Description
This Apple Crisp Cheesecake combines a creamy, cinnamon-infused cheesecake with a crisp graham cracker crust, topped with tender cinnamon-spiced apples and a buttery oat streusel. Baked in a water bath for moisture and ideal texture, it offers a delightful balance of tart apples, rich cream cheese, and crunchy topping — perfect for a cozy dessert or impressive party centerpiece.
Ingredients
Units
Scale
Cinnamon Streusel
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 5 tablespoons unsalted butter, melted
Apples
- 2 Granny Smith apples, peeled and thinly sliced
- 3 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Cheesecake Filling
- 32 ounces full-fat cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 2/3 cup sour cream, room temperature
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
Instructions
- Prepare the Cinnamon Streusel: Whisk together the flour, rolled oats, brown sugar, and cinnamon. Pour in the melted butter and mix until clumps form and no dry spots remain. Place in the refrigerator until ready to use.
- Prepare the Apples: Toss the peeled and thinly sliced Granny Smith apples with light brown sugar and cinnamon in a bowl. Chill in the refrigerator while preparing other components.
- Make the Graham Cracker Crust: Preheat oven to 350°F (175°C). Grease or spray a springform pan and line its bottom with parchment paper. In a bowl, combine graham cracker crumbs, sugar, cinnamon, nutmeg, and salt. Add melted butter and mix thoroughly until crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan using the back of a measuring cup. Bake for 9-10 minutes until golden brown, then remove and let cool. Reduce oven temperature to 325°F (160°C).
- Make the Cheesecake Filling: Bring a kettle of water to boil for the water bath. In a stand mixer fitted with a paddle attachment, beat cream cheese with sugar and light brown sugar on low speed until smooth. Add sour cream, vanilla, and cinnamon; mix on medium speed. Add eggs one at a time, mixing on low speed and scraping the bowl between each addition. Stop mixing as soon as combined to avoid incorporating air.
- Assemble the Cheesecake: Pour the cheesecake batter over the cooled crust. Tap the pan gently on the counter to remove air bubbles. Arrange the chilled apple slices evenly over the batter, covering the surface completely. Sprinkle the prepared streusel topping evenly over the apples.
- Bake in Water Bath: Place a roasting pan on the oven’s bottom rack and pour in about 1 inch of boiling water. Place the cheesecake on the middle rack above the water. Quickly close the oven door to trap steam and moisture. Bake for 1 hour 10-15 minutes; the edges should be set while the center will still slightly jiggle.
- Cool and Chill: Turn off the oven and crack the door open, using a spoon handle to keep it ajar, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and allow it to come to room temperature. Run a small flexible spatula around the edges to loosen the cake, then refrigerate uncovered overnight to chill and fully set. Avoid wrapping the pan top to prevent condensation.
- Serve: Remove the cheesecake from the springform pan carefully. Serve chilled with salted caramel sauce or vanilla ice cream for an indulgent dessert experience.
Notes
- Using room temperature ingredients ensures a smooth cheesecake batter free of lumps.
- The water bath keeps the cheesecake moist and prevents cracking.
- Do not overmix eggs into the batter to avoid incorporating excess air which can cause cracks.
- Allow the cheesecake to chill overnight for best slicing and flavor development.
- If a springform pan is unavailable, a deep cake pan lined with parchment may be used, though removal will be more difficult.
- Storing the streusel and apples chilled separately until assembly keeps textures optimal.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 420
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
