Apple Crisp Cheesecake

Two iconic desserts in one stunning showstopper. A creamy, spiced cheesecake sits on a buttery oat crust, topped with tender cinnamon apples and a crunchy oat streusel. Perfect for fall gatherings or any time you want to impress.

Prep Time: 45 mins | Cook Time: 1 hour 10 mins | Chill Time: 6+ hours | Total Time: 8+ hours
Serves: 12–14

Ingredients

For the Oat Crust:

• 1½ cups (150g) graham cracker crumbs

• ½ cup (45g) old-fashioned oats

• ¼ cup (50g) light brown sugar, packed

• ½ cup (1 stick / 113g) unsalted butter, melted

• ¼ tsp salt

For the Apple Layer:

• 3 medium apples (like Granny Smith or Honeycrisp), peeled and thinly sliced

• 2 tbsp unsalted butter

• 3 tbsp light brown sugar

• 1 tsp ground cinnamon

• 1 tbsp lemon juice

• 1 tbsp cornstarch

• Pinch of salt

For the Cheesecake Filling:

• 3 (8 oz / 225g) blocks full-fat cream cheese, room temperature

• 1 cup (200g) granulated sugar

• 1 cup (240g) sour cream or full-fat Greek yogurt, room temperature

• 3 large eggs, room temperature

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg

For the Crisp Topping:

• ¾ cup (70g) old-fashioned oats

• ½ cup (65g) all-purpose flour

• ½ cup (100g) light brown sugar, packed

• 1 tsp ground cinnamon

• ¼ tsp salt

• 6 tbsp (85g) cold unsalted butter, cubed

• ½ cup (60g) chopped pecans or walnuts (optional)

Instructions

1. Prepare the Crust:

Preheat oven to 325°F (160°C). Mix crust ingredients in a bowl until evenly moistened. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes. Let cool. Increase oven to 350°F (175°C).

2. Cook the Apple Layer:

In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, lemon juice, and salt. Sauté for 8–10 minutes until apples are just tender. Sprinkle with cornstarch and cook 1 more minute until glossy. Let cool slightly.

3. Make the Crisp Topping:

In a medium bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture is crumbly. Stir in nuts if using. Refrigerate until ready to use.

4. Prepare the Cheesecake Filling:

Using a stand or hand mixer, beat cream cheese and sugar until smooth. Beat in sour cream, vanilla, cinnamon, and nutmeg. Add eggs one at a time, mixing just until combined—do not overmix.

5. Assemble:

Spread the cooked apples in an even layer over the cooled crust. Pour the cheesecake batter over the apples. Carefully sprinkle the crisp topping over the batter.

6. Bake:

Place springform pan on a baking sheet. Bake for 60–70 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. Remove and cool completely at room temperature.

7. Chill:

Refrigerate uncovered for at least 6 hours, preferably overnight.

8. Serve:

Run a knife around the edge before releasing the springform. Serve with a drizzle of caramel sauce and a scoop of vanilla ice cream, if desired.

Tips for Success

• Room Temperature Ingredients: Essential for a smooth, crack-free cheesecake.

• Don’t Overmix: Mix filling just until ingredients are incorporated to avoid excess air.

• Apple Choice: Use firm, tart apples that hold their shape when baked.

• Water Bath (Optional): For extra insurance against cracks, wrap springform pan in foil and place in a roasting pan with 1 inch of hot water during baking.

• Make Ahead: This cheesecake tastes even better after 24 hours in the fridge.

Variations

• Salted Caramel Drizzle: Add a generous swirl of salted caramel over the crisp topping before baking.

• Pear-Ginger: Swap apples for pears and add 1 tbsp minced crystallized ginger to the filling.

• Gluten-Free: Use gluten-free oats and a gluten-free flour blend in the crust and topping.

• Individual Cheesecakes: Divide among lined muffin tins and reduce baking time to 25–30 minutes.