Apple Crisp Cheesecake Recipe

I absolutely love this Apple Crisp Cheesecake Recipe because it perfectly combines the creamy, tangy goodness of cheesecake with the warm, cozy flavors of apple crisp. Honestly, it feels like dessert magic the moment you take a bite—velvety cheesecake layered under cinnamon-spiced apples and topped with a crunchy streusel. When I first tried making this, I was amazed at how the textures and flavors blended so beautifully—it’s like having your favorite fall dessert and a rich cheesecake all in one.

You’ll find that this Apple Crisp Cheesecake Recipe works wonders as a showstopper for holiday dinners, family gatherings, or whenever you want to impress without spending all day in the kitchen. Plus, it holds up well for making ahead, so you can prepare it the day before and still serve it fresh and delicious. It’s absolutely worth trying if you crave a dessert that’s both comforting and elegant.

Ingredients You’ll Need

Each component in this Apple Crisp Cheesecake Recipe plays an important role—from the buttery, spiced graham cracker crust to the smooth, dreamy cheesecake filling and the crisp yet tender apple topping. I always recommend using fresh Granny Smith apples for their tartness, which balances the sweetness beautifully.

• All purpose flour: Key for the streusel to get that crumbly texture; make sure it’s fresh for best results.
• Rolled oats: Adds great chew and wholesome texture to the streusel topping.
• Light brown sugar: Gives a lovely caramel note and moisture to both streusel and apples.
• Ground cinnamon: Integral spice to tie together apples, streusel, and cheesecake filling.
• Unsalted butter: Use good quality butter—melting it warms up the streusel and crust.
• Granny Smith apples: Tart, crisp apples that hold their shape and balance sweetness.
• Graham cracker crumbs: Essential for that classic, buttery crust foundation.
• Ground nutmeg: Adds a warm depth to the crust and complements the cinnamon.
• Salt: Just a pinch to enhance all the flavors.
• Full fat cream cheese: The star of the cheesecake filling—room temperature for smooth mixing.
• Sour cream: Keeps the filling light with a slight tang.
• Vanilla extract: Classic flavor enhancer that rounds out the filling.
• Large eggs: Bind everything; make sure they’re at room temp for easier mixing.

Variations

I love how flexible the Apple Crisp Cheesecake Recipe is. Over time, I’ve experimented with a few tweaks to suit different tastes and dietary needs—not to mention the seasonal variations you can play with to keep it exciting.

• Gluten-Free Option: I swapped regular flour and graham crackers for gluten-free versions once for a friend, and it was an absolute hit with no one noticing the difference.
• Spiced Up: Adding a dash of ground cloves or allspice to the streusel gave it a cozy holiday twist that my family loved during Christmas.
• Fruit Swaps: Pears or peaches can mix in place of apples for a different fruit crisp flavor—I tried peaches last summer and got rave reviews.
• Lower Sugar: Reducing the brown sugar slightly in the streusel and apples still yields great flavors if you prefer less sweetness.

How to Make Apple Crisp Cheesecake Recipe

Step 1: Mix your Cinnamon Streusel topping

Start by whisking together all the streusel ingredients—flour, oats, brown sugar, cinnamon, and melted butter. This mixture should form clumps with no dry spots, so if it’s too crumbly, add a little more melted butter. Toss it in the fridge while you prepare everything else; chilling helps the topping stay crisp after baking.

Step 2: Prepare the Apple Layer

Peel and thinly slice your Granny Smith apples, then toss them with brown sugar and cinnamon. I like to do this in a bowl or even a large jug so I can stir without breaking the slices too much. Pop them in the fridge to keep them fresh and let the sugar meld with the apples while you make the crust.

Step 3: Make and Bake the Graham Cracker Crust

Preheat your oven to 350°F (175°C). Spray or butter your springform pan and line the bottom with parchment for easy release. Combine graham crumbs, sugar, cinnamon, nutmeg, and salt, then mix in melted butter until every crumb is moistened. Press this mixture evenly into the pan’s bottom and a bit up the sides using the bottom of a measuring cup. Bake for about 10 minutes until golden. This step gives the crust a lovely firmness to support the cheesecake.

Step 4: Whip Up That Creamy Cheesecake Filling

Lower the oven temp to 325°F (160°C) and get ready for a water bath to keep your cheesecake moist. Beat the cream cheese with both sugars on low speed until silky. Next, mix in sour cream, vanilla, and cinnamon on medium speed. Add eggs one at a time on low, scraping down the bowl between each to get a smooth batter without overmixing—air bubbles are the enemy here! Pour into your cooled crust and tap to release any trapped air.

Step 5: Layer Apples and Streusel, Then Bake

Cover the cheesecake batter evenly with the chilled apple slices, then sprinkle your cinnamon streusel over the top—make sure you cover all apples for crunch in every bite. Place a roasting pan filled with an inch of boiling water on the bottom rack of your oven, and your cheesecake on the middle rack above it. This steamy environment prevents cracking and keeps your cheesecake moist. Bake for 1 hour 10-15 minutes; the edges should be set but the center might wiggle a bit.

Step 6: Cool and Chill for Best Texture

Turn off the oven and crack the door open—using a spoon handle helps. Let the cheesecake rest for an hour inside to cool slowly and avoid cracks. Then, bring it to room temperature before running a spatula around the edges to loosen it. Refrigerate overnight without covering the top (to avoid condensation), and you’ll have a perfectly set cheesecake that slices beautifully.

How to Serve Apple Crisp Cheesecake Recipe

Garnishes

I usually serve this cheesecake with a drizzle of salted caramel sauce and a scoop of vanilla bean ice cream because the contrast of warm caramel and cold ice cream takes the dessert to another level. Fresh apple slices or a dusting of cinnamon on top also make it look super inviting, plus add an extra touch of freshness.

Side Dishes

While this dessert is a star on its own, pairing it with a simple cup of spiced apple cider or a steaming mug of coffee really rounds out the experience, especially on chilly evenings. For a gathering, I sometimes bring out a cheese board or light finger foods beforehand to keep everyone satisfied until it’s time for the cheesecake.

Creative Ways to Present

For special occasions, I’ve tried serving individual cheesecake slices in little glass jars layered with extra streusel on top—people love this portable, rustic look! Another fun idea is to add edible flowers or chopped toasted nuts for a classy, textured finish that makes it feel extra festive.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps beautifully in the fridge for up to 4 days. I store mine in the springform pan with the sides intact and just cover loosely with foil—this prevents any fridge odors from creeping in without causing sogginess.

Freezing

I’ve frozen this cheesecake a few times wrapped well in plastic wrap and foil, and it thawed perfectly overnight in the fridge with no change in texture or flavor. This is a great way to prepare it well in advance.

Reheating

This cheesecake is best served cold, but if you want to warm it slightly, I recommend popping a slice in the microwave for just 10-15 seconds—just enough to take the chill off without melting the topping.

FAQs

Final Thoughts

This Apple Crisp Cheesecake Recipe has become one of my go-to desserts whenever I want something comforting yet impressive. It’s that perfect blend of creamy, crunchy, sweet, and tart that never fails to get compliments. I sincerely hope you try it out and enjoy every delicious bite as much as my family and I do—we always fight over the last slice!

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