon Apples:
- 2 large apples (Granny Smith or Gala recommended)
- 2 tablespoons brown sugar
- 1½ teaspoons cinnamon
For the Crisp Topping:
- ½ cup all-purpose flour (63g)
- ½ cup brown sugar (100g)
- 1 teaspoon cinnamon
- ½ cup quick oats
- ¼ cup unsalted butter (56g), melted
For the Cheesecake Batter:
- 24 oz full-fat cream cheese (680g), room temperature
- ¾ cup granulated sugar (150g)
- ¼ cup brown sugar (50g)
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch or 2 tablespoons flour
- 1 teaspoon vanilla extract
- ½ cup sour cream (120ml), room temperature
- 3 large eggs, room temperature
To Serve:
- Salted caramel sauce, for drizzling
Step-by-Step Instructions
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (180°C). Wrap the outside of a 9-inch springform pan in 3–4 layers of aluminum foil to prevent water from leaking in during the water bath.
Grease the inside of the pan with non-stick spray or butter. Set aside.
Step 2: Make the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
Press the mixture into the bottom and halfway up the sides of the springform pan. Bake for 8–10 minutes, then remove from the oven. Keep the oven on.
Step 3: Prepare the Cinnamon Apples
Peel, core, and thinly slice the apples. Toss them in a bowl with the brown sugar and cinnamon. Place in the fridge until ready to use.
Pro tip: Don’t add any of the excess liquid from the apple bowl to the cheesecake.
Step 4: Make the Crisp Topping
In a medium bowl, stir together the flour, brown sugar, cinnamon, and oats. Add melted butter and mix until the topping resembles damp sand and forms clumps when pressed.
Set aside until assembly.
Step 5: Mix the Cheesecake Filling
In a large bowl, beat the cream cheese with granulated sugar and brown sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
Add cinnamon and cornstarch (or flour) and mix in. Then blend in the sour cream and vanilla extract until combined.
Add the eggs one at a time, mixing just until combined after each addition. Do not overmix—this helps prevent cracking.
Step 6: Assemble the Cheesecake
With the springform pan still wrapped in foil, pour the cheesecake batter over the crust and smooth the top.
Arrange a layer of cinnamon apple slices evenly over the cheesecake batter. Avoid pouring in any liquid from the apples.
Sprinkle the oatmeal crumble topping evenly over the apples. It may seem like a lot, but it settles during baking.
Step 7: Bake in a Water Bath
Place the cheesecake in a large roasting pan. Carefully pour boiling water into the roasting pan to come about 1 inch up the sides of the springform pan.
Bake for 50–60 minutes, or until the outer edges are set and the center has a slight wobble when gently shaken.
Step 8: Cool and Chill
Remove the cheesecake from the oven and let it cool in the roasting pan until it reaches room temperature. Then transfer the pan to the refrigerator (still wrapped in foil) and chill for at least 6 hours, or preferably overnight.
Step 9: Slice and Serve
To serve, run a sharp knife around the edge of the cheesecake to loosen. Unclamp the springform pan and lift off the ring.
Slice using a sharp, thin knife—wiping the blade between cuts for clean slices. Drizzle with salted caramel sauce for that final decadent touch.
Make It Your Own
- Nutty topping: Add chopped pecans or walnuts to the crumble.
- Spiced up: Add ground nutmeg or cloves to the apple layer.
- Berry twist: Mix in chopped cranberries for a holiday vibe.
- Mini cheesecakes: Bake in a muffin tin for individual servings.
Storage & Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. For best texture, avoid freezing due to the crumb topping.
Pro tip: Cheesecake slices are easiest to cut when cold but tastiest when slightly closer to room temp.
Final Thoughts
This Apple Crisp Cheesecake is everything you want in a fall dessert—and then some. It brings together the creamy indulgence of cheesecake with the homestyle charm of a classic apple crisp. Perfectly balanced, delightfully textured, and rich without being overwhelming, it’s a slice of seasonal heaven.
Whether you’re baking for Thanksgiving, hosting friends, or just treating yourself, this dessert will absolutely wow everyone lucky enough to try it.
Apple Crisp Cheesecake
Ingredients
For the Graham Cracker Crust:
- 3 cups graham cracker crumbs
- 3 tablespoons brown sugar
- ½ teaspoon cinnamon
- ½ cup unsalted butter 112g, melted
For the Cinnamon Apples:
- 2 large apples Granny Smith or Gala recommended
- 2 tablespoons brown sugar
- 1½ teaspoons cinnamon
For the Crisp Topping:
- ½ cup all-purpose flour 63g
- ½ cup brown sugar 100g
- 1 teaspoon cinnamon
- ½ cup quick oats
- ¼ cup unsalted butter 56g, melted
For the Cheesecake Batter:
- 24 oz full-fat cream cheese 680g, room temperature
- ¾ cup granulated sugar 150g
- ¼ cup brown sugar 50g
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch or 2 tablespoons flour
- 1 teaspoon vanilla extract
- ½ cup sour cream 120ml, room temperature
- 3 large eggs room temperature
To Serve:
- Salted caramel sauce for drizzling
Instructions
Step 1: Prep Your Pan and Oven
- Preheat your oven to 350°F (180°C). Wrap the outside of a 9-inch springform pan in 3–4 layers of aluminum foil to prevent water from leaking in during the water bath.
- Grease the inside of the pan with non-stick spray or butter. Set aside.
Step 2: Make the Graham Cracker Crust
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture into the bottom and halfway up the sides of the springform pan. Bake for 8–10 minutes, then remove from the oven. Keep the oven on.
Step 3: Prepare the Cinnamon Apples
- Peel, core, and thinly slice the apples. Toss them in a bowl with the brown sugar and cinnamon. Place in the fridge until ready to use.
Pro tip: Don’t add any of the excess liquid from the apple bowl to the cheesecake.
Step 4: Make the Crisp Topping
- In a medium bowl, stir together the flour, brown sugar, cinnamon, and oats. Add melted butter and mix until the topping resembles damp sand and forms clumps when pressed.
- Set aside until assembly.
Step 5: Mix the Cheesecake Filling
- In a large bowl, beat the cream cheese with granulated sugar and brown sugar until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add cinnamon and cornstarch (or flour) and mix in. Then blend in the sour cream and vanilla extract until combined.
- Add the eggs one at a time, mixing just until combined after each addition. Do not overmix—this helps prevent cracking.
Step 6: Assemble the Cheesecake
- With the springform pan still wrapped in foil, pour the cheesecake batter over the crust and smooth the top.
- Arrange a layer of cinnamon apple slices evenly over the cheesecake batter. Avoid pouring in any liquid from the apples.
- Sprinkle the oatmeal crumble topping evenly over the apples. It may seem like a lot, but it settles during baking.
Step 7: Bake in a Water Bath
- Place the cheesecake in a large roasting pan. Carefully pour boiling water into the roasting pan to come about 1 inch up the sides of the springform pan.
- Bake for 50–60 minutes, or until the outer edges are set and the center has a slight wobble when gently shaken.
Step 8: Cool and Chill
- Remove the cheesecake from the oven and let it cool in the roasting pan until it reaches room temperature. Then transfer the pan to the refrigerator (still wrapped in foil) and chill for at least 6 hours, or preferably overnight.
Step 9: Slice and Serve
- To serve, run a sharp knife around the edge of the cheesecake to loosen. Unclamp the springform pan and lift off the ring.
- Slice using a sharp, thin knife—wiping the blade between cuts for clean slices. Drizzle with salted caramel sauce for that final decadent touch.
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