Apple Crisp Cheesecake
This recipe is perfect for when you want something impressive without going overboard. It looks like something you'd find in a bakery window, but it's surprisingly easy to make at home.
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric mixer or stand mixer
- Rubber spatula
- Peeler + Paring Knife
- Small Saucepan (Optional)
- Cooling Rack
- Aluminum Foil
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 24 oz 3 blocks cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs
For the Apple Layer:
- 2 cups peeled and diced apples about 2 medium apples
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
For the Crisp Topping:
- ½ cup old-fashioned oats
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
Preheat and Prep Your Pan
- Preheat your oven to 325°F (163°C).
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Optional: Wrap the bottom and sides of the pan in a double layer of foil if you plan to bake in a water bath — this helps prevent cracks.
- Pro Tip: A water bath creates a steamy environment and prevents your cheesecake from drying out or cracking.
Make the Crust
- In a medium bowl, combine graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and stir until the mixture resembles wet sand.
- Press the crust mixture firmly into the bottom of your springform pan using the bottom of a glass or measuring cup.
- Bake for 10 minutes, then let it cool while you prep the filling.
- Pro Tip: Press the crust evenly and firmly so it doesn’t crumble when slicing.
Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and fluffy (1–2 minutes).
- Add the sugar, sour cream, vanilla, and cinnamon. Mix until fully combined and creamy.
- Crack in the eggs one at a time, mixing on low speed after each just until blended. Don’t overmix.
- Scrape down the sides of the bowl to make sure everything is evenly incorporated.
- Pro Tip: Mix gently once the eggs are added to avoid incorporating too much air — this helps prevent cracks.
Make the Apple Layer
- Peel, core, and dice your apples into small cubes.
- In a bowl, toss the apples with brown sugar, cinnamon, nutmeg, and lemon juice until well coated.
- Set aside to let the flavors blend while you make the topping.
Prepare the Crisp Topping
- In another bowl, mix together oats, flour, brown sugar, and cinnamon.
- Add the cold cubed butter and use a pastry cutter or your fingers to work it in until the mixture is crumbly and clumps form.
- Pro Tip: Don’t overwork the butter — you want small pea-sized bits for that perfect crisp texture.
Assemble the Cheesecake
- Pour the cheesecake filling over the pre-baked crust and smooth out the top with a spatula.
- Spoon the apple mixture evenly over the cheesecake filling.
- Sprinkle the crisp topping all over the apples, pressing gently so it sticks.
Bake the Cheesecake
- Place the pan on a baking sheet and bake for 55–65 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Pro Tip: Letting it cool gradually in the oven helps prevent sudden temperature changes that can cause cracking.
Chill and Serve
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Transfer it to the fridge and chill for at least 4 hours, preferably overnight, before slicing.
Notes
Estimated Nutritional Value (Per Slice)
- Calories: ~420–480 kcal
- Carbohydrates: ~38g
- Sugar: ~26g
- Fat: ~30g
- Saturated Fat: ~17g
- Protein: ~6g
- Fiber: ~2g
- Cholesterol: ~110mg
- Sodium: ~220mg