Tasty Apple Crisp Cheesecake

This cheesecake with apple crisp topping always wins over any crowd. It blends spicy apples with creamy cheesecake on a rich graham cracker base. Perfect for a chill weekend when you want something tasty but not too fancy.

I whipped this up when I needed a change from regular apple pie. It quickly became a seasonal hit because it feels cozy yet special.

What You Need

• Brown sugar: adds a caramel touch to crust and topping, using light brown keeps things moist
• Quick oats: add chewiness to the crisp topping, make sure they're fresh to keep the flavor right
• Salted caramel sauce: optional but a great finish for drizzling
• Full-fat cream cheese: key for thick and creamy filling, leave it out to soften so no lumps form
• Vanilla extract: gives the filling warm, rich notes, pick pure for best taste
• Eggs: bind everything and bring richness, use the freshest large ones you can
• Apples: combine tart Granny Smith and sweet Gala for perfect balance
• Brown and granulated sugar: add layers of sweetness, with brown giving a little molasses punch
• All-purpose flour: holds the topping together, unbleached tastes better
• Cornstarch or plain flour: thickens the cheesecake filling just right
• Unsalted butter: adds flavor and richness to crust and topping, pick good quality
• Salt: enhances all the flavors
• Graham cracker crumbs: for the base, fresh and sweet-smelling crumbs work best
• Sour cream: gives the filling a nice tang and smoothness, let it warm up before mixing
• Boiling water: needed for the water bath that bakes the cheesecake evenly

Steps To Follow

Oven and Pan Prep

Start by wrapping a springform pan with a few layers of foil all around to stop water from leaking in during the water bath. Spray it lightly inside so the crust won't stick.

Build the Crust

Mix graham cracker crumbs, cinnamon, and brown sugar in a big bowl. Pour in melted butter and stir until it looks like damp sand. Press the mix flat and tight into the pan’s bottom. Set it aside.

Prep the Apple Layer

Peel, core, and chop apples into small chunks. Toss them with cinnamon, brown sugar, and flour until coated well. This makes the warm spiced fruit layer under the crisp topping.

Make the Crisp Topping

In another bowl, stir together oats, cinnamon, brown sugar, and flour. Add melted butter and fork-mix until you get small clumps. This gives the crunchy texture that contrasts so well with the cheesecake.

Mix the Cheesecake Filling

Use a mixer to beat together cream cheese, granulated sugar, brown sugar, and cinnamon until smooth. Add cornstarch, vanilla, and sour cream, then mix again. Beat in eggs one by one, mixing gently so you don’t add too much air.

Layer It Up

Spread half the cheesecake filling over the crust. Gently spoon the apple mix on top. Pour the rest of the filling over the apples. Finish by sprinkling the oat crisp topping evenly on the surface.

Bake with Water Bath

Place the pan inside a bigger baking dish. Pour hot water around until it reaches halfway up the pan sides but doesn't splash inside. Bake at 350°F for about an hour. The center should wiggle a bit but mostly be set.

Cool Down and Chill

Carefully take the cheesecake out of the water bath. Let it cool on a rack for at least an hour. Then pop it in the fridge for four hours or overnight so the flavors settle and it firms up.

Time to Eat

Add a drizzle of salted caramel sauce if you want something extra special.

The creamy combo of cream cheese and sour cream gives this a smooth feel. I remember making it with my kids who loved cleaning every spoon. The balance of tangy and sweet fruit makes every bite comforting and fun.

Keeping It Fresh

Store leftovers tightly covered in the fridge for around four days. It actually tastes better the next day after the flavors settle. To keep longer, wrap slices in plastic then foil to freeze for up to two months. Defrost slowly in the fridge before eating.

Swapping Ingredients

If you want, swap the graham cracker crust for crushed digestive biscuits or gluten-free cookie crumbs. Try pears instead of apples for a new fruit vibe. You can replace sour cream with Greek yogurt for a tangy but lighter touch. If you like a bit of a different spice, add small amounts of nutmeg or cardamom to the topping.

Ways to Serve

Serve it warm with vanilla ice cream or a good drizzle of salted caramel sauce. A strong coffee or black tea works great to cut the richness. Sprinkle with toasted pecans or walnuts for a crunchy twist.

Take it slow when putting it together and baking, and you’ll get that perfect creamy apple crisp cheesecake every time.

Frequently Asked Cooking Questions

→ Which apples work best here?

Combining tart Granny Smith apples with sweet Gala apples makes a perfect balance for the creamy cheesecake.

→ Why bake it in a water bath?

The water bath helps bake the cheesecake slowly and evenly so it stays smooth without cracking.

→ How do I get a crunchy topping?

Stir oats, brown sugar, cinnamon, flour, and melted butter together. Sprinkle this on top before baking for a yummy crunch.

→ Can I make this ahead of time?

Definitely. It actually tastes better after chilling for hours or overnight so the flavors deepen and it firms up.

→ Why wrap the pan with foil?

This keeps water from leaking in during baking so your crust doesn’t get soggy.

→ Any tips on serving this?

A drizzle of salted caramel sauce adds a rich, sweet kick that pairs great with the apples and cheesecake.