Apple Crisp Cheesecake Recipe

Prep Time: 20 minutes | Cook Time: 60 minutes | Chill Time: 4 hours
Total Time: 5 hours 20 minutes | Servings: 10

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup brown sugar

• ½ cup unsalted butter, melted

For the Cheesecake Layer:

• 2 (8 oz) packages cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ tsp ground cinnamon

For the Apple Layer:

• 2 large apples, peeled and finely chopped

• 2 tbsp brown sugar

• 1 tsp cinnamon

• ½ tsp nutmeg

For the Crisp Topping:

• ¾ cup old-fashioned oats

• ¾ cup brown sugar

• ½ cup flour

• ½ cup cold butter, cubed

Optional Topping:

• Warm caramel sauce or powdered sugar for drizzle

Instructions

1. Preheat the oven:
   Set to 350°F (175°C). Grease or line a 9-inch springform pan.

2. Prepare the crust:
   Combine graham crumbs, brown sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 8 minutes, then set aside to cool slightly.

3. Make the cheesecake filling:
   In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla and cinnamon. Pour over the crust.

4. Add the apple layer:
   Toss chopped apples with brown sugar, cinnamon, and nutmeg. Evenly spoon this mixture over the cheesecake batter.

5. Prepare the crisp topping:
   Mix oats, brown sugar, flour, and cold butter using a pastry cutter or fingers until crumbly. Sprinkle over the apple layer.

6. Bake:
   Bake for 45–55 minutes, or until the center is just set (it will jiggle slightly). Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.

7. Serve:
   Slice, drizzle with caramel sauce, or dust with powdered sugar before serving.

Tips

• Use tart apples like Granny Smith or Honeycrisp for the best flavor contrast.

• Make ahead and chill overnight for a firmer texture and deeper flavor.

• Freeze leftovers tightly wrapped for up to 2 months.