Description
This Apple Crisp Cheesecake is the best of both worlds—smooth, creamy cheesecake layered with cinnamon-spiced apples and topped with a crunchy oat crumble. It’s the perfect dessert for fall, holidays, or any special occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tbsp sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- 1 tsp vanilla extract
- 1 tsp lemon juice
For the Apple Layer:
- 2 cups diced Granny Smith apples (peeled)
- 2 tbsp sugar
- 1 tsp cinnamon
- 1 tsp lemon juice
For the Crisp Topping:
- ½ cup rolled oats
- ¼ cup flour
- ¼ cup butter, cold and cubed
- ¼ cup brown sugar
- ½ tsp cinnamon
For the Drizzle (Optional):
- Caramel sauce
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the pan and bake for 8 minutes. Cool.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and lemon juice. Pour over the crust.
- Make the apple layer: Toss diced apples with sugar, cinnamon, and lemon juice. Spread evenly over the cheesecake batter.
- Prepare the crisp topping: Combine oats, flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over the apples.
- Bake for 45-50 minutes, until the center is set but slightly jiggly.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Drizzle with caramel sauce before serving.
Notes
- Let cheesecake sit at room temperature for 15 minutes before slicing for the best texture.
- Use cold butter for a crunchier topping.
- Granny Smith apples work best for a tart contrast.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American